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The use of kitchen stoves in catering

As we all know, the kitchen stoves we use in our daily lives are different from those used in the catering industry. And what are the differences among them? How should I use the kitchen stove in a restaurant?
1、 Natural gas usage management system:
1. The use of natural gas requires good indoor ventilation.
2. The use of natural gas requires the installation of a flue to discharge exhaust gases, which must be released into the atmosphere.
3. Use stoves with automatic shut-off protection devices.
4. If any abnormal situation such as natural gas leakage is found, the gas source should be shut down in a timely manner, and the gas company should be notified for handling. It is not allowed to dismantle or repair it on its own.
5. The rubber hose connecting the stove should use a gas specific hose, which should be checked regularly and replaced regularly.
6. It is strictly prohibited to use open flames to check for natural gas leaks.
7. Newly installed or modified natural gas pipelines must be reported to the gas company for handling. No one is allowed to modify, install, or disassemble natural gas pipelines without authorization.
2、 Kitchen operators need to undergo professional training and master the basic knowledge of operating gas stoves.
3、 Before each operation, check the condition of the stove. Check if there is any gas leakage in the stove. If any gas leakage is found, it is strictly prohibited to operate or turn on the electrical switch. It should be reported for maintenance in a timely manner.
4、 Employees should turn on explosion-proof exhaust fans before entering the kitchen to remove natural gas accumulated indoors.
5、 When igniting, the principle of "fire waiting for gas" should be followed. Never "gas waiting for fire", that is, first ignite the hidden fire source, then turn on the gas supply switch of the ignition device. After igniting the ignition device, bring it close to the stove burner, turn on the gas supply switch of the burner, and ignite the burner.
6、 All kinds of stove switches should be opened and closed by hand, and it is not allowed to use other appliances to knock them on and off.
7、 After each use of gas in the stove, the gas supply switch should be immediately turned off. After each meal, the person in charge of the kitchen should carefully check whether each gas supply switch is closed properly. After each day's work, the main gas supply valve of the kitchen should be closed first, and then the valves of each stove should be closed.
8、 Regularly clean and maintain the stove, and promptly remove the oil stains inside the hood to ensure the use of the stove.
9、 Unrelated personnel are not allowed to use the stove. If any problems are found, they should immediately report to the supervisor and promptly close the gas supply main valve.
10、 Master the necessary knowledge of fire prevention and extinguishing, as well as the usage of fire-fighting equipment.

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