First, daily cleaning
1. ** Equipment surface cleaning * *: Wipe the equipment surface with mild detergent and wet cloth every day to remove oil stains and food residues. Avoid using acidic or corrosive cleaning agents to avoid damaging the equipment surface.
2. ** Cleaning of exhaust fan and range hood * *: Clean the filter screen of exhaust fan and range hood every day to prevent oil stains from blocking and causing fire. For the interior of the range hood and the exhaust duct, clean it at least once a month to remove the accumulated oil stains.
3. ** Kitchen utensils cleaning * *: Kitchen utensils should be cleaned in time after use. For special kitchen utensils such as non-stick pans, avoid using hard tools for cleaning to prevent the surface coating from being damaged.
Second, regular maintenance
1. ** Check the power supply and wires * *: Check the power supply and wires of kitchen equipment at least once every quarter to ensure safe grounding and prevent electric fire and electric shock.
2. ** Lubrication of mechanical parts * *: Mechanical equipment such as mixers and juicers need to be lubricated regularly according to the requirements in the equipment manual to maintain their normal operation.
3. ** Replace worn parts * *: Some key parts of the equipment, such as knives and rubber pads, will be worn out due to long-term use. Check the wear of these parts regularly and replace them in time.
4. ** Deep cleaning * *: In addition to daily cleaning, the equipment needs to be deeply cleaned. For example, for ovens and microwave ovens, maintenance, cleaning and replacement of gaskets, fans and other components should be carried out every quarter. For refrigerators and freezers, defrost and clean the condenser and evaporator regularly.
Third, training and employee awareness
1. ** Staff training * *: Regularly train staff on the proper use and maintenance of kitchen equipment to avoid equipment damage caused by incorrect operation.
2. ** Raise employee awareness * *: Improve employees' attention to equipment maintenance and cleaning, and ensure that they can actively perform these tasks in their daily work.
Fourth, special equipment considerations
1. ** Cooking equipment * *: For cooking equipment such as ovens and microwave ovens, special attention should be paid to the internal cleaning and maintenance. Avoid food residue accumulation in the interior to cause fire or equipment damage.
2. ** Storage equipment * *: Refrigerators, freezers and other storage equipment need to check their temperature and humidity regularly to ensure that food is kept fresh and safe during storage.
V. Records and reports
1. ** Maintenance Record * *: Record the detailed information of each maintenance and cleaning, including date, executor, maintenance content, etc. This will help to track the maintenance of equipment and predict possible failures.
2. ** Problem report * *: If any problems or potential failures are found during maintenance or cleaning, they should be reported immediately and corresponding measures should be taken to repair or replace them.
By implementing the above-mentioned regular maintenance and cleaning measures, the kitchen equipment of different flights can be ensured to run in good condition and provide safe and efficient catering services.
