The hygiene and cleanliness requirements for Cooking Equipment mainly focus on controlling the generation of unpleasant odors and improving equipment efficiency. If cooking equipment is not cleaned thoroughly, it is easy to produce a large amount of oil fumes and unpleasant odors when cooking food, which affects the taste and texture of the food. Especially for equipment such as oil pans, ovens, and ovens, if oil stains and residues are not cleaned properly, it often leads to a pervasive oil and smoke in the kitchen.

 

 

(1) Stove

 

Before starting to clean the stove, it needs to be completely cooled down, and the cover should be wiped clean with a damp hot cloth. Use a hot machine to clean the water solution, rinse it clean, and then wipe it dry to remove oil. Surface scorch can be scraped off using a brush made of metal wool. The heat source should be wiped with a damp cloth and should not be immersed in water. When the flame length is uneven, the burner can be removed and rust can be brushed off with an iron brush or a fine nail can be used to pierce through the flame hole.

 

 

(2) Range Hood

 

The range hood has an automatic door grille, which can automatically cut off the power and duct when the temperature is too high to prevent the spread of flames. Regularly assign a dedicated person to clean the oil stains on the range hood pipe. The oil fume hood should be cleaned daily.

 

(3) Oven

 

The inside of the oven should be cleaned with metal balls or hand scrapers, and should not be washed with water. Open the oven door, use a foam or cloth dipped in kitchen cleaner to remove stains, wipe clean with a damp cloth, and then dry with a dry cloth. If there is burnt material at the bottom of the oven, the oven can be heated and then cooled to carbonize the hard material, and then scraped clean with a long handled metal scraper. Wipe the oven with a dry cloth for 2-3 minutes to completely remove any moisture and prevent rusting. Wash the exterior of the oven with a damp cleaning solution, then rinse and dry thoroughly. The stainless steel should be polished to a shiny finish.

 

(4) Frying utensils

It is recommended to use neutral cleaning agents to assist in cleaning frying utensils. After use, the oil temperature thermometer should also be cleaned with a cleaning agent and wiped dry with a soft dry cloth.

 

(5) Microwave oven

After cooking, quickly wipe with a damp cloth. Wash the utensils and shelves with foam. Wipe the surface of the machine with a soft cloth. Sharp metal brushes should not be used for cleaning, nor should oven cleaners, spray glass cleaners, chemical cloths, solvents, etc. be used for wiping to avoid blurry fonts, loss of luster, or rust on the body.

(6) Cleaning of deep fryer

Use a long handled brush to scrub the inner pot, rinse it with water and half a cup of vinegar, boil for 5 minutes, rinse it with water and dry it, and wipe or rinse the outside.