Many kitchen staff reported that, as they were not familiar with the maintenance measures and content required for the kitchen equipment, during the late operation of the kitchen works project, they hoped that the cookers would be able to organize the maintenance measures and content required for the kitchen equipment for the kitchen. As a reference, i have listed below some of the maintenance measures and content required for some of the kitchen equipment。
Hot cooking equipment, cooking equipment, cook equipment
Large cookstoves, boilers, short soup stoves, boilers, steam stoves, swing soup pots, hangers, etc
Maintenance: 1: monthly inspection of insulation of equipment. When an accidental fire is extinguished, the air valve shall be shut down, and the ignition valve shall remove residual gas, open the air valve and blow out the residual gas before ignition; 2. When cleaning the stove, no electrical components such as power switches, wind machines, etc. Shall be cleaned with water in order to protect the electrical parts of the furnace from tide, reduce insulation performance and damage the winder. Maintenance: all air loop valves, mesmerized nozzles, high bends and star basin core nozzles are closed after daily use。
Maintenance: periodic inspection of leakages, drops or leaks; no collisions with heavy iron equipment. Be careful with standards when using them。
Cake room equipment, pastry room equipment, bakery area equipment
1. Electric ovens, ovens, ovens, etc
Maintenance: cleaning is required daily to equip the sanitary environment and to comply strictly with the requirements of the manual。
Maintenance: for normal use, the hygiene and odour are checked before the launch。
2. Noodle mixers, egg-cutting machines, blenders, crushers, etc
Maintenance: cleaning of equipment, washing of body with wet cloths, not directly washing the mainframe with water and not overloading the machine according to its rated capacity。
Maintenance: check for impurities and oil contamination before opening. You can use it after running。
Dishwashing equipment, cleaning equipment, etc
Kitchen appliances, utensils products, etc
(1) the utensils shall be properly cleaned and disinfected
(2) the proper use of cleaning and drying agents during the cleaning process
(3) the dishes should be properly processed and centrally managed
(4) theware should be kept, classified and archived reasonably
(5) timely cleaning, cleaning and proper use of dishes without backlog
(6) to take stock of the number of meals and provide meals for normal use; to keep records of damaged meals and fill out the damage form, reducing the rate of damage to a lower level。
Dishwasher, dishwasher, cupwasher, etc
Maintenance: carefully study the instructions for the use of dishwashers, replace water every day before work, clean and wipe equipment and prepare cleaning and drying agents for the next shift. The power supply must be disconnected and provided safe for long periods of time
Maintenance: regularly wash water and alkalis, check cleaning temperature and operation。
Meat grinder, slicer, meat cutter, silk cutter, meat wrapper, etc
Maintenance: cleaning equipment before work every day, wipe it with wet cloth, and do not clean the mainframe with water. Overloading is not permitted according to the machine's capacity。
Maintenance: inspection of miscellaneous items and oil before opening。
Commercial refrigerators, commercial freezers, four freezers, display cabinets, etc
Maintenance: weekly cleaning of fuselage and interior space, keeping appearance clean; when cleaning, power must be cut. When the cargo is stored in a box, space should be reserved for normal circulation space for the cold air inside the box, without blocking the export of the cold air。
Maintenance: weekly frosting, monthly cleaning of condensers, cleaning of attached dust, stains, etc. With brushes。
