There are many brands and products of commercial kitchen equipment on the market. When we buy, we all want to buy high-quality ones that can be used for a long time. This can be achieved after we have mastered certain skills, but if you do not care for it after purchase, it still cannot be used for a long time. Different equipment has different care and maintenance methods. Today, kitchen equipment manufacturer will introduce the care and maintenance methods for the following three types of equipment.

The care and maintenance methods of commercial kitchen equipment must be carefully understood, and they are all very practical knowledge.

Care and maintenance of cooking stoves

1. The burner should be cleaned every day to ensure that the burner cannot be greasy.

2. Do not throw debris inside and outside the burner to ensure the smooth flow of internal oil and gas and external launching.

3. The hot water pot on the burner should be cleaned daily, and no sundries should be placed.

4. The water tank on the burner should be cleaned at any time to keep the water quality clean.

5. Try not to knock the water outlet pipe on the furnace head with a hand spoon, so that people can pass the water. If the furnace head is damaged or blocked, the engineering department should be notified immediately to repair it to avoid danger.

6. Turn off the gas or diesel switch in time when leaving the stove to avoid leakage. Never flush the circuit system of the stove with water at any time.

7. Do not knock the stove with hard objects to avoid damage, and regularly remove the ventilation duct in the stove head to avoid danger caused by blockage of the ventilation duct.

Care and maintenance of meat mixer, hopper and slicer

1. After the meat mixer is used, unplug the power supply, disassemble the machine, scrub the waste on the parts with detergent, rinse them with hot water, and be careful not to enter the circuit system of the meat mixer when rinsing with water, and then Use a dry rag to dry the moisture of the parts and install it.

2. The code bucket should be washed with water after one use. When using it, handle it with care, try not to throw it away, and avoid burning it with fire.

3. The frozen raw materials used for slicing are too large to be forcibly sliced. The raw materials should be thawed a little before slicing, so as to keep the blade sharp and prolong the service life of the machine. After each use, wipe it clean with a cloth, especially the gaps must be wiped patiently. If you use it more than three times, you must disassemble the machine and wash the parts one by one with detergent, and then dry and install it. The slicing machine should not be lubricated with salad oil. If necessary, the engineering department can provide professional lubricating oil for the machine.

Care and maintenance of the refrigerator

1. Scrub the inside and outside of the refrigerator to keep it clean.

2. Regularly take out the items in the refrigerator to frost, and do not knock the refrigerator with hard items.

3. Separate raw and cooked food, and do not put corrosive things in the refrigerator.

4. Spoiled food should be taken out in time to avoid odor in the refrigerator.

5. Do not put hot food in the refrigerator.

6. Always pay attention to the temperature of the refrigerator.

7. Pay attention to closing the refrigerator door when not in use.

8. In case of failure, notify the engineering department in time.

Well, the above is the care and maintenance method of commercial kitchen equipment. There are many details in it, but if you want to use them well, you can't be afraid of trouble. The hygiene of the kitchen is very important to everyone. If the cleaning is not in place, it will affect the hygiene of the meals., which in turn affects the overall evaluation of your store by customers entering the store, so I hope it can attract everyone's attention.