How is the kitchen equipment maintained?

Commercial kitchen equipment can be divided into the following five categories: electric heating, gas, refrigeration, ventilation and conditioning. Different equipment has different maintenance methods, and different failures have different maintenance methods. Water heating equipment is prone to scale, which affects heat conduction and wastes energy. It needs regular descaling. 1. It can be removed by adding vinegar, citric acid or a special solid descaling agent to the water. It takes about 1g to remove 3g of scale. Agent. 2. For seafood steamers and other equipment with water gall, the water is not edible and the water boils repeatedly. Fresh water must be changed once a day. 3. Those with gears must be regularly lubricated with lubricating oil to check whether the belt is loose. 4. Water heating equipment is prone to scale formation, which affects heat conduction and wastes energy, and requires regular descale. For more knowledge about the maintenance of kitchen equipment, please visit our official website of stainless steel kitchenware: http://www.zhengjincn.com
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