Common operating errors of commercial kitchen equipment and their correction methods

After many customers buy commercial kitchen equipment, due to various reasons, there may be some improper and wrong operations in daily use. Improper operation may damage the equipment and may even threaten personal safety. Today, Shinelong manufacturers summarize the following common wrong operations. 1. Safe use of stoves Wrong operation of commercial kitchen equipment: Failure to take down the pots with hot oil on the stove and directly start the electronic ignition. Consequences: Without finding out whether the fire in the stove has been extinguished, the gas accumulates in the furnace, and rashly igniting will cause "explosion (collapse of the pot)". Correct operation: First turn on the exhaust, remove the pots on the stove, discharge the gas that may accumulate in the furnace, and then ignite. 2. Wrong operation of steaming furnace descaling: The water in the water tank is not often drained, and the scale is not cleaned. Consequences: A lot of scale accumulates, resulting in dry burning, and the inner tank of the water tank is burned. Correct operation: All kitchen equipment involving water heating (for example: seafood steaming cabinet). The above two points simply introduce the incorrect operation of commercial kitchen equipment, the consequences and the correct operation. If you have other questions during the actual operation, please feel free to consult us.