How To Maintain The Kitchen Equipment?

Business kitchen equipment: love me, you should take care of me.

You must know the business equipment maintenance strategy.

The kitchen is the place where the food is made. The birth of a food is inseparable from the various kitchen utensils that run in the kitchen. However, many people just use it blindly and don't know how to maintain it.

This makes Business Kitchen Equipment very unhappy, I heard that they are discussing a collective strike.

Terrible! Imagine that once the kitchen equipment strikes (failure), it will affect the normal operation of the entire restaurant. Aside from the reputation of the restaurant, in this era of money, the loss to the operators is incalculable.

In addition, the business equipment often fails, and the satisfaction of the chef's use will gradually decline. With unsatisfactory kitchen utensils, I could have made 90 points of food, and now I can only play 80 points at most.

In fact, the correct use and maintenance can not only ensure food safety and peace of mind, but also save a lot of money when the service life is long. The efficiency of the chef is still high.

So the question is, how should the commercial kitchen equipment be properly maintained?

Use aspect

In selecting products, it is necessary to select products that are approved by national authorities, so as to ensure the safety of the equipment. (I am not afraid of 10,000 pieces of kitchen utensils, I am afraid I will stop the food if I am).

Do not place high-temperature cookware or other high-temperature items directly on the kitchen utensils. You should use a tripod, a heat-insulating mat, etc., to avoid discoloration or blistering. (In this year, everyone relies on the value of the world, remember that high-temperature things should not be casual. put!)

Maintenance attention

Check each joint of each Commercial Kitchen Equipment once a month, and plugs, sockets, etc. should be tightly fixed.

Clean the surface of the Commercial Combi Oven every day and check that all lines are clear. Each of the parts and to maintain connectivity of the switches to ensure its efficiency.

Clean the oven every day , frequently check the natural gas nozzles on the seesaw and keep them clean. The natural gas nozzle and ignition device are adjusted every 15 days. If it is an Commercial Electric Grill, check if the line is clear. Keep the connections between the parts and switches intact.

Check the burners in the Steamer Combi Oven once a month to check the mixing of air and natural gas.   Make sure they work properly. Check the blockage and damage of the steam line and replace it in time.

Keep the inside and outside of the refrigerator clean every day and defrosting every 7 days. Always check the power supply and temperature control unit. Keep the compressor compressor working properly.

Keep the inside and outside of the Dishwasher clean every day. Internal descaling is carried out for 30 days, and the use of detergents and driers is often checked to prevent foreign matter from clogging.

Every day, check the cleaning and use of the surface of various appliances and equipment in the kitchen.

You may feel that it is cumbersome to clean or maintain these equipment every day, but this is the most basic job of kitchen hygiene and a good way to develop good working habits for kitchen workers.

If you wait until the equipment strikes and then go to the shackle, the loss is not a simple repair cost. Regret later...

This is the end of today’s strategy. If the friends have better suggestions or have questions about the kitchen equipment, please leave a message and tell me.