Commercial kitchen equipment can be divided into the following five categories: electric heating, gas, refrigeration, ventilation and conditioning. Different equipment has different maintenance methods, and different faults have different maintenance methods.

Water heating equipment, easy to produce scale, affect heat conduction and waste energy, need regular descaling

1. It can be removed by adding vinegar essence, citric acid or special solid detergent to the water. It takes about 1g of detergent to remove 3g of scale.

2, seafood steamer and other water-biliary equipment, water is not edible, water repeatedly boiling. Fresh water must be changed every day.

3, the gear must be regularly lubricated with lubrication, check whether the belt is loose

4, water heating equipment, easy to produce scale, affecting heat and energy waste, need regular descaling.