Cleaning up commercial kitchen equipment is a crucial task in daily work, as there is a lot of oil and smoke in the kitchen, resulting in more stains than in other areas. After using kitchenware for a period of time, no matter where it is, there will be a slight sticky feeling. So what should we do when encountering these situations? Below, the Xinchu editor will explain to you:
1. Clean the surface of the oven every day, check if all circuits are unobstructed, and ensure the connectivity of the chains and switches to ensure its working efficiency.
2. Clean the iron frame and stainless steel plate on the stove every day, and regularly clean the natural gas nozzle.
3. Clean the steel plate of the scraper every day, regularly inspect and keep the natural gas nozzle of the scraper clean, and adjust the natural gas nozzle and ignition device every 15 days.
4. Clean the inner wall and filter screen of the oil fryer every day, adjust the natural gas nozzle and ignition device every 15 days, and check the oil discharge pipe device.
5. Clean the inner walls and partitions of the steam cabinet daily, and inspect the steam pipe valves and natural gas air mixing device every 15 days.
6. Keep the inside and outside of the refrigerator clean every day, defrost every 7 days, regularly check the power and temperature control devices, and keep the refrigerator compressor in normal working condition.
7. The dishwasher should be kept clean both inside and outside every day, with a 30 day internal descaling process. The use of cleaning and drying agents should be regularly checked to prevent foreign objects from clogging.
8. Other kitchen equipment should be thoroughly cleaned and regularly maintained after each use. Oil the gears and bearings every month, and inspect the motor every three months.
