2. The principle of humanization 　 There must be a reasonable process for the operation in the kitchen. In the design of kitchen equipment, the arrangement of various parts can be designed according to the correct process, which is very important for the convenience of future use. In addition, the height of the stove and the position of the wall cabinets directly affect the convenience of use. It is necessary to choose hotel kitchen equipment that conforms to ergonomic principles and kitchen operating procedures.

3. Principles of hygiene　Commercial kitchen equipment must have the ability to resist pollution, especially to prevent cockroaches, mice, ants, etc. from contaminating food in order to ensure the internal quality of the entire kitchen equipment.

4. Principles of fire protection 　 The surface of commercial kitchen equipment should have fire resistance. The surface materials of kitchen equipment produced by regular kitchen equipment manufacturers are all made of non-combustible and flame-retardant materials.

5, the principle of beauty 　Commercial kitchen equipment not only requires pleasing shape and color, but also has durability. Therefore, it requires easy anti-pollution and good cleaning performance.

6. The principle of energy saving and environmental protection　The fuel of commercial kitchen equipment is mostly coal, but now it is usually fuel oil and gas, which is more environmentally friendly. In addition, the products of the kitchen equipment itself, such as the energy-saving stoves produced by professional hotel kitchen equipment manufacturers, can achieve energy savings of more than 30%-60%.