Maintenance of cafeteria kitchen equipment

As an important infrastructure for daily catering services, the maintenance and upkeep of kitchen equipment in Wuhan canteens are directly related to food safety, work efficiency, and service life. Here are some key maintenance and upkeep methods aimed at ensuring the proper functioning of kitchen equipment.

Firstly, regular cleaning is the foundation. After daily use, kitchen equipment such as stoves, ovens, steamers, refrigerators, etc. should be cleaned. Use mild cleaning agents and a soft cloth to wipe, avoiding the use of highly corrosive chemicals to prevent damage to the equipment surface. For difficult to clean oil stains and food residues, professional cleaning agents or tools can be used for treatment.

Secondly, regularly check the performance of the equipment. Regularly check whether the power cords, plugs, switches, etc. of the equipment are intact, and whether there is any damage or looseness. At the same time, pay attention to checking the operating components of the equipment, such as motors, bearings, etc., to ensure their normal operation without any abnormal noise or overheating. For problems discovered, they should be promptly reported for repair or replacement of parts.

Again, reasonable use is key. When using kitchen equipment, follow the operating procedures to avoid overloading or improper use that may cause damage to the equipment. For example, the oven should be set at an appropriate temperature and time to avoid prolonged high-temperature baking that can cause equipment aging; The refrigerator should be defrosted regularly to maintain cooling effect and avoid excessive operation of the compressor.