廚房設(shè)備存有一定的弊端，即一旦使用設(shè)備不注意就由可能出現(xiàn)食品問題，比如說滋生細(xì)菌。因此，降低廚房設(shè)備的食品風(fēng)險顯得尤為重要。那么廚房設(shè)備使用期間如何避免產(chǎn)生細(xì)菌？
Central kitchen equipment has certain disadvantages, that is, once the use of equipment is not careful, food safety problems may occur, such as bacteria. Therefore, it is particularly important to reduce the food safety risk of central kitchen equipment. So how to avoid bacteria during the use of central kitchen equipment?
掛起廚具。長柄湯勺、漏勺、鍋鏟等都是煮湯的好幫手，但很多人習(xí)慣把這些器物放在抽屜里，或者放在鍋里和炒勺里，蓋上蓋子，就是也不利于保持干燥。砧板易吸水，表面有很多劃痕和縫隙，常隱藏著新鮮食物的殘渣。如果清洗不干凈，存放不當(dāng)，腐爛的食物殘渣會導(dǎo)致大量細(xì)菌繁殖，還會在砧板表面形成霉斑，污染食物。
Hang up the kitchen utensils. Ladles, strainers, spatulas and so on are great helpers, but many people keep them in drawers, or in POTS and spoons with LIDS on, which is not good for keeping them dry. Cutting boards are water-absorbent and have many scratches and cracks on the surface, often hiding the residue of fresh food. If not washed and stored properly, rotting food debris can lead to bacterial growth and mold formation on the surface of the cutting board, contaminating the food.
在廚房食品加工過程中，只有對果蔬、臺面、設(shè)備、工具等原材料進(jìn)行有效的清洗，徹底殘留物中的病原菌和微生物，才能生產(chǎn)出符合要求的半成品。衛(wèi)生要求和高質(zhì)量，對延長半成品的貯存期起到積極作用。通過有效的，既能保證設(shè)備、工具的使用和衛(wèi)生，又能保持機(jī)械設(shè)備的良好性能，從而達(dá)到提高工作效率的目的。
In the process of food processing in the central kitchen, only the raw materials such as fruits and vegetables, table tops, equipment and tools can be effectively cleaned and disinfected, and the pathogenic bacteria and microorganisms in the residues can be thoroughly removed to produce semi-finished products that meet the requirements. Hygienic requirements and high quality play a positive role in prolonging the storage life of semi-finished products. Through effective disinfection and sterilization, not only can ensure the safe use and health of equipment and tools, but also can maintain the good performance of mechanical equipment, so as to achieve the purpose of improving work efficiency.
廚房設(shè)備筷子架和刀架應(yīng)透氣?？曜优c嘴直接頻繁接觸。儲存時，應(yīng)通風(fēng)干燥。有些人清洗后把筷子放在櫥柜或密封的塑料筷子夾里。不建議使用這些方法?？梢赃x擇透氣性好的不銹鋼絲筷子夾，然后釘在墻上或者放在通風(fēng)的地方快速排水。有些人習(xí)慣在筷子上鋪一塊干凈的布，防止灰塵進(jìn)入。其實(shí)使用前只需用水沖洗即可。覆蓋會阻礙水的分配。
Central kitchen equipment chopsticks stand and knife holder should be breathable. Chopsticks make frequent direct contact with the mouth. Storage should be ventilated and dry. Some people clean them and put them in cupboards or sealed plastic chopstick holders. These methods are not recommended. You can choose stainless steel wire chopsticks with good air permeability, and then nail it on the wall or put it in a ventilated place for rapid drainage. Some people are used to laying a clean cloth over their chopsticks to keep out dust. Just rinse with water before use. Mulching can hinder water distribution.
The content of the central kitchen equipment will be introduced to you here. Through the above introduction, I hope it will be helpful to you. If you have other questions, you can call our company http://m.morningvote.com, and we have professional personnel to answer your questions.
