When we do something, we often say that "work must first sharpen its tools". By the same token, a good hotel, restaurant, canteen must have a good kitchen, and a good kitchen must have good kitchen equipment, so how do we choose a good kitchen equipment? This involves how we choose a good commercial kitchen equipment manufacturer.
Generally, the selection of commercial kitchen equipment follows the principle of “the right is the best”. It is not necessary to pursue high and low prices, but to choose according to actual needs to meet the actual production needs of commercial kitchens without causing waste. The best choice.

Let’s take a look at how to choose a commercial kitchen equipment engineering manufacturer? The products produced by a good commercial kitchen equipment manufacturer should have the following 5 principles.
1. The principle of safety and hygiene: In terms of safety, commercial kitchen equipment should consider whether the operator can use it safely and have protective devices to avoid various accidents, such as automatic power off, automatic shutdown, automatic alarm and grounding. In terms of hygiene, the materials for commercial kitchen equipment should be selected in strict accordance with national standards. The inner wall should be made of food-grade stainless steel plates. It is strictly forbidden to use galvanized sheets or paint on the inner walls of the equipment.

2. The principle of economical reliability: the purchase of commercial kitchen equipment must consider economic applicability. In particular, it is necessary to carry out profitability analysis and equipment cost-benefit analysis for the same type of kitchen equipment, and strive to purchase the most effective equipment that is most suitable for the production and use of the catering enterprise with appropriate investment.
3. The principle of cost performance: It mainly depends on whether the various technical indicators of commercial kitchen equipment are consistent with those written on the nameplate and whether they can meet the requirements. At the same time, it depends on how long the indicators can last, and the performance and price should be proportional.

4. Practical and convenient principle: the restaurant staff is highly mobile, and the kitchen staff have different educational levels, so choose the more convenient kitchen equipment as much as possible, which can be used without any specific knowledge and technology, and is easy to repair.
5. The principle of energy saving and low consumption: As the country has become more and more control of emissions, energy saving has become a mainstream. Kitchen equipment with good energy saving features high thermal efficiency and high energy efficiency, resulting in low energy consumption.
The above is the relevant knowledge about how to choose a commercial kitchen equipment manufacturer.