# # # I. Basic equipment
1. ** Oven * *: One of the core equipment in the airplane kitchen, which is used to heat and keep food warm. Ovens usually have different heating areas and temperature settings to meet different types of food heating needs.
2. ** Kettle/water heater * *: used to boil hot water and provide hot water service to meet the passengers' demand for hot drinks.
3. ** Water heater * *: It is similar to a water heater, but may be more focused on providing hot water for other equipment or food in the kitchen.
4. ** Cart (dining car) * *: Flight attendants use carts to distribute food and drinks to passengers. Trolleys are designed to be light and easy to move, and usually equipped with brakes to ensure stability when the plane bumps.
# # # Second, storage equipment
1. ** Storage cabinet * *: used to store food, drinks, tableware and other items. Storage cabinets usually have door locks and labels to ensure the safety and easy identification of items.
2. ** Refrigerator (incubator) * *: Although there is usually no refrigerator on the plane, the refrigerator can store ice cubes and foods that need to be preserved at low temperature to keep their freshness.
# # # Third, safety equipment
1. ** Locking device * *: Movable parts in the kitchen, such as carts and storage cabinets, are equipped with locking devices to prevent accidental slipping when the plane bumps.
2. ** Garbage collection box * *: used to collect garbage generated in the kitchen, usually made of flame retardant materials to prevent fire.
3. ** circuit breaker * *: Similar to the fuse in the home circuit, it is used to automatically disconnect the circuit when the electrical system is overloaded, so as to protect the safety of equipment and passengers.
# # # IV. Other auxiliary equipment
1. ** Lighting system * *: Provide enough light to ensure the work efficiency and safety in the kitchen.
2. ** Kitchen service control panel * *: used to control electrical equipment in the kitchen, such as ovens and water heaters. There are usually different switches and buttons on the control panel to meet different work requirements.
3. ** Labels and signs * *: used to identify different equipment and storage areas, so that the flight attendants can quickly find what they need.
The design of airplane kitchen fully considers the requirements of space utilization, equipment function, safety and operation convenience. In a limited space, through reasonable layout and efficient equipment, passengers are provided with high-quality meal services. At the same time, in order to ensure that food remains fresh and delicious after heating, airlines usually take strict meal preparation and quality control measures.
