1 rice steamer
2 swimming pools
3 commercial induction cooker
4 gas frying furnace
5 rice production lines
6 soymilk machine
7 continuous washing machine
8-bone sawing machine
9 meat grinder 10 cleaning pool
1 1 cold storage
12 mixer
13 mixer (mixer)
14 oven
15 stainless steel console
16 shelf
17 vegetable cutter
18 peeler
19 pancake pan
20 commercial induction cooker
High-power induction cooker
2 1 kitchen equipment
Automatic rice production line
Continuous vegetable cutting and cleaning line
What equipment does the contracted canteen need?
The market is risky, so you need to be cautious when signing a contract. Friendly reminder from netizens is for reference only. Good luck!
/kloc-what specific electrical equipment does the company canteen need?
Three-eye stove, single-door rice steaming stove, single-head low-soup stove, four-eye earth boiler, conditioning cabinet, double-deck workbench, shelf, pool, platform refrigerator, high refrigerator, high cabinet, disinfection cabinet, electric baking pan, dough mixer, dough press ... The smoke exhaust system supporting the model depends on the site. The above equipment is necessary. I am a kitchen utensil. Electrical equipment (three-eye rice cooker 550w, single-door rice steamer 12kw, platform refrigerator 750w, high-rise refrigerator 750w, disinfection cabinet 1.5kw, electric baking pan 6kw, dough mixer 1.5kw, dough mixer 1.5 kW). I hope it helps you.
How to count the kitchen facilities in the staff canteen into fixed assets?
The kitchen facilities of the staff canteen are included in the fixed assets, and other expenses are included in the welfare expenses.
What conditions should an enterprise standard canteen have?
The enterprise green canteen standard A 1 A 1. 1 presupposes strict compliance with national laws and regulations on environmental protection, energy saving, sanitation, epidemic prevention, food, fire protection and planning, and all certificates are complete and qualified. A 1.2 the top management of the canteen must designate a special person (green representative) to be responsible for the task of creating the green canteen in this enterprise. The canteen has a green work plan, defines the environmental protection objectives and action measures, improves the rules and regulations on public safety, food safety, energy saving and consumption reduction, environmental protection, etc., and constantly updates and develops them. The canteen manager regularly checks the realization of goals and the implementation of rules and regulations. A 1.3 canteen public safety, food safety and environmental protection training plan, with full participation, to improve employees' awareness of safety and environmental protection; The person in charge of creating a green canteen must attend training and education on safety and environmental issues. A 1.4 guest activity area encourages and guides customers to make green consumption in the form of notices and billboards, so as to make customers care about green actions. After the canteen gets the "green canteen", the plaque must be placed in a conspicuous place. A 1.5 has relevant documents and archives for creating a green canteen. A2 Water Saving A2. 1 Actively introduce new water-saving equipment and take various water-saving measures to strengthen the recycling of water resources. A2.2 The total amount of water used in the canteen shall be registered at least once a month, and there are clear standards for each flush of the toilet water tank, the water flow per minute of the faucet, the water flow of the shower faucet, the water consumption of the urinal and the water consumption of the dishwasher. And should be implemented. A2.3 The water consumption of the canteen mainly comes from the cleaning of rooms, kitchens and tableware. All major departments should have water quota standards and responsibility systems. A2.4 Monitor the water consumption of the canteen at least once a month, establish a water metering system, and record and analyze the water consumption. A2.5 It is forbidden to leak the faucet. A3 Energy Management A3. 1 The canteen should have an energy management system report and monitor the power balance at least once a year. All major departments have electricity, coal (oil) energy consumption quota and responsibility system. A3.2 The daily maintenance and cleaning management of ventilation, refrigeration and heating equipment should be strengthened, and a monitoring system should be equipped. Check the sealing condition of freezer and window every year and write the inspection report. A3.3 Improve the energy consumption measurement system of the canteen. A3.4 Actively adopt new energy-saving technologies, and enterprises with conditions should use reusable energy sources (solar heating devices, geothermal energy, etc.). ) system. A4 Environmental protection A4. 1 The sewage discharge from canteen, boiler smoke and dust discharge, waste hot gas discharge, air pollutant discharge from kitchen and noise control meet the relevant national standards. A4.2 Bathing and washing products should not contain phosphorus, and the usage and dosage should be correct to minimize the impact on the environment. A4.3 Refrigerator, air conditioner, water cooler, etc. Actively adopt environmental protection equipment and supplies. A4.4 Indoor greening is in harmony with the environment, there is no decoration pollution, and the air quality meets the national standards. A4.5 The green coverage rate of outdoor green space reaches 100%. A5 Garbage Management A5. 1 The canteen should be controlled and managed by garbage sorting, recycling and reducing the amount of garbage. A5.2 The canteen should be equipped with garbage sorting and collecting equipment for recycling, and the staff can classify the garbage according to detailed standards. A5.3 Promote waste sorting treatment to customers. A5.4 Hazardous wastes such as waste batteries have special storage points. A6 Green room A6. 1 Floor with non-smoking room (small non-smoking building). A6.2 Disposable guest articles such as toothbrushes, combs, small soaps and slippers and guest cotton fabrics such as towels, pillowcases, sheets and bathrobes in the room should be replaced according to the wishes of the guests, so as to reduce the washing times. A6.3 Change (use degradable materials), simplify or cancel the packaging of household and bathroom products in guest rooms. A6.4 Place green plants beneficial to human body. A6.5 Supply clean drinking water. A6.6 The guest room has sufficient lighting, good fresh air system, no peculiar smell and noise in the closed room, and all pollutants and harmful gases are detected in accordance with national standards. A7 Green Dining A7. 1 The restaurant has a no-smoking area and a no-smoking sign. A7.2 The dining room has a good ventilation system and no smell of oil smoke. A7.3 Ensure the sale of meat products that have passed quarantine inspection, and strictly purchase raw materials such as vegetables and fruits to ensure food safety. Set up a notice board of purchased raw materials in a prominent position in the lobby, indicating the name, supplier, telephone number, quality inspection status, purchase time, shelf life and place of origin of the main raw materials. A7.4 Actively adopt green food, organic food and harmless vegetables. ......
What equipment (or kitchen utensils) does a staff canteen need to be equipped to meet the needs of 50 people? 20 points
See what your effective resources are, which is more convenient, electricity, gas or natural gas. How much are you going to spend? There are too many things.
What equipment does the average Sashido have?
Double-headed frying pan, range hood, smoke pipe cutting exhaust fan, oil smoke filter, rice steamer, workbench, vegetable washing pool (dish washing pool), etc.
Although the sparrow is small, it has all aspects. It is suggested that LZ consult the kitchen equipment company.
Hello, I have a restaurant with 50 employees now. Now I want to build a canteen. What necessary equipment do I need in the kitchen? Thank you,,,
Kitchen needs: a single-headed low-soup stove, a cauldron stove with a diameter of 80cm (a single frying stove can be equipped if you need to stir fry), a six-story rice steamer and a four-door refrigerator. A fresh-keeping workbench, a single sliding door conditioning cabinet, two four-story shelves, a seasoning cart, a noodle table workbench, a flour cart, an electric baking pan, a dough mixer, a dough press, two three-star pools, a two-star pool, a leftovers table or trash can, a four-door cabinet, a disinfection cabinet, a set of range hoods, a fan and a set of kitchen hoods. If you can still prepare a water heater. 5. Insulated dining table and porridge truck. That's pretty much it,
What kitchen equipment do you need to prepare the canteen?
Guizhou Xinyue Catering Equipment Co., Ltd. is a Taiwan Strait joint venture integrating scientific research, design, manufacturing, sales, after-sales and installation. This enterprise is the backbone enterprise in the kitchen equipment manufacturing industry. Product sales rate, full labor productivity and other indicators are in the forefront of the industry.
After long-term enterprise construction, our factory has a full set of stainless steel kitchen equipment, refrigeration equipment, commercial induction cooker, oil and gas stoves and kitchen accessories production capacity, and acts as an agent for all brands of kitchen utensils, food machinery products and accessories in China.
With the implementation of IS09002 series international standard system, we have established a complete set of management and quality assurance system, and continuously expanded the product series, making the products develop in the direction of high strength, high precision, abnormity and integration. Now there are more than 100 cooperative manufacturers in China, and sales organizations have been set up in large and medium-sized cities all over the country, which has a solid market foundation.
Guided by market demand, based on professional technology and guaranteed by strong strength, our factory actively absorbs advanced experience from domestic and foreign industries, solicits opinions from users extensively, constantly attracts industry elites, devotes itself to studying cooking and eating habits in various places, and wins the trust of users and the favor of authoritative departments!