First, fuel kitchen is the use of open fire to operate the place, all fuels - such as liquefied petroleum gas, gas, natural gas, carbon, etc., if improper operation, it is easy to cause leakage, combustion, explosion。Cookware and tableware if used improperly, it is easy to cause kitchen fire。In life, there are not a few cases of fire caused by improper operation of pressure cookers, steam cookers, rice cookers, freezers, ovens, etc。 Improper oil will cause fire kitchen oil is roughly divided into two kinds, one is fuel oil, the other is cooking oil。Fuel oil refers to diesel, kerosene, large hotels and restaurants mainly use diesel。The flash point of diesel oil is low, and it is easy to cause fire during use due to improper fire adjustment and placement。Fourth, the kitchen is always dealing with coal and gas fire，The environment of the place is generally concerned with humidity， Under these conditions，It is easy to accumulate the uneven combustor produced in the process of fuel combustion and the soot produced by the evaporation of oil and gas,The fuel oil layer and powder layer of a certain thickness are attached to the surface of the wall, lampblack pipe and range hood，If you do not clean the fume pipe in time，You have the potential to start a fire。In some kitchens, there are still aluminum core wires instead of copper core wires in decoration, wires do not wear pipes, and switches do not set back covers。Under the long-term corrosion of water, electricity and oil smoke, these facilities are prone to leakage and short circuit fire。In addition, there are more machines running in the kitchen, and the overload phenomenon is serious。Especially some high-power electrical facilities, the perineum current is too large during use to cause fire。Six, other factors Due to the psychology of seeing fire fear, when a fire occurs, people often take a negative escape way to deal with the initial fire, resulting in a small fire into a big fire。In addition, smoking in the kitchen, cigarette butts thrown after smoking, will also cause fire accidents;When cleaning the kitchen, there is often a disorderly water phenomenon, which is easy to enter the interior of various electrical facilities, not only easy to make electrical facilities rust and rot, but also very easy to cause electrical circuit short circuit fire。

1. Conditioning equipment Conditioning equipment includes workbench, pool, seasoning cabinet, shelf, meat grinder, vegetable cutter, noodle mixer, noodle press, wake box, etc。Maintenance method: Follow the instructions when using，Clean up debris before and after use，Wipe the dirt inside and outside the equipment and on the surface of the equipment with a clean wet rag;Electrical equipment should pay attention to power safety;If a belt is used，Be careful if the belt is loose，It is also necessary to lubricate equipment with rotating gears by drip oil on a regular basis。Service life: working table, seasoning cabinet, shelf life of 8 ~ 10 years;Meat grinder, vegetable cutter, flour mixer, dough press, wake box life of 6 ~ 8 years。2. Cooking equipment。Cooking equipment includes large cooker, frying range, oven, steam box, electric baking pan and other equipment。Maintenance method: Operate according to the equipment instructions;Pay attention to the safety of gas use and electricity use;Remove oil in time, remove debris, and keep the inside and outside of the equipment clean;Steam boxes that are prone to scale need to be installed with a water softener or regularly remove scale。The stove should regularly check the aging degree of the stove head, whether the refractory cement is cracked, whether the countertop is overheated and deformed, and whether the ground at the bottom of the stove is clean and dry to ensure that there is no corrosion at the bottom of the equipment。Service life: stove (including steam box) 4 ~ 6 years, oven 3 ~ 5 years, electric baking pan 6 ~ 8 years。Refrigeration equipment Refrigeration equipment includes refrigerators, refrigerated display cabinets, refrigerated storage, cold storage, etc。       Maintenance methods: timely cleaning of dirt, regular inspection of condenser and refrigerant, timely defrosting, clean the dust on the surface of the exposed unit。       Service life: platform refrigerator, high body refrigerator, red wine display cabinet service life is 8 to 10 years, electronic original or temperature control, digital display, lamp are wearing parts, if the normal voltage is relatively stable, generally can be used for more than 5 years。Washing equipment Washing equipment includes pools, dishwashers, cup washing machines, water heaters and so on。       Maintenance method: Clean the dirt in time, according to the operating instructions when using, dishwashers, cup washing machines, water heaters are prone to scale, need to regularly use scale remover to remove scale, in order to prevent scale affecting the quality of hot water and heating pipe thermal conductivity。       Service life: pool 8 ~ 10 years, dishwasher, cup washing machine 7 ~ 10 years。

In view of the current situation of the vast majority of kitchens, Xiaobian believes that strengthening the fire safety management of hotel kitchens is the focus of fire protection work。1. Increase fire safety education for hotel kitchen staff, regularly train them, and formulate corresponding fire safety management。2. The walls next to the kitchen stove, the lampblack hood and other easily polluted places should be cleaned every day, and the lampblack pipe cleaning should be cleaned at least once every six months。3, all kinds of cookware used in the kitchen, should be tested by the national quality inspection department qualified products, do not covet cheap and choose unqualified appliances。4. The gas and fuel pipelines and valves in the kitchen must be checked regularly to prevent leakage。If gas leakage is found, first close the valve, timely ventilation, and strictly prohibit the use of any open flame and start the power switch。5, the electrical facilities in the kitchen should be strictly in accordance with the national technical specifications, and the phenomenon of "replacing aluminum with copper" is strictly prohibited。Electrical switches, sockets and other electrical equipment used in the kitchen，Preferably closed，Prevent water from seeping in，And should be installed away from the gas, liquefied gas cooker place，So as not to generate sparks when opened to cause the leakage of gas and liquefied gas combustion，The various mechanical equipment running in the kitchen shall not be overloaded with electricity, and should always pay attention to prevent electrical equipment and lines from being damp during use。6, after the end of the work, the operator should close all the gas and fuel valves in time, cut off the power supply and fire source。

1, every day before the market close to inform the security department to do pre-closing fire safety inspection。2. Responsible for managing the dangerous goods warehouse according to the hotel's safety management regulations。3, the operator should close all the gas and fuel valves in time, cut off the gas source, fire source before leaving。4. The walls next to the kitchen stove, the lampblack hood and other easily polluted places should be cleaned every day, and the lampblack pipe should be cleaned at least once every six months。5, the kitchen should be equipped with fire blanket, used to extinguish all kinds of oil pan fire。In addition, the kitchen should also be equipped with a certain amount of ABC dry powder fire extinguisher facilities, and should be placed in the obvious place for emergency needs。6, the gas and fuel pipelines and valves in the kitchen must be checked regularly to prevent leaks。If gas and oil leakage is found, first of all, the valve should be closed, timely ventilation, and it is strictly prohibited to use any open flame and start the power switch。7, all kinds of cookware used in the kitchen, should be selected by the national quality inspection department door inspection qualified products, do not covet cheap and choose unqualified appliances。At the same time, these appliances should also be operated in strict accordance with regulations to prevent accidents。8, when frying food, the oil in the pot should not exceed two-thirds of the oil pot, and pay attention to prevent water droplets and debris falling into the oil pot, resulting in oil overflow and fire。At the same time, the oil pan should be heated with warm fire to prevent the fire from being too fierce and the oil temperature from being too high。9, the gas cylinder in the kitchen should be centralized management, and there should be enough spacing from the high temperature surface such as the lamp or the open flame to prevent the high temperature baking of the gas cylinder, causing flammable gas leakage and causing a fire。The stove in the kitchen should be installed on the non-combustible material, and there is enough spacing with the flammable material to prevent the burning of the flammable material。10, strictly abide by the fire safety management rules of Live fat hotel。Kitchen staff should follow the operating procedures to operate the stove and other equipment。If fire, disability and other safety accidents occur in the department, oral warning, written warning, final warning, dismissal according to the seriousness of the circumstances, in the event of a vicious accident, the accident parties and relevant responsible persons, the hotel reserves the right to pursue criminal responsibility。11. The electrical facilities in the kitchen should be laid in strict accordance with the national technical specifications, and the phenomenon of "replacing copper with aluminum" is strictly prohibited。Kitchen electrical wiring should be laid with insulated wire through hard PVC plastic pipe or steel pipe for open and dark laying, pipe mouth and between pipes, pipes and other accessories, should take appropriate fire prevention measures, or use porcelain bottle open wire laying and lead wire, plastic sheathed line open。The electrical switches, sockets and other electrical equipment used in the kitchen should be closed to prevent water from infiltrating from the outside, and should be installed away from the gas and liquefied gas stove, so as to avoid the spark caused by the leakage of gas and liquefied gas combustion when opened。The various mechanical equipment running in the kitchen shall not be overloaded with electricity, and should always pay attention to prevent electrical equipment and lines from being damp during use。

       1, open and close the drawer door, should keep a fist so as not to finger card notes;Or avoid the cabinet door ajar resulting in easy collision and injury。       2, in case of unsafe things, tables and chairs are damaged or equipment is out of whack;Or in case of trouble caused by suspicious people, report to the supervisor immediately。       3, the used bowl is easy to slip, be careful to take, especially hot plate or handle, the application of service towel, so as not to burn。       4. Stain the wet floor with anti-slip agent to ensure the safety of walking。During the storm, pay special attention to the inside and outside of all imports。       5, with enough time to safely and properly serve food, not easily speed up, take knife and fork or other sharp objects, do not take lightly。       6, dishes and bowls, can not be hastily stacked dishes and bowls and glass containers or the cost is too high and uneven, otherwise it often causes unnecessary damage and accidents。       7, when using the mat at the door in rainy days, it should be really paved, not wrinkled, pay close attention to pedestrians when placing the mat on the sidewalk, and do not use cardboard to lay the floor。       8, in and out of the catering room or kitchen, according to the prescribed route and the designated door to enter and exit, when there is only one door, should be opened carefully, so as not to touch people from the other side。       9, when cleaning the floor, only wet a small area to mop dry and then clean the rest of the floor。If any guests have not left, separate the cleaning area to keep guests away from the area。       10. Keep the floor as clean as possible on the ground。If a plate, glassware, liquid or food spills on the floor, wipe it off immediately or place a table or chair over the stain before removing it。       11, the bowl should be properly placed on the tray, so as not to slip when delivered。It should not be placed too heavy on the tray so as not to be easily delivered, nor should it be piled too high to cover the line of sight, so as not to cause accidents and unnecessary damage。       12, the broken glass can not be placed in the sink or washing machine, so as not to cut the hand。Broken glassware and porcelain should be immediately separated from intact vessels and placed in the container where they are collected。Use a brush or pick up broken China or glassware when cleaning。Broken utensils should be removed as soon as possible。

1, choose the necessary kitchen equipment, not commonly used kitchen equipment to know how to settle for the second best, according to the need to buy。Dishes with high quality requirements, fine dishes, and relatively large passenger flow, try to choose large brand equipment。2, the purchase of kitchen equipment should be combined with the size of the kitchen space to buy, such as the size of the selected equipment is too large, the power is too high, giving people the feeling of "killing chicken with cow knife"。The selected equipment is too small, the function is too little, can not meet the demand, affect the operating efficiency。The size does not match the decoration more affect the use of the kitchen space and the beauty of the kitchen。3, restaurant kitchen equipment purchase is currently using stainless steel equipment, because stainless steel kitchen equipment is easy to clean and durable。There are two types of stainless steel materials commonly used: 201 and 304。201 stainless steel has a certain corrosion resistance, the processability is relatively poor, suitable for heavy load and corrosion resistance requirements are not too high on the equipment and components。4, often used must choose a big brand durable, such as the frequent use of taps, meat and vegetable slicer, bone sawing machine, pool, grease trap and other recommended to choose quality assurance brand products, in order to prevent frequent failures。Lighting kitchen equipment use practical and durable lamps。If the quality of the selected equipment is too poor, even if the purchase cost is low, the subsequent maintenance premium is relatively higher, which is not worth the cost。

First, the home of the small lampblack pipe ordinary consumers at home can use kitchen cleaners to clean it, the large lampblack pipe must be a professional into the flue for cleaning。Second, the smoke outlet is narrow，Manual access to the flue or because the flue is narrow, manual reach can not be cleaned，But there are major hidden dangers，Cleaning agent or caustic soda with high pressure water gun can be used，No more cleaning with hydrochloric acid，Leave no dead ends，If the use of hydrochloric acid must be immediately washed with water disassembly method This method is the most thorough, cleaning effect is better cleaning way，But construction is difficult，The number of workers is also large，The cost is also relatively high。1. According to the actual situation of the flue, the technicians calculate that a section of the flue is dismantled at a certain distance and extended in two directions for cleaning to ensure thorough cleaning and ensure the quality of cleaning。2, opening method: This method is relatively easy than the disassembly method, the cost is relatively low, but the cleaning effect is also relatively a certain gap。The specific method is: the technical staff calculates the spacing distance, opening position, size and number of holes that need to be opened, and cleans the flue through these holes。Finally, each hole is sealed。

College dining hall kitchen equipment is the most abundant，The variety of innovative dishes is also varied，All kinds of food，The corresponding kitchen equipment should also be fully equipped!Cookware equipment The cookware in the kitchen of the school canteen is different from the gas stove used by ordinary families，It is made of stainless steel and energy-saving stove head and other accessories made of large stove equipment;Electromagnetic cooker waterproof, anti-leakage, anti-dry burning protection;Whether it is gas stove or electromagnetic stove, the fire control is arbitrary，Strong and durable，Easy to clean，Suitable for use in places with large numbers of people。Common equipment are: double head and double tail stove, large pot stove, low soup stove, pot stove, noodle stove, steam cabinet, stir-fry stove, etc。Smoke exhaust system Because the stove equipment will produce oil smoke during cooking, it must be equipped with a smoke exhaust system, which is also stipulated by the health department。Its main equipment are: smoke hood, oil fume purifier, fan, air cabinet, control box, smoke exhaust pipe, etc., its coverage area is larger than the stove area。Regular cleaning of the exhaust pipe and replacement of the oil net are necessary ways to keep the smoke exhaust system unimpeded。Shenyang Dongfang Heli Kitchen adopts electrostatic fume purification equipment or fume purification integrated machine for fume purification, which has the characteristics of low energy consumption, small size, high efficiency, no oil stains in pipelines, safety and fire prevention。In order to meet the needs of storing vegetables, rice noodles, hand washing, etc., the kitchen of the canteen needs to be equipped with various conditioning equipment。There are mainly pools: common two-star, three-star pools;Stand: surface table, rice stand, four or five layers of shelves, etc。In addition, according to the need, there are chopsticks car, receiving truck, feeder truck, rice table, stump table, mop pool, defreezing pool and other equipment。In order to keep raw materials fresh, refrigerators are often used, with 4 doors and 6 doors being the most common。If the demand is greater, it is necessary to use the cold storage, the cold storage refrigeration effect is better, the storage time is long, the quality is good, the mold is suppressed, the shelf life is extended;There is refrigeration equipment, correspondingly, there is high temperature equipment, in order to maintain the temperature of food, thermal insulation selling table, thermal insulation bucket is also essential。Cooking machinery and equipment are mainly used here are some small mechanical equipment, the more commonly used products are slicer, blender, flour mixer, flour press, soybean milk machine and other products, these machinery brands are many kinds, how much function is less, the price is different, generally according to the grade needs of the canteen to be equipped。Whether it is school cafeteria or off-campus dining, disinfection equipment is indispensable, it is a barrier for us to resist germs, disinfection cabinets, dishwashers...Dining utensils mainly include dining utensils and utensils in the canteen。

1. Assist the chief chef in the organization and management of western kitchen production and personnel。2, according to the chef's requirements, make annual training, promotion and other work plans。3. Responsible for the deployment and shift planning of staff in the cafe kitchen and western kitchen。4, responsible for the formulation of western food menu, on-site guidance and quality control of dishes, major tasks personally operated to ensure quality。5, according to the chef's technical expertise and work performance, suggest the arrangement of suitable jobs, responsible for the assessment of subordinates。6, responsible for guiding the coffee shop kitchen and western kitchen foreman work, do a good job of coordination between teams, timely solve the problems in the work。7, according to the menu, develop the specifications of the dishes;Check the quality and quantity of food in stock, rationally arrange the use of food raw materials, review and sign raw material orders and requisitions, and control the cost。8, responsible for the development and implementation of western kitchen staff training plan, constantly develop new varieties of dishes, and maintain the flavor characteristics of western food。Urge employees to implement health regulations and various health systems to strictly prevent food poisoning incidents。

Kitchen equipment is generally divided into :1, conditioning equipment, mainly conditioning countertops, finishing, cutting vegetables, ingredients, modulation tools and utensils。2, cooking equipment, mainly include stoves, cookware and cooking related tools and utensils。With the process of kitchen revolution, rice cookers, high-frequency electromagnetic cooktops, microwave ovens, microwave ovens, etc., have also begun to enter the family in large numbers。3, washing equipment, including hot and cold water supply system, drainage equipment, washing basin, washing cabinet, etc., after washing in the kitchen operation of the garbage, should be set up garbage bins or sanitary buckets, etc., modern family kitchens should also be equipped with disinfection cabinets, food waste crusher and other equipment。4, storage equipment, which is divided into food storage and utensils storage two parts。Food storage is divided into cold storage and non-cold storage, cold storage is through the kitchen refrigerator, freezer and other equipment to achieve。Storage equipment refers to various bottom cabinets, hanging cabinets, corner cabinets, multi-functional decorative cabinets, etc。The purchase principle of kitchen equipment has the following points :1, the principle of beauty kitchen equipment not only requires shape, color pleasing to the eye, but also durable, so it requires easier anti-pollution, good cleaning performance。2, the principle of fire prevention kitchen equipment surface should have fire prevention ability, regular kitchen equipment manufacturers to produce kitchen equipment surface layer materials are all made of non-combustible, flame retardant materials。3, the principle of hygiene kitchen equipment should have the ability to resist pollution, especially to prevent cockroaches, mice, ants and other contaminated food function, in order to ensure the internal quality of the entire kitchen equipment。4, the principle of convenience The operation in the kitchen should have a reasonable process, in the design of kitchen equipment, can be designed according to the correct process of the arrangement of various parts, is very important for the future use of convenience。Then the height of the stove, the position of the cabinet, etc., all directly affect the convenience of use, to choose in line with the principles of human engineering and kitchen operating procedures of the kitchen equipment。

Hospitality is both a highly consumer intensive industry and a labor intensive industry。Therefore, at the same time, there are many consumers and employees in the hotel, and the total number of them is often thousands. If there is a company banquet, it is thousands of people, and these thousands of people have to eat in the hotel at the same time。In normal five-star hotels, each restaurant is equipped with 3-5 dishwashers, and the maximum is 7-8。If you only rely on these people to wash dishes, it is far from keeping up with the operational needs。The annual salary and benefits of each dishwasher employee add up to more than 100,000, and the annual cost of dishwashing workers adds up to millions of dollars。So for cost control considerations, usually the hotel will choose to buy a few dishwashers, dryers, sterilizers。The continuous bubbling dishwasher in the hotel kitchen is used to wash the tableware transmitted by the mesh belt using high pressure water flow and agitated bubbles。It has the advantages of convenient operation, easy maintenance, saving labor cost, etc., and is suitable for a large number of tableware cleaning work。People may be more worried about the dishwasher washing is not clean, in fact, do not worry, people washing is actually not clean, because the hands carry a lot of germs。Modern five-star hotel dishwashers are equipped with a very advanced cleaning and disinfection system, even if a small number of washing is not clean, the later inspection will find out and then manually washed。

In the previous article，We have talked about the design and configuration of commercial kitchen equipment to meet everyday needs and individual needs，Because it can not only improve the efficiency of the kitchen，And it can also make the functional area of the kitchen equipment have a clear division，Therefore, this requires the kitchen equipment to consider all aspects of the factors at the beginning of the design。What we are going to talk about today is the analysis of the development status of the kitchen equipment industry, if it is simply to meet the needs of customers, then whether it can be long-term development, today let us follow Chongqing kitchen equipment together to understand the relevant information。Now many manufacturers of kitchen equipment have made assumptions about customer demand analysis: the first is to assume that a certain function of the customer needs;The second is to assume that the customer knows about the existence of a function of the product;The third assumption is that the client will use it in the way they plan。For example, a catering company came to me to cooperate, said to do a new kitchenware product, understand customer needs, there is no other way, is to deal with customers every day, and customer dealings, you will gradually understand the idea of customers。In fact, in terms of the current market, the development of China's catering industry is still facing a variety of challenges, including the promotion model, marketing methods, management mechanism and other aspects have many problems。The first is the structural imbalance, does not adapt to the changes in consumer demand under the new situation, the rapid development of catering industry for more than 30 years, inevitably bring extensive management, abnormal development phenomenon。First, the overall layout of catering malls is unbalanced and cannot meet the needs of different levels of consumer collectives。Under the background of public funds consumption and the pursuit of luxury, high-end catering enterprises develop higher than the actual demand, and the affordable and convenient breakfast, lunch and dinner supply is less, which cannot meet the demand of the public。Dishes supply low, medium, high-grade proportion imbalance, inexpensive home dishes are not enough, many catering industry blindly seek high-grade, heavy eye, light taste, too seek to plate utensils, exaggerated decoration, sacrifice the end。The unbalanced supply and demand structure will continue to affect the development of the catering industry。Secondly, the pressure of "four high and low" continues to plague the catering industry. Now, the primary dilemma facing China's catering industry is still "four high and low", that is, high cost, food safety, high consumer complaint rate, high media exposure risk, difficult to grow operating income, and low profitability。In recent years, the cost of the catering industry has continued to rise, making the catering industry, which lacks a uniform profit margin of 5%, even worse。In terms of labor costs, with the lower wage standards announced by various provinces and cities in 2014, the trend of rising human costs year by year will be irreversible。In addition, the continuous rise of rent will knead the improvement of professional benefits, so that the expansion of the catering industry faces certain constraints。Therefore, because the catering industry has faced these challenges, it will lead to the development of kitchen equipment, so simply to meet the needs of customers to develop, it is not feasible, or to adapt to market changes and apply new marketing methods to promote, so as to have new development and change。If you have other questions about the kitchen equipment need to consult, also feel free to leave a message and call!