Kitchen equipment is a necessary equipment for catering and canteens, and different planning and design are required for different usage environments. So, what should be paid attention to when installing?
1、 The installation sequence of commercial kitchen equipment.
Pay attention to the installation sequence of the equipment. The exhaust system should be installed first, followed by the installation of the cold storage, lighting fixtures, ceiling, and doors and windows. Next, the installation of stoves, electrical appliances, and mechanical equipment can be carried out on site, followed by the installation of gas pipelines. After all installations are completed, proceed with the debugging and operation of kitchen equipment. If the order is disordered, it may cause installation difficulties for certain devices.
2、 The installation of kitchen equipment should be carried out after all the decoration and sanitation work in the kitchen is ready.
3、 The installation of kitchenware requires personnel to measure, design, and ensure that the dimensions produced are correct. Kitchenware and hanging cabinets (with adjustable feet underneath) are level. The joint between the burner and the countertop is treated with silicone for waterproofing to prevent water accumulation and leakage.
4、 Safety first, check whether the hardware components of kitchen utensils (hinges, handles, tracks) are installed firmly, and whether the hanging kitchen is installed firmly.
5、 The issue of kitchen fumes is that the height of the range hood should be based on the user's height, and the distance between the oil extraction and dosing pump range hood and the stove should not exceed 60 centimeters. Installing the cabinet first and then installing the range hood is the most likely to cause trouble, so it is best to install it together with the cabinet.
6、 Acceptance of kitchen equipment installations. There should be no obvious quality defects such as looseness or forward leaning, and the connection between kitchen equipment and the base must comply with relevant national regulations. The kitchenware is firmly connected to the base wall. The reserved positions for various pipelines and inspection ports are correct, with gaps less than 3 millimeters. The kitchen utensils are overall clean and pollution-free, and the countertop and door leaf meet the design requirements. Accessories should be complete and securely installed.
