Stainless Steel Kitchen Equipment: Maintenance and Care Methods
Release date:
2025-11-25
With the continuous application of modern technology in the kitchen, kitchen equipment management is highly valued. For some people who may not be particularly familiar with the maintenance and repair measures for kitchen equipment in our daily kitchen, the following will introduce the maintenance and repair measures for kitchen equipment.
Hot stove equipment
(1) Double head and double tail, steamer, low soup stove
Maintenance: Check the insulation level of the equipment every month. In case of accidental extinguishing of the furnace, the gas valve and ignition valve should be closed first to eliminate residual gas and reignite. When cleaning the stove, do not rinse the power switch and fan with water to prevent moisture from reducing insulation performance and damaging the fan.
Maintenance: After daily use, close all gas pipeline valves.
(2) Swinging spout, star basin magnetic core spout
Maintenance: Regularly check for any running, dripping, or leaking.
Maintenance: Do not use iron or heavy objects to strike.
Rough machining equipment
(1) Meat grinder, slicer
Maintenance: Clean the equipment before leaving work every day, use a damp cloth to wipe it, and do not rinse the main unit with water. According to the capacity of the machine, it cannot be overloaded for use.
Maintenance: Check for debris and oil before starting up.
(2) Cold storage, freezer
Maintenance: Clean every week to keep the appearance clean. It can only be started 3 minutes after the power is cut off. Indoor gaps must be left between the items stored in the box to ensure that the air conditioning inside the box can circulate normally.
Maintenance: Defrost once or twice a week, clean the condenser fins once a month, and use a brush to remove dust.
Point to point equipment
(1) Noodle making machine, egg beater, blender, noodle press machine
Maintenance: Clean the equipment before leaving work every day, use a damp cloth to wipe it, and do not rinse the main unit with water. According to the capacity of the machine, it cannot be overloaded for use.
Maintenance: Check for debris and oil before starting up, and use only after normal operation.
(2) Electric pancake maker, electric oven
Maintenance: Clean daily and strictly follow the instructions in the manual.
Maintenance: Check before starting up to ensure there is no odor before normal use.
Equipment in the dishwashing room
(1) Dishwasher
Maintenance: Study the instructions for using the dishwasher carefully. Change water, clean and wipe equipment before leaving work every day, and prepare detergent and desiccant for the next shift.
Maintenance: Regularly clean the water alkali and check the dishwashing temperature.
(2) Tableware supplies
a、 The procedure of washing and disinfecting tableware correctly in advance;
b、 During the washing process, the machine fluid and brightener should be properly mixed and used;
c、 Tableware should be handled with care and centrally managed;
d、 Tableware should be stored reasonably, classified, and graded;
e、 Implement timely cleaning and washing to avoid accumulation and ensure the normal use of tableware;
f、 Count the tableware to ensure normal use during meal preparation; Damaged tableware should be registered and stored, and a damage form should be filled out to minimize the damage rate.
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