How should commercial kitchen equipment be cleaned, maintained, and serviced?

1. Oven: Clean the surface of the oven daily, check all wiring for smoothness, and maintain the connectivity of chains and switches. Ensure its working efficiency. Measure the temperature inside the oven every 15 days. Clean the inner walls of the oven and the electric fan blades inside. Regularly check the oven's chains.

2. Deep Fryer: Clean the inner walls and filter screen of the oil fryer daily. Adjust the natural gas nozzles and ignition devices every 15 days. Check the oil drainage pipe device. Inspect the fryer’s casing monthly for oil leaks, clean on time, and maintain its sensitivity.

3. Steamer Cabinet: Clean the inner walls and shelves of the steamer cabinet daily. Check the steam pipe valves and the natural gas and air mixing device every 15 days. Inspect the burner inside the steamer cabinet monthly, check the air and natural gas mixing device to ensure normal operation. Check for blockages and damage in the steam pipes and replace them promptly.

4. Freezer: Keep the inside and outside of the refrigerator clean daily, and defrost once every 7 days. Frequently check the power supply and temperature control device. Maintain the normal working condition of the refrigerator compressor. Inspect the drive belts of the refrigeration equipment monthly, observe their working cycles and temperature, and adjust the defrosting device timely. Check the sealing device of the refrigerator door to ensure cooling efficiency.

5. Dishwasher: Keep the inside and outside of the dishwasher clean daily. Perform internal descaling every 30 days, frequently check the usage of detergents and drying agents to prevent foreign object blockages. Inspect the dishwasher’s nozzles, casing, and heating tubes monthly. Ensure the sensitivity of its automatic rinsing, and check and adjust its working temperature at any time.

6. Griddle: Clean the steel plate daily, regularly maintain the natural gas nozzles of the griddle and keep them clean. Adjust the natural gas nozzles and ignition devices every 15 days.

Commercial kitchen cleaning and maintenance is very simple. As long as you clean the kitchen promptly after cooking, or regularly perform thorough maintenance or safety inspections for the commercial kitchen, it can not only keep the kitchen clean and like new but also prevent troubles such as grease and rust buildup.