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Commercial kitchen equipment such as gas stoves, daily use and maintenance

Release time:

2021-06-21

In commercial kitchen equipment, gas large pot stoves are an essential type of kitchenware, used in school kitchens, hotel back kitchens, factory canteens, and kitchens of enterprises and institutions. The price of commercial kitchen equipment is generally more expensive than that of household items, so it is important to pay attention to the usage methods and maintenance to avoid unnecessary losses.

　　The gas large pot stove is an essential kitchen equipment in commercial kitchens, such as school kitchens, hotel back kitchens, factory canteens, and enterprise kitchens. The price of commercial kitchen equipment is generally higher than that of household equipment, so it is important to pay attention to the usage methods and maintenance to avoid unnecessary losses.
　　Before using the gas large pot stove, carefully read the product Description to understand the product's functions, usage methods, maintenance requirements, and any After-sale Service that the manufacturer may provide. Pay attention to operate according to the signs on the equipment, and generally, the following points should be noted during use and maintenance:

　　1. The stove has a cooling fan, so it should be placed in a well-ventilated area, and the air outlet should be at least 10cm away from walls and other objects. Its operating temperature is 10-40℃.

　　2. Do not use containers made of glass, aluminum, or copper to heat food, as these non-ferromagnetic materials will not heat up.

　　3. Do not let iron pots or other cookware run dry or overheat, as this may cause the stove panel to crack due to excessive heat.

　　5. After cooking, adjust the heat to the off position and then turn off the power.

　　7. When cleaning, wait for it to cool completely, and you can use a small amount of neutral detergent, avoiding strong detergents.
　　In summary, whether it is a gas large pot stove or other commercial kitchen equipment, it should be used correctly and maintained regularly.

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