There are various types of professional equipment in modern kitchens, and a comprehensive and thorough understanding of kitchen utensils and equipment is very important for chefs who make food in the kitchen. In addition to stoves, stoves, various pots, plates, cutting tools, and other manual tools, modern kitchens have introduced more modern equipment. These equipment are becoming more and more advanced and specialized, greatly reducing the manual operation procedures of the kitchen. However, at the same time, the operation of these modern equipment is complex, and it cannot be safely and effectively used without on-site guidance and personal operation.
Firstly, kitchen processing equipment is dangerous. While having extraordinary cooking and processing capabilities, it may also cause burns, pressure injuries, cutting injuries, and other injuries. We remind you to strictly follow the operating procedures and characteristics of the equipment before using it. It is important to understand under what circumstances the equipment malfunctions. Once a malfunction occurs, the power supply of the equipment should be immediately turned off, the operation should be stopped, and contact our company's technical personnel to promptly resolve the issue.
The second is to regularly and thoroughly clean the equipment, which is a very important part of equipment maintenance. Most large equipment can be disassembled for easy cleaning. Moreover, all kinds of kitchen utensils have their unique characteristics. Please familiarize yourself with every operational detail and specification, and our technical personnel will also provide you with guidance.
The third thing to pay attention to is energy conservation. Chefs start their day's work by turning on the kitchen equipment. Due to the current energy shortage, this approach has led to increased costs and energy consumption. Fortunately, modern kitchen equipment has a short preheating time. As long as the preheating time of the equipment is understood, there is no need to turn on the machine too early, thereby reducing energy consumption. Not only is the equipment used reasonably, but it also saves energy.
|
