Usually, you have heard about the central kitchen equipment, but you may be very clear about its specific performance, including how to disinfect it after we buy it. Today, the central kitchen equipment manufacturer will take you to know:
As the cooking equipment of the central equipment in the kitchen will produce lampblack during cooking, a smoke exhaust system must be provided, which is also stipulated by the department. Smoke hood, oil smoke purifier, fan, bellows, control box, smoke exhaust pipe and other major equipment. Its coverage is larger than the stove. In order to smooth the smoke exhaust system, the smoke exhaust pipe shall be cleaned regularly and the oil network shall be replaced.
The hotel kitchen shall be equipped with various central kitchen equipment and air conditioning equipment to store vegetables, rice noodles and wash hands. Large ones include sink, ordinary two star and three star sink, noodle stand, rice noodle rack, four or five layer vegetable rack, etc. In addition, chopsticks cart, vegetable cart, seasoning cart, rice platform, vegetable platform, mop pool, defrosting pool and other equipment can also be configured as required.
The central kitchen equipment is used for fresh-keeping, with 4-6 doors in common use. In order to maintain the temperature of food, equipment such as insulation table is required. Heating is also essential. Containers, display cabinets and other equipment can be set according to different needs.
The centralized kitchen mainly adopts some small mechanical equipment. Common products include slicers, mixers, flour compactors, soybean milk machines, coffee makers, ice makers, etc. This machine has many models and unbalanced functions. It is generally configured according to the needs of the restaurant level.
1. Almost all central kitchen equipment has the function of physical sterilization, which is usually sterilized by physical methods such as high temperature, cooking and ultraviolet radiation, usually by drying. The above disinfection method can be used for household tableware disinfection equipment and large tableware disinfection equipment. Many dishwashers and other equipment have these physical disinfection functions.
2. Since there is a physical disinfection method, there is naturally a chemical disinfection method, which mainly uses chemical disinfectants to disinfect tableware. 84 disinfectant is commonly used. Although the disinfection method is effective, the residual disinfectant has adverse effects on human health.
3. The central kitchen equipment will generally undergo physical disinfection, and some large-scale tableware disinfection equipment will use both physical and chemical disinfection. Therefore, physical disinfection is often used first, followed by chemical disinfection, and residual bacteria or impurities are determined after detection. Check again after sterilization, and there will be no dirt and chemical disinfectant residue.
The central kitchen equipment can adopt the above disinfection methods. Now there are more and more manufacturers producing such equipment. When purchasing, you can make more comparisons to avoid buying inferior products. If you have any questions, please feel free to visit our website http://consultqd.www.gpo-group.com Understand.