Say goodbye to the 'dirty, messy, and poor' back kitchen. What should you pay attention to when installing commercial kitchen equipment?

Food safety and hygiene problems in catering have occurred. In the past, two well-known catering companies were exposed to food hygiene problems in the back kitchen. Later, the Chinese restaurant 'All Quite Good' failed to meet the standard inspection and was ordered to rectify within a time limit. This may make many diners sigh. So, how to solve the problem of kitchen safety and hygiene after catering? Among them, catering operators also need to do a good job in the installation of commercial kitchen equipment to avoid incomplete or unusable related equipment that affects the safety of food processing, such as refrigeration equipment, range hoods, washing equipment, and so on. As we all know, at present, many qualified catering shops are equipped with corresponding kitchen equipment, such as conditioning tables, cutting and distributing tables, scrubbing sinks, disinfection cabinets, range hoods and shelf series, engineered stoves and other kitchen utensils. However, why do the back kitchens of some restaurants still often expose food safety and hygiene problems? Perhaps on the one hand, it is because the staff at the back kitchen are unwilling to work hard, and the catering staff have poor mobility, so they have to use temporary workers, but the temporary workers are not well managed and act in violation of food processing hygiene regulations. On the other hand, compared with the previous “dirty, messy and poor” kitchen equipment, catering operators have installed commercial kitchen equipment, although the overall safety and hygiene of the kitchen have been improved, but if the commercial kitchen equipment is not installed properly, or the kitchen is exhausted, the kitchen is washed Water and electricity, etc., cannot achieve the expected results, and the related kitchen equipment cannot be used normally, which may also affect the safety and hygiene of meal processing. So, what should we pay attention to when installing equipment in commercial kitchens? First of all, before installing commercial kitchen equipment, it is necessary to consider the area of u200bu200bthe kitchen and the number of people serving meals. If the area is relatively large, there are more people serving meals, so it has more functional rooms and more detailed classification, so it uses a lot of kitchen equipment. If the kitchen equipment is not complete due to the size of the kitchen space, or lead to unsafe ingredients, cross-infection of meals, etc. For example, there is no refrigerator in the kitchen, and the ingredients can only be stacked arbitrarily, and there are raw and cooked foods and fresh fruits and vegetables together, which directly affect the safety and hygiene of meals. Secondly, when installing commercial kitchen equipment, it needs to be installed in accordance with its standard installation sequence. Of course, according to the arrangement of the floor plan, sufficient water level potential is reserved, especially the wire diameter of the wire must meet the corresponding equipment requirements, and the size of the hole reserved for the smoke exhaust duct. Then install the supporting electrical appliances in the kitchen, test, adjust and clean up, so as to ensure that the key kitchen equipment can be used normally, and to ensure the convenience and safety of subsequent meal preparation. Third, the conditioning equipment, stoves, water supply and drainage, power supply system, washing equipment, stainless steel kitchenware, shelves, range hoods and other equipment are fully installed. Among them, the installation of water supply and drainage systems for kitchen equipment, such as food cleaning, frying stoves, dishwashers and other kitchen equipment not only need to install water supply, but also need to install drainage to avoid poor drainage, resulting in water accumulation on the ground, as well as range hoods. It is necessary to ensure that the oil fume emission meets the requirements, and prevent the oil fume from being poorly exhausted and causing backflow, thereby making the kitchen look 'dirty'. In addition, while installing the kitchen equipment, you should also carefully check whether the hardware of the kitchen equipment and the hanging kitchen are firmly installed. When installing the range hood, the installer should also pay attention to its height, which should usually be the same as the height of the user. At the same time, what is the area of u200bu200bthe hood and how high is the installation height of the hood. In order to reduce unnecessary troubles, it is best to install the range hood and the cabinet at the same time. Because the height of the cabinet should also refer to the height of the user, avoid the cabinet being too high, resulting in the height of the back kitchen staff is not enough to put the kitchen utensils. Finally, when installing commercial kitchen equipment, the kitchen equipment should be fully checked and accepted. After all the kitchen equipment is installed, testing and acceptance are required. Generally speaking, perform a single-machine test first, and then run it as a whole. And it is required that the kitchen equipment and installations should be free of obvious quality defects such as looseness and forward tilt, and the connection of the kitchen equipment and the grassroots should meet the requirements of the relevant national regulations. For example, the oil fume emission of the range hood must meet the relevant emission standards, otherwise there will be problems such as oil fume disturbing the people, and long-term use will cause the kitchen wall to be greasy and affect the sanitary environment of the kitchen. Previous post: Is it worth buying a commercial dishwasher? Next: Introduction to the construction plan of commercial canteen kitchen equipment