1, blast furnace
There are five common faults: tripping, fan starting but no wind, ball valve opening and closing at 360 degrees, small or no main fire, weak flame or endless combustion.
(1) trip
Cause of failure: generally, it is a line failure, mainly due to water ingress and fan damage.
Maintenance: check whether the line is flooded and deal with water leakage in time; If it is not a wiring problem, check whether the fan is damaged, and replace the fan if it is damaged.
(2) The fan starts but there is no wind
Cause of failure: This failure is generally caused by the broken chain and the inability to open the air valve.
Maintenance method: Open the door in front of the fan. If the chain is broken, please connect the chain. If the chain is normal, check the air valve. If the air valve is welded, just correct the air valve and weld it again.
(3) The ball valve can be opened and closed at 360 degrees.
Cause of failure: The valve was damaged due to excessive force during use.
Maintenance method: disassemble the screw outside the valve, and you can see that both ends of the fittings that control the switch stroke of the ball valve are broken, so just replace them with new ones.
(4) the main fire is too small or not prosperous
Cause of failure: Generally, the gas burner is flooded or the gas nozzle is blocked.
Maintenance method: it is recommended to invite professionals when cleaning.
(5) The flame burns weakly or endlessly.
Cause of failure: Generally, the gas flow is too large or the wind force is too small.
Maintenance method: adjust the air valve to increase the fresh air volume.
2. Electric frying stove
There are four common faults: tripping can't be closed, the heating indicator light doesn't give off heat, the switch closes the furnace without response, and the equipment continues to heat.
(1) The trip cannot be closed.
Cause of failure: new equipment trips, usually line failure, low switch safety and circuit overload; The equipment trips during use, which may be a line fault or a damaged electric heating tube.
Maintenance method: professional inspection is required.
(2) No response after the equipment is turned off.
Cause of failure: generally, it is insurance protection, and the switch itself is faulty.
Maintenance method: If it is a safety trip, just reset it. If the safety device has not tripped, check whether there is voltage in the line from the switch to the equipment. If there is voltage, check whether the AC contactor can work normally. Maintenance is troublesome and needs professional operation.
(3) The heating indicator light is on, so it is not heated.
Cause of failure: Generally, the temperature limiter (i.e. fuse) is short-circuited, or the line is faulty.
Maintenance method: reset the safety, and then check whether the temperature control is normal. It is to measure whether the temperature control can work normally at a certain temperature. Another kind is caused by high temperature. If the thermostat is broken or the insurance is broken, you can replace the thermostat or insurance accordingly.
(4) The equipment is continuously heated.
Cause of failure: generally, the temperature controller is damaged and does not control the temperature, or the AC contactor is damaged by continuous suction, or the temperature limiter is damaged.
Maintenance method: if the temperature control is broken, the insurance will not work, that is, both the insurance and the temperature control are broken and need to be replaced. If the AC contactor is broken, the thermostat and safe start are useless, and the AC contactor needs to be replaced.
3, dishwasher
(1) If the commercial dishwasher is not started,
Check items:
A. Whether the power plug of the commercial dishwasher has been correctly inserted into the socket.
B.is there electricity in the room?
C. whether the door is closed.
D. whether the power switch is turned on.
(2) If the commercial dishwasher cannot supply water,
Check items:
A. Whether the faucet of the commercial dishwasher is unscrewed and whether the water inlet hose is connected correctly.
B.is the water pressure in this room sufficient?
C whether the water supply hose of the commercial dishwasher is bent or folded.
D. Whether the filter screen of the inlet valve of the commercial dishwasher is blocked.
(3) Commercial dishwashers do not drain water.
Check: whether the drain pipe of commercial dishwasher is bent or folded.
(4) Calcium deposits or white films are formed on vegetables.
Check items:
A. whether the salt box cover of the commercial dishwasher is closed.
B. Whether the rinsing agent in the commercial dishwasher is suitable.
4. Pot furnace
Common faults and causes are a little misfire, the fire suddenly goes out during use, abnormal sound during tempering or flameout, and the main fire is too small or too big.
(1) point does not catch fire.
Cause of failure: generally, it is a safety braking 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 you can burn the thermocouple, but it still doesn't catch fire, it may be that the thermocouple is damaged, so just replace it.
(2) The fire suddenly goes out during use.
Cause of failure: Generally, the ignition is too small or the thermocouple is about to be damaged.
Maintenance method: it is necessary to replace thermocouple or debug fire distributor to increase fire distributor.
(3) the main fire is too small or too big
Cause of failure: Generally, the gas nozzle eye is too small or too big.
Maintenance method: You can also try to adjust the air valve properly. If you are not a professional, it is not recommended to operate it yourself.
(4) Abnormal sound during tempering or flameout.
Cause of failure: Generally, it is the size of air valve or nozzle.
Maintenance method: In other words, the equipment needs professional debugging.
Note: Commercial kitchen equipment sometimes damages parts. If you replace it yourself, you must find matching parts to replace it, or you can contact a professional kitchen equipment manufacturer to replace parts.
Second, how to maintain commercial kitchen utensils
1, stove maintenance
Clean the hob and stainless steel countertop on the stove every day to ensure the smooth surface of the stove. Oil and other impurities in the kitchen will corrode the surface of the stove. Be sure to clean the natural gas nozzle.
2. Maintenance of oven
Clean the surface of the oven every day and check whether all lines are clear. Keep all spare parts and switches connected to ensure their working efficiency.
3. Maintenance of frying furnace
Clean the inner wall of the oil furnace and the filter screen every day. Adjust the nozzle and ignition device of natural gas every half month. If it is an electric explosion furnace, it is necessary to check whether the line is clear. Keep the switch connected to all spare parts intact. Check the oil drain pipe device.
4, grilled furnace maintenance
Clean the steel plate every day, and regularly check whether the natural gas nozzle is off the plate. Adjust the nozzle and ignition device of natural gas every half month. If it is an electric grill, it is necessary to check whether the line is clear. Keep the switch connected to all spare parts intact.
5. Maintenance of steaming cabinet
Clean the inner wall and partition of the steamer every day, and check the mixing device of natural gas and air and the steam pipe valve every half month.
6, freezer maintenance
Keep the inside and outside of the refrigerator clean every day and defrost once every 1 week. Check the power supply and temperature control device frequently. Keep the refrigerator compressor in normal working condition.
7, dishwasher maintenance
Keep the dishwasher clean inside and outside every day. Internal descaling shall be carried out once every 1 month, and the usage of cleaning agents and desiccants shall be checked regularly to prevent foreign bodies from blocking.
8. Maintenance of other kitchen food machinery and equipment
Other equipment should be thoroughly cleaned and maintained after each use, and gears and bearings should be lubricated regularly every month. Overhaul the motor every three months.