廚房的使用受設(shè)備的影響，設(shè)備的好壞會(huì)影響后期的使用。定期的廚房位置將定期檢修設(shè)備以防止出現(xiàn)問(wèn)題。一般來(lái)說(shuō)，廚房設(shè)備會(huì)隨著時(shí)間的推移而磨損，所以說(shuō)廠家建議平常使用廚房設(shè)備要注意損耗。
The use of the kitchen is affected by the equipment, and the quality of the equipment will affect the later use. The regular kitchen location will regularly overhaul the equipment to prevent problems. Generally speaking, the kitchen equipment will wear and tear with the passage of time, so the manufacturer suggests that attention should be paid to the wear and tear when using the central kitchen equipment.
使用廚房設(shè)備的廚師應(yīng)根據(jù)設(shè)備的特點(diǎn)進(jìn)行保養(yǎng)。例如，各種冰箱在正常運(yùn)行中，每三天或每周都需要人工打磨沙子。如果冰箱冷凍管上的結(jié)霜太厚，肯定會(huì)危及冷凍。取出食物時(shí)，需要打開(kāi)冰箱門(mén)。
Chefs who use central kitchen equipment should maintain them according to the characteristics of the equipment. For example, in the normal operation of various refrigerators, the sand needs to be manually polished every three days or every week. If the frost on the freezing tube of the refrigerator is too thick, it will certainly endanger the freezing. When taking out food, you need to open the refrigerator door.
如果在冰箱中儲(chǔ)存過(guò)多的食材和食物，冰箱的電機(jī)幾乎不會(huì)關(guān)閉。如果工作時(shí)間過(guò)長(zhǎng)，電機(jī)會(huì)停止或損壞。定期除霜是冰箱保養(yǎng)的有效方法，其他廚房設(shè)備如切肉機(jī)、絞肉機(jī)、及時(shí)磨油等也是如此。
If there are too many ingredients and food stored in the refrigerator, the refrigerator motor will hardly turn off. If the operating time is too long, the motor will stop or be damaged. Regular defrosting is an effective way to maintain the refrigerator, as is the case with other kitchen equipment such as meat cutter, meat grinder and timely oil grinding.
廚師在使用廚房設(shè)備時(shí)，應(yīng)與維修人員保持良好的聯(lián)系，真實(shí)反映設(shè)備的使用情況以及存在哪些不足和問(wèn)題。維修人員應(yīng)立即協(xié)助維修，排除設(shè)備處于萌芽階段的故障。
When using the central kitchen equipment, the chef should keep in good contact with the maintenance personnel to truly reflect the use of the equipment and the shortcomings and problems. The maintenance personnel shall immediately assist in the maintenance and eliminate the faults of the equipment in the embryonic stage.
廚房設(shè)備廠家認(rèn)為，應(yīng)建立專(zhuān)職人員承擔(dān)設(shè)備維護(hù)規(guī)則的制度，定期維護(hù)應(yīng)與檢測(cè)設(shè)備的正常運(yùn)行緊密結(jié)合。平時(shí)記日記，有問(wèn)題及時(shí)報(bào)告，及時(shí)檢查處理。維修人員應(yīng)建立設(shè)備按時(shí)維修制度，行使質(zhì)量監(jiān)督權(quán)，防止設(shè)備事故和損壞，確保廚房設(shè)備的損壞程度。
The central kitchen equipment manufacturer believes that a system should be established for full-time personnel to undertake equipment maintenance rules, and regular maintenance should be closely combined with the normal operation of testing equipment. Keep a diary at ordinary times, report problems in time, check and deal with them in time. The maintenance personnel shall establish the equipment maintenance system on time, exercise the right of quality supervision, prevent equipment accidents and damage, and ensure the damage degree of the central kitchen equipment.
在這些設(shè)備中，冰箱容易磨損，冰箱在使用過(guò)程中容易結(jié)霜，需要定期處理。餐廳還可以設(shè)置專(zhuān)門(mén)的維修人員對(duì)設(shè)備進(jìn)行定期維護(hù)，以便及時(shí)發(fā)現(xiàn)一些問(wèn)題。
Among these devices, the refrigerator is easy to wear and frost during use, which needs to be treated regularly. The restaurant can also set up special maintenance personnel to regularly maintain the equipment, so as to find some problems in time.
需要明確的是，所有的廚房設(shè)備操作員都需要有自己相對(duì)應(yīng)的設(shè)備，其它人員不能夠擅自操作，具有危險(xiǎn)性的機(jī)械廚房設(shè)備操作人員需要經(jīng)過(guò)了崗前培訓(xùn)才能夠操作，否則不小心很容易會(huì)造成操作中的人員損傷，比如廚房中經(jīng)常要蒸菜蒸湯，在揭開(kāi)蓋子的時(shí)候水蒸氣的溫度非常高，如何揭蓋都有些需要注意的事項(xiàng)。
It should be made clear that all central kitchen equipment operators need their own corresponding equipment. Other personnel cannot operate without authorization. Dangerous mechanical kitchen equipment operators need to undergo pre job training before they can operate. Otherwise, carelessness may easily cause personnel damage during operation. For example, the kitchen often needs to steam vegetables and soup, and the steam temperature is very high when the cover is opened, There are some matters needing attention in how to remove the cover.
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