1. Selection of kitchen equipment
1. Choose the kitchen equipment according to the area, scale and specific environment of the kitchen, and follow the principle that the cook is convenient to work and easy to check.
2, choose the kitchen equipment according to the hotel's grades and operating conditions. Usually if the equipment purchased by a hotel is too high, the number of squirrels is too large, not only unnecessary, but will increase the cost, not worth the loss.
3. Choose non-pollution, high safety factor, no high noise, strong protective measures, such as infrared automatic control system, to avoid work-related injuries.
4, choose energy saving, low energy consumption, large power and small kitchen equipment.
Two, rational use of kitchen equipment.
1. Correct and reasonable use of kitchen equipment is one of the hotel management system, through the provisions of the management system, can make reasonable use of kitchen equipment, reduce wear and tear, reduce unnecessary damage, thereby reducing failures, increase the productivity of chefs. In the specific use of equipment to do: the specific use of a certain equipment chef must master the use of equipment, working principles and performance.
2. When using the equipment, the chef and the repairman should often reflect the use of the equipment, and establish a special person in charge of equipment maintenance system, regular inspection equipment, once found the problem immediately reported for repair.
3. Only when the kitchen equipment is reasonably used can it serve us better and maximize the efficiency of our work.
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