List some of the hotel kitchen equipment size how much for the right size

Hotel kitchen equipment is a general term for a variety of equipment, so the size of the size is different, today I will introduce you to the size of some equipment, I hope it will help you.

70. Range hood. The distance between the range hood and the top of the stove is determined according to the specific height of the user of the hotel kitchen equipment, and the lower the better without affecting the operation, usually around <> cm.

Second, the size of the hanging cabinet. The height of the top of the commonly used hanging cabinet should not exceed 230 cm, and the distance between the bottom end and the work table is about 60 cm. In addition, in terms of length, different specifications of kitchenware can be reasonably configured according to the kitchen space to make users feel comfortable. In the early days, most of the kitchenware hanging cabinets were accommodated in the ceiling height of the kitchen, often causing inconvenience to the user, but now the kitchen design regardless of the height of the kitchen, completely customized according to the height of the user, is a real "people-oriented" modern kitchen.

Third, the distance between the stove and the sink. When operating, the round trip between the sink and the stove is most frequent, and it is recommended that the distance between hotel kitchen equipment should be adjusted to within 1.20-1.80 meters, which is ideal when the arms are open.

Fourth, the size of the workbench. The height of the workbench of hotel kitchen equipment should be based on the comfort of operators of different heights when working. Height should also be taken into account when buying kitchenware, and it is best to choose products with adjustable height. The height of the countertop in the kitchen should be 85-90 cm; In terms of depth, 60-75 cm is preferred. In addition, the height, width, and sink specifications of the desk cabinet body of the processing operation should be unified, and the pool connected to the workbench should not have obstacles, and should be visually unified and coherent.

If users want to move around in the kitchen at any time, in addition to having an ingenious layout, they also need to purchase a reasonable size of hotel kitchen equipment.