Maintenance
1. Do not rinse the cabinet, usually wipe with a wet towel or a neutral cleaning solution.
2. Do not use sharp objects scribing countertops and door panels.
3. best not to use corrosive cleaning agents.
4. promptly clean to avoid the accumulation of stubborn dirt.
Service
Kitchen equipment [1] refers to the maintenance work for a service in the kitchen all the equipment in the event of a problem, carry out the. It can be divided repair maintenance of household kitchen equipment and commercial kitchen equipment. These have some technical maintenance services, mostly professionals need to be. Now I for two major categories of household and commercial kitchen equipment products will be described. Household kitchen equipment maintenance including maintenance of gas equipment, induction cooker, range hoods, cabinets, exhaust pipes, sinks, soybean milk, juice machines, rice cookers and other equipment. As for home use, gas equipment, mainly gas stove repair, mostly from the market to buy gas stoves, a lot of brands, these products are mainly stoves core maintenance. In the event of a problem, first cut off the gas source, if the instructions to follow the above instructions for replacement, or you must ask professionals for repair. After problems cooker equipment, first turn off the power, call for professional after-sales maintenance personnel over, should not open the maintenance themselves. The overall principle is that the maintenance of the case they do not understand, can not be arbitrary demolition, self-defeating, resulting in unnecessary losses, not the warranty period of the device regardless of whether they understand, do not disassemble, timely after-sales staff to find resolve. Commercial kitchen equipment maintenance is more complicated, mainly because it involves a wide range of products, there are many disadvantages maintenance. It involves products include stove stoves series; table, pool and other conditioning equipment series; and noodle machine, slicing machines and other kitchen machinery series; kitchen smoke, fumes and other exhaust purification system; freezers, disinfection cabinet, water boilers, etc. refrigeration insulation series. General overall commercial kitchen equipment kitchen equipment engineering, therefore, to take care of maintenance of their overall security, harmony, aesthetics and other factors. Therefore, this type of service must be operated by qualified personnel. These products are generally applicable to the catering industry, in order not to affect the normal business day, we need to night work. In case of problems, we must promptly find sales staff, made it clear the issue, and construction time. Kitchen equipment maintenance costing. One is dedicated kitchen equipment maintenance company 24 hours in charge of the work. The cost includes the cost of parts, labor costs, transportation costs and profit. For different regions, the cost varies greatly. The other is the production of these equipment manufacturers, specialized service personnel. Such maintenance costs lower than the former, for a free repair under warranty; the warranty period, only charge parts, labor and transportation costs, and lower prices of spare parts. Therefore, maintenance, the latter should be preferred. Kitchen equipment maintenance in addition to the reason why the service life limit, but mostly because of people's lack of maintenance or improper operation caused. Usually after use, to clean up the garbage, dry and clean. For stainless steel products, to avoid the strong acid in contact with the substance. For some of the machinery and equipment, in addition to cleaning, to when not in use, turn off the power. Fume exhaust system must be cleaned regularly and replace the oil network. As long as we usually pay attention to its maintenance, kitchen equipment maintenance frequency will be greatly reduced.
