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. In case of abnormal shutdown, stop using it. When using, the operator should pay attention to the contradiction and adjust the roller spacing. Female employees should curl their hair to prevent the hair from being rolled into the roller with the raw material, and roll up the sleeves to prevent the grown sleeves from being rolled into the roller together with the raw material. Be careful when extending the raw material with your hands to prevent your fingers from connecting with the raw material and getting caught in the rollers. After use, clean up the parts, and the engineering department will maintain the main engine once a month.

The focus of kitchen utensils is the upper and lower cabinets and the vertical cabinet. The pricing unit of the upper and lower cabinets is calculated per meter, and the pricing company of the vertical cabinet only calculates. There are also a variety of custom cabinets, when you buy a certain type of kitchen appliance, you 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 thinks that they are satisfied Manufacturing can be carried out. The customer will then pay the store or manufacturer in full. Within the agreed time, professionals will come to terminate the equipment. Kitchen utensil accessories include sinks, faucets, gas stoves, range hoods, dishwashers, residue buckets, seasoning cabinets, etc. You can buy them yourself or ask designers to buy them for consideration. The purchase of kitchen utensils should focus on factors such as quality, function, and color tone. Commodities should have wear resistance, corrosion resistance, fire resistance, antibacterial, antistatic properties. The design should coordinate the basic requirements of beauty, applicability and convenience.

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