Stove selection and supporting equipment
Selection of stoves and ancillary equipment, First of all, should according to the main cuisines to choose the equipment, such as Chinese wok range, soup stoves, stewed stoves, large pot stoves, seafood steaming cabinets and stewed fish rice steamer and Changfeng etc. As far as possible to choose the special stoves, if improper configuration the chef will feel uncomfortable during on their work, it will also affect the quality of the food, also cause a certain amount of physical and fuel waste. In addition to the stove, there is also a need for a mixing table, a loading platform, a cutting table, a fresh-keeping workbench, a sink, a freezer, a sideboard, etc., which should be integrated with the actual need, as able to access raw materials without leaving the position, wash and rinse, taking and putting tableware, etc.