厨房设备存有一定的弊端，即一旦使用设备不注意就由可能出现食品问题，比如说滋生细菌。因此，降低厨房设备的食品风险显得尤为重要。那么厨房设备使用期间如何避免产生细菌？
Central kitchen equipment has certain disadvantages, that is, once the use of equipment is not careful, food safety problems may occur, such as bacteria. Therefore, it is particularly important to reduce the food safety risk of central kitchen equipment. So how to avoid bacteria during the use of central kitchen equipment?
挂起厨具。长柄汤勺、漏勺、锅铲等都是煮汤的好帮手，但很多人习惯把这些器物放在抽屉里，或者放在锅里和炒勺里，盖上盖子，就是也不利于保持干燥。砧板易吸水，表面有很多划痕和缝隙，常隐藏着新鲜食物的残渣。如果清洗不干净，存放不当，腐烂的食物残渣会导致大量细菌繁殖，还会在砧板表面形成霉斑，污染食物。
Hang up the kitchen utensils. Ladles, strainers, spatulas and so on are great helpers, but many people keep them in drawers, or in POTS and spoons with LIDS on, which is not good for keeping them dry. Cutting boards are water-absorbent and have many scratches and cracks on the surface, often hiding the residue of fresh food. If not washed and stored properly, rotting food debris can lead to bacterial growth and mold formation on the surface of the cutting board, contaminating the food.
在厨房食品加工过程中，只有对果蔬、台面、设备、工具等原材料进行有效的清洗，彻底残留物中的病原菌和微生物，才能生产出符合要求的半成品。卫生要求和高质量，对延长半成品的贮存期起到积极作用。通过有效的，既能保证设备、工具的使用和卫生，又能保持机械设备的良好性能，从而达到提高工作效率的目的。
In the process of food processing in the central kitchen, only the raw materials such as fruits and vegetables, table tops, equipment and tools can be effectively cleaned and disinfected, and the pathogenic bacteria and microorganisms in the residues can be thoroughly removed to produce semi-finished products that meet the requirements. Hygienic requirements and high quality play a positive role in prolonging the storage life of semi-finished products. Through effective disinfection and sterilization, not only can ensure the safe use and health of equipment and tools, but also can maintain the good performance of mechanical equipment, so as to achieve the purpose of improving work efficiency.
厨房设备筷子架和刀架应透气。筷子与嘴直接频繁接触。储存时，应通风干燥。有些人清洗后把筷子放在橱柜或密封的塑料筷子夹里。不建议使用这些方法。可以选择透气性好的不锈钢丝筷子夹，然后钉在墙上或者放在通风的地方快速排水。有些人习惯在筷子上铺一块干净的布，防止灰尘进入。其实使用前只需用水冲洗即可。覆盖会阻碍水的分配。
Central kitchen equipment chopsticks stand and knife holder should be breathable. Chopsticks make frequent direct contact with the mouth. Storage should be ventilated and dry. Some people clean them and put them in cupboards or sealed plastic chopstick holders. These methods are not recommended. You can choose stainless steel wire chopsticks with good air permeability, and then nail it on the wall or put it in a ventilated place for rapid drainage. Some people are used to laying a clean cloth over their chopsticks to keep out dust. Just rinse with water before use. Mulching can hinder water distribution.
The content of the central kitchen equipment will be introduced to you here. Through the above introduction, I hope it will be helpful to you. If you have other questions, you can call our company https://www.sfxjxbj.com, and we have professional personnel to answer your questions.
