What are the problems with the use of ovens and steam cabinets in commercial kitchen equipment?
Visit：2621 Date：2019-06-17
Whether it is a hotel kitchen equipment produced by a large small kitchen factory or other kitchen equipment, the instruction manual of the product will be attached. If there is no operating experience of the product, you should read the instruction manual in detail. The kitchen equipment factory will be included with the product. The following is a note on the operation of these two kitchen appliances.
Oven
1. The operator should understand the working performance of the electric oven and use an electric oven.
2. The operator should check that the electric oven is working properly when using the electric oven.
3. When the temperature in the electric oven is up to 300 degrees, wear safety gloves when taking out the baking tray to prevent burns;
4. When the operator cleans the oven, the power should be cut off first. After the power is turned off, the temperature in the oven can be lowered before cleaning to avoid burns.
Vapor cabinet
1. The operator should understand the working performance of the steam cabinet and use the steam cabinet.
2. When using the steam cabinet, the operator should check whether it can work normally, whether there is a gas leak in the steam tube, or the air pressure is unstable, and notify the maintenance personnel to check it immediately after discovery.
3. When using the steam cabinet, the operator should protect the hands. The maximum temperature in the steam cabinet can reach more than 100 degrees. The steam must be closed first, and the hand cloth should be taken. After the heat of the steam is released, take out the required items.
4. When the operator cleans the steam cabinet, the steam valve should be closed first, and the temperature can be cleaned before the temperature is lowered.
