How to clean kitchen equipment?

When using kitchen equipment, operators must not separate the workplace. Use the amount of oil appropriately, not more than 3/5 of the pot, and do not heat until the oil smokes. When adding ingredients at high oil temperature, drain the water properly and move steadily so that the oil does not overflow the sides of the pan. Open the lid with a rag to warm the vessel, and the raw material inside can be seen before the steam is dispensed. Turn on the power to check the operation of the machine.

What are the combustion methods of energy-saving stoves?

Energy-saving furnace spontaneous combustion. Also called diffusion combustion. Our original wood stoves, coal stoves, wildfires and wildfires all ignited spontaneously. This is in addition to natural air. As we all know, if the gas does not touch the air, it will not burn. For example, candles cannot be lit in a house without oxygen.

Layout principles of hotel kitchen equipment

In order to effectively prevent interspersed contamination accidents during food processing, cooked food processing should have five special tasks and equipment: special personnel to operate, manufacture items, storage equipment and disinfection facilities.

What details should you pay attention to when buying kitchen equipment?

We must also fully consider the various functions of kitchen equipment, and try to choose environmentally friendly products for energy-saving and environmentally friendly kitchen utensils.

What kitchen equipment do you need in the kitchen?

The washing equipment in the kitchen of the Chinese restaurant is generally used in the washing workshop to clean the ingredients and dispose of the leftovers, including hot and cold water supply systems, drainage equipment, dishwashers, fruit and vegetable washing machines, disinfection cupboards, sinks, washing dishes, Storage cabinets, etc., food waste shredders and other equipment.

Design elements for the placement of kitchen equipment

According to the kitchen operation process of the vegetable washing area, roughing, finishing, area, roughing, finishing, vegetable area, disinfection area, and stain treatment area, the structure should be compact, not too sparse, reduce the operating distance, and realize equipment sharing. Improve operational efficiency with adjacent operations. In addition, marking is required to prevent operators from randomly traversing different sections and causing confusion.