How to do a good job in the maintenance of commercial kitchen equipment?

I think that the maintenance of commercial kitchen equipment is actually the same as the maintenance of the kitchen at home.

Commercial kitchens are more and more complete than those at home.

Commercial kitchens have more equipment than at home.

As long as people are diligent and fast, they should scrub regularly every day.

Commercial kitchens don't be reluctant to spend money on cleaning.

Commercial kitchen hygiene requires people with patience.

Of course, appropriate maintenance methods are adopted according to the characteristics and performance of the equipment, and many of today's kitchen equipment are made of stainless steel, so the cleaning solution used in the application is washed and kept dry. If you are not sure, you can read the product manual. Of course, the cleaning of some large-scale equipment still needs to be provided by the business, such as Senge, Demars, and Xingxing's after-sales service is very good.

Commercial kitchen equipment can be divided into the following five categories: electric heating, gas, refrigeration, ventilation and conditioning. Different equipment has different maintenance methods, and different faults have different maintenance methods.

Heating equipment with water is easy to produce scale, which affects heat conduction and wastes energy, and needs to be descaled regularly.

1. It can be removed by adding vinegar, citric acid or special solid descaler to water, and about 1g of descaler is needed to remove 3g of scale.

2. Seafood steamers and other equipment with water gallbladders, the water is not edible, and the water is repeatedly boiled. Fresh water must be changed once a day.

3. If there are gears, they must be lubricated with lubricating oil regularly to check whether the belt is loose.

4. Heating equipment with water is easy to produce scale, which affects heat conduction and wastes energy, and needs to be descaled regularly.

Gas equipment includes equipment: gas stoves, gas teppanyaki, gas spaghetti stoves, etc.

1. Regularly check whether the gas interface is leaking, whether the ventilation ignition device can be ignited normally, and all gas switches and valves must be checked.

2. Daily maintenance: regularly clean the fan blades of the condenser, check the motor current, circuit, and whether there is a lack of refrigerant.

Smoke extraction equipment.

Equipment: front-end purifier, back-end purifier, fan, wind cabinet, etc.

In the daily maintenance, remember to regularly clean the fume hood, fume purifier, smoke exhaust pipe, fan and wind cabinet, etc., and use wet rags or caustic soda and other degreasers to clean up the oil stains according to the situation. Be sure to clean thoroughly to avoid fire.

Refrigeration Equipment: Cold Storage:

1. Maintenance of the sealing part of the cold storage, because the prefabricated cold storage is made of several insulation boards, there are certain gaps between the plates, and these gaps will be sealed with sealant during construction to prevent air and moisture from entering. Therefore, in use, repair some parts of the seal failure in time.

2. Cold storage ground maintenance, generally small prefabricated cold storage ground use insulation board, the use of cold storage should prevent a large amount of ice and water on the ground, if there is ice, do not use hard objects to knock on the ground when cleaning, damage the ground.

3. After the installation of cold storage or long-term out-of-use, the cooling speed should be reasonable: it is advisable to control it at 8-10 per day, and it should be maintained for a period of time at 0.

4. For the maintenance of the cold storage storage board, attention should be paid to the collision and scratching of the hard object on the storage body in use. Because it can cause the depression and rust of the library board, it will seriously reduce the local thermal insulation performance of the library body.