廚房設(shè)備種類多樣，爐具多為燃?xì)饷骰鹪O(shè)備，還有許多大功率電器、加熱設(shè)備和食品加工設(shè)備。以下是廚房設(shè)備操作注意事項(xiàng)，
廚房設(shè)備廠家為您解答。
There are various types of central kitchen equipment, most of the stoves are gas and open fire equipment, as well as many high-power electrical appliances, heating equipment and food processing equipment. The following are the precautions for safe operation of central kitchen equipment. The central kitchen equipment manufacturer will answer them for you.
1、廚房內(nèi)的燃?xì)馊加凸艿?、閥門須定期檢查，防止泄漏。如發(fā)現(xiàn)燃?xì)馊加托孤?，?yīng)關(guān)閉閥門，及時(shí)通風(fēng)，并嚴(yán)禁使用任何明火和啟動(dòng)電源開關(guān)。
1. The gas and fuel pipes and valves in the kitchen shall be inspected regularly to prevent leakage. In case of gas and fuel leakage, the valve shall be closed first, ventilation shall be conducted in time, and any open flame and start-up power switch are strictly prohibited.
2、廚房中的氣瓶應(yīng)集中在一起管理，距燈具或明火等高溫表面要有足夠的間距，以防高溫烤爆氣瓶，引起可燃?xì)怏w泄漏，造成火災(zāi)。廚房中的灶具應(yīng)安裝在不燃材料上，與可燃物有足夠的間距，以防烤燃可燃物。
2. The gas cylinders in the kitchen should be managed together, and there should be sufficient distance from high-temperature surfaces such as lamps or open flames, so as to prevent high temperature from baking and exploding the gas cylinders, causing flammable gas leakage and fire. The cooking utensils in the kitchen shall be installed on incombustible materials with sufficient spacing from combustibles to prevent burning of combustibles.
3、油炸食品時(shí)，鍋里的油不應(yīng)該超過油鍋的三分之二，并注意防止水滴和雜物掉入油鍋，致使食油溢出著火。與此同時(shí)，油鍋加熱時(shí)應(yīng)采用溫火，嚴(yán)防火勢過猛、油溫過高造成油鍋起火。
3. When frying food, the oil in the pot should not exceed two-thirds of the oil in the pot, and attention should be paid to prevent water drops and sundries from falling into the pot, which will cause cooking oil to overflow and catch fire. At the same time, the oil pan should be heated with warm fire to prevent the oil pan from catching fire due to excessive fire and oil temperature.
4、廚房設(shè)備旁的墻壁、抽油煙罩等容易污染處應(yīng)天天清洗，油煙管道少應(yīng)每半年清洗一次。
4. The walls near the kitchen equipment, the hood and other easily polluted places should be cleaned every day, and the hood pipes should be cleaned at least once every six months.
5、廚房內(nèi)的設(shè)備電器設(shè)施應(yīng)嚴(yán)格按技術(shù)規(guī)范鋪設(shè)，嚴(yán)禁“以鋁代銅”的現(xiàn)象發(fā)生。廚房鋪設(shè)電器線路應(yīng)采用絕緣導(dǎo)線穿硬PVC塑料管或鋼管進(jìn)行明、暗鋪設(shè)，管口及管與管之間、管與其他附件相連時(shí)，應(yīng)采取相應(yīng)的防火措施，或采用瓷瓶明線鋪設(shè)以及鉛皮線、塑料護(hù)套線明設(shè)。
5. The equipment and electrical facilities in the kitchen shall be laid in strict accordance with the national technical specifications, and the phenomenon of "replacing copper with aluminum" is strictly prohibited. The electrical lines laid in the kitchen shall be laid in open and concealed manner with insulated wires passing through hard PVC plastic pipes or steel pipes. When the pipe orifices, between pipes and between pipes, and between pipes and other accessories are connected, corresponding fire prevention measures shall be taken, or porcelain bottles shall be laid in open, and lead wires and plastic sheathed wires shall be laid in open.
6、廚房內(nèi)使用的各種炊具，應(yīng)選用經(jīng)質(zhì)量檢測部門檢驗(yàn)合格的產(chǎn)品，切忌貪圖便宜而選擇不合格的器具。與此同時(shí)，這些器具還應(yīng)嚴(yán)格按規(guī)定進(jìn)行操作，嚴(yán)防事故的發(fā)生。
6. All kinds of cooking utensils used in the kitchen should be products that have passed the inspection of the national quality inspection department. It is forbidden to choose unqualified utensils for the sake of cheap. At the same time, these appliances should also be operated in strict accordance with the regulations to prevent accidents.
7、廚房內(nèi)應(yīng)配備滅火毯，用來撲滅各類油鍋火災(zāi)。另外，廚房內(nèi)還應(yīng)該配置一定量的ABC干粉滅火器設(shè)施，并應(yīng)放置在明顯部位，以備緊急時(shí)所需。
7. The kitchen shall be equipped with fire blanket to extinguish various oil pot fires. In addition, the kitchen should also be equipped with a certain amount of ABC dry powder fire extinguishers, which should be placed at obvious positions for emergency use.
8、操作人員應(yīng)及時(shí)關(guān)閉所有的燃?xì)馊加烷y門，切斷氣源、火源后方可離開。
8. The operator shall timely close all gas and fuel valves, cut off the gas source and fire source before leaving.
現(xiàn)實(shí)中由于操作不當(dāng)導(dǎo)致的廚房設(shè)備事故時(shí)有發(fā)生，管理措施及規(guī)章制度必不可少，制定出有效的防范措施，將隱患消滅在萌芽中尤為重要。更多注意事項(xiàng)就來我們網(wǎng)站
http://www.whrjcs.com咨詢吧！
In reality, kitchen equipment safety accidents caused by improper operation occur from time to time. Safety management measures and rules and regulations are essential. It is particularly important to formulate effective safety precautions and nip potential safety hazards in the bud. More precautions come to our website http://www.whrjcs.com Consult!
