How to maintain smokeless teppanyaki grill table equipment?

Whether it is the teppanyaki equipment of international hotel or the street, immediately cleaning up after use is an indispensable condition. Turn off the power and turn off the operation of the teppanyaki equipment. The first is not to clean the surface of the steel plate, but to never embroider the steel. The exhaust port starts to clear, and the accumulated oil quality and check whether there is dirt blocking the flue. Clean up to ensure the normal operation of the next use.

First, the teppanyaki is delicious, but the teppanyaki grill table is greasy after use, everything on it, seasonings, food residues, oil and water, etc., how to clean and maintain it to make the equipment more durable What?

1. First, it should be cleaned. After using the Hibachi Grill Table every time, the surface of the Teppanyaki steel plate should be cleaned immediately, and the water stains should be wiped off to ensure that the surface of the steel plate is clean and new;

2. Then you can use some salad oil to drip on the surface of the teppanyaki, and wipe it with a clean soft cloth dipped in the salad oil, so that the equipment will be more bright;

3. After cleaning the Electric/Gas Smokeless Teppanyaki Grill equipment, you should clean some related things. The stainless steel suction hood, oil net and oil drawer should clean the oil pollution of the air pipe regularly to ensure the smoothness of the air pipe;

4. Finally, check all of them again to ensure that the whole set of equipment can be used next time.

Second, there are all kinds of Mobile Smokeless Gas & Electric Hotel Teppanyaki Hibachi equipment, such as Korean, Japanese, smoke-free, and French. But many people lack knowledge about maintenance, so here we introduce a simple maintenance method for Teppanyaki:

1. Every time after use, the surface of the steel plate should be cleaned, and water and oil stains should be dried to keep the surface of the steel plate smooth;

2. After cleaning, take a small amount of salad oil and place it on the countertop, and wipe with a scouring pad until the brightness appears;

3. After wiping the scouring pad, wipe the table top and apply a small amount of salad oil;

4. After using the Teppanyaki equipment every day, you need to clean the stainless steel suction hood, oil net and oil bucket;

5. Next, we must check the exhaust vents, and the ventilation ducts should be regularly checked to clean up the oil pollution to ensure the smoothness of the air ducts;

6. When you use it, you need to pay special attention not to dump garbage, dirty oil, sewage and other debris into the flue under the stainless steel exhaust port to prevent the flue from being blocked;

7. The air pipe should be regularly cleaned of oil to ensure that the air duct is clear, so that it can serve you longer;

8. After cleaning, don't rush to cover the dust cloth, apply a little salad oil to the surface of the steel plate to ensure the table surface is clean, and then wipe it clean with a soft cloth;

9. Regularly check the electric heating or gas heating pipes to see if they are damaged by pests such as cockroaches, to ensure the next use, maintain the neatness of the air outlet and exhaust outlet, which is also conducive to the production of gourmet food;

10. Maintenance is very much related to the effect of gourmet production, and it also guarantees the service life. It is the so-called sharpening that does not cut the woodworker by mistake, so that good cuisine can be made.

Tips for Teppanyaki to become the top of the food list:

Cookeryaki recommends that you use up the equipment each time. The most direct thing is that there are many oil and water stains on the surface of the steel plate. To clean the steel plate, you can use detergent or a few drops of lemon juice to clean it. If black substances (such as frying) remain on the steel plate (Leaving steak) Remember not to scrub with steel wire, otherwise the service life of the steel plate is almost the same. When encountering such a dirty substance, use a spatula to fry the steak to clean the surface first, then put some acidic substance such as vinegar, soak for a few minutes and then clean it with a rag.