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04/26

2024

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

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

Dishwasher; keep the inside and outside of the dishwasher clean every day. Perform internal descaling every 30 days, regularly check the usage of detergents and drying agents to prevent foreign object blockages. Inspect the dishwasher's nozzles, casing, and heating tubes once a month. Ensure the sensitivity of its automatic rinsing, and check and adjust its operating temperature at any time.

04/28

2024

Material Knowledge - Commercial Kitchen Equipment Classification

Material Knowledge - Commercial Kitchen Equipment Classification

Commercial kitchen equipment refers to large kitchen appliances suitable for hotels, restaurants, dining establishments, as well as major government agencies, schools, and construction site canteens. Its characteristics include a wide variety of products, with specifications, power, and capacity all significantly larger than household kitchen equipment, and the prices are also relatively higher.

04/28

2024

How to clean and maintain canteen kitchen equipment?

How to clean and maintain canteen kitchen equipment?

Dishwasher: Keep the inside and outside of the dishwasher clean daily. Internal descaling should be performed every 30 days, and the use of detergent and drying agent should be checked regularly to prevent foreign object blockages.

04/28

2024

What You Must Know — Commercial Kitchen Equipment Knowledge

What You Must Know — Commercial Kitchen Equipment Knowledge

Kitchen equipment refers to the general term for devices and tools placed in the kitchen or used for cooking. Kitchen equipment usually includes cooking and heating devices, processing and handling equipment, disinfection and cleaning processing equipment, as well as ambient and low-temperature storage devices.

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