There are many brands and products of commercial kitchen equipment on the market, we want to buy when we buy quality, can be used for a long time, which can be realized after we master certain skills, but if you do not care after the purchase to care for it, still not up to the long-term use of different equipment and its care and maintenance methods are not the same, today's kitchen equipment manufacturers Shengdu on the following Three types of equipment for you to introduce the care and maintenance methods.

Commercial kitchen equipment care and maintenance methods we must seriously understand, are very practical knowledge.

First, the care and maintenance of frying stoves and stoves

1. The stove should be cleaned every day to ensure that the stove can not have grease.

2. Do not throw debris to the inside and outside of the stove head to ensure that the internal oil and gas flow and external downstream.

3. The hot water pan on the stove head should be cleaned daily and no debris should be put on it.

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

5. Try not to knock the outlet pipe on the stove head with a hand spoon, and make sure the water is turned off when people leave. If any damage or blockage occurs on the stove head, you should immediately notify the Engineering Department for repair to avoid danger.

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

7. Never knock the stove with hard objects to avoid damage. Clear the ventilation channel inside the stove regularly to avoid danger of blocking the ventilation channel.

Second, the care and maintenance of the meat churn, yard bucket, planing machine

1. After using the meat churn, unplug the power supply, disassemble the machine, scrub the parts with detergent to wash the waste residue, and then rinse it with hot water, pay attention not to enter the water into the circuit system of the meat churn when rinsing with water, and then use a dry rag to dry the parts and install them well.

2. The yard bucket should be washed with water after one use, and when using it, make it light to hold it lightly, try not to throw it, and avoid burning it with fire.

3. Frozen raw materials used for planing, the volume is too large to force planing, to let the raw materials slightly thawed before planing, so as to maintain the sharpness of the blade and extend the service life of the machine. After each use, use a cloth to wipe clean, especially the gap must be patiently wiped clean, the use of more than three times the machine must be disassembled with detergent to wash the parts one by one, and then wipe dry and loaded. Avoid using salad oil to lubricate the planing machine, if necessary, the engineering department can provide professional lubricant for the machine.

Refrigerator care and maintenance

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

2. Regularly take out the items inside the refrigerator for defrosting, and don't knock the refrigerator with hard objects.

3. Raw and cooked food should be separated, do not put things with corrosive last name into the refrigerator.

4. Corrupt and spoiled food should be taken out in time to avoid odor in the refrigerator.

5. Do not put hot food into the refrigerator.

6. Often pay attention to observe the temperature of the refrigerator.

7. Close the refrigerator door when not in use.

8. Once the failure to notify the engineering department in a timely manner.

Well, the above is the care and maintenance of commercial kitchen equipment, there are a lot of details, but want to use them can not be afraid of trouble, kitchen hygiene is very important to everyone, if the cleaning is not in place, it will affect the hygiene of the meal, which in turn affects the customers into the store on your overall evaluation of the store, so I hope to attract your attention.