Classification of kitchen equipment

1. Stove appliances:

Except for the roast duck oven, the external covering of the stove is made of stainless steel, while the interior is made of other steel materials.

A. According to the combustion medium, it can be divided into fuel-fired type, charcoal-fired type (powdered charcoal type, briquet type), gas-fired type (R: artificial gas, Y: liquefied petroleum gas, T: natural gas), and some special needs include oil and gas dual-use type, straw-fired type, and stalk-fired type, etc. Nowadays, gas-fired stoves are used in large and medium-sized cities.

B. Gas stoves are further divided into atmospheric and blast-type stoves based on their combustion methods. Atmospheric stoves are primarily used in kitchens that do not require too much heat and are located in open areas. Their burners mainly include: high-power burners, solar burners, induction burners, vertical tube burners, cross-flow burners, coil burners, and so on. Blast-type stoves require a medium-pressure fan and produce more intense heat.

C. Stoves are categorized into the following types based on their purposes:

1) Frying stove: Primarily used for stir-frying, and typically handling small portions per use. Frying stoves typically come with accessories such as flame deflectors, seasoning plates, and frying baskets. In terms of combustion methods, they are classified into atmospheric (natural draft) and forced draft types. Variants include single-head fryers, single-frying single-tail fryers, single-frying single-tail single-burner fryers, double-head fryers, double-frying single-tail fryers, double-frying double-tail fryers, double-frying double-tail single-burner fryers (five-star stove), double-frying double-tail double-burner fryers (six-star stove), and triple-frying quad-burner fryers (seven-star stove, commonly used in the UK but rarely in China).

2) Gas-fired low stove: Also known as a low stove, it is primarily used for cooking, simmering soup, and braising dishes. A large-capacity container (such as a 500X500H diameter soup pot) is placed on the stove for cooking. This stove does not require a fan and typically uses a powerful burner. It includes single-head low stoves and double-head low stoves.

3) Gas-fired pot stove: Primarily used for simmering (low heat) soup, it involves placing a small-capacity container on the stove for cooking. This stove does not require a fan and typically uses a 6- or 7-inch burner head (combustor). Types include double-head pot stove, four-head pot stove, six-head pot stove, eight-head pot stove, and ten-head pot stove. The layout of the pot stove burner heads is preferably arranged in two rows, front and back. Unless strongly requested by customers, it is not recommended to divide them into three rows (the row closest to the wall is not convenient for use). In some shopping malls, open kitchens, and other places, the front and back burner heads can be arranged on two different planes according to usage needs.

4) Gas-fired large cooking stove: Its main function is to cook a large amount of food at once, such as in employee canteens, military units, school cafeterias, and other places with a large number of dining people. It can be used for stir-frying, braising, steaming rice, steaming Mantou, steamed buns, vegetables, etc. When used as a steamer, a steamer basket is required. The size of the large cooking pot used by the user must be known for the production of the large cooking stove. Because the pot used in this product is relatively large, an ignition door is installed at the front of the stove, and an ignition rod is used to ignite the flame (also known as a pilot flame). The size of the flame during use of the stove can be observed through the ignition door. Large cooking stoves are divided into single-head and double-head types. The combustion mode is divided into atmospheric (natural wind) and forced air types.

5) Gas-fired blast steam oven: This product uses water steam to cook food, with the food placed in a steamer basket. The main principle involves heating the water tank by the burner, which then turns the water into steam to steam the food. All steam ovens are equipped with automatic water replenishment devices, and the water tank can be constructed with either steel plates or stainless steel. This product must be of a blast-type structure to meet the usage requirements. The specifications of the oven are divided into single-head steam ovens and double-head steam ovens. Products with a water tank are all equipped with an ignition door, ignition rod, and automatic water replenishment device.

6) Gas-powered double-grid rice noodle roll steamer: This product is primarily used for steaming rice noodle rolls (a dish from southern China). Its principle is similar to that of a steamer, featuring a water tank and specially installed automatic flame-extinguishing devices to ensure safety during use. This product is widely used in Cantonese cuisine for steaming.

7) Gas-fired steaming stove: Also known as a steaming cabinet, it comes in three types: single-door, double-door (upper and lower double-door, left and right double-door), and triple-door. It is mainly used for steaming rice, but can also steam Mantou, steamed buns, vegetables, etc. When using, a steaming tray is required (a tray with holes on the bottom is called a steaming bun tray, while one without holes is called a steaming rice tray). It has a water tank. The characteristic of this product is that all the food being steamed is steamed simultaneously, so the food being steamed is basically of the same type. Since the container used in the steaming cabinet is the steaming rice tray, with a standard size of 600X400, the size of the steaming cabinet is fixed under normal circumstances. Each tray can hold 4KG of rice, which can serve 20 people.