商用廚房設(shè)備每日都是在被經(jīng)常應(yīng)用，這難以避免地牽涉到維護(hù)保養(yǎng)和清理，這影響到餐廳廚房自然環(huán)境的潔凈度，乃是盤碗的性。下面
廚房設(shè)備廠家就來為您講講。
Commercial kitchen equipment is often used every day, which inevitably involves maintenance and cleaning, which affects the cleanliness of the natural environment of the restaurant kitchen, and even the safety, disinfection and sterilization of dishes and bowls. Now the central kitchen equipment manufacturer will tell you about it.
1.每月檢查一次各種各樣商用廚房設(shè)備的各個(gè)連接頭，并將電源插頭和電源插座固定不動(dòng)堅(jiān)固。
1. Check each connector of various commercial kitchen equipment once a month, and fix the power plug and power socket firmly.
2.每15天精確測(cè)量一次烤箱的溫度。清理烤箱內(nèi)腔，清理烤箱內(nèi)的風(fēng)機(jī)葉輪。按時(shí)檢查烤箱的傳動(dòng)鏈條。
2. Accurately measure the temperature of the oven every 15 days. Clean the inner cavity of the oven and the fan impeller in the oven. Check the transmission chain of the oven on time.
3.每15天一次廚具和燃燒器上的污漬。檢查燃燒器的電源開關(guān)和系數(shù)。
3. Remove the stains on the kitchen utensils and burners every 15 days. Check the power switch and safety factor of the burner.
4.每月檢查油炸機(jī)殼體是不是滲油，并立即清理，維持其敏感度。
4. Check whether the frying shell is leaking oil every month, and clean it immediately to maintain its sensitivity.
5.每月檢查一次帶鋼溫度控制板的敏感度，并維持清潔。
5. Check the sensitivity of the strip steel temperature control panel once a month and keep it clean.
6.每月檢查一次蒸氣柜里的燃燒器，檢查氣體和燃?xì)獾幕旌脱b置，保證其正常的運(yùn)作。檢查壓縮空氣管道的阻塞和毀壞狀況，并及早拆換。
6. Check the burner in the steam cabinet once a month, and check the mixing device of gas and gas to ensure its normal operation. Check the compressed air pipe for blockage and damage, and replace it as soon as possible.
7.每月檢查一次冷凍設(shè)備的皮帶，觀查其工作中周期時(shí)間和溫度，立即調(diào)節(jié)化霜裝置。檢查電冰箱門的密封性裝置，保證致冷率。
7. Check the belt of the refrigeration equipment once a month, observe the cycle time and temperature in its work, and immediately adjust the defrosting device. Check the sealing device of the refrigerator door to ensure high cooling efficiency.
8.每月檢查一次水槽洗碗機(jī)的噴頭、廚房櫥柜和發(fā)熱管。保證其全自動(dòng)清洗裝置的敏感度，并隨時(shí)隨地檢查和調(diào)節(jié)其工作中溫度。
8. Check the shower head of sink dishwasher, kitchen cabinet and heating pipe once a month. Ensure the sensitivity of its automatic cleaning device, and check and adjust its working temperature anytime and anywhere.
9.每日檢查商用廚房各種各樣器材和設(shè)施的潔凈度和運(yùn)用狀況。
9. Check the cleanliness and operation of various equipment and facilities in commercial kitchens every day.
The above is the basic common sense and methods of maintaining and cleaning all kinds of commercial kitchen equipment. I hope I can help you. For more matters, please come to the website http://www.czfuguang.com Consult and understand.
