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中文简体Stainless steel worktable will be widely used in the equipment configuration of catering kitchen. There are many forms of worktable. Its manufacturing methods, structures and processes are also different in different areas and functions. What matters should be paid attention to when selecting? The following small series will take you to understand how to select the workbench in the configuration of kitchen equipment.
1. Because the kitchen space is tight, two or more floors of worktables are usually selected. In addition to the upper working surface, some buckets, basins, frames and other objects can be placed below. In fact, the lower layer is a flat plate or grid, which has little impact on users, but if the grid is too sparse, it is not easy to put things. The number of layers can be specified according to their own needs. For example, in the hotel rough processing room, the lower layer will often be used to put plastic vegetable baskets, so a three-layer workbench can be used to store more things.
2. In large canteens, because the containers are relatively large, transport vehicles are generally used. You can choose a double-layer workbench or a single-layer workbench without lower plates, which is convenient for sanitation and can effectively reduce the generation of sanitary dead corners. You can also push some such as trolleys and garbage cans directly in.
