Kitchen Appliances & Refrigeration Equipment
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  • National Day
    National Day

    2021 is the "72 years old" of the motherland, and October 1st is the 72nd birthday of New China. The National Day of 2021 will be a three-day long holiday, from October 1st to October 3rd. If there are customers who inquire about Commercial refrigerators, ice machines, ice cream machines, kitchen equipment, etc., we will reply to you as soon as possible during the holidays, thank you. National Day is a statutory holiday established by a country to commemorate the country itself. They are usually the independence of the country, the signing of the constitution, the birth of the head of state, or other significant anniversaries; some are the saint’s day of the country’s patron saint. The term "National Day" originally refers to national celebrations and was first seen in the Western Jin Dynasty. The writer Lu Ji of the Western Jin Dynasty once recorded in his article "On the Five Classes of Princes" that "National Day alone enjoys its benefits, and the main concern is not its harm". my country's feudal era and national festive events are more important than the emperor's enthronement and birth. Wait. Therefore, in ancient my country, the emperor's ascension and birthday were called "National Day". Today, the anniversary of the founding of the country is called the National Day. National Day is a statutory holiday established by a country to commemorate the country itself. They are usually the independence of the country, the signing of the constitution, the birth of the head of state, or other significant anniversaries; some are the saint’s day of the country’s patron saint. Although most countries have similar anniversaries, due to complicated political relations, this holiday in some countries cannot be called National Day. For example, the United States has only Independence Day and no National Day, but the two have the same meaning. In ancient China, the emperor’s ascension and birthday were called "National Day". Countries around the world determine the National Day according to various reasons. According to statistics, there are 35 countries in the world whose National Day is the time when the country was established. Cuba and Cambodia took the day of occupation of the capital as their national holiday. In some countries, National Independence Day is the national holiday. National symbol National Day Anniversary is a characteristic of modern nation-states. It appeared with the emergence of modern nation-states and became particularly important. It became a symbol of an independent country, reflecting the state and government of this country. Function embodiment Once the special commemoration method of National Day becomes a new and universal holiday form, it will bear the function of reflecting the cohesion of this country and nation. At the same time, the large-scale celebrations on National Day are also a concrete manifestation of the government's mobilization and appeal. [4] Basic Features Showing strength, enhancing national confidence, e...

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  • commercial refrigerator
    commercial refrigerator

    What is a commercial refrigerator? Commercial freezer refers to the refrigerated or frozen freezer used to store ice cream, beverages, dairy products, quick-frozen food, food materials, etc., in commercial business channels such as supermarkets, cold drink stores, frozen goods stores, hotels and restaurants. Commercial refrigerators are highly professional. They not only have professional storage temperature requirements, but also have strong requirements for display. A refrigerator with good display can effectively promote the sales of operators. Therefore, a typical feature of commercial refrigerators is that there are many With single-layer or multi-layer transparent glass doors (except for kitchen refrigerators used to store food materials), consumers can see the contents without opening the freezer door. China's commercial refrigerator market is significantly different from the domestic refrigerator market in terms of channels and products. The commercial refrigerator market is mainly composed of the industry's major customer market and the terminal scattered customer market. Among them, the refrigerator manufacturer mainly covers the industry customer market by direct sales of enterprises. In the scattered customer market, it mainly relies on dealer coverage. Product Classification of Commercial Freezers Commercial refrigerators are generally divided into three categories: commercial refrigerators (also known as beverage cabinets), commercial refrigerators (also known as refrigerators), and kitchen refrigerators, with volumes ranging from 20L to 1600L. Among them, the temperature in the commercial refrigerated cabinet is 0-10 degrees, which is widely used in the storage and sales of various beverages, dairy products, fruits, and flowers. According to the door opening method, it is divided into vertical type (front opening type), top opening type, and air curtain type. The vertical freezer is divided into single door, double door, three door and multiple doors. The top opening type includes barrel, square and air curtain type. There are two types of front and top exposures. The domestic market is dominated by vertical commercial refrigerators, which account for more than 90% of the total market capacity. The temperature in the commercial freezer cabinet is generally below -15 degrees, which is mainly used for the storage and sales of ice cream, quick-frozen dumplings, glutinous rice balls, and frozen meat. According to the structure and industry usage habits, it is divided into horizontal ice cream cabinet, island quick-frozen food cabinet, vertical commercial freezer, desktop cabinet, and ball cabinet. Horizontal ice cream cabinets are the mainstream of commercial freezers in the Chinese market, with common volumes ranging from 100L to 600L; island quick-frozen food cabinets are referred to as island cabinets, which are the product types favored by quick-frozen food customers, aquatic product operators, etc.; vertical commercial freezers Be...

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  • Temperature of Commercial Freezer Room
    Temperature of Commercial Freezer Room

    Temperature of Commercial Freezer Room Commercial Freezer Room is very the efficient storage facility for frozen products such as frozen meat, frozen seafood, etc. Foods can be kept for a long time with the help of commercial freezer room, it is very helpful for fresh food business development. Some customers want to cool down the temperature of commercial freezer room quickly within a regular time. But it needs time, let me list some reasons for that. 1. PU sandwich panels of commercial freezer room don’t work well Firstly the thickness of PU sandwich panel for the commercial freezer room is not thin enough, so the insulation effect is poor. Secondly the density of PU sandwich panel is not enough. If frost occurs in the seal of commercial freezer room door, it means that seal is not tight. In addition, frequent switching of commercial freezer room doors or more people come into and go out from the commercial freezer room will also increase the cooling consumption, so let’s try to avoid opening the door frequently. If large quantity products are loaded into the commercial freezer room, the thermal load increases sharply. The commercial freezer room needs to take a long time to cool down to the specified temperature. 2. The frost of the evaporator is serious, or dusty is excessive, the heat transfer effect will reduce. Because the evaporator temperature of commercial freezer room is lower than 0℃, and the humidity of commercial freezer room is high, the moisture in the air is easily frosted on the surface of the evaporator, which affects the heat transfer effect . To prevent more thicker frost on the fin surface of evaporator, we need to set defrost time periodically. 3.There is much air or frozen oil in the evaporator, the heat transfer effect will reduce. Once inner surface of the evaporator heat transfer tube is attached with much frozen oil, the heat transfer coefficient will be reduced. Similarly, if there is much air in the heat transfer tube, heat exchange area and heat transfer is reduced, so commercial freezer room temperature will cool down slowly. Therefore, in daily operation and maintenance, we should remove the oil and exhaust the air in the evaporator in time to improve the heat transfer efficiency of the evaporator. 4. The throttle valve is improperly adjusted or blocked, the refrigerant flowing rate is too large or too small. If the opening degree of the throttle valve is too large, flowing rate of the refrigerant will be too large, the evaporation pressure and evaporation temperature will increase, so commercial freezer room temperature will cool down slowly; Meanwhile, if the throttle valve opening degree is too small or blocked, flowing rate of the refrigerant will be reduced, the cooling capacity will be reduced, so commercial freezer room temperature will cool down slowly. Generally, we could judge whether the flowing rate of the throttle valve refrigerant is appropriate by observing the evaporation pressure, the evaporation ...

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  • What kind of
    What kind of "chain" is the cold chain?

    What is cold chain? Cold chain refers to the special supply of certain products in the process of processing, storage, transportation, distribution, retail and use, all links are always in the specific low temperature environment necessary for the product to reduce loss, prevent pollution and deterioration, and ensure product safety. Chain system.   The cold chain has been deeply integrated into the lives of the people. It can be said that all aspects of our lives are inextricably linked with the cold chain. The scope of application of this "chain" is very wide, including primary agricultural products, processed foods, and special commodities (such as medicines and vaccines). Of course, cold-chain foods are the most closely intertwined with life, and refrigerator and freezer foods are always in the specified low-temperature environment in cold-chain logistics, which can ensure food quality and reduce food loss.   The storage period of foods transported by cold chain logistics is one to several times longer than that of ordinary refrigerated foods. Temperature control through circulation links can effectively reduce microbial growth and food spoilage. At the same time, in the process of cold chain logistics, through the method of gas regulation, the breathing state after fruit and vegetable picking is inhibited, so as to achieve the effect of keeping the fruit and vegetable fresh. It can be seen that cold chain logistics plays an important role in improving our quality of life and convenience.   So, what is the core magic weapon of cold chain logistics? Where is the key to its value?    First of all, one of the core components of cold chain logistics is "temperature control and insulation", which includes a constant temperature and humidity cold storage that has precise requirements for the humidity and temperature of stored items and a "modified atmosphere cold storage" that plays a role in air conditioning and freshness preservation. The so-called air-conditioning preservation is to reduce the oxygen concentration in the air from 21% to 3%~5%. On the basis of the cold storage, a set of air-conditioning system is added to utilize the combined effect of temperature and oxygen content control. Reach the breathing state after harvesting fruits and vegetables.   Secondly, cold chain storage is also an indispensable part, which is generally used for fresh agricultural products.    The third is cold chain transmission. At a certain temperature, through the use of required transmission machinery, utensils, etc., the sorting, picking and packaging of fresh agricultural products can be achieved.   Fourth is cold chain loading and unloading, which is a very important and difficult step. When refrigerating and freezing items, the unloading vehicle and the unloading warehouse shall be sealed to ensure that the temperature rise of the items during unloading is controlled within the allowabl...

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  • What are the functional requirements of the hotel kitchen?
    What are the functional requirements of the hotel kitchen?

    What are the functional requirements of the hotel kitchen? A. Chinese food kitchen Mainly produce Chinese dishes, small stir-fry, steamed vegetables, stews, fried dishes, soups. For this reason, the Chinese food kitchen is mainly equipped with a stir-fry stove, a clay pot stove, a low soup stove, a steaming cabinet, and a three-door steaming cabinet, which can be configured separately The roast meat room, the abalone wings, the pastry room, the sashimi room, the cold dish room and so on. B. Western kitchen Mainly produce western dishes, equipped with reliable quality, stable performance, universal steaming oven, electric fryer, flat griddle, clay pot stove, low soup stove and other Western cooking stoves. Separate bakeries and decorating rooms can be configured to provide a variety of styles Pastries and snacks. C. Banquet Kitchen The main feature is that there are fewer varieties of products than ordinary kitchens, but the number of meals per unit time is large, which requires a large area for preparing and dividing meals in the kitchen, so that they can be quickly fried and divided into meals at the beginning of the meal. D. Full-day kitchen To meet the hotel’s requirements for Chinese restaurants and buffet areas, the open kitchen is divided into Chinese food, Western food, and flavor to meet dining needs. The front hall is equipped with a buffet area and fruit dessert area to ensure a variety of cuisines in the front hall. And taste requirements. E. Lobby Bar and Kitchen Provide coffee, tea, beverages, wine, snacks, fast food, etc. for the lobby. The equipment selection of the lobby bar meets the positioning of the hotel, with stable performance and beautiful appearance F. Executive Lounge The dining area provides a variety of hot and cold boutique snacks, coffee, tea, and juice. The fully self-service design provides more convenience for guests. G. Staff kitchen There are many staff in the hotel. This kitchen is specially equipped for hotel staff. There are functional areas such as hot-frying room, rough processing room, pastry room, selling room, washing room, etc., to meet the dining needs of hotel staff.

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  • Key points of commercial kitchen design
    Key points of commercial kitchen design

    1. The public kitchen is the production and processing part of restaurants and canteens. It is highly functional and must be rationally laid out from the perspective of use. 1.1. Reasonable arrangement, requiring the two processing flow lines of staple food and non-staple food to be clearly separated, The flow line of rough processing→heat processing→meal preparation should be short and unobstructed, avoiding roundabouts and backflows. This is the mainstream line of the kitchen layout, and the rest are arranged under this flow line. 1.2 The raw material supply route is close to the main and non-staple food rough processing room, far away from the finished product, and there should be a convenient entrance for purchases. 1.3 The functional layout of the public kitchen mainly complies with the separation of raw and cooked as required by the Health Bureau. The routes from purchase→rough processing→cooking→sales, tableware recycling→tableware cleaning and disinfection→sale area and hot kitchen area do not overlap. For cold meat and meat products, a separate pre-entry room with a front room should be set up, and wash basins and changing facilities should be set up in the pre-entry room. Food delivery elevator design: If the kitchen and canteen are on two or more floors, a food delivery elevator and a delivery elevator are required. The elevator for delivery and tableware collection should be separated from the elevator for delivering cooked food. Canteens with more than 1,000 people should be equipped with two elevators for delivering cooked food. Department, and is a dining ladder that cannot carry people. The waste generated by the processing should be easy to clean and transport, and should be stored separately. 1.4 The staff must change clothes and wash their hands before entering the processing rooms, so the changing rooms and sinks are set up near the entrance of the kitchen staff. The entrances and exits of chefs and waiters should be separated from the guest entrances and should be in a location out of sight of the guests. Waiters should not directly enter the processing room to fetch food, but should pass the food through the meal preparation room. The kitchen processing and production rooms of restaurants (hot and cold drink shops, fast food restaurants, local snacks, bars, KTVs, coffee shops, tea houses, etc.) are different, and the production rooms of fast food restaurants and local snacks are similar to restaurant kitchens. The composition of the food production rooms in cafes, bars, KTVs, tea houses, etc. is simpler than that of restaurants. Most food and beverages do not need to be processed by themselves. The design can be tailored to local conditions according to the size of the store, business content and requirements. 1.5 The clear distance between the workbench edges (or equipment edges) of the processing room: it should not be less than 0.7m when operating on one side and no one is passing through, and it should not be less than 1...

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