商用厨房设备每日都是在被经常应用，这难以避免地牵涉到维护保养和清理，这影响到餐厅厨房自然环境的洁净度，乃是盘碗的性。下面
厨房设备厂家就来为您讲讲。
Commercial kitchen equipment is often used every day, which inevitably involves maintenance and cleaning, which affects the cleanliness of the natural environment of the restaurant kitchen, and even the safety, disinfection and sterilization of dishes and bowls. Now the central kitchen equipment manufacturer will tell you about it.
1.每月检查一次各种各样商用厨房设备的各个连接头，并将电源插头和电源插座固定不动坚固。
1. Check each connector of various commercial kitchen equipment once a month, and fix the power plug and power socket firmly.
2.每15天精确测量一次烤箱的温度。清理烤箱内腔，清理烤箱内的风机叶轮。按时检查烤箱的传动链条。
2. Accurately measure the temperature of the oven every 15 days. Clean the inner cavity of the oven and the fan impeller in the oven. Check the transmission chain of the oven on time.
3.每15天一次厨具和燃烧器上的污渍。检查燃烧器的电源开关和系数。
3. Remove the stains on the kitchen utensils and burners every 15 days. Check the power switch and safety factor of the burner.
4.每月检查油炸机壳体是不是渗油，并立即清理，维持其敏感度。
4. Check whether the frying shell is leaking oil every month, and clean it immediately to maintain its sensitivity.
5.每月检查一次带钢温度控制板的敏感度，并维持清洁。
5. Check the sensitivity of the strip steel temperature control panel once a month and keep it clean.
6.每月检查一次蒸气柜里的燃烧器，检查气体和燃气的混和装置，保证其正常的运作。检查压缩空气管道的阻塞和毁坏状况，并及早拆换。
6. Check the burner in the steam cabinet once a month, and check the mixing device of gas and gas to ensure its normal operation. Check the compressed air pipe for blockage and damage, and replace it as soon as possible.
7.每月检查一次冷冻设备的皮带，观查其工作中周期时间和温度，立即调节化霜装置。检查电冰箱门的密封性装置，保证致冷率。
7. Check the belt of the refrigeration equipment once a month, observe the cycle time and temperature in its work, and immediately adjust the defrosting device. Check the sealing device of the refrigerator door to ensure high cooling efficiency.
8.每月检查一次水槽洗碗机的喷头、厨房橱柜和发热管。保证其全自动清洗装置的敏感度，并随时随地检查和调节其工作中温度。
8. Check the shower head of sink dishwasher, kitchen cabinet and heating pipe once a month. Ensure the sensitivity of its automatic cleaning device, and check and adjust its working temperature anytime and anywhere.
9.每日检查商用厨房各种各样器材和设施的洁净度和运用状况。
9. Check the cleanliness and operation of various equipment and facilities in commercial kitchens every day.
The above is the basic common sense and methods of maintaining and cleaning all kinds of commercial kitchen equipment. I hope I can help you. For more matters, please come to the website https://www.sfxjxbj.com Consult and understand.
