Maintenance time and methods for commercial kitchen equipment

Release time:

2021-06-21

Large and medium-sized hotel restaurants have a larger total area and a higher number of dining service items. Therefore, their functional areas are more diverse and categorized in more detail, resulting in a greater variety of kitchen equipment and more extensive and detailed requirements for civil engineering.

Large and medium-sized hotel restaurants have a larger total area and a higher number of dining service items, which means their functional areas are more diverse and categorized in more detail. Therefore, the kitchen equipment used is extensive, and the requirements for civil engineering aspects are also more numerous and detailed.

1. Precautions before installing kitchen equipment

Before installation, it is necessary to ensure that the civil engineering aspects have completed the electrical routes and plumbing routes, as well as the treatment of floors and walls. The size of the door leaves should allow for the smooth entry of equipment. Of course, it is also necessary to follow the layout of the floor plan, embedding sufficient water level potential differences, especially the cable diameter must meet the requirements of the corresponding equipment. Additionally, the dimensions of the holes for the exhaust duct must comply with the specifications in the design drawings. If any of these aspects do not meet the pre-design requirements, communication and coordination must be conducted to resolve the issues before scheduling the entry and installation of the equipment.

Before the equipment enters the site, it is also necessary to check whether the space specifications of the functional area match the kitchen construction drawings. Any necessary adjustments should be made immediately, and then the entry of the equipment should be scheduled in the correct order.

Once all the equipment has entered the site, installation can begin according to the drawings.

2. Precautions during kitchen equipment installation

Pay attention to the installation order of the equipment. The first to be installed should be the exhaust system, followed by the cold storage, lighting, and the installation of ceilings and doors. Next, the installation of stoves, electrical appliances, and mechanical equipment can proceed, and finally, the installation of gas pipelines should be arranged. After all installations are completed, adjustments and operations of the kitchen equipment can be carried out. If the order is chaotic, it may lead to difficulties in the installation of some equipment.

During the installation of various equipment, it is essential to strictly follow the established design drawings and installation construction methods. For example, regarding the installation of the exhaust hood—what is the area of the exhaust hood, what is the height of the exhaust hood installation, what is the installation order of various components, what is the tilt angle of the exhaust hood during lifting, what are the appearance requirements after installation, and what are the standard specifications for installation. Each of these details must be considered and addressed properly. Otherwise, a small component being omitted, incorrectly installed, or loosely fitted, or a part being installed in the wrong position, will affect later use.

Large hotel kitchens have a lot of complex equipment, and whether before, during, or after installation, it is necessary to pay attention to inspections. If there are any issues, regardless of size, immediate communication and coordination with the relevant personnel must be conducted, and issues must be resolved promptly.

The above are some precautions regarding the installation of commercial kitchen equipment that we at Commercial Kitchen have introduced today. We hope this can help everyone. If you want to learn more about restaurant kitchen engineering knowledge, remember to follow, like, and comment.

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