廚房的使用受設備的影響，設備質(zhì)量會(huì )影響后期使用，正規的廚房場(chǎng)所會(huì )定期檢修設備，防止出現問(wèn)題。一般情況下，廚房設備時(shí)間長(cháng)了會(huì )磨損，那么如何減輕廚房設備的損耗？

　　The use of the kitchen is affected by the equipment, the quality of the equipment will affect the later use, the regular kitchen will regularly overhaul the equipment, to prevent problems. Under normal circumstances, kitchen equipment will wear out over a long time, so how to reduce the loss of central kitchen equipment?

　　使用設備的廚師應根據設備的特點(diǎn)進(jìn)行維護。比如各種冰箱在正常運行情況下需要每三天或每周人工磨砂一次。如果冰箱冷凍管上的霜太厚，肯定會(huì )危及冷凍。取出食物時(shí)，有必要打開(kāi)冰箱門(mén)。

　　Chefs using the equipment should maintain the equipment according to its characteristics. For example, all kinds of refrigerators need manual sanding every three days or once a week under normal operation. If the frost on the freezer tube is too thick, it will definitely endanger the freezer. It is necessary to open the refrigerator door when taking out food.

　　如果原料和食物在冰箱中過(guò)度儲存，冰箱的電機幾乎永遠不會(huì )關(guān)閉。如果工作時(shí)間過(guò)長(cháng)，電機會(huì )停止或損壞。定期除霜是維護冰箱的有效方法。其他廚具設備都是這樣。比如切肉機，碎肉機，按時(shí)抽油，磨刀等。都是很好的維護方法。

　　If ingredients and food are over-stored in the refrigerator, the refrigerator's motor will almost never turn off. If you work too long, the generator will stop or be damaged. Regular defrosting is an effective way to maintain your refrigerator. It's the same with every other kitchen appliance. Such as meat slicer, meat crusher, on time pumping, sharpening knives and so on. Both are good maintenance methods.

　　廚師在使用廚房設備時(shí)，應與維修人員保持良好的聯(lián)系，真實(shí)反映設備的使用情況，存在哪些不足和問(wèn)題。維修人員應立即協(xié)助維修，并在萌芽階段排除設備故障。

　　Chefs in the use of kitchen equipment, should keep good contact with maintenance personnel, truly reflect the use of equipment, what deficiencies and problems exist. Maintenance personnel should assist in immediate maintenance and troubleshooting equipment at an early stage.

　　廚房設備廠(chǎng)家認為應該建立了專(zhuān)職人員承擔設備維護規則的制度，定期維護需要與正常的巡視設備操作緊密結合。平時(shí)寫(xiě)好日記，及時(shí)匯報問(wèn)題，及時(shí)檢查。維修人員應建立設備按時(shí)維修制度，行使質(zhì)量監督權，防止設備事故和損壞，確保廚房設備損壞程度。

　　The kitchen has established a system for full-time personnel to undertake equipment maintenance rules. Regular maintenance needs to be closely combined with normal inspection equipment operation. Usually write a good diary, timely report problems, timely inspection. Maintenance personnel shall establish equipment maintenance system on time, exercise the right of quality supervision, prevent equipment safety accidents and damage, and ensure the damage degree of central kitchen equipment.

　　在這些設備中，冰箱容易產(chǎn)生損耗，冰箱在使用中容易結霜，需要定期處理。餐廳也可以設置專(zhuān)門(mén)的維修人員，定期對設備進(jìn)行維護，及時(shí)檢查出一些問(wèn)題。

　　In these equipment, the refrigerator is easy to produce wear and tear, the refrigerator is easy to frost in use, need regular treatment. The restaurant can also set up special maintenance personnel, regular maintenance of equipment, timely check out some problems.

　　如何減輕廚房設備的損耗？以上是減少廚房設備損耗的具體措施，日常維護可以對廚房設備進(jìn)行很好的檢查。更多內容就來(lái)我們網(wǎng)站www.iv6w0.cn咨詢(xún)了解吧！

　　How to reduce the loss of central kitchen equipment? The above are specific measures to reduce the loss of central kitchen equipment. Daily maintenance can carry out a good check on kitchen equipment. Come to our website www.iv6w0.cn for more information!