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How should commercial kitchen utensils be maintained?

Release time:

2021-06-21

Nowadays, commercial kitchen utensils in many restaurant kitchens or hotel kitchens are used frequently every day. However, in order to extend the lifespan of the equipment, maintenance and care are essential.

Nowadays, commercial kitchen equipment in many catering kitchens or hotel kitchens is used frequently every day. However, to extend the lifespan of the equipment, maintenance is essential. It not only helps ensure the cleanliness of the kitchen environment but also effectively guarantees food safety. So, how should commercial kitchen equipment be maintained?

Regular maintenance work
First, every month, a detailed inspection of each connection plug and socket of the commercial kitchen equipment is necessary to ensure they are secure. If any looseness is found, timely measures should be taken to secure them to avoid safety hazards. It is also important to check the oil extraction pot and other cabinets for oil leaks, and to keep them clean to maintain their sensitivity. To ensure operational safety, the sensitivity of the temperature controller should be strictly tested every month. Additionally, the operation of the burner inside the evaporator should be checked for any abnormalities. If there are any blockages or damages in the pipes, they must be replaced promptly.

Maintenance of freezing equipment
Regular cleaning work should be carried out. The power should be disconnected for three minutes before starting. A detailed check for unusual noises and the normal operation of the air conditioning unit is necessary, and defrosting should be done once a week.

Maintenance of dishwasher equipment
Before finishing work each day, the equipment must be cleaned thoroughly. After use, all dirt and food residues inside need to be cleaned out. If necessary, a detailed check of the washing temperature and efficiency should be conducted to see if there are any significant changes.

Maintenance of stove equipment
A detailed inspection of the insulation level of the equipment is required. When cleaning the stove, care should be taken to avoid splashing tap water onto the main power switch and the centrifuge. After use, all natural gas valves must be closed.

The kitchen is a place specifically set up to meet people's dietary needs, used for cooking activities and producing dishes.

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