Fish cooking console and method of use thereof

Abstract

The invention discloses a fish boiling operation platform. The fish boiling operation platform comprises a first operation platform body, a second operation platform body, a back baffle, a cooking device and a top plate. The cooking device is arranged in a space defined by the first operation platform body, the second operation platform body and the back baffle. The first operation platform body comprises a first storage cabinet located on the lower portion, a first storage rack connecting the first storage cabinet and the top plate, an uncooked food turnover cabinet arranged on the top face of the first operation platform body, and a packaging operation platform top which is arranged on the top face of the first operation platform body and located on the outer side of the uncooked food turnover cabinet. The second operation platform body comprises a second storage cabinet located on the lower portion, a second storage rack connecting the second storage cabinet and the top plate, and a side dish storage cabinet arranged on the top face of the second operation platform body. The second storage rack is provided with ingredient placement partition layers. The fish boiling operation platform has the advantages of being beneficial to occupational health of an operator and capable of protecting the physical health of the operator.

Description

Technical field [0001] The technical proposal relates to the technical field of a catering operation cabinet, in particular to a fish cooking operation table and a method of use thereof. Background technique [0002] The heat preservation table is a commonly used equipment in the catering industry (especially the fast-food catering industry). The meals in the fast-food catering industry are mostly processed cooked food and placed in the warming cabinet / Taichung. When the consumer orders the food, the operator will The dishes on the order are matched with the rice, packaged and provided to consumers; current insulation tables are generally single-layered and laid out in a flat layout. The food is placed in a single-layer insulation tank or a holding cabinet. With the development of the economy, the effective use of the area of ​​catering stores has become a key factor in the profitability of the catering industry. The above-mentioned tiled layout greatly occupies the floor area of...

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Problems solved by technology

[0002] Warming tables are commonly used equipment in the catering industry (especially in the fast food catering industry). Most of the meals in the fast food catering industry are cooked food that has been processed and placed in the heat preservation cabinet / taizhong. When consumers order food, the operator will The dishes on the order are matched with the rice and provided to consumers after being packaged; the current heat preservation tables are generally single-layer, tiled layout, and the meals are placed in the single-layer tile heat preservation tank or heat preservation cabinet. With the development of the economy, the effective use of the area of ​​catering stores has become a key factor for the profitability of the catering industry. The above-mentioned tiled layout method greatly occupies the storefront area; at the same time, the tiled or multiple partitioned layouts require Operators walk back and forth to obtain different foods, which is not conducive to the work efficiency of the fast food catering industry

[0003] Moreover, with the improvement of people's living standards, there are higher and higher requirements for the taste and freshness of fast food, and instant processing, instant side dishes, and instant packaging have emerged as the times require. At this time, the operator needs to simultaneously Handle fresh ingredients, cooking, side dishes, ingredients, and packaging. In actual operation, operators often place fresh ingredients, side dishes, ingredients, and packing tableware on both sides of the cooking table, which is very messy and error-prone. ,low efficiency

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