Firstly, it is necessary to allocate the kitchen area reasonably

Let's start with the stove. Each stove should be able to meet the food production needs of the cafeteria kitchen. That is to say, the arrangement of the stove should be based on the number of diners. If there are many diners, more stove equipment should be added. If more equipment is arranged than the required number of seats, it may cause waste of funds, space, and even personnel. Therefore, a reasonable number of kitchen equipment can be arranged according to one's own seating situation

Secondly, the equipment should be practical

Kitchen equipment should be personalized according to the specific needs of each dish. It's not just about functionality, but also about whether these features can be used. If they can't be used, it results in a waste of funds and economic resources, as well as unnecessary time spent learning practical kitchen equipment Although many kitchens are designed with advanced equipment that can significantly reduce cooking time, there are also many restaurants and cafeterias that have unused equipment for many products. Therefore, there is no need to purchase such stylish kitchen equipment, such as tunnel dishwashers in small kitchens. It is important not to only focus on surface design, but also to prioritize practicality

Afterwards, the kitchen equipment that suits oneself is *

Many chefs have a purchasing misconception that they do not choose kitchen equipment based on their own dishes, but only focus on efficiency, choosing inappropriate stoves, stoves, and other corresponding kitchen equipment Although it may seem like it can improve food quality, if a Cantonese restaurant chooses inappropriate equipment, it can cause differences and waste in the time and various aspects of food from taste to cooking process; Hunan cuisine restaurants, Liaoning cuisine restaurants, and Fujian specialty restaurants use Cantonese style stoves, which can cause great trouble for many chefs during the use process Choosing kitchen utensils that suit one's own dish style is the correct way to choose kitchen equipment