This project is aimed at high-end hotel kitchen usage scenarios, with a focus on overall planning around functional zoning, equipment collaboration, and peak meal efficiency.
In the process of equipment configuration, the overall matching of the stove system, refrigeration equipment, dishwashing system, and steaming and baking equipment was completed, taking into account the hotel kitchen's requirements for continuous operation, stable production, and space utilization.
After the implementation of the project, the overall process of the kitchen has become clearer, and the efficiency of serving and the collaborative ability of the kitchen have been significantly improved.
