How to clean the kitchen equipment?

When using kitchenware equipment, the operator must not separate the workplace. Proper use of oil shall not exceed 3/5 of the pan and shall not be heated to smoke. When adding materials at high oil temperature, proper drainage should be carried out, the action should be stable, and the oil should not overflow the edge of the pot. Open the lid with a rag to heat the vessel, and the raw materials inside can be seen before the steam is distributed. Turn on the power to check the operation of the machine. If there is abnormal shutdown, stop using. When using, the operator should pay attention to the contradiction and adjust the roller spacing. Female employees should roll their hair to prevent the hair from being involved in the roller together with the raw materials, and roll up their sleeves to prevent the long sleeves from being involved in the roller together with the raw materials. Be careful when extending the raw material with your hand to prevent your fingers from connecting with the raw material and getting involved in the roller. After use, clean up the parts, and the engineering department personnel maintain the main engine once a month.

The focus of kitchen utensils is on the upper and lower cabinets and vertical cabinets. The pricing unit of the upper and lower cabinets is calculated per meter, and the pricing enterprise of the vertical cabinet only calculates. There are also various customized cabinets. When you buy a certain type of kitchen utensils, pay a certain amount of deposit. The designer of the store or manufacturer can measure the design drawings according to the size of the kitchen, and then calculate the price. After the customer is satisfied, it can be implemented. The customer will then pay the full amount to the store or manufacturer. Within the agreed time, the professional will come to the door to terminate the equipment. Kitchen utensils accessories include sinks, faucets, gas stoves, range hoods, dishwashers, residue buckets, seasoning cabinets, etc., which can be purchased by oneself or by designers for consideration. The purchase of kitchen utensils should focus on quality, function, color and other elements. Products should be wear-resistant, corrosion-resistant, fire-resistant, antibacterial, antistatic. The design should coordinate the basic requirements of beauty, applicability and convenience.

Clean the smoke exhaust pipe that is parallel to the hood through the air supply port. The kitchen smoke exhaust system in commercial places is relatively large, unlike household range hoods that can remove each part. For example, the cleaning of the exhaust hood requires technicians to enter the flue, and first use special tools to remove thicker local oil stains. Due to the deposition of a large number of oil stains, it is necessary to use a relatively professional oil agent, use a high-pressure cleaning machine to radiate the oil agent for half an hour, and wash it with clean water. Some exhaust pipe mouth is relatively narrow, technicians can not enter the pipeline work. In order to avoid the hidden danger of oil fume in the pipeline, many companies usually use mechanical equipment to punch holes and terminate pipeline cleaning. This method is relatively simple and clean, some pipes themselves are more complicated, and manual cleaning may leave blind spots.