在廚房設備的日常使用中，由于操作不當和錯誤，會造成一些危害，其中一些是對設備的損壞，更嚴重的可能對人身構成威脅。今天，我們就總結一下比較常見的錯誤操作。
In the daily use of kitchen equipment, due to improper operation and error, some of them will cause damage to the equipment, and even more serious may pose a threat to personal safety. Today, we will summarize the common wrong operations.
使用灶具
Safe use of stove
錯誤操作：爐子上的熱油鍋沒有取下來，直接啟動電子點火；
Wrong operation: the hot oil pan on the furnace is not removed, and the electronic ignition is directly started;
后果：不知道爐子里的火是否已經被撲滅，煤氣在爐膛內積聚，會引起“爆燃（塌陷）”；多地的廚房也發生過類似的情況，熱油燙傷了廚師。
Consequences: it is not known whether the fire in the furnace has been extinguished, and the gas accumulates in the furnace, which will cause "deflagration (collapse)"; A similar situation has occurred in many kitchens, where hot oil scalded the chef.
正確操作：先打開排煙，將爐灶表面的鍋碗瓢盆取出，排出爐內可能積存的氣體，然后點火。
Correct operation: first open the smoke exhaust, take out the pots and pans on the surface of the stove, discharge the gas that may be accumulated in the stove, and then ignite.
為蒸煮爐除垢
Descaling the cooking furnace
錯誤操作：水箱內的水不經常排放，水垢清洗不進行：
Incorrect operation: the water in the water tank is not discharged frequently, and the scale cleaning is not carried out:
后果：水垢堆積較多，導致干燒，水箱內膽燒漏；濟寧、東營廚房已經看到內膽燒漏；
Consequence: there is a lot of scale accumulation, which leads to dry burning and leakage of the tank; In Jining and Dongying kitchens, we have seen that the inner tank is burnt and leaked;
正確操作：廚房中任何涉及水加熱的設備（例如：海鮮蒸籠）
Correct operation: any equipment in the kitchen involving water heating (e.g. seafood steamer)
開水器除垢
Descaling of water boiler
錯誤操作：不換水、不除垢；造成后果：水垢會包裹發熱管，溫度過高導致發熱管爆裂。這種情況在多個情況下的廚房里已經發生過多次；正確操作：定期除垢，人工清掃，防止損壞內壁；油箱內膽腐蝕。
Wrong operation: no water change or scale removal; Consequence: the scale will wrap the heating pipe, and the high temperature will cause the heating pipe to burst. This has happened many times in the kitchen in many cases; Correct operation: regular descaling and manual cleaning to prevent damage to the inner wall; The tank liner is corroded.
因此
廚房設備廠家建議您，廚房內使用的各種炊具，應選用經質量檢測部門檢驗合格的產品，切忌貪圖便宜而選擇不合格的器具。與此同時，這些器具還應嚴格按規定進行操作，嚴防事故的發生。操作人員應及時關閉所有的燃氣燃油閥門，切斷氣源、火源后方可離開。
Therefore, the central kitchen equipment manufacturer suggests that all kinds of cooking utensils used in the kitchen should use products that have passed the inspection of the national quality inspection department, and do not choose unqualified utensils for the sake of cheap. At the same time, these instruments should be operated in strict accordance with the regulations to prevent accidents. The operator shall close all gas and fuel valves in time, cut off the air source and fire source before leaving.
每日收工前通知廚師做好防火檢查。嚴格遵守消防管理規程。廚房員工要按照操作程序操作灶具等器材。如部門內發生火災、傷殘等事故，根據情節輕重分別處以口頭警告、書面警告、后警告、開除處理，在出現惡性事故時，事故當事人及相關負責人重處，將來保留追究刑事責任的權利。
Inform the chef to carry out fire safety inspection before finishing work every day. Strictly abide by the fire safety management regulations. Kitchen staff shall operate cooking utensils and other equipment according to the operating procedures. In case of fire, disability and other safety accidents in the Department, oral warning, written warning, post warning and dismissal shall be given respectively according to the seriousness of the circumstances. In case of a serious accident, the parties involved in the accident and the relevant responsible person shall be punished seriously, and the right to investigate criminal responsibility shall be reserved in the future.
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