廚具設備選購方法,提(ti)高酒(jiu)店設備的(de)使用(yong)效率,減少(shao)故障,延長(chang)設備使用(yong)壽命.

陜西廚具設備

一、制冷(leng)設備(bei):請勿(wu)在高溫>38度環境下使用,壓(ya)縮機要(yao)(yao)保(bao)持通風散熱(re),冰(bing)箱內儲存(cun)物(wu)品(pin)8成最隹,冷(leng)氣要(yao)(yao)循環,冰(bing)箱保(bao)溫好0點(dian)至(zhi)6點(dian)時(shi)間可調節電;

二(er)、加熱(re)設備(bei):蒸飯車、開水(shui)器(qi)要經常排污去水(shui)垢,保持(chi)電(dian)熱(re)管最好(hao)發熱(re)效果(guo)(guo)和節電(dian)效果(guo)(guo);切(qie)勿(wu)使用地下(xia)水(shui);加熱(re)設備(bei)下(xia)班時(shi),關掉電(dian)源(yuan)既安(an)全又節電(dian);

三、爐具設備:爐火調(diao)整到8成蘭帶(dai)白,熱效率是(shi)最高,燃(ran)燒最充分(fen)的,主要是(shi)要把(ba)燃(ran)氣(qi)與(yu)風(feng)的配比調(diao)好;另外要經(jing)常清除(chu)爐心積炭(tan),節能省錢(qian)效果好;

四、食品機械:功率有(you)大小,不(bu)要超負荷使(shi)用(yong)(yong),多(duo)功能的(de)有(you)不(bu)同配置,要更換使(shi)用(yong)(yong);傳動系統,皮帶要注意調松(song)緊,齒輪及軸承(cheng)要加機油潤滑等.

五、酒店設(she)備(bei)安(an)裝及使用中(zhong),首先要(yao)(yao)注(zhu)意安(an)全:設(she)備(bei)電(dian)器(qi)多(duo),使用中(zhong)嚴(yan)禁水或油等(deng)(deng)液體,侵入電(dian)機、開關(guan)、電(dian)路板、數控等(deng)(deng)電(dian)器(qi)部(bu)位,以防短路;大(da)功率電(dian)機和加(jia)熱管(guan),線路及開關(guan)配置要(yao)(yao)牢靠,要(yao)(yao)安(an)裝穩壓(ya)器(qi)及缺相(xiang)保護(hu)裝置;液化氣(qi)爐灶安(an)裝時,要(yao)(yao)盡(jin)量少用中(zhong)壓(ya)或高壓(ya)閥,壓(ya)力大(da)容易(yi)漏氣(qi),爆鍋等(deng)(deng).

六、購買酒店食堂廚房設備,要選(xuan)擇(ze)質量好的,保(bao)修期長的,但(dan)價格(ge)不一(yi)定(ding)是最貴的.燃氣灶(zao)(zao)(zao)(zao)有(you)(you)5種不同(tong)的分類(lei),若按(an)(an)使(shi)用(yong)氣種分,有(you)(you)天(tian)燃氣灶(zao)(zao)(zao)(zao)、人工煤氣灶(zao)(zao)(zao)(zao)、液化石油氣灶(zao)(zao)(zao)(zao)等3種;按(an)(an)材質分,有(you)(you)鑄(zhu)鐵(tie)灶(zao)(zao)(zao)(zao)、不銹鋼灶(zao)(zao)(zao)(zao)、搪瓷灶(zao)(zao)(zao)(zao)等,按(an)(an)灶(zao)(zao)(zao)(zao)眼(yan)(yan)分,有(you)(you)單眼(yan)(yan)灶(zao)(zao)(zao)(zao)、雙眼(yan)(yan)灶(zao)(zao)(zao)(zao)、多眼(yan)(yan)灶(zao)(zao)(zao)(zao);按(an)(an)點火(huo)方(fang)式分,有(you)(you)電脈(mo)剖點火(huo)灶(zao)(zao)(zao)(zao)、壓電陶瓷點火(huo)灶(zao)(zao)(zao)(zao)等;按(an)(an)安裝方(fang)式分,有(you)(you)臺式灶(zao)(zao)(zao)(zao)、嵌入式灶(zao)(zao)(zao)(zao).