Purchasing Pitfalls to Avoid: 5 Core Criteria for Commercial Freestanding Kitchen Appliances

Priority: Opt for 304 stainless steel (corrosion-resistant, high-temperature tolerant).

Avoid: 201 stainless steel (prone to rusting, typical lifespan in commercial settings is often less than 2 years).

Standard: Cooking equipment must comply with GB 30251-2013 (Commercial Induction Cooker Energy Efficiency Standard).

Benefit: Level 1 efficiency equipment saves approximately 25% more energy than Level 3 (taking a $15text{kW}$ induction cooker as an example, annual electricity savings are around $3,600text{ kWh}$).

Measure: Determine the "minimum clearance width" of the usage area.

Requirement: For narrow, corridor-style kitchens, select freestanding work tables with a depth of less than $60text{ cm}$ to avoid obstructing personnel movement.

Mandatory: Must have 3C (China), CE (EU), or UL (North America) certification.

Focus: Key inspection point is leakage protection (e.g., induction cookers must have a tripping function for leakage current below $10text{ mA}$).

Recommendation: For commercial equipment, choose brands that offer "on-site repair within 48 hours."

Reason: This prevents business interruption due to equipment failure (e.g., refrigeration unit failure exceeding 8 hours can lead to food spoilage).