Catering Equipment Manufacturer in-depth Demand Report

Will you still use blackened stainless steel kitchenware? How to clean it? These are all issues worthy of everyone's attention. We can also give you some simple introductions here. If you are interested, you can take a look. It will be very effective for you! 1. The method to clean the blackened part of stainless steel tableware is to use cheap flour + water, directly in the tableware to be cleaned, and wipe each surface like an eraser. 2. Stainless steel tableware can continue to be used after being scrubbed clean. The blackened substance is iron and its oxides, which are harmful to the human body, but stainless steel tableware can be used after being scrubbed clean. Stainless steel tableware, like other metal tableware, is easy to turn black once heated. To avoid this reaction, it is important to treat the surface of new tableware. Just apply a small amount of grease, such as peanut oil or animal oil, on the surface of the tableware before use, and heat it over a slow fire for a period of time when steaming and cooking food. After a layer of oily antioxidant film is attached to the surface of the tableware, it can be used normally. 3. When using this kind of stainless steel tableware, you must pay attention to the following: Do not store salt, soy sauce, vinegar, soup, etc. for a long time, because these foods contain a lot of electrolytes, and long-term storage will cause electrochemical reactions with stainless steel; Do not use stainless steel pots to fry Chinese medicine, because Chinese medicine contains a variety of alkaloids, organic acids and other ingredients, especially under heating conditions, it is easy to react chemically with stainless steel; Do not use strong alkaline or strong oxidizing chemicals such as soda, bleaching powder, sodium hypochlorite, etc. for washing. Keywords: school canteen kitchen utensils, canteen stainless steel kitchen equipment, school kitchen renovation project, Guangzhou kitchenware factory

A complete set of kitchen equipment is generally a kitchen equipment that is fully equipped in large kitchens such as canteens and restaurants. The difference from our home kitchens is that large kitchens have more complete types of kitchen equipment, larger quantities, and higher processing efficiency, because only when these conditions are met can they meet the needs of cooking a large number of dishes. Below, the editor will introduce to you what complete sets of kitchen equipment are. 1. There are also relatively high utilization rates among the kitchen equipment processing equipment, that is, processing and production equipment, mainly including noodle presses, steamed bun machines, noodle presses, bone saws, multi-functional vegetable cutters, meat grinders, mutton slicers, blenders, etc. These are all experts in processing and processing. With this kind of equipment, the efficiency of the restaurant kitchen can be greatly improved. 2. Kitchen equipment stoves and stoves are the most commonly used kitchen equipment, including gas stoves, induction cookers, large pot stoves, small frying stoves, clay pot stoves, noodle cookers, electric steamers, steaming cabinets, etc. These equipment are very common and are used frequently, so you need to buy them of higher quality. 3. Kitchen equipment cleaning and disinfection After eating, you have to clean up. What we are talking about next is the kitchen equipment cleaning and disinfection, which mainly includes sink dishwashers, cup washers, disinfection cabinets, fruit and vegetable washing machines, water tanks, showers and various operating tables, etc. They mainly have the function of cleaning and disinfection, so that we can feel at ease when using and eating. 4. Restaurant kitchen supporting facilities and equipment In commercial kitchens, common supporting facilities and equipment mainly include ventilation and cooling equipment and smoke exhaust systems, smoke hoods, ventilation ducts, box fans, oil fume purification equipment, grease traps, etc. These are all indispensable for restaurant kitchen equipment. 5. Kitchen equipment storage equipment is simply the equipment for storing or storing things, mainly including refrigerators, freezers, freezers, which are for ultra-low temperature storage, as well as bean and flour cabinets, tablet storage shelves, etc., which are all for storing semi-finished products and condiments, raw materials. Keywords: school canteen kitchen utensils, canteen stainless steel kitchen equipment, school kitchen renovation project, Guangzhou kitchenware factory.

When designing a kitchen in a staff canteen, ventilation and exhaust must be taken as important issues to be addressed, and at the same time, the smell of kitchen fumes must be prevented from polluting the canteen. So, how to design the ventilation of the staff canteen kitchen? Let Shinelong show you how. Staff canteen kitchen ventilation design 1. Kitchen ventilation volume calculation: The kitchen ventilation volume consists of two parts, namely local exhaust volume and comprehensive exhaust volume. The local exhaust volume is determined according to the size of the exhaust hood or the selection of the stove. The comprehensive exhaust volume is generally determined by calculation. 2. Division and setting of kitchen exhaust 1) The exhaust system for staple food processing and the exhaust system for non-staple food processing should be set separately: because the working hours of staple and non-staple food processing are inconsistent; the main and non-staple food processing produce different smoke components and different exhaust hoods. The staple food processing can use an ordinary exhaust hood, while the non-staple food processing produces a lot of oil smoke. In order to protect the environment, it is advisable to use a washing type "water transport exhaust hood". The wind resistance of the two exhaust hoods is very different, which is not conducive to the balance of air volume and the reasonable selection of exhaust fans. 2) Since the exhaust hoods are not necessarily used at the same time, the exhaust hoods on each exhaust system should be reduced as much as possible, preferably not more than 2: this not only ensures the balance of the exhaust volume of each exhaust hood, but also allows the hood to be flexibly adjusted to start and stop, reducing the operating costs of the ventilation (exhaust, air supply) system and saving energy. In addition, it can also solve problems such as large exhaust fan air volume, large air duct section, noise treatment and inconvenient installation. 3) The layout of the comprehensive ventilation exhaust outlet should be considered according to the specific location of the stove, and the farther away from the exhaust hood, the better. 4) Kitchen exhaust fans should generally use centrifugal fans to ensure sufficient static pressure: if you choose a duct fan or fan box, you must pay attention to the use of a motor external fan. 3. Air supply measures for kitchen lights The kitchen exhaust volume should be greater than the air supply volume, so that the kitchen forms a certain negative pressure and ensures a certain micro-positive pressure in the canteen. This can avoid the phenomenon of odor from the kitchen to the restaurant. The air supply volume should be considered as 80-90% of the exhaust volume, and 30-40% of the air supply volume should be delivered to the restaurant. At the same time, the negative pressure value of the kitchen should not exceed 5Pa; the main and non-staple food processing rooms in the kitchen should be used for post air supply, and the air supply outlets should be evenly arranged directly above the front side of the exhaust hood. The air supply angle of the air supply outlet can be adjusted to play a role in local cooling and preventing smoke from escaping. Other air supply outlets are located in other parts of the kitchen, such as the rough processing department. When determining the outlet wind speed of the air supply outlet, the regional wind speed of about 2m from the ground is less than 0.25m/s, which is ideal. The kitchen air supply system should not be too large, and the air volume should generally be less than 4000m³/h. The air supply system fan should use a speed-adjustable fan, and adjust the air supply volume in conjunction with the exhaust air supply system and the negative pressure value in the kitchen to save electricity and energy. Keywords: canteen kitchen ventilation_energy-saving steam cabinet_kitchen workbench_dishwashing sink_washing sink cabinet_kitchen freezer_exhaust exhaust system_oil fume purifier_disinfection cabinet_kitchen dishwasher

Introduction:

Cleaning a deck oven is crucial to maintain the sanitary conditions of your kitchen and ensure the efficient operation of your equipment. A clean oven not only enhances the quality of your baked goods but also extends the lifespan of your equipment. In this article, we will discuss the best practices for cleaning your deck oven to keep it sanitary and efficient.

Choosing the Right Cleaning Products

When it comes to cleaning a deck oven, it is essential to use the right cleaning products. Avoid using harsh chemical cleaners that can leave residues on the surfaces of your oven and potentially contaminate your food. Instead, opt for commercial oven cleaners that are specifically designed for use in foodservice environments. These cleaners are formulated to remove grease, carbon deposits, and other food residues effectively without leaving behind harmful chemicals.

Cleaning the Exterior

Start by cleaning the exterior surfaces of your deck oven. Use a damp cloth or sponge to wipe down the exterior walls, doors, and handles of the oven. For stubborn stains, you can use a mild detergent or a commercial stainless steel cleaner. Be sure to dry the surfaces thoroughly to prevent watermarks or streaks from forming.

Cleaning the Interior

Next, it's time to tackle the interior of your deck oven. Remove all racks, trays, and other removable parts from the oven and soak them in hot, soapy water. While they are soaking, use a handheld vacuum or a brush attachment to remove any loose debris from the oven chamber. Once the removable parts have soaked for a sufficient amount of time, scrub them with a non-abrasive sponge or brush to remove any baked-on food or grease.

Scrubbing the Oven Walls

After removing the racks and trays, it's time to scrub the interior walls of your deck oven. Use a commercial oven cleaner or a mixture of baking soda and water to create a paste that you can spread on the oven walls. Let the paste sit for a few minutes to loosen any tough stains, then scrub the walls with a non-abrasive sponge or brush. Rinse the walls thoroughly with clean water and dry them with a clean towel.

Regular Maintenance Tips

To keep your deck oven in top condition, it's essential to perform regular maintenance tasks. This includes wiping down the exterior surfaces daily, removing crumbs and debris from the oven chamber after each use, and deep cleaning the oven at least once a month. Additionally, be sure to inspect the gaskets, seals, and door hinges for any signs of wear or damage and replace them as needed. By following these maintenance tips, you can ensure that your deck oven remains sanitary and efficient for years to come.

Summary:

Keeping your deck oven clean is essential for maintaining sanitary conditions in your kitchen and ensuring the efficient operation of your equipment. By choosing the right cleaning products, cleaning the exterior and interior surfaces thoroughly, scrubbing the oven walls, and performing regular maintenance tasks, you can extend the lifespan of your deck oven and produce high-quality baked goods. Remember, a clean oven is a happy oven!

Introduction:

The efficiency and productivity of a commercial kitchen rely heavily on the quality and functionality of its equipment. From stoves and grills to refrigerators and dishwashers, every piece of equipment plays a crucial role in the overall operation of the kitchen. In this article, we will explore the impact that commercial kitchen equipment has on staff productivity, and how investing in the right tools can lead to improved efficiency and a smoother workflow.

Enhanced Efficiency with Modern Equipment

In today's fast-paced restaurant industry, time is of the essence. Commercial kitchen equipment has evolved significantly over the years, with the latest innovations focusing on enhancing efficiency and productivity. Modern equipment is designed to be user-friendly and intuitive, allowing staff to perform their tasks with ease and precision. For example, high-speed ovens can significantly reduce cooking times, while programmable dishwashers can streamline the cleaning process. By investing in modern equipment, restaurants can save valuable time and improve overall productivity.

Streamlined Workflow

One of the key benefits of investing in commercial kitchen equipment is the ability to streamline workflow. With the right tools in place, staff can work more efficiently and effectively, reducing the risk of bottlenecks and delays. For instance, having multiple cooking stations equipped with the necessary tools and appliances can help prevent overcrowding and confusion in the kitchen. Additionally, specialized equipment such as food processors and immersion blenders can help speed up food preparation, allowing staff to focus on other important tasks. By optimizing workflow through the use of commercial kitchen equipment, restaurants can operate more smoothly and increase their productivity.

Improved Safety and Ergonomics

Commercial kitchen equipment is not only designed to enhance productivity but also to ensure the safety and well-being of staff. Modern equipment is built with safety features such as automatic shut-off mechanisms and temperature controls to prevent accidents and injuries. Furthermore, ergonomic design elements such as adjustable heights and easy-to-use controls can help reduce strain and fatigue among kitchen staff. By investing in equipment that prioritizes safety and ergonomics, restaurants can create a more comfortable and secure working environment for their staff, leading to increased productivity and job satisfaction.

Consistency and Quality Control

Consistency is key in the restaurant industry, and commercial kitchen equipment plays a vital role in ensuring that every dish meets the same high standards. From precise temperature control in ovens to accurate portioning in food processors, modern equipment can help maintain consistency in cooking and food preparation. Additionally, equipment such as combi ovens and sous vide machines can help chefs achieve precise results and enhance the overall quality of dishes. By investing in equipment that prioritizes consistency and quality control, restaurants can build a strong reputation for excellence and attract more customers.

Cost-Effectiveness and Long-Term Savings

While investing in high-quality commercial kitchen equipment may require an initial upfront cost, the long-term savings and benefits can far outweigh the expense. Modern equipment is designed to be energy-efficient and durable, helping restaurants save on utility bills and maintenance costs in the long run. Additionally, improved productivity and efficiency resulting from the use of the right equipment can lead to increased revenue and profitability. By investing in equipment that is cost-effective and built to last, restaurants can achieve significant savings and maximize their return on investment.

Summary:

In conclusion, commercial kitchen equipment plays a crucial role in enhancing staff productivity and efficiency in restaurants. From modern tools that streamline workflow to safety features that protect staff, the impact of equipment on kitchen operations cannot be overstated. By investing in the right equipment that prioritizes efficiency, safety, consistency, and cost-effectiveness, restaurants can create a more productive and successful operation. As the restaurant industry continues to evolve, it is essential for businesses to stay updated with the latest equipment trends and innovations to remain competitive and meet the demands of today's discerning customers.