Quality requirements and steaming performance evaluation of steam cabinets in restaurants, canteens and hotels

Kitchen equipment should always be cleaned. Once bacteria multiply, it will not only affect the taste of food, but also make people sick. The frequency of application of commercial kitchen equipment in hotels, restaurants, and catering stores is far greater than that of household kitchen equipment, and it will also damage the life of commercial kitchen supplies after calming down. A clean and tidy restaurant kitchen can not only ensure the nutrition, health and deliciousness of the dishes, but also ensure that employees are warmer when working in it. There are many ways to clean, sterilize and disinfect commercial kitchen equipment. Here are three of the simplest methods. What are the ways to disinfect kitchen equipment? 1. Steam heating disinfection Wash the tableware according to size and put it on a clean large steamer, cover it with an external lid, and steam it over fire. Boil the water for another 20-30 minutes. Use natural cooling to cool the tableware. Be sure not to wipe it with a dirty towel when applying it. The tableware is contaminated and becomes a source of infection again. 2. Life disinfection After the tableware is washed, put it in a large pot and add clean tap water. The height of the water should not exceed the tableware. Put it in the fire and boil it for about 30 minutes. Of course, it can be used immediately after cooling. 3. Use solar ultraviolet rays for disinfection. Solar ultraviolet rays have a very strong bactericidal ability. When the above method cannot be used, after washing the dishes, expose them to the sun for about 40 minutes in the hot summer to play a disinfecting and sterilizing role. Be careful not to be contaminated by dust and mosquitoes when drying. What are the principles for the water supply and drainage facilities of kitchen equipment? 1. Technical integration The new construction and renovation projects of commercial kitchens must do a good job of technical integration. The water supply and drainage flow and branches of commercial kitchens must be designed according to the layout of kitchen equipment. First of all, there must be a kitchen equipment layout plan and technical requirements, so that the water supply and drainage facilities can be designed and constructed in a targeted manner. Therefore, only by putting forward technical requirements as soon as possible and clarifying the equipment layout plan can the design and construction be well connected. 2. The same is true for professional design of new construction projects. The design and layout of commercial kitchens should be designed by experts as soon as possible, and the drawings should be approved by the kitchen supervisor to provide an effective design basis for the architectural design department. 3. To specify the design of water supply and drainage facilities in commercial kitchens, consider the specific points that match the equipment and the spatial relationship of other pipelines, maximize the refinement accuracy, and refine the design according to relevant national and local specifications. It can be said that the design needs to express specific technical requirements at every point, so the construction brings a lot of convenience. 4. Practical reliability In order to ensure the reliability of auxiliary facilities, the design is not only strictly in accordance with the relevant specifications, but also takes into account the particularity of the specific application points, and appropriately improves the design Mandarin material standards. 5. Reservation design principle After the general building facilities are determined, if the water supply and drainage facilities increase the flow, the pipeline will be more difficult to change. Taking into account the operating requirements of the mayor/market and the requirements for kitchen change processes and equipment additions, it is necessary to consider the disputes over the increase in surrounding water consumption. When designing, leave room, reserve some flow and water supply and drainage points, etc., which can be used as cleaning water outlets at ordinary times. Keywords: school canteen kitchen utensils, canteen stainless steel kitchen equipment, school kitchen renovation project, Guangzhou kitchenware factory.