How to distinguish the quality of commercial kitchen stove equipment?

Buying good quality commercial kitchen equipment is a top priority for your restaurant. How do you identify the advantages and disadvantages of commercial kitchen equipment?

1. Understand the thermal efficiency: The thermal efficiency of teppanyaki table equipment is an important indicator to measure whether a stove is energy-saving. The gas industry uses this indicator to measure whether the stove is energy-saving, and must be tested by a professional third-party test report. General thermal efficiency. More than 70% of energy-saving stoves are a good choice.

2. Energy saving rate: energy saving rate is a concern of many customers, many manufacturers will make a big fuss in this data, the actual still depends on the test data, the general energy saving rate of the large commercial stove is more than 40% is very good.

3. Exhaust gas emissions: The carbon monoxide produced by combustion is a gas harmful to the human body and the environment. The national standard is no more than 0.1%. The smaller the value, the better.

4. Noise: Noise is also a kind of pollution, and good energy-saving stoves have low noise.

5. Exhaust vent temperature: This is a very simple test method, the temperature of the good energy-saving stove exhaust is very low, and the general stove exhaust is simply not close.