With the continuous development of science and technology, there are more and more varieties of fresh products. At the same time, in order to keep fresh products fresh and processed quickly, there are more and more fresh equipment, such as refrigeration equipment. Open display freezer and stock refrigeration; Fresh meat grinder, bone saw, slicer, electronic scale and other equipment; Operating tools for fresh products, such as knives and tables; And an operating surface in contact with fresh products. Although fresh equipment can ensure the freshness and quality of products, improper operation and maintenance during use will not only affect the quality and cost of products, but also affect the normal operation and management of products. Therefore, it is necessary to do a good job in maintaining fresh equipment. Whether the maintenance can be done well is closely related to the maintenance responsibility system formulated by the enterprise. This information will provide comprehensive information for enterprises. Whether it is the kitchen department of catering enterprises, the fresh food area of supermarkets or the fresh food management departments of other industries, the content of the information is like this: 1. The purpose of equipment maintenance. Work content of equipment maintenance. Equipment maintenance of fruit and vegetable department. Equipment maintenance in meat department. Equipment maintenance of fisheries department. Equipment maintenance of cooked food (bread) department 7. Equipment maintenance of Japanese distribution department. Maintenance and maintenance of electronic scales.