The configuration of various commercial kitchen equipment can be regarded as a reflection of the high investment in catering kitchens. Once a failure occurs, the loss to the operation is immeasurable. Not only the loss caused by the equipment itself, it directly affects the operation of the entire catering unit. Therefore, regular maintenance of commercial kitchen equipment can be said to be the key to prolonging the service life. How to maintain it. For different kitchen equipment, its maintenance methods are different, let's take a look at it in detail.
Maintenance of the oven
Clean the surface of the oven every day and check whether all circuits are unblocked. Keep all parts and switches connected. Ensure its work efficiency.
Maintenance of stove
Clean the iron frame and stainless steel countertop on the stove every day to ensure the surface finish of the stove. Kitchen oil and other impurities can corrode the surface of the stove. Clean the natural gas nozzle frequently.
Griddle maintenance
Clean the steel plate every day, check and repair the natural gas nozzle of the grill plate frequently and keep it clean. Adjust the nozzle and ignition device of natural gas every 15 days. If it is an electric griddle, check whether the line is unblocked. Keep the connections between the parts and switches intact.
Maintenance of fryer
Clean the inner wall of the oil furnace and the filter net every day. Adjust the nozzle and ignition device of natural gas every 15 days. If it is an electric fryer, check whether the line is unblocked. Keep the connections between the parts and switches intact. Check the oil drain pipe device.
Maintenance of the steamer
Clean the inner wall and partition of the steamer every day, and check the steam pipe valve and the natural gas and air mixing device every 15 days.
Freezer maintenance
Keep the inside and outside of the refrigerator clean every day, and defrost every 7 days. Check the power supply and temperature control device frequently. Keep the refrigerator compressor in normal working condition.
Seven, the maintenance of the dishwasher
Keep the inside and outside of the dishwasher clean every day. Carry out internal descaling once every 30 days, and check the usage of detergent and drier frequently to prevent foreign matter from clogging.
8. Maintenance of other kitchen food machinery and equipment
Other food machinery and kitchen equipment should be thoroughly cleaned after each use, maintained regularly, and lubricated gears and bearings regularly every month. The motor is overhauled every three months.
Because these equipment are used frequently in daily catering work, maintenance is indispensable. Mastering the maintenance methods of various commercial kitchen equipment, and implementing them on time, developing the habit of cleaning, is the greatest maintenance of the equipment.