Bai Gang Conditioning Equipment/American Number Plate One

Commercial kitchen equipment refers to large-scale kitchen equipment suitable for hotels, restaurants, restaurants and other catering establishments, as well as major government agencies, schools, and site canteens; it is characterized by a variety of products, specifications, power, capacity, etc. The kitchen equipment is much larger and the price is relatively high. It focuses on the overall kitchen, and all parts involving metal materials have been made of stainless steel; it can be roughly divided into five categories: stove equipment, smoke ventilation equipment, conditioning equipment, mechanical equipment, refrigeration and insulation equipment.

Equipment classification

Commercial kitchen equipment can be roughly divided into five categories: stove equipment, smoke exhaust ventilation equipment, conditioning equipment, mechanical equipment, refrigeration and insulation equipment.

Maintenance of equipment

Stainless steel material belongs to the alloy of iron and nickel, manganese and other metals, therefore, its maintenance should fully do the following aspects:

1. Wipe the dirt on the surface with a damp cloth regularly, and then dry it with a dry cloth.

2, avoid vinegar, cooking wine and other liquid seasonings spilled on its surface, once found, to rinse with water in time, and dry.

3, do not often move back and forth stove, shelves, cooking machinery and other equipment, especially the use of floor sliding.

4, stainless steel stove should always check whether the fire leakage.

5, cooking machinery like dough mixer, slicer, etc., don't be lazy, to clean in time.