teppanyaki grill table for 12 seats to increase life skills
The service life of teppanyaki grill table for 12 seats is generally divided into: depreciation, physical life, technical life and price life.
Physical life: The entire time from when the equipment is used in a brand-new state until it no longer has normal functions and is scrapped (the physical life of the equipment is closely related to the quality of maintenance).
Depreciation life: After the mobile teppanyaki grill is used for a long time, the depreciation life of the teppanyaki equipment can be reduced by maintenance, and the depreciation time of the teppanyaki equipment is determined by the equipment parts (thickness of the steel plate).
Technical life: The production process of teppanyaki equipment varies, how to weld, how to sample, how to configure a good steel plate, and where to use good parts, these all depend on the production process of the teppanyaki equipment technician and the conscience of the company.
Price life: The price is the customer's most concern, good price must have good equipment, poor price equipment must be tofu residue. If you hear two prices, do n’t rush to decide to ask first, what is the process of the teppanyaki equipment and the materials of the equipment, is there any guarantee. Whether there is a warranty, whether there is special maintenance, etc., when the Teppanyaki equipment has problems, it can be repaired in time. It can extend the life of Teppanyaki equipment.
Teppanyaki equipment to increase life skills:
1. After the Teppanyaki equipment is used every time, clean the rigid surface of the Teppanyaki equipment, it is best to have reflections, and wipe off water and oil stains to connect the steel plate with bright appearance;
2. After cleaning and drying, place a small amount of salad oil on the table and wipe with a scouring cloth until the brightness is displayed;
3. After wiping the scouring pad, wipe the table top and apply a small amount of salad oil.
4. Wash the stainless steel suction hood, oil net and oil hopper, as well as the exhaust channel before leaving work every day to keep it smooth.
5. Restrain the dumping of garbage, dirty oil, sewage and other debris into the flue under the stainless steel exhaust port to prevent the flue from being blocked;
6. Ventilation ducts should be regularly cleared of oil pollution to ensure the circulation of air ducts.
To make the life of the japanese commercial teppanyaki grills longer, it is necessary to use some professional equipment and methods to maintain the Teppanyaki equipment. If the teppanyaki equipment is cleaned and repaired properly, then the food produced by the clean teppanyaki equipment will not taste, clean and delicious. Naturally, diners increased. The use time of Teppanyaki equipment has also been greatly improved, and the benefits come naturally!
