The hygiene and maintenance of kitchen equipment directly affect the physical health of the dieters, then how to do? The following Xiaobian take you to understand the sanitary cleaning of various kitchen equipment.
Refrigerator hygiene and maintenance
1. Scrub the inside and outside of the refrigerator to keep it clean.
2, regularly take out the items in the refrigerator to frost, do not knock the refrigerator with hard items.
3, raw and cooked food should be separated, and do not put corroded things into the refrigerator.
4, the rotten food should be taken out in time to avoid the odor in the refrigerator.
5. Don't put hot food in the refrigerator.
6, often pay attention to the temperature of the refrigerator.
7. Close the refrigerator door when not in use.
8. Inform the Engineering Department in time in case of failure.
Meat grinder, yard, planer hygiene and maintenance
1. After the meat grinder is used, unplug the power supply, disassemble the machine, scrub the waste on the parts with detergent, rinse them with hot water, pay attention not to enter the water into the circuit system of the meat grinder when rinsing with water, and then dry the moisture of the parts with a dry rag.
2. The yard bucket should be washed with water after it is used once. When it is used, it should be handled lightly, not thrown away as far as possible, and fire should be avoided.
3. The volume of frozen raw materials used for planing is too large to be forced to planing, so that the raw materials can be slightly thawed before planing, so as to maintain the sharpness of the blade and extend the service life of the machine. After each use of cloth to wipe clean, especially the gap must be patient to wipe clean, use more than three times must disassemble the machine with detergent parts one by one cleaning, and then dry. Planer avoid using salad oil lubrication, if necessary, can be provided by the engineering department with professional lubricating oil.
The hygiene and maintenance of cooking stoves
1. The stove head should be cleaned every day to ensure that the stove head can not be greasy.
2. Do not throw sundries inside and outside the furnace head to ensure the smooth flow of internal oil and gas and external water.
3, the hot water pot on the stove head should be cleaned every day, do not put debris.
4. The water tank on the stove should be cleaned at any time to keep the water clean.
5, the outlet pipe on the stove head should not be knocked with the hand spoon as far as possible, so that people walk the water pass. In case of any damage or blockage to the furnace head, the engineering Department should be notified immediately for repair to avoid danger.
6, when leaving the stove, timely turn off the gas or diesel switch, so as not to leak. Do not flush the electrical system of the stove with water at any time.
7. Avoid hitting the stove with hard things, so as not to damage it, and regularly remove the ventilation duct in the furnace head, so as not to cause the danger of blockage of the ventilation duct.
The hygiene and maintenance of porridge and dessert stalls
1, porridge and dessert will be collected every day after the furnace head and head furnace clean.
2. Close the valve, clean the porridge bucket, water spoon and hand spoon and put them away.
3, all kinds of porridge bottom box to clean or replace, under the refrigerator to avoid stale.
4. Clean and put away the large yard bucket, weizai scale and generous food box used every day.
5. After the blender is used up, it should be cleaned in time. No sugar water, sugar powder, fish glue and other substances should be allowed, so as not to affect the work of others.
6, flower mouth, squeeze bag and other things to keep clean and put away, so as not to lose.
7, their own mouth special refrigerator should be cleaned every day, can not have sugar water and other gunk.
8. Cake bucket and egg beater should be placed on the shelf after cleaning.
Hygiene and maintenance of stuffing
1. Tools needed every day, such as Jiujiang knife, blade knife, wood cutting board, cutting board, plastic cutting board, Wei Zi scale, blender, seasoning box, belt, should be cleaned and kept well.
2, the cutting board and cutting board circumference should be cleaned on the same day, no oil and meat.
3, Wei Zai weigh, pound should be cleaned at any time, so that others can use.
4. The seasoning box should be cleaned and replaced once a day, and the blender should clean and mix the handle in time.
5, the knife, cutting board should be placed in a safe place, so as to avoid danger, the blender should remember to power off at any time after use, so as to avoid danger, after use, wash and put well to avoid accidental injury, filling file of the refrigerator should be scrubbed every day to avoid odor.
The kitchen equipment is hygienic
1, the chopping board should be cleaned at any time, keep clean, can not have a variety of powder and filling powder. Keep the board smooth.
2. Power off after the oven is used every time, and the scraper used for the chopping board can only be used to shovel the surface.
3. All kinds of crisp sticks should be cleaned at any time after use, and the patting knife should be wrapped with cloth after use, so as to avoid heavy hard objects collision and damage to the knife surface.
4. The egg tart mold should be wiped and put away when not in use. After using up the mooncake mold, clean it with water and cool it dry, and then soak it in clear oil to prevent dry cracking.
5. The special refrigerator for chopping board should be cleaned every day.
Hygiene and maintenance of sausage noodles
1. The intestine powder warehouse should be washed with clean water when it is closed every day, and the intestine powder cloth should be cleaned with clean water.
2. All kinds of intestinal powder filling plates should be replaced with new material plates before being placed in the refrigerator to prevent deterioration of raw materials. If there is any remaining intestinal powder, it must be placed in the refrigerator in time to prevent deterioration.
3. The sausage table and the sausage knife should be cleaned with detergent, and there should be no oil pollution.
4, all kinds of equipment and appliances use as far as possible to handle lightly, do not knock with hard objects.
5. Close the valve when the steam bin is not in use so as not to dry the pot.
Hygiene and maintenance of cooked cages
1, every day to close the file will be cooked warehouse, steamer and belt cloth clean.
2, every day when the file is closed, the finished product or semi-finished product is not hot at home, and the refrigerator is to be cleaned with detergent.
3, so the place can not have oil pollution.
4, do not use the steam box to close the valve, so as to avoid the phenomenon of dry boiling pot.
5. Cooked refrigerator should be cleaned every day. Cooked products should not be stored for too long.
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