廚房的使用受設備的影響，設備的好壞會影響后期的使用。定期的廚房位置將定期檢修設備以防止出現(xiàn)問題。一般來說，廚房設備會隨著時間的推移而磨損，那么如何減少廚房設備的損耗呢？
The use of the kitchen is affected by the equipment, and the quality of the equipment will affect the later use. The regular kitchen location will regularly overhaul the equipment to prevent problems. Generally speaking, kitchen equipment will wear out over time, so how to reduce the loss of central kitchen equipment?
在這些設備中，冰箱容易磨損，冰箱在使用過程中容易結霜，需要定期處理。餐廳還可以設置專門的維修人員對設備進行定期維護，以便及時發(fā)現(xiàn)一些問題。
Among these devices, the refrigerator is easy to wear and frost during use, which needs to be treated regularly. The restaurant can also set up special maintenance personnel to maintain the equipment regularly, so as to find some problems in time.
使用廚房設備的廚師應根據(jù)設備的特點進行保養(yǎng)。例如，各種冰箱在正常運行中，每三天或每周都需要人工打磨沙子。如果冰箱冷凍管上的結霜太厚，肯定會危及冷凍。取出食物時，需要打開冰箱門。
Chefs who use kitchen equipment should maintain them according to the characteristics of the equipment. For example, in the normal operation of various refrigerators, the sand needs to be polished manually every three days or every week. If the frost on the freezing tube of the refrigerator is too thick, it will certainly endanger the freezing. When taking out food, you need to open the refrigerator door.
如果在冰箱中儲存過多的食材和食物，冰箱的電機幾乎不會關閉。如果工作時間過長，電機會停止或損壞。定期除霜是冰箱保養(yǎng)的有效方法，其他廚房設備如切肉機、絞肉機、及時磨油等也是如此。
If you store too much ingredients and food in the refrigerator, the refrigerator motor will hardly turn off. If the working time is too long, the motor will stop or be damaged. Regular defrosting is an effective way to maintain the refrigerator, as are other kitchen equipment such as meat chopper, meat grinder and timely oil grinding.
廚師在使用廚房設備時，應與維修人員保持良好的聯(lián)系，真實反映設備的使用情況以及存在哪些不足和問題。維修人員應立即協(xié)助維修，排除設備處于萌芽階段的故障。
When using kitchen equipment, chefs should keep in good contact with maintenance personnel to truly reflect the use of the equipment and what deficiencies and problems exist. The maintenance personnel shall immediately assist in the maintenance and eliminate the faults of the equipment in the embryonic stage.
廚房設備廠家認為，應建立專職人員承擔設備維護規(guī)則的制度，定期維護與設備正常運行密切結合。平時記日記，有問題及時報告，及時檢查處理。維修人員應建立設備按時維修制度，行使質(zhì)量監(jiān)督權，防止設備事故和損壞，確保廚房設備的損壞程度。
The central kitchen equipment manufacturer believes that a system of full-time personnel undertaking equipment maintenance rules should be established, and regular maintenance should be closely combined with the normal operation of the equipment. Keep a diary at ordinary times, report problems in time, check and deal with them in time. Maintenance personnel shall establish a system for timely maintenance of equipment, exercise the right of quality supervision, prevent equipment accidents and damage, and ensure the damage degree of central kitchen equipment.
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