How often should kitchen equipment be cleaned?

Commercial kitchen equipment is frequently used every day, which requires maintenance, repair and cleaning. This is related to the cleanliness of the kitchen environment and even the safe consumption of dishes. Below, SHINELONG Xiaobian will introduce to you how often various commercial kitchen equipment should be cleaned. Cleaning and maintenance plan for various kitchen equipment 1. Check each joint of various commercial kitchen equipment once a month, and fix the plug and socket firmly. 2. Measure the temperature of the oven every 15 days, clean the inner wall of the oven, clean the fan blades in the oven, and check the chain of the oven regularly. 3. Clean the dirt on the cooker and burner every 15 days, and check the switch and safety of the burner. 4. Check the fryer box for oil leakage every month, and clean it in time to maintain its sensitivity. 5. Check the sensitivity of the steel belt temperature controller once a month and keep it clean. 6. Check the burner in the steam cabinet once a month, check the mixing device of air and natural gas to ensure its normal operation, check the blockage and damage of the steam pipe, and replace it in time. 7. Check the drive belt of the refrigeration equipment once a month, observe its working cycle and temperature, adjust the defrost device in time, and check the sealing device of the refrigerator door to ensure refrigeration efficiency. 8. Check the nozzle, cabinet and heating pipe of the dishwasher once a month to ensure the sensitivity of its automatic flushing device, and check and adjust its working temperature at any time. 9. Check the cleanliness and use of the surfaces of various kitchen utensils and equipment every day. Specific maintenance measures for various kitchen equipment 1. Oven: Clean the surface of the oven every day, check whether all lines are unobstructed, maintain the connectivity of the chain and switch, and ensure its working efficiency. 2. Stove: Clean the iron rack and stainless steel plate on the stove every day, and clean the natural gas nozzle frequently. 3. Grill: Clean the steel plate every day, frequently inspect the natural gas nozzle of the grill plate and keep it clean, and adjust the natural gas nozzle and ignition device every 15 days. 4. Deep fryer: Clean the inner wall and filter of the oil furnace every day, adjust the natural gas nozzle and ignition device every 15 days, and check the oil drain pipe device. 5. Steamer: Clean the inner wall and partition of the steamer every day, and check the steam pipe valve and the mixing device of natural gas and air every 15 days. 6. Freezer: Keep the inside and outside of the refrigerator clean every day, defrost once every 7 days, check the power supply and temperature control device frequently, and keep the refrigerator compressor in normal working condition. 7. Dishwasher: Keep the inside and outside of the dishwasher clean every day, descale the inside once every 30 days, and check the use of detergents and drying agents frequently to prevent clogging by foreign objects. 8. Other kitchen equipment should be thoroughly cleaned after each use, maintained frequently, oiled for gears and bearings every month, and overhauled for motors every 3 months. Although stainless steel commercial kitchen equipment is not easy to get dirty, corrosion-resistant, and easy to clean, everyone still needs to pay attention to the maintenance and maintenance of commercial kitchen equipment to keep the kitchenware as new at all times. The above is the SHINELONG editor's sharing of how often to clean kitchen engineering equipment, I hope it will be helpful to you! .