Dining room equipment management system

Restaurant equipment management system. Roughing room equipment:

Meat cutter ※

1, operating procedure

① Check whether the power switch is turned off.

② Clean the meat cutter.

③ Install the blade correctly and tighten the screws.

(4) Turn on the power supply.

⑤ Gradually feed the meat to be cut into the meat cutter.

⑥ After completion, turn off the power supply and take out the blade after standing still.

2. Preventive measures

(1) In case of leakage and jamming during operation, the power supply should be turned off immediately and treated before use.

(2) When the machine is stuck, it is forbidden to turn on the power and pull out the stuck meat by hand.

(3) When washing with water, be careful not to wet the motor with water, so as not to burn the motor.

3. Cleaning and maintenance

① Clean the meat cutter with warm water and a small amount of detergent.

(2) The blade shall be clean without meat stains, foam and peculiar smell.

(3) daily inspection, and record the inspection in the equipment daily maintenance checklist.

Fruit machine ※

1, operating procedure

(1) Check whether the power switch is turned off and whether the line leaks electricity.

② melon and fruit cleaning machine.

③ Install blades with different shapes accurately and tighten the screws.

(4) turn on the power supply and start running.

⑤ Divide the fruits and vegetables into small pieces and send them to the fruit and vegetable machine for slicing and shredding.

6. Turn off the power when finished.

⑦ Clean the machine.

2. Matters needing attention are for reference.

(1) If there is electricity leakage and machine abnormality, immediately cut off the power supply and stop running, and report to the supervisor for handling.

② Pay attention to the distance between the hand and the blade of the melon and fruit machine when sending the melon and fruit into the machine, and pay attention to prevent cutting.

3, cleaning and maintenance

(1) Clean the melon and fruit residue in the melon and fruit machine with clear water.

② Wash with clean water and detergent.

(3) Rinse with water without residue and foam.

(4) Check the melon and fruit machine in detail every day, and record the inspection on the equipment daily maintenance checklist.

Freezer ※

1, operating procedure

① Check whether the power switch is normal.

(2) After it is confirmed to be normal, you can start the switch to use.

(3) Put the required frozen items neatly on the shelves in the cabinet. Note that there must be a gap in the room to ensure the normal circulation of cold air in the box.

(4) Close the cupboard door, and the operating temperature of the freezer will be automatically controlled.

2. Preventive measures

(1) When the freezer is cleaned, the accumulated ice cannot be removed with a knife or crowbar.

(2) Do not wash with hot water.

(3) If there is any abnormality, immediately turn off the power supply, move out the items in the cabinet, and report to the supervisor for maintenance.

3. Cleaning and maintenance

(1) When cleaning the freezer, turn off the power supply, and after the accumulated ice melts, rinse it with a small amount of water pipes.

② Dry the cabinet with a clean rag.

(3) Defrost once or twice a week. There should be no sundries and oil stains inside and outside the freezer, and it should be clean and refreshing.

(4) The storage time of items in the cabinet shall not exceed three days.

⑤ Daily inspection, and record the inspection in the equipment daily maintenance checklist.

& lt/SPAN>。 Fresh-keeping cabinet ※

1, operating procedure

(1) Check whether the power cord is normal and whether the switch is turned off.

② Clean the fresh-keeping cabinet.

(3) Food that needs to enter the fresh-keeping cabinet should be added with fresh-keeping paper before entering the fresh-keeping cabinet.

2. Preventive measures

(1) When the fresh-keeping cabinet is abnormal, immediately turn off the power supply, take out the food, and report to the supervisor to send someone to repair it.

② Don't put too much food in the fresh-keeping cabinet, so as not to reach the fresh-keeping temperature.

③ The food entering the fresh-keeping cabinet cannot be directly stacked, so as not to affect the food quality.

3. Cleaning and maintenance

(1) Dry the inside and outside with a clean rag when cleaning.

(2) Ensure that there are no sundries and sewage.

(3) Daily inspection, understanding the status, and inspection records in the Equipment Daily Maintenance Checklist.

Second, the cooking room equipment

Stove ※

1, operating procedure

(1) Before use, carefully check the power supply facilities and stove system to confirm the normal conditions.

(2) Turn on the main valve switch first, then turn on the blower, then slightly turn on the gas source switch of the cooker and ignite at the same time.

③ Turn on the blower switch of the furnace slowly and adjust it to the appropriate air volume.

2. Preventive measures

(1) Check whether there is gas in the furnace before ignition, and don't ignite when there is gas.

(2) Whether the gas cylinder leaks and whether the switch is normal. Report to the supervisor immediately if there is any abnormality, and repair or replace it in time.

(3) When the stove is used, someone must watch the scene, and it is forbidden to use it unattended.

(4) When the cooker is not used, be sure to turn off the gas valve first, turn off the power switch of the blower, and finally cut off the gas master switch.

(5) found abnormal situation, immediately do a good job of fire prevention, and report to the supervisor.

⑥ If bottled liquefied gas is used, ensure that there is enough safe distance between the cylinder and the cooker.

3. Cleaning and maintenance

(1) The stove system should be cleaned at any time and kept clean.

② There is no garbage or oil stain at the bottom of the stove.

(3) The oil smoke filter, range hood and oil pan must be wiped off after each meal.

(4) Daily inspection, and record the situation in the equipment daily maintenance checklist.

Range hood ※

1, operating procedure

① Check whether the power cord and switch are normal.

② Turn on the machine after it is confirmed to be normal.

③ Turn off the range hood after the cooker is used for three minutes.

2. Preventive measures

(1) In case of electric leakage and abnormal conditions of the machine, immediately cut off the power supply and stop using it, and report to the supervisor for handling.

② Check the power switch of the range hood in detail before leaving, and turn it off before leaving.

3. Cleaning and maintenance

① Clean the range hood, exhaust fan and oil filter of the range hood with clean water and detergent every day to remove oil stains.

② Clean the pipeline once a week.

(3) Check the state of the range hood every day, and record the inspection in the Equipment Daily Maintenance Checklist.

Third, the equipment in the pastry room.

Rice steamer ※

1, operating procedure

① Check whether the power switch of the exhaust fan of the rice cooker is normal, and start the exhaust fan after it is normal.

② Check the water quantity in the water tank of the rice steamer to confirm whether there is enough water.

(3) Light the stove under completely normal conditions.

(4) Add rice and water, and put the rice plates in order.

⑤ Close the steamed rice door.

6. Check the water quantity and firepower at any time in the middle of steaming rice.

⑦ Steam the rice for 90 minutes-120 minutes, then open the cupboard door to check the rice.

⑧ Confirm that the rice is cooked, and turn off the fire source and fan power supply.

Pet-name ruby wait until the steam temperature in the steamer drops before taking rice.

2. Preventive measures

(1) When the firepower of steamed rice reaches the standard, the flame is blue and there is no black smoke.

(2) Ensure the water tank and be careful not to burn out the steamer.

③ Pay attention to the steam in the cabinet when opening it, and be careful not to hurt your hands.

3. Cleaning and maintenance

(1) Clean the residual rice grains inside and outside the cabinet with clean water first.

(2) Add a little cleaning agent and wipe the inside and outside with a rag.

(3) rinse with water, dry with a rag, and close the cupboard door.

④ Check the rice steamer system every day and record it in the equipment daily maintenance checklist.

Blender. ※,

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