Canteens have the characteristics of a stable and large number of diners, and each diner has different eating habits. In such a case, it is required a variety of dishes and different grades of meals. For a better operation of the canteen, the communal pot mode should be avoided, and the diversified dining mode shall be adopted. At the same time, the safety performance of the cooking equipment should be more strictly required, and the equipment should be strictly required in the service life.

Related equipment:

  • Stir fry
  • Fried chicken and chips
  • Steamed rice
  • Pizza
  • Ice cream