Use kitchen equipment scientifically to improve kitchen work efficiency

In commercial kitchens, adding appropriate commercial kitchen equipment can not only greatly improve productivity and facilitate the standardization and digitization of production, but also reduce the labor intensity of staff accordingly. However, three major principles should be adhered to in the management of commercial kitchen equipment in order to use these equipment scientifically. Practicality principle: Commercial kitchens should be appropriately equipped with commercial kitchen equipment according to different grades and business tasks. There is no need to purchase too many or too high-grade and expensive equipment to prevent increased investment and costs. When choosing kitchen equipment, you should choose high-quality products that are pollution-free and without high-level noise. They should also have a high safety factor and various protective measures to prevent work-related injuries.
Principles of correct use: It is also important to use kitchen equipment correctly and rationally. Only by using it correctly can we reduce wear and avoid unreasonable damage, thereby achieving fewer failures and normal operation. In the use of equipment, four understandings and three skills should be achieved: The four understandings are to understand the performance of the equipment, understand the structure of the equipment, understand the principles and uses of the equipment, and the three skills are: knowing how to use the equipment, knowing how to maintain the equipment, and knowing how to troubleshoot the equipment.
Principles of regular maintenance: Rational use and maintenance of kitchen equipment is very necessary, but more important is regular maintenance. Only by formulating and implementing correct maintenance measures can we reduce abnormal damage to equipment and avoid unnecessary economic losses. For example, a refrigerator in normal use should be artificially defrosted periodically. If it is not defrosted in time, the motor may malfunction at any time without stopping.
The kitchen should designate a dedicated person to be responsible for the use, maintenance, and regular inspection of kitchen equipment, keep records, and report any problems in a timely manner for timely repairs. Maintenance personnel should establish a maintenance system for kitchen equipment and be responsible for the supervision and management of equipment use to avoid equipment accidents and damage and ensure the integrity of the equipment.
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