Kitchen range hood is one of the indispensable equipment in catering industry, which can effectively reduce the generation of kitchen fume and odor, while keeping the kitchen air fresh and clean. Although the kitchen range hood can effectively reduce the oil smoke during use, it is particularly prone to problems such as oil pollution, odor and bacterial growth after long-term use, which needs to be dealt with in time.

In view of the problems existing in kitchen range hoods, the following measures can be taken:

1. Clean the range hood frequently: If you don't clean the range hood for a long time, it is easy to produce oil stains and odor, which poses a great threat to human health. Therefore, we need to clean the range hood frequently, especially the oil absorber and filter screen, which need to be disassembled and cleaned frequently. Don't wipe it with things that are easy to oxidize, such as fruit juice, and use less chemical detergent.

2. Pay attention to the fan of the range hood: When cleaning the filter screen and oil absorber, pay special attention to the fan of the range hood, which is an important part of the kitchen range hood, because it will be deformed after long-term use, which will affect the air outlet effect and even affect the whole kitchen environment.

3. Pay attention to the cleanliness of the cooker: If there is too much oil pollution in the kitchen stove, the filter screen of the range hood will not be able to filter the oil fume, and the oil absorption performance will be greatly reduced, so it is very important to keep the cooker clean.

4. Use efficient disinfection equipment: In the cleaning process, it is best to use efficient disinfection equipment to disinfect and clean the range hood, effectively kill harmful substances such as bacteria and viruses, and ensure the hygiene and safety of the range hood.

In a word, it is very important to maintain and clean the kitchen range hood, which can not only maintain the normal operation of the equipment, but also ensure the hygiene and health of the restaurant environment. Therefore, catering enterprises need to regularly clean and disinfect kitchen range hoods, remove oil stains and odors in time, and deal with minor equipment failures in time to ensure long-term reliable operation of equipment and ensure catering hygiene and safety.