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Anonymous users2024-01-24Air circulation can prevent CO and other harmful gases from combustion.
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Anonymous users2024-01-23The cooking kitchen will produce a large amount of fumes, turbidity and vapors every day, if it is not discharged in time, it will linger in the kitchen, and even flow into the restaurant, polluting the dining environment of guests. Therefore, above the stove, steamer, steamer, oven and other equipment that produces oil smoke and steam, it must be equipped with strong smoke extraction and exhaust facilities, and strive to achieve 50-60 times of air change per hour in the cooking kitchen, so that the kitchen can truly form a negative pressure area, so as to create a fresh air environment and facilitate the cooking staff to judge the taste of the dishes.
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Anonymous users2024-01-22If you're not ventilating where you're cooking, then all the smoke and all that stuff goes into your nose.
The kitchen staff cannot directly contact the customers to know whether the things made in the kitchen are popular, what needs to be improved, what is appreciated by customers, etc., and only by maintaining a good relationship with other departments can it be conducive to the long-term development of kitchen work.
Usually pay more attention to give some rewards or something to increase cohesion.
The airflow flows from the positive pressure area to the negative pressure area to prevent the peculiar smell and oil smoke from the kitchen from stringing outside the room, on the contrary, maintaining positive pressure in the restaurant can prevent the air in the room from being polluted by external odors. >>>More
Restrooms and toilets are generally dark and damp places, which are the most prone to bacterial growth. Of course, hygiene should be maintained everywhere, especially in the kitchen.
Where what you eat is finished, and if it's not clean, aren't you afraid of being poisoned? Why do you say?