一、设备采购应坚持实用性原则：
1、 Equipment procurement shall adhere to the principle of practicality:
厨具要根据不同的层次和具体的工作任务，合理配置不同工种的设备，不要购买昂贵或超值的设备，以免增加厨房投资和成本。厨房设备的采购应根据厨房的大小、面积和具体生产环境，并根据厨具和维修的基本原则进行确定。
Kitchenware shall be reasonably equipped with equipment for different types of work according to different levels and specific work tasks. Do not buy expensive or value-added equipment, so as not to increase kitchen investment and cost. The purchase of central kitchen equipment shall be determined according to the size, area and specific production environment of the kitchen, as well as the basic principles of kitchenware and maintenance.
中心厨房设备应选择无污染、不影响环境、无噪音的产品。要注意设备应有较高的系数和各种保护措施，防止工伤事故的发生。
The central kitchen equipment shall be high-quality products without pollution, impact on the environment and noise. It should be noted that the equipment should have a high safety factor and various protective measures to prevent industrial accidents.
二、设备使用应坚持正确原则：
2、 The use of equipment shall adhere to the correct principle:
厨房设备的合理使用，也是酒店管理中的一个重要内容。把握好有效的管理方法并正确使用，能减少合理的损耗，避免不合理的损坏。结果，故障减少，运行更正常。必需的设备。
The rational use of central kitchen equipment is also an important content in hotel management. Grasping effective management methods and using them correctly can reduce reasonable loss and avoid unreasonable damage. As a result, faults are reduced and operation is more normal. Required equipment.
这项工作必须按程序进行。说真的，机器正在运转。打开电源后请注意不要离开工作场所。如有异常噪音，请及时停机。
This work must be carried out in accordance with procedures. Seriously, the machine is running. Please be careful not to leave the workplace after turning on the power. In case of abnormal noise, please stop the machine in time.
三、设备维修应坚持定期原则：
3、 Equipment maintenance shall adhere to the principle of regular maintenance:
厨房设备的合理使用与保养十分必要，但定期保养更为重要。制订正确的维修措施并实施，可减少设备的异常损坏，避免不必要的经济损失。
The rational use and maintenance of central kitchen equipment is very necessary, but regular maintenance is more important. The formulation and implementation of correct maintenance measures can reduce the abnormal damage of equipment and avoid unnecessary economic losses.
主厨按设备功能定期维护。举例来说，在正常操作下，所有储存食物的冰箱，每3天解冻一次，直到一周一次。若霜不能及时融化，机器(电机)就很难停止，随时会出故障。
The chef shall maintain the equipment regularly according to its function. For example, under normal operation, all refrigerators storing food are thawed every three days until once a week. If the frost cannot melt in time, the machine (motor) will be difficult to stop and will break down at any time.
厨师在使用设备时，应经常与维修人员联系，反映设备的使用情况，如实提供具体的故障情况，请维修人员协助维修人员抢修。负责设备的使用、维护和定期检查，并配合目测设备的日常运行，做好记录，发现问题及时汇报和维修。
When using the equipment, the chef should often contact the maintenance personnel to reflect the use of the equipment, truthfully provide specific fault conditions, and ask the maintenance personnel to assist the maintenance personnel in emergency repair. Be responsible for the use, maintenance and regular inspection of the equipment, cooperate with the visual inspection of the daily operation of the equipment, make records, and report and repair problems in time.
维修部应建立厨房集中维修制度，监督管理设备的使用，避免事故和损坏，保证设备的完好。第二，高温蒸煮，油炸是厨房常用的食品加工方法。遇高温火锅时，应采取防护措施，如戴面罩、帽子、不要使用塑料器具，以防高温汤汁。
The maintenance department shall establish a kitchen centralized maintenance system to supervise and manage the use of equipment, avoid accidents and damage and ensure the integrity of equipment. Second, high temperature cooking and frying are common food processing methods in the kitchen. In case of high-temperature hot pot, protective measures should be taken, such as wearing mask, hat and plastic appliances, so as to prevent high-temperature soup.
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