Hotel kitchen cleaning methods

Nowadays, with the improvement of people's living standards, more and more people choose to dine in hotels. When running a hotel, it is fundamental to ensure that the food is healthy and delicious while also creating a safe and clean environment for customers. The kitchen in the hotel restaurant is a concentrated place for oil fumes, and must be cleaned every day, including some kitchen equipment. Therefore, during daily use, we should pay more attention to the maintenance and cleaning of kitchen equipment. So, how to clean hotel kitchen? Today we will talk about the importance of cleaning the hotel kitchen.

Hotel kitchen cleaning methods

1: Cleaning the range hood

1. Pay attention to daily maintenance of the range hood. When you finish cooking the last dish, do not Immediately turn off the switch and let the range hood exhaust the remaining oil and gas as much as possible. After turning off the switch, wipe the surface of the range hood smoothly. At this time, the oil is still hot and it is easiest to clean.

2. To clean the turbine range hood, you can use kitchen oil cleaner to spray into the range hood. After the detergent acts, turn on the range hood switch and use centrifugal force to remove the softened oil.

3. For oil screen type range hoods, the oil screen must be removed, soaked in hot alkaline water and then cleaned. It is recommended to drain the oil accumulated in the range hood in about 10 days.

Two: Gas stove cleaning

Gas stoves are a common place for cooking. When cooking, oil easily drips onto the surface of the gas stove. Over time, it causes stains that are difficult to remove. For annoying stains, find out how to clean and maintain them on a daily basis.

The surface of gas stoves is mostly made of stainless steel and white enamel, and glass panel stoves are more popular now. In the overall European-style kitchen, the use of built-in stoves is the best matching choice. And easy to clean and maintain.

Three: Disinfection cabinet cleaning

Details of using the disinfection cabinet:

1. After cleaning the tableware, the water on the tableware should be wiped dry before putting it away. Put it into the disinfection cabinet for disinfection, so as to ensure disinfection.

2. After using the disinfection cabinet, you should always use a clean soft rag or soft brush moistened with a neutral detergent diluted with warm water to clean the dirt on the inner tank, cabinet doors, dish racks and other parts. Wipe dry with a dry cloth. Effective and can keep the inside of the disinfection cabinet clean.

The importance of cleaning hotel kitchens

1. Eliminate fire hazards

After long-term use, the smoke exhaust pipes in hotel kitchens will deposit a thick layer on the surface. of oil stains. Since most Chinese dishes are cooked using high heat and rapid stir-frying, the temperature in the kitchen operating room is often very high, which has become one of the biggest fire safety hazards in hotels. Once a fire occurs in the oil fume pipe, due to its special structure, it is difficult to effectively put out the fire, and it can easily cause significant losses to people and property. In recent years, with the rapid development of the catering industry, fire accidents caused by flue fires have occurred from time to time. Nowadays, hotel fume ducts have become one of the key concerns of the fire department.

2. Improve the smoke exhaust effect

Many hotel operation rooms have poor smoke exhaust. The main reason is that the built-in filter of the oil fume evaporator has not been cleaned for a long time. Due to the adsorption of static electricity, thick oil will be deposited on the plates and filters of the purifier, causing the purification effect to deteriorate and the ventilation and smoke exhaust effects to be affected. After the oil fume purification system is cleaned, the ventilation and smoke exhaust effects will be significantly improved.

What should we pay attention to when designing a hotel kitchen?

The decoration design of the hotel kitchen should fully consider the basic functions and usage requirements of the kitchen: cooking, washing and storage.

The following principles should be followed in design:

1. Color and lighting The color of the kitchen can be chosen according to personal preference, usually using neutral tones. Ceiling lamps should be used for central lighting; embedded fluorescent lamps or spotlights can be used for local lighting of stoves and worktops.

2. Practical and convenient The design of the kitchen must comply with the principles of ergonomics, be convenient to use, and minimize the labor intensity of the operator to improve work efficiency.

3. When designing and decorating gas pipelines, gas pipelines must not be moved or sealed in the wall.

4. Material selection: The floor should be made of non-slip, waterproof, easy-to-clean ceramic tiles and other materials; the walls should be made of fireproof, heat-resistant, and moisture-proof materials; the faucets should be porcelain-core faucets with hot and cold water functions. .

5. Reasonable layout of stoves, range hoods, water heaters, pools, wall cabinets, refrigerators and other equipment must be conducive to their use, cleaning, maintenance and safety. Various decorations must not affect lighting, Lighting and ventilation.