Maintenance and repair of kitchen equipment

maintain

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

2. Sharp objects should not be used to scratch countertops and door panels.

3. It is best not to use corrosive cleaning agents.

4. Clean in a timely manner to avoid the accumulation of stubborn dirt.

repair

Kitchen equipment maintenance refers to a service-oriented work carried out on all equipment in the kitchen in case of problems. It can be divided into maintenance of household kitchen equipment and maintenance of commercial kitchen equipment. These maintenance services have a certain level of technicality and mostly require professional personnel to carry out. Below, I will explain two major categories of kitchen equipment products: household and commercial. The maintenance of household kitchen equipment mainly includes the maintenance of gas equipment, inductiRestaurant Equipmenton cooker, range hood, cabinet, smoke exhaust pipe, pool, soybean milk machine, juicer, rice cooker and other equipment. As a household use, gas equipment mainly involves the maintenance of gas stoves, which are mostly purchased from the market with many brands. This type of product mainly involves the maintenance of the stove core. In the event of a problem, the gas source should be cut off first. If there is an instruction manual, it should be replaced according to the above instructions. Otherwise, professional personnel must be hired for maintenance. After a problem occurs with the induction cooker equipment, the power should be cut off first, and professional after-sales personnel should be called for repair. Do not disassemble and repair it yourself. The overall principle of maintenance is not to dismantle equipment without understanding it, which may backfire and cause unnecessary losses. For equipment that has not exceeded the warranty period, regardless of whether you understand it or not, do not dismantle it and seek timely assistance from after-sales personnel. The maintenance of commercial kitchen equipment is relatively complex, mainly because it involves a wide variety of products and there are many unfavorable conditions during maintenance. The products it involves include stove series; Workbench, pool and other conditioning equipment series; Series of cooking machinery such as noodle makers and slicers; Smoke exhaust systems such as stoves and oil fume purifiers; Refrigeration and insulation series such as freezers, disinfection cabinets, and water boilers. Commercial kitchen equipment is generally an overall kitchen equipment project, therefore, when repairing, factors such as overall safety, coordination, and aesthetics should be taken into account. So, this type of maintenance must be carried out by professionals. These products are generally suitable for the catering industry and require nighttime construction in order to not affect normal daytime operations. In the event of a problem, it is necessary to promptly contact after-sales personnel, explain the problem, and the construction time. Cost calculation for kitchen equipment maintenance. One type is specialized kitchen equipment maintenance companies that are responsible for these tasks 24 hours a day. Its costs include component costs, labor costs, transportation costs, profits, etc. The cost varies greatly depending on different regions. The other type is the manufacturers who produce these devices and have dedicated after-sales service personnel. This type of repair cost is lower than the former, and free repairs are required during the warranty period; After the warranty period, only the costs of parts, labor, transportation, etc. will be charged, and the price of the parts is also relatively low. So when repairing, the latter should be the main choiceRestaurant Equipment. The maintenance of kitchen equipment is mostly caused by improper operation or lack of maintenance by people, in addition to the limited service life. After use, it is necessary to promptly clean up the garbage, keep it dry and clean. For stainless steel products, avoid contact with substances with strong acidity or alkalinity. For some mechanical equipment, in addition to cleaning, the power should be cut off when not in use. The smoke exhaust system should regularly clean the oil fumes and replace the oil mesh. As long as we pay attention to its maintenance, the frequency of kitchen equipment repairs will be greatly reduced.

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