BAONIER / COMMERCIAL EQUIPMENT

Company news

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

Space and Display · BAONIER

The layout of the dessert store cake cabinet ensures that display and cake retrieval work together.

Connect the sequence of customers viewing, employees retrieving cakes, packing boxes, and checkout, and observe whether lighting and background affect product identification. A visually larger freezer may not mean better usability for each layer. Testing whether a complete cake can fit more effectively is more valuable than simply testing static placement.

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Space and Display · BAONIER

How the ice cream display area is planned should be clear, including flavor presentation and serving procedures.

Customers need to see the flavor names, and staff need to smoothly complete serving and delivery. Many flavors help enhance the selection, but crowded labels and complex operations may undermine the display effect; You can first evaluate the flavor arrangement through actual service actions.

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Space and Display · BAONIER

The placement and ice retrieval routes of the ice maker should be optimized to reduce round trips during business hours.

Connect the equipment locations with the routes for ice retrieval, handling, and replenishment, and verify on-site water supply, drainage, and installation conditions. The daily average demand does not necessarily represent peak demand; In procurement communication, it is necessary to specify the time periods and turnover methods for centralized use, rather than merely reporting the approximate quantity for a day.

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Space and Display · BAONIER

The position of the dough proofing box in the baking workflow, and how to connect previous and subsequent processes

Draw out the transfer paths for mixing dough, cutting, shaping, proofing, and subsequent baking, and check if cart docking and door opening interfere with other operations A large number of slots doesn’t automatically mean reasonable scheduling; Handling small batches multiple times and larger batches in a concentrated manner require different requirements for on-site organization.

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Space and Display · BAONIER

How should the layout of the kitchen refrigeration workbench be arranged, including seating positions and door opening ranges?

Draw the working position layout, door opening range, and action space of adjacent equipment, and observe whether the material retrieval position can naturally return to the operating position. Including more functions in a single device can save space, but if picking items, opening the door, and counter operations interfere with each other, workstation arrangements still need to be adjusted.

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Space and Display · BAONIER

How to make frequently purchased products easier to find in the convenience store dairy area layout

Place frequently purchased items in positions that customers can easily identify, and clearly define the boundaries between combined packages and individual items. 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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Space and Display · BAONIER

How to divide the beverage refrigeration area to help customers quickly find their target items.

Organize brands, capacity, and purchase scenarios into clear zones, paying attention to glass reflections and signage obstructions. 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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Space and Display · BAONIER

How should the layout of the flower shop’s refrigeration display area connect the container retrieval and bouquet packaging routes?

Link the customers’ viewing path with the staff’s container and bouquet packaging routes, and check if extended bouquets affect door opening and access. 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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Space and Display · BAONIER

How is the station layout of the dough mixing machine connected from weighing and feeding to dough transfer?

Link the raw material weighing, feeding, equipment operation, and subsequent transfer locations to confirm the space required for operation and handling. 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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Space and Display · BAONIER

Plan the slicing processing stations: how to distinguish between the processing area and the material receiving area

Arrange the positions for unprocessed materials, completed processing, and packaging separately to reduce cross-movement of containers. 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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