在厨房设备的日常使用中，由于操作不当和错误，会造成一些危害，其中一些是对设备的损坏，更严重的可能对人身构成威胁。今天，我们就总结一下比较常见的错误操作。
In the daily use of kitchen equipment, due to improper operation and error, some of them will cause damage to the equipment, and even more serious may pose a threat to personal safety. Today, we will summarize the common wrong operations.
使用灶具
Safe use of stove
错误操作：炉子上的热油锅没有取下来，直接启动电子点火；
Wrong operation: the hot oil pan on the furnace is not removed, and the electronic ignition is directly started;
后果：不知道炉子里的火是否已经被扑灭，煤气在炉膛内积聚，会引起“爆燃（塌陷）”；多地的厨房也发生过类似的情况，热油烫伤了厨师。
Consequences: it is not known whether the fire in the furnace has been extinguished, and the gas accumulates in the furnace, which will cause "deflagration (collapse)"; A similar situation has occurred in many kitchens, where hot oil scalded the chef.
正确操作：先打开排烟，将炉灶表面的锅碗瓢盆取出，排出炉内可能积存的气体，然后点火。
Correct operation: first open the smoke exhaust, take out the pots and pans on the surface of the stove, discharge the gas that may be accumulated in the stove, and then ignite.
为蒸煮炉除垢
Descaling the cooking furnace
错误操作：水箱内的水不经常排放，水垢清洗不进行：
Incorrect operation: the water in the water tank is not discharged frequently, and the scale cleaning is not carried out:
后果：水垢堆积较多，导致干烧，水箱内胆烧漏；济宁、东营厨房已经看到内胆烧漏；
Consequence: there is a lot of scale accumulation, which leads to dry burning and leakage of the tank; In Jining and Dongying kitchens, we have seen that the inner tank is burnt and leaked;
正确操作：厨房中任何涉及水加热的设备（例如：海鲜蒸笼）
Correct operation: any equipment in the kitchen involving water heating (e.g. seafood steamer)
开水器除垢
Descaling of water boiler
错误操作：不换水、不除垢；造成后果：水垢会包裹发热管，温度过高导致发热管爆裂。这种情况在多个情况下的厨房里已经发生过多次；正确操作：定期除垢，人工清扫，防止损坏内壁；油箱内胆腐蚀。
Wrong operation: no water change or scale removal; Consequence: the scale will wrap the heating pipe, and the high temperature will cause the heating pipe to burst. This has happened many times in the kitchen in many cases; Correct operation: regular descaling and manual cleaning to prevent damage to the inner wall; The tank liner is corroded.
因此
厨房设备厂家建议您，厨房内使用的各种炊具，应选用经质量检测部门检验合格的产品，切忌贪图便宜而选择不合格的器具。与此同时，这些器具还应严格按规定进行操作，严防事故的发生。操作人员应及时关闭所有的燃气燃油阀门，切断气源、火源后方可离开。
Therefore, the central kitchen equipment manufacturer suggests that all kinds of cooking utensils used in the kitchen should use products that have passed the inspection of the national quality inspection department, and do not choose unqualified utensils for the sake of cheap. At the same time, these instruments should be operated in strict accordance with the regulations to prevent accidents. The operator shall close all gas and fuel valves in time, cut off the air source and fire source before leaving.
每日收工前通知厨师做好防火检查。严格遵守消防管理规程。厨房员工要按照操作程序操作灶具等器材。如部门内发生火灾、伤残等事故，根据情节轻重分别处以口头警告、书面警告、后警告、开除处理，在出现恶性事故时，事故当事人及相关负责人重处，将来保留追究刑事责任的权利。
Inform the chef to carry out fire safety inspection before finishing work every day. Strictly abide by the fire safety management regulations. Kitchen staff shall operate cooking utensils and other equipment according to the operating procedures. In case of fire, disability and other safety accidents in the Department, oral warning, written warning, post warning and dismissal shall be given respectively according to the seriousness of the circumstances. In case of a serious accident, the parties involved in the accident and the relevant responsible person shall be punished seriously, and the right to investigate criminal responsibility shall be reserved in the future.
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