What are the precautions for the operation of the kitchen vegetable elevator?

The functions of catering kitchen are divided into staple food warehouse, non-staple food warehouse, dry goods warehouse, curing room, pastry room, snack room, cold dish room, vegetable primary processing room, meat and aquatic product processing room, garbage room, cutting room, loading area, cooking area, cooking area, catering area, food delivery area and dining area.

1. Hot kitchen area: gas stove, rice cooker, soup cooker, clay pot cooker, steamer, induction cooker, microwave oven and oven;

2. Storage equipment: divided into food storage parts, including normal temperature and low temperature equipment: flat shelf, rice noodle cabinet, refrigerator, freezer, cold storage, etc. And seasoning cabinets, sales workstations, various bottom cabinets, hanging cabinets, corner cabinets, multifunctional decorative cabinets, etc. ;

3. Washing and disinfection equipment: hot and cold water supply system, drainage equipment, washbasin, dishwasher, high-temperature disinfection cabinet, etc. After washing, garbage disposal equipment generated in kitchen operation, food waste pulverizer and other equipment;

4. Conditioning equipment: mainly tools and appliances for conditioning countertops, sorting, cutting vegetables, blending and preparing.