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，那么如何減少?gòu)N房設(shè)備的損耗呢？
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, kitchen equipment will wear out over time, so how to reduce the loss of 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)置專門的維修人員對(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 maintain the equipment regularly, so as to find some problems in time.
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。
Chefs who use 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 polished manually 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 you store too much ingredients and food in the refrigerator, the refrigerator motor will hardly turn off. If the working time is too long, the motor will stop or be damaged. Regular defrosting is an effective way to maintain the refrigerator, as are other kitchen equipment such as meat chopper, 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 kitchen equipment, chefs should keep in good contact with maintenance personnel to truly reflect the use of the equipment and what deficiencies and problems exist. 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)建立專職人員承擔(dān)設(shè)備維護(hù)規(guī)則的制度，定期維護(hù)與設(shè)備正常運(yùn)行密切結(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 of full-time personnel undertaking equipment maintenance rules should be established, and regular maintenance should be closely combined with the normal operation of the equipment. Keep a diary at ordinary times, report problems in time, check and deal with them in time. Maintenance personnel shall establish a system for timely maintenance of equipment, exercise the right of quality supervision, prevent equipment accidents and damage, and ensure the damage degree of central kitchen equipment.
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