1.Commercial kitchen equipmentFailure and maintenance methods
1. Blower stove strong>
There are five common faults: tripping, the fan starts but there is no wind, the ball valve can be opened and closed 360°, the main fire is too small or not, the flame is weak or the combustion is not complete.
(1) Trip
The cause of the failure: generally the line failure, mainly caused by water ingress and damage to the fan.
Maintenance: Check whether the line is flooded with water, and deal with it in time to prevent leakage; if it is not a line problem, check whether the fan is damaged, and if the fan is damaged, replace the fan.
(2) The fan starts but there is no wind
Cause of failure: This kind of failure is generally caused by the disconnection of the chain and the inability to open the air valve.
Maintenance method: Open the door in front of the fan, if the chain is broken, just connect the chain. If the chain is normal, check the damper. If the damper is welded, correct the damper and re-weld it.
(3) The ball valve can be opened and closed 360°
Cause of failure: The valve is damaged due to excessive force during use.
Maintenance method: Disassemble the screws outside the valve, and you can see that both ends of the accessories that control the switch stroke of the ball valve inside are broken, and you can replace them with new ones.
(4) The main fire is too small or not.
The cause of the failure: generally the gas burner enters the water or the gas nozzle is blocked.
Maintenance method: Professionals are recommended for cleaning.
(5) The flame is weak or the combustion is incomplete
The reason for the failure: Generally, the gas flow is too large or the wind is too small.
Maintenance method: adjust the damper to increase the fresh air volume.
2. Electric fryer
The common faults are that the trip cannot be closed, the heating indicator light is on but does not heat, the electric fryer does not respond, and the equipment does not respond. Continue to heat four non-stop.
(1) The trip cannot be closed
The cause of the fault: the new equipment trips, usually the line fault, the circuit breaker is small, and the circuit is overloaded; the equipment is used If it trips during the process, it may be a line failure, or the electric heating tube is damaged.
Maintenance method: Professional inspection is required.
(2) The equipment does not respond after closing
Cause of failure: Generally, it is insurance protection, and the circuit breaker itself is faulty.
Maintenance method: If the fuse is tripped, reset it. If the fuse does not trip, check to see if there is voltage in the line from the switch to the device. If there is voltage, check the AC contactor to see if it can work properly. Maintenance is more troublesome and requires professional operation.
(3) The heating indicator light is on and does not heat up
The cause of the failure: Generally, the temperature limiter (that is, the insurance) is short-circuited, or the line is faulty.
Maintenance method: reset the fuse, and then check whether the temperature control is normal. It is to measure a certain temperature to see if the temperature control can work normally. Another is caused by excessive temperature, the thermostat is broken, or the insurance is damaged, and the thermostat or insurance can be replaced accordingly.
(4) The equipment continues to heat continuously
The cause of the failure: generally the thermostat is damaged and the temperature is not controlled, or the AC contactor is continuously pulled in and damaged , or the temperature limiter is damaged.
Maintenance method: If the temperature control is broken and the insurance does not work, that is, both the insurance and the temperature control are broken and should be replaced. If the AC contactor is broken, the thermostat and fuse start are useless, and the AC contactor needs to be replaced.
3. Dishwasher
(1) IfCommercial DishwasherNo Startup
Things to check:
a. The commercial dishwasher power plug is properly inserted into the outlet.
b. Is there electricity in the room.
c. Whether the door is properly closed.
d. Whether the power switch is on.
(2) If the commercial dishwasher cannot be filled with water
Check items:
a. Whether the commercial dishwasher faucet is Unscrew, and the water inlet hose is connected correctly.
b. Is the water pressure in this room sufficient.
c. The commercial dishwasher water hose is not bent or folded.
d. Check whether the filter screen of the water inlet valve of the commercial dishwasher is clogged.
(3) Commercial dishwashers do not drain
Things to check: The commercial dishwasher drain hose is not bent or folded.
(4) Calcium deposits or albuginea are formed on the dishes
Check items:
a. Commercial dishwashing Whether the lid of the machine salt box is closed.
b. Is the rinse aid available in commercial dishwashers suitable.
4. Claypot
The common faults and causes are a little not on fire, the fire suddenly goes out during use, and there is abnormal noise when tempering or turning off the fire , the main fire is too small or too large four fault phenomena.
(1) No fire at point
Cause of failure: Generally, it is a safety brake failure.
Maintenance method: It is necessary to check whether the thermocouple (temperature measuring element) is damaged and whether the flame can burn the thermocouple. If the flame can’t burn the thermocouple, turn up the fire; if it can burn the thermocouple, but still can’t ignite, it may be that the thermocouple is damaged, and the thermocouple can be replaced.
(2) The fire suddenly goes out during use
Cause of failure: Generally, the sub-fire is too small or the thermocouple is about to be damaged.
Maintenance method: It is necessary to replace the thermocouple or adjust the sub-fire nozzle, and increase the sub-fire.
(3) The main fire is too small or too large
The cause of the failure: usually the gas nozzle eye is too small or too large,
Maintenance method: You can also try to adjust the damper properly. If you are not a professional, it is not recommended to operate it yourself.
(4) Abnormal noise when tempering or turning off the fire
The cause of the failure: usually the size of the air valve or the size of the nozzle.
Maintenance method: That is, the equipment needs to be adjusted by professionals.
Note: Commercial kitchen equipment sometimes damages parts. If you replace it yourself, you must find matching parts for replacement, or you can contact a professional kitchen equipment manufacturer for parts replacement.
2. How to maintain commercial kitchen appliances
1. Maintenance of stoves
Clean the stoves every day The iron frame and stainless steel countertop on the stove ensure the surface finish of the cooker. Kitchen oil and other impurities can corrode the surface of the cooktop. The natural gas nozzle should be cleaned frequently.
2. Maintenance of the oven
Clean the surface of the oven every day and check whether all lines are unblocked. Maintain the connectivity of various spare parts and switches to ensure their work efficiency.
3. Maintenance of the fryer
Clean the inner wall and filter of the fryer every day. Adjust the nozzle and ignition device of natural gas once every two weeks. If it is an electric fryer, check to see if the line is unblocked. Keep the switch and all spare parts connected well. Check oil drain fittings.
4. Maintenance of the griddle
Clean the steel plate every day, and check the natural gas nozzle of the griddle frequently. Adjust the nozzle and ignition device of natural gas once every two weeks. If it is an electric griddle, it is necessary to check whether the line is smooth. Keep the switch and all spare parts connected well.
5. Maintenance of the steaming cabinet
Clean the inner wall and partition of the steaming cabinet every day, and check the mixing device of natural gas and air and the steam pipe once every two weeks valve.
6. Maintenance of the freezer
Keep the inside and outside of the refrigerator clean every day, and defrost once a week. Check power and temperature controls frequently. Keep the refrigerator compressor in normal working condition.
7. Dishwasher maintenance
Keep the inside and outside of the dishwasher clean every day. Perform internal descaling once a month, and frequently check the usage of cleaners and driers to prevent clogging by foreign objects.
8. Maintenance of other kitchen food machinery and equipment
Other equipment should be thoroughly cleaned after each use, frequently maintained, and the gears should be cleaned regularly every month. and lubricating bearings. Overhaul the motor every three months.
