BAONIER / COMMERCIAL EQUIPMENT

Company news

Choose equipment around the goods you store, the way you display them and the space available.

Selection Guide · BAONIER

When selecting a milk cooler, start with dairy packaging and daily restocking lists.

Determine the display method based on packaging height, number of items per row, and product management requirements, and check the storage instructions for each dairy product. The dairy area needs to be easy for daily repeated purchases; Too many promotional signs may make it difficult for those familiar with the products to find them; the focus of display should be on stable identification and convenient replenishment.

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Selection Guide · BAONIER

Choosing a beverage cabinet: how to match bottle and can shapes with the space available for shelves?

Test the shelves using packaging of the most commonly sold sizes and special dimensions, and verify the loading instructions and adjustable range. Increasing brands does not necessarily require increasing the same amount of display surfaces; Comparing the visibility and turnover habits of different specifications helps to allocate shelves more reasonably.

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Selection Guide · BAONIER

How to choose a fresh flower cooler: Measure both the flower containers and finished flower bouquets

The flower shop should specify storage requirements based on flower materials, then explain varieties, containers, and handling methods to the equipment staff. Transparent displays are beneficial for viewing, but appropriate space must be left between bouquets for easy access. A crowded display may require employees to move multiple finished items each time.

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Selection Guide · BAONIER

Why should the processing capacity of a dough mixing machine be combined with the recipe description?

Explain the raw materials, recipe characteristics, processing capacity per batch, and usage frequency to the equipment provider, and request confirmation of the applicable range based on the specific model. A larger capacity may not be more suitable for stores with frequent small-batch changes; The procurement comparison should consider task combinations and personnel arrangements, not just the largest number.

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Selection Guide · BAONIER

When choosing slicers, specific details are required about the types and conditions of the raw materials

First, clearly identify the types and conditions of raw materials, then have the equipment provider confirm if they are suitable for use. Do not treat all ingredients as the same processing object. Before pursuing thin slices or high speed, confirm the condition of the raw materials and the range of the equipment; Defining clear task boundaries is more beneficial for selection than general requests for ‘one machine for all’.

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Selection Guide · BAONIER

How to combine convenience store refrigeration equipment: first clarify products and uses.

Divide equipment needs based on product storage requirements, sales formats, and available space, without simply listing all refrigerated items in a single quantity table. When space is limited, adding a cabinet may simultaneously increase restocking convenience and traffic pressure. Compare revenue and space impact in the same context.

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Selection Guide · BAONIER

For bakery store equipment configuration, list tasks separately for production and display

Separately outline the tasks of processing, turnover, storage, and display, and then determine the corresponding equipment. The richer the front-end display, the clearer the requirements for back-end scheduling and packaging turnover; Equipment selection should be based on the actual work process, not solely based on visual effects in the space.

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Selection Guide · BAONIER

How to clearly document issues with old equipment before updating supermarket refrigerators?

First, record the products and operating methods handled by the old equipment, and identify the problems to be solved during this update. A one-time update facilitates a uniform appearance, while phased updates require more seamless management; It should be selected in combination with business schedules, on-site conditions, and product turnover plans;

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Space and Display · BAONIER

How to arrange the supermarket refrigerated area to ensure smooth customer and restocking routes

Draw the routes between the entrance, checkout, refrigerated area, and back warehouse, considering customer dwell time and staff restocking points separately. A longer continuous display cabinet helps maintain a uniform appearance, while dividing it into multiple groups may make it easier to organize by product category; It is necessary to compare the existing aisles with future operational changes, rather than making judgments based solely on the number of cabinets;

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Space and Display · BAONIER

Where is the appropriate location for an air-curtain cabinet: first consider customer flow and the surrounding environment

Mark the entrance, air conditioning supply, heat sources, and restocking stops around the cabinet on the diagram. Open display emphasizes easy access, but stores should not only focus on filling the space; The visible quantity, restocking frequency, and display methods allowed by the equipment need to be determined together;

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