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Kitchen equipment maintenance

(Summary description)Kitchen equipment [1] Maintenance is a service work performed on all equipment in the kitchen in case of problems. It can be divided into the repair of home kitchen equipment and the maintenance of commercial kitchen equipment.

Kitchen equipment maintenance

(Summary description)Kitchen equipment [1] Maintenance is a service work performed on all equipment in the kitchen in case of problems. It can be divided into the repair of home kitchen equipment and the maintenance of commercial kitchen equipment.

Information

1. Do not rinse the cabinet with water, usually with a wet towel or a neutral detergent.

2. Do not use sharp objects to scribe the countertops and door panels.

3. It is best not to use corrosive detergents.

4. Clean in time to avoid accumulation of stubborn dirt.

service

Kitchen equipment [1] Maintenance is a service work performed on all equipment in the kitchen in case of problems. It can be divided into the repair of home kitchen equipment and the maintenance of commercial kitchen equipment. These repair services are technical in nature and most require specialists. Below I explain the two major types of kitchen equipment products for household and commercial use. The maintenance of household kitchen equipment mainly includes the maintenance of gas equipment, induction cooker, range hood, cabinet, exhaust pipe, pool, soya-bean milk machine, juicer, rice cooker and other equipment. As a household use, gas equipment is mainly the maintenance of gas stoves, most of which are gas stoves bought from the market, and there are many brands. These products are mainly the maintenance of stove cores. In case of problems, the air source should be cut off first. If there is a manual, replace it according to the above instructions, otherwise you must ask a professional to repair it. After the problem with the induction cooker equipment, you must first cut off the power supply, call the professional after-sales personnel to repair, and avoid dismantling and repairing. The overall maintenance principle is that if you don't understand it, you can't disassemble it, make it happen, and cause unnecessary losses. If you don't understand the equipment, you don't need to disassemble it, and you can find it in time to find the after-sales personnel. The maintenance of commercial kitchen equipment is complicated, mainly because it involves a wide variety of products, and there are many disadvantages in maintenance. The products involved include stove stove series; workbench, pool and other conditioning equipment series; dough machine, slicer and other cooking machinery series; smoke stove, lampblack purifier and other exhaust system; freezer, disinfection cabinet, water heater, etc. Refrigeration insulation series. Commercial kitchen equipment generally has the overall kitchen equipment engineering. Therefore, it is necessary to take into account the overall safety, coordination, and aesthetics of the maintenance. Therefore, such repairs must be performed by a professional. These products are generally suitable for the catering industry, in order to not affect the normal business during the day, night construction is required. In the event of a problem, it is necessary to find the after-sales personnel in time to explain the problem and the construction time. Calculation of the cost of kitchen equipment maintenance. One is a specialized kitchen equipment repair company that is responsible for these tasks 24 hours a day. The cost includes parts and components, labor, transportation, and profits. The cost varies widely for different regions. The other type is the manufacturer of these equipments, with dedicated after-sales service personnel. Such maintenance costs are lower than the former, and maintenance is free during the warranty period; after the warranty period, only parts, labor, transportation, etc. are charged, and the price of parts and components is also low. Therefore, the latter should be preferred when repairing. In addition to the limitation of service life, the maintenance of kitchen equipment is mostly caused by people's improper operation or lack of maintenance. Usually after the use, it is necessary to clean up the garbage in time, keep it dry and clean. For stainless steel products, avoid contact with substances with strong acidity and alkalinity. For some mechanical equipment, in addition to cleaning, cut off the power when not in use. The smoke exhaust system should regularly clean the soot and replace the oil net. As long as we pay attention to its maintenance, the frequency of maintenance of kitchen equipment will be greatly reduced.

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