What are the three aspects of kitchen equipment management?

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of the kitchen. Is the management of kitchen equipment in hotels and restaurants? Kitchen equipment DAO and utensils management.

System 1, all the equipment, facilities and utensils of the kitchen shall be operated in a civilized manner, and shall be operated and managed according to the norms and standards.

2. Everyone abides by all the equipment and maintenance measures formulated for the kitchen.

3. All personal appliances in the kitchen shall be properly kept, used and maintained by the person.

4. The shared appliances in the kitchen shall be put back to the specified position after use, and shall not be changed without authorization, and the maintenance and normal use shall be strengthened at the same time.

5. All special tools in the kitchen, such as carving, flower nozzles and other tools, shall be kept and stored by a special person, and records shall be made when borrowing, and the key points and quality shall be checked when returned.

6. The kitchen utensils should be exchanged for new ones, and relevant procedures should be completed.

7. All kitchen utensils and tableware (including spare parts) are not allowed to be taken out without permission.

8. All kitchen utensils and tableware should be handled with care to avoid man-made damage.

Kitchen equipment and utensils to manage the system.

1. All equipment, facilities and utensils in the kitchen shall be operated in a civilized manner, and operated and managed according to the norms and standards.

2. Everyone abides by all the equipment and maintenance measures formulated for the kitchen.

3. All personal appliances in the kitchen shall be properly kept, used and maintained by the person.

4. The shared appliances in the kitchen shall be put back to the specified position after use, and shall not be changed without authorization, and the maintenance and normal use shall be strengthened at the same time.

5. All special tools in the kitchen, such as carving, flower nozzles and other tools, shall be kept and stored by a special person, and records shall be made when borrowing, and the key points and quality shall be checked when returned.

6. The kitchen utensils should be exchanged for new ones, and relevant procedures should be completed.

7. All kitchen utensils and tableware (including spare parts) are not allowed to be taken out without permission.

8. All kitchen utensils and tableware should be handled with care to avoid man-made damage.

9. The user is responsible for the maintenance and maintenance of the kitchen utensils, and if the equipment and tools are damaged or lost due to non-compliance with the operating procedures and kitchen discipline, compensation shall be made according to the price.

10. Prepare regular inspection and maintenance. After the equipment is damaged, it must be inspected by the maintenance personnel, and if it can be repaired, it will be repaired, and if it cannot be repaired and needs to be replaced, it should be reported to the general manager for review and approval.

The above is only a part, kitchen equipment management is a large range, many hotel and restaurant management experts have books to write about this aspect, you can consult some professional platforms to see.

1. Conditioning equipment includes workbenches, pools, seasoning cabinets, shelves, meat grinders, vegetable cutting machines, dough mixers, dough pressers, proofing boxes, etc. Maintenance method: Follow the instructions for use when using, clean up the debris before and after use, and wipe the dirt inside and outside the equipment and the surface of the equipment with a clean wet rag; Electrical equipment needs to pay attention to electrical safety; If a belt is used, pay attention to whether the belt is loose, and regularly lubricate the equipment with rotating gears with dripping lubricating oil.

Service life: The service life of workbenches, seasoning cabinets and shelves is 8 to 10 years; The life of meat grinder, vegetable cutting machine, dough mixing machine, dough sheeter, and proofer box is 6 8 years.

2. Cooking equipment.

Stove equipment. Including large pot stove, wok, oven, steamer, electric baking pan and other equipment. Maintenance method: follow the instructions for use of the equipment; Pay attention to the safety of gas use and electricity use; Remove oil stains in time, remove debris, and keep the inside and outside of the appliance clean; Steamers that are prone to limescale need to be fitted with a water softener or regularly descaled.

The cooktop should regularly check the aging degree of the stove head, whether the refractory cement is cracked, whether the countertop is overheated and deformed, and whether the floor at the bottom of the stove is clean and dry, so as to ensure that there is no corrosion at the bottom of the equipment. Service life: 4 6 years for stove (including steamer), 3 5 years for oven, 6 8 years for electric baking pan.

3. Refrigeration equipment.

Refrigeration equipment. Including refrigerators, refrigerated display cabinets, freezers, refrigerators, etc. Maintenance methods: clean up the dirt in time, check the condenser and refrigerant regularly, defrost in time, clean up the dust on the surface of the bare unit, etc.

Service life: The service life of platform refrigerators, high-body refrigerators, and red wine display cabinets is 8 10 years, and electronic components or temperature control, digital display, and lamps are all wearing parts, and if the usual voltage is relatively stable, it can generally be used for more than 5 years.

4. Washing equipment.

Decontamination includes sinks, dishwashers, cup washers, water heaters, etc. Maintenance method: clean up the dirt in time, follow the operating instructions when using, dishwashers, cup washers, and water heaters are prone to scale, and they need to be regularly descaled with descaling agents to prevent scale and affect the quality of hot water and heat conduction of heating pipes.

Service life: 8 10 years for sink, 7 10 years for dishwasher, cup washer.

If the canteen kitchen equipment is often maintained in place, it is not easy to break down during use, and its service life can even exceed the upper limit of the general service life, which is equivalent to reducing equipment costs and saving money?