How to maintain commercial kitchen equipment to extend its life?

Commercial kitchen is an indispensable core place for hotels and restaurants. Kitchen equipment long-term and high-load operation, it is easy to fail, and do a good job of equipment maintenance, not only to extend the service life of the equipment, reduce maintenance costs, to protect food safety, but also significantly improve the operational efficiency of the kitchen.

Stove type cooking equipment: Routine cleaning and maintenance of critical components

The maintainence of gas cooking stove:

After each use, be sure to turn off the gas valve and clean the surface of the stove of grease and food residues in a timely manner. For the removable head, fire cover and other parts, to be removed regularly, with a soft brush dipped in neutral detergent to scrub, to remove the accumulation of dirt on it, to prevent clogging of the air holes, affecting the combustion effect. For areas with high air humidity, special attention should be paid to the inspection of gas pipes to see if there is aging, cracking or gas leakage. It is recommended that a comprehensive inspection be carried out at least once a quarter, and soapy water can be used to apply on the pipeline joints, such as bubbles generated, indicating that there is a leakage problem and immediate repair is required.

The burner is the core component of the stove and its flame should be checked regularly. If the flame appears to be yellowish, reddish or unstable, it may be caused by the clogging of the burner or improper adjustment of the damper. In this case, you need to clean the impurities on the burner and adjust the damper according to the actual situation to keep the flame blue and stable. In addition, the ignition device should also be checked regularly to ensure that it works properly, and if it is difficult to ignite, it should be repaired or replaced in time.

The maintainence of commercial induction cooker:

The surface of the induction cooktop is usually microcrystalline glass panel, when cleaning, use a soft damp cloth to gently wipe, avoid using sharp or hard cleaning tools, so as not to scratch the panel. As the induction cooktop relies on electromagnetic induction heating, more internal electronic components, to prevent water splashing into the interior of the cooktop, resulting in short-circuit failure. In the process of use, to avoid dry burning, so as not to damage the heating coil. Every once in a while, open the side cover of the stove, clean up the internal dust, to prevent the accumulation of too much dust leading to poor heat dissipation, affecting the service life of the stove.How to maintain commercial kitchen equipment to extend its life?

Refrigerating and freezing refrigeration equipment: temperature control and hygiene management

Refrigerator and freezer equipment is vital for the preservation and storage of ingredients, and good maintenance ensures that the equipment is always in optimal operating condition.

The maintainence of commercial refrigerator:

To regularly check the temperature settings of the refrigerated cabinet, according to the type and requirements of the stored ingredients, the temperature will be controlled within the appropriate range. For areas with high summer temperatures, it is important to observe the cooling effect of the refrigerated cabinet, such as the temperature is found to be abnormally high, it is necessary to promptly check whether the condenser and evaporator are accumulating dust, and whether the fan is functioning normally. Condenser and evaporator surface dust will affect the heat dissipation and refrigeration efficiency, need to be cleaned at least once a month, you can use a brush or vacuum cleaner to remove dust.

The inside of the commercial refrigerator should be kept clean and hygienic, and the cabinet should be cleaned regularly of stagnant water and food residues to prevent the growth of bacteria. Ingredients should be categorized and stored to avoid cross-contamination. At the same time, to check whether the sealing strip of the cabinet door is intact, such as aging or damage, to be replaced in a timely manner to ensure that the sealing of the cabinet door to reduce cold air leakage!

The maintainence of commercial freezer:

The maintenance of the commercial freezer is similar to that of the commercial refrigerator, but because of its lower temperature, the frost phenomenon is more serious. When the thickness of the frost layer in the freezer more than 5 millimeters, it will affect the cooling effect, increase energy consumption, so you need to defrost in a timely manner. Defrost, to cut off the power supply, to be frost layer melting, with a dry cloth to dry the cabinet moisture, and then re-energized to use. In addition, we should regularly check the compressor work of the freezer, such as the compressor is found to be running abnormally or abnormal noise, we should contact the professional maintenance personnel in time for overhaul!

Ventilation and smoke extraction equipment: ensuring air circulation and system cleanliness

Ventilation and exhaust equipment is an important facility to keep the air in commercial kitchens fresh and prevent the accumulation of grease and smoke, and its maintenance is directly related to the air quality and fire safety of the kitchen.How to maintain commercial kitchen equipment to extend its life?

The maintainence of commercial exhaust fan:

The exhaust fan should be cleaned regularly to remove oil and dust on the fan blades and housing to ensure its normal operation and improve the ventilation effect. Check whether the fixed screws of the exhaust fan are loose, if loose, should be tightened in time to prevent shaking in the operation process, producing noise or even causing safety accidents. At the same time, we should regularly check the lubrication of the motor, add the right amount of lubricant to extend the service life of the motor.

The maintainence of oil smoke purifier:

Oil smoke purifier is the key equipment to control the emission of kitchen fumes, and should be cleaned and maintained regularly according to the requirements of the equipment instruction manual. The environmental protection requirements of the catering industry are high. If the oil smoke purifier does not work properly, resulting in excessive oil smoke emissions, it will not only pollute the environment, but may also face penalties from the relevant authorities. Generally speaking, the oil smoke purifier needs to be cleaned once every 1 – 3 months, and special cleaning agents should be used to ensure that the electrode plate and electric field are thoroughly cleaned to restore its purification effect.

The maintainence of smoke exhaust pipe:

Smoke exhaust pipe is the channel for the discharge of grease and smoke, with the passage of time, the pipe will accumulate a large amount of grease and dirt, if not cleaned in a timely manner, not only will affect the effect of smoke exhaust, but also the existence of fire hazards. It is recommended that at least one comprehensive cleaning of the exhaust pipe be carried out every year, and professional cleaning equipment and methods can be used, such as high-pressure water gun cleaning, robotic cleaning, etc., to ensure that the pipe is clean and free of grease.

In addition to the equipment mentioned above, commercial kitchens have many other pieces of equipment, such as dishwashers, sterilizers, ice machines, etc., which also require targeted maintenance.How to maintain commercial kitchen equipment to extend its life?

The maintainence of commercial dishwasher:

After each use, clean the residue filter inside the dishwasher to prevent food residue from clogging the pipes. Regularly check whether the nozzle of the dishwasher is clogged, and if it is clogged, clean it in time to ensure the cleaning effect. At the same time, add dishwashing detergent and sanitizer according to the prescribed dosage to avoid damage to the equipment due to improper use.

The maintainence of commercial sterilizer:

Sterilizers should be kept dry inside to avoid rusting of the sterilizer due to moisture residue on the dishes. Regularly check whether the heating tube and ozone generator of the sterilizer are working properly, and if abnormalities are found, repair or replace them in time. In the process of use, disinfection should be carried out in accordance with the specified time and temperature to ensure the disinfection effect.

The maintainence of commercial ice maker:

The water source of the ice machine should be kept clean, and the filter should be replaced regularly to prevent the impurities in the water from entering the ice machine, which will affect the ice-making effect and the life of the equipment. At the end of each ice production, the ice machine should be cleaned up inside the ice slag, to prevent the accumulation of ice slag affecting the normal operation of the ice machine. At the same time, check whether the condenser and evaporator of the ice machine are accumulating dust, if there is any accumulation of dust, it should be cleaned in time.How to maintain commercial kitchen equipment to extend its life?

In general the maintenance of commercial kitchen equipment is a systematic and detailed work, kitchen staff need to have a high degree of responsibility and professional maintenance knowledge. By doing a good job of daily cleaning, regular inspection and maintenance work, can effectively extend the service life of the equipment, reduce operating costs, to provide customers with better quality catering services. In the pursuit of culinary innovation and quality enhancement at the same time, do not neglect the maintenance of kitchen equipment, so that each piece of equipment can be in the best state of operation.