厨房的使用受设备的影响，设备质量会影响后期使用，正规的厨房场所会定期检修设备，防止出现问题。一般情况下，厨房设备时间长了会磨损，那么如何减轻厨房设备的损耗？

　　The use of the kitchen is affected by the equipment, the quality of the equipment will affect the later use, the regular kitchen will regularly overhaul the equipment, to prevent problems. Under normal circumstances, kitchen equipment will wear out over a long time, so how to reduce the loss of central kitchen equipment?

　　使用设备的厨师应根据设备的特点进行维护。比如各种冰箱在正常运行情况下需要每三天或每周人工磨砂一次。如果冰箱冷冻管上的霜太厚，肯定会危及冷冻。取出食物时，有必要打开冰箱门。

　　Chefs using the equipment should maintain the equipment according to its characteristics. For example, all kinds of refrigerators need manual sanding every three days or once a week under normal operation. If the frost on the freezer tube is too thick, it will definitely endanger the freezer. It is necessary to open the refrigerator door when taking out food.

　　如果原料和食物在冰箱中过度储存，冰箱的电机几乎永远不会关闭。如果工作时间过长，电机会停止或损坏。定期除霜是维护冰箱的有效方法。其他厨具设备都是这样。比如切肉机，碎肉机，按时抽油，磨刀等。都是很好的维护方法。

　　If ingredients and food are over-stored in the refrigerator, the refrigerator's motor will almost never turn off. If you work too long, the generator will stop or be damaged. Regular defrosting is an effective way to maintain your refrigerator. It's the same with every other kitchen appliance. Such as meat slicer, meat crusher, on time pumping, sharpening knives and so on. Both are good maintenance methods.

　　厨师在使用厨房设备时，应与维修人员保持良好的联系，真实反映设备的使用情况，存在哪些不足和问题。维修人员应立即协助维修，并在萌芽阶段排除设备故障。

　　Chefs in the use of kitchen equipment, should keep good contact with maintenance personnel, truly reflect the use of equipment, what deficiencies and problems exist. Maintenance personnel should assist in immediate maintenance and troubleshooting equipment at an early stage.

　　厨房设备厂家认为应该建立了专职人员承担设备维护规则的制度，定期维护需要与正常的巡视设备操作紧密结合。平时写好日记，及时汇报问题，及时检查。维修人员应建立设备按时维修制度，行使质量监督权，防止设备事故和损坏，确保厨房设备损坏程度。

　　The kitchen has established a system for full-time personnel to undertake equipment maintenance rules. Regular maintenance needs to be closely combined with normal inspection equipment operation. Usually write a good diary, timely report problems, timely inspection. Maintenance personnel shall establish equipment maintenance system on time, exercise the right of quality supervision, prevent equipment safety accidents and damage, and ensure the damage degree of central kitchen equipment.

　　在这些设备中，冰箱容易产生损耗，冰箱在使用中容易结霜，需要定期处理。餐厅也可以设置专门的维修人员，定期对设备进行维护，及时检查出一些问题。

　　In these equipment, the refrigerator is easy to produce wear and tear, the refrigerator is easy to frost in use, need regular treatment. The restaurant can also set up special maintenance personnel, regular maintenance of equipment, timely check out some problems.

　　如何减轻厨房设备的损耗？以上是减少厨房设备损耗的具体措施，日常维护可以对厨房设备进行很好的检查。更多内容就来我们网站www.sfxjxbj.com咨询了解吧！

　　How to reduce the loss of central kitchen equipment? The above are specific measures to reduce the loss of central kitchen equipment. Daily maintenance can carry out a good check on kitchen equipment. Come to our website www.sfxjxbj.com for more information!