What are the kitchen equipment for five-star hotels? Specific. . As small as a ladle, as large as a stove

● Cooking utensil rack (1) Put all the cooking utensils aside and wipe the rack clean from top to bottom with a damp cloth dipped in detergent water. (2) Place clean cooking utensils such as spoons, colanders, shovels, etc. on top, colanders and baskets on the middle layer, and oily rice on the lower layer. (3) Standard: Placed neatly, cleanly and in order. ● Tableware (steamers, plates and bowls) (1) Put the tableware into the sink every day, pour in detergent, and scrub with a scouring pad to remove debris and dust. (2) Wash with clean water and sterilize at high temperature in a dishwasher until dry. (3) Place in the sideboard rack. (4) Standard: bright, clean, no damage, no dust, no debris, no water marks, neatly stacked. ● Close the steam valve of the steam box (1). (2) Take out the drawer rack, put it in detergent water and scrub it clean, then rinse it with clean water. (3) Wipe the oil stains on the inner wall of the steamer with a dry cloth. (4) Remove the debris at the bottom, put the steamer rack in, close the door and set aside. (5) Standard: The inside of the box is clean, free of debris and stains, the switch valve is used effectively, and there is no air leakage. ● Egg basket (1) Wash the raw eggs without chicken feces or straw sticks. (2) The plastic basket is clean. (3) Change the tray frequently for egg-free soup. (4) Standard: Clean. ● Oil fume hood (1) First, use a damp cloth dipped in detergent to clean the inner wall of the oil fume hood from top to bottom. Use a knife to gently scrape off the thicker oil stains, and then scrub with detergent water. (2) Wipe repeatedly with a clean damp cloth until there is no oil stain. (3) Continue scrubbing the outer wall of the hood. (4) Standard: The inside and outside of the hood is bright, the light inside the hood is bright, and there is no oil stain. ● Warehouse (1) Take out the raw materials aside and wipe the shelves clean with a damp cloth. (2) Wipe the canned goods clean and check whether they are neatly stacked on the shelves. (3) After checking whether there are insects or mildew in the dry goods raw materials, put them in clean cartons. (4) Check salt, monosodium glutamate, starch, flour and liquid seasonings, etc., and place them in a clean stainless steel plate; after checking that there is no deterioration of scattered raw materials such as pine nuts, put them together in a container for storage. (5) Standards: Neat, clean and neat stacking, no dust on the shelves, no personal belongings allowed, no debris on the ground, no cigarette butts. ● Knife (1) Polish and sharpen the knife on a whetstone, then rinse it with clean water. (2) Wipe it dry with a dry cloth and store it in the box. Do not place it randomly and keep it ventilated. (3) Standard: The knife is sharp and there is no rust on the blade surface. ● Put the Dunzi into the pool every day and rinse it with hot water. ● Close the steam valve of the steam box (1). (2) Take out the drawer rack, put it in detergent water and scrub it clean, then rinse it with clean water. (3) Wipe the oil stains on the inner wall of the steamer with a dry cloth. (4) Remove the debris at the bottom, put the steamer rack in, close the door and set aside. (5) Standard: The inside of the box is clean, free of debris and stains, the switch valve is used effectively, and there is no air leakage. ● Oil fume hood (1) First, use a damp cloth dipped in detergent to clean the inner wall of the oil fume hood from top to bottom. Use a knife to gently scrape off the thicker oil stains, and then scrub with detergent water. (2) Wipe repeatedly with a clean damp cloth until there is no oil stain. (3) Continue to scrub the outer wall of the hood. (4) Standard: The inside and outside of the hood is bright, the light inside the hood is bright, and there is no oil stain. ● Warehouse (1) Take out the raw materials aside and wipe the shelves clean with a damp cloth. (2) Wipe the canned goods clean and check whether they are neatly stacked on the shelves. (3) After checking whether there are insects or mildew in the dry goods raw materials, put them in clean cartons. (4) Check salt, monosodium glutamate, starch, flour and liquid seasonings, etc., and place them in a clean stainless steel plate; after checking that there is no deterioration of scattered raw materials such as pine nuts, put them together in a container for storage. (5) Standards: Neat, clean and neat stacking, no dust on the shelves, no personal belongings allowed, no debris on the ground, no cigarette butts. ● Knife (1) Polish and sharpen the knife on a whetstone, then rinse it with clean water. (2) Wipe it dry with a dry cloth and store it in the box. Do not place it randomly and keep it ventilated. (3) Standard: The knife is sharp and there is no rust on the blade surface. ● Dunzi (1) Put the pier into the pool every day and rinse with hot water. (2) Boil water in a large pot for 20 minutes. (3) After drying, put it upright and keep it ventilated. (4) Standard: The pier surface is clean, flat, and free of mildew. It must not be stored on the floor. ● Truck (1) Wipe all parts of the truck body from top to bottom with a damp cloth dipped in detergent water.

(2) Standard: The car surface is bright, without sludge or stains, the wheels are free of sludge, and the wheels must be cleaned before and after use to rotate flexibly. ● Take out the contents of the stainless steel cabinet (1). (2) Use warm washing water to scrub the walls and corners, then wipe with clean water and dry. (3) Put the things to be placed neatly and cleanly into the cabinet in order. (4) Use a dry cloth to wipe off the oil stains on the inside and outside of the door, as well as the outside, bottom, and legs of the cabinet. Wipe it clean with clean water, and then wipe the outside of the dish with a dry cloth until it is shiny. (5) Standard: There are no debris or personal belongings in the cabinet, it is clean, tidy, and the outside is bright and dry. ● The roast duck room (1) cleans the roast duck oven every day. (2) The roast duck should be hung on the duck rack, with a tray underneath to catch the blood. (3) When roasting duck, duck blanks must not be hung against the wall. (4) Store duck blanks, duck sauce, duck rack, cucumbers, and green onions separately in the refrigerator. (5) Clean up duck racks and garbage in time. (6) Do not unbox the stored frozen ducks when they are defrosted, and place the ducks directly on the ground. (7) Clean unused cartons in a timely manner. (8) The maltose is covered to prevent dust and insects. ● The vegetable basket (1) is cleaned every day to keep the vegetables fresh and free from rot and deterioration. (2) The plastic basket is clean and the tray is clean. ● Egg basket (1) Wash the raw eggs without chicken feces or straw sticks. (2) The plastic basket is clean. (3) Change the tray frequently for egg-free soup. (4) Standard: Clean. lt;/FONTgt;lt;/SPANgt;