一、設(shè)備采購應(yīng)堅(jiān)持實(shí)用性原則：
1、 Equipment procurement shall adhere to the principle of practicality:
廚具要根據(jù)不同的層次和具體的工作任務(wù)，合理配置不同工種的設(shè)備，不要購買昂貴或超值的設(shè)備，以免增加廚房投資和成本。廚房設(shè)備的采購應(yīng)根據(jù)廚房的大小、面積和具體生產(chǎn)環(huán)境，并根據(jù)廚具和維修的基本原則進(jìn)行確定。
Kitchenware shall be reasonably equipped with equipment for different types of work according to different levels and specific work tasks. Do not buy expensive or value-added equipment, so as not to increase kitchen investment and cost. The purchase of central kitchen equipment shall be determined according to the size, area and specific production environment of the kitchen, as well as the basic principles of kitchenware and maintenance.
中心廚房設(shè)備應(yīng)選擇無污染、不影響環(huán)境、無噪音的產(chǎn)品。要注意設(shè)備應(yīng)有較高的系數(shù)和各種保護(hù)措施，防止工傷事故的發(fā)生。
The central kitchen equipment shall be high-quality products without pollution, impact on the environment and noise. It should be noted that the equipment should have a high safety factor and various protective measures to prevent industrial accidents.
二、設(shè)備使用應(yīng)堅(jiān)持正確原則：
2、 The use of equipment shall adhere to the correct principle:
廚房設(shè)備的合理使用，也是酒店管理中的一個(gè)重要內(nèi)容。把握好有效的管理方法并正確使用，能減少合理的損耗，避免不合理的損壞。結(jié)果，故障減少，運(yùn)行更正常。必需的設(shè)備。
The rational use of central kitchen equipment is also an important content in hotel management. Grasping effective management methods and using them correctly can reduce reasonable loss and avoid unreasonable damage. As a result, faults are reduced and operation is more normal. Required equipment.
這項(xiàng)工作必須按程序進(jìn)行。說真的，機(jī)器正在運(yùn)轉(zhuǎn)。打開電源后請注意不要離開工作場所。如有異常噪音，請及時(shí)停機(jī)。
This work must be carried out in accordance with procedures. Seriously, the machine is running. Please be careful not to leave the workplace after turning on the power. In case of abnormal noise, please stop the machine in time.
三、設(shè)備維修應(yīng)堅(jiān)持定期原則：
3、 Equipment maintenance shall adhere to the principle of regular maintenance:
廚房設(shè)備的合理使用與保養(yǎng)十分必要，但定期保養(yǎng)更為重要。制訂正確的維修措施并實(shí)施，可減少設(shè)備的異常損壞，避免不必要的經(jīng)濟(jì)損失。
The rational use and maintenance of central kitchen equipment is very necessary, but regular maintenance is more important. The formulation and implementation of correct maintenance measures can reduce the abnormal damage of equipment and avoid unnecessary economic losses.
主廚按設(shè)備功能定期維護(hù)。舉例來說，在正常操作下，所有儲存食物的冰箱，每3天解凍一次，直到一周一次。若霜不能及時(shí)融化，機(jī)器(電機(jī))就很難停止，隨時(shí)會(huì)出故障。
The chef shall maintain the equipment regularly according to its function. For example, under normal operation, all refrigerators storing food are thawed every three days until once a week. If the frost cannot melt in time, the machine (motor) will be difficult to stop and will break down at any time.
廚師在使用設(shè)備時(shí)，應(yīng)經(jīng)常與維修人員聯(lián)系，反映設(shè)備的使用情況，如實(shí)提供具體的故障情況，請維修人員協(xié)助維修人員搶修。負(fù)責(zé)設(shè)備的使用、維護(hù)和定期檢查，并配合目測設(shè)備的日常運(yùn)行，做好記錄，發(fā)現(xiàn)問題及時(shí)匯報(bào)和維修。
When using the equipment, the chef should often contact the maintenance personnel to reflect the use of the equipment, truthfully provide specific fault conditions, and ask the maintenance personnel to assist the maintenance personnel in emergency repair. Be responsible for the use, maintenance and regular inspection of the equipment, cooperate with the visual inspection of the daily operation of the equipment, make records, and report and repair problems in time.
維修部應(yīng)建立廚房集中維修制度，監(jiān)督管理設(shè)備的使用，避免事故和損壞，保證設(shè)備的完好。第二，高溫蒸煮，油炸是廚房常用的食品加工方法。遇高溫火鍋時(shí)，應(yīng)采取防護(hù)措施，如戴面罩、帽子、不要使用塑料器具，以防高溫湯汁。
The maintenance department shall establish a kitchen centralized maintenance system to supervise and manage the use of equipment, avoid accidents and damage and ensure the integrity of equipment. Second, high temperature cooking and frying are common food processing methods in the kitchen. In case of high-temperature hot pot, protective measures should be taken, such as wearing mask, hat and plastic appliances, so as to prevent high-temperature soup.
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