The quality of a bakery's products, in addition to the selection of high-quality materials, technology and high-tech staff, the right equipment is also very important.
Choosing the right equipment should consider the quality, performance, durability and cost of the equipment, as well as the footprint and ease of operation of the equipment, which belong to the scope of procurement, so I won't say much. In the actual operation of the store, the cleaning, maintenance and use of the equipment is the key management focus, on the cleaning problem tomorrow specifically, the use of the equipment is also in accordance with the operation instructions, because of the wide variety of equipment, not one by one, today for the equipment maintenance and maintenance of the store on-site management focus.
Bakery equipment needs regular maintenance and maintenance, the purpose is to extend the service life of the equipment, reduce the occurrence of equipment failures and accidents, improve the efficiency and accuracy of the equipment, and ensure the quality and stability of the product under the premise of ensuring the safety of employees.
Generally speaking, the main equipment of the bakery can be divided into production equipment, storage equipment, display equipment and other auxiliary equipment, production equipment includes ovens, mixers, proofers, etc., storage equipment includes freezers, refrigerators, warming cabinets, etc., display equipment includes island cabinets, pastry cabinets, side selection counters, etc., and auxiliary equipment includes audio, air conditioning, lighting, etc.
For the maintenance and maintenance of most of the equipment, you can basically follow these steps (due to the special requirements of different equipment can be set separately): first of all, power off cleaning, in the maintenance and maintenance of equipment, first pay attention to the safety of electricity, unless the equipment cleaning itself needs to start the cycle (such as the internal cleaning of the coffee machine, etc.), must be cleaned under the premise of safety, the main cleaning content in addition to the surface of the equipment, including such as air filter, scale, box freezing, etc.; Secondly, after keeping the equipment clean and hygienic, it is necessary to lubricate and inspect the equipment parts to confirm that these parts can operate normally, especially the inspection of the equipment circuit (fuses, wires and plugs, etc.) and wearing parts (transmission belts and insulation seals, etc.) to ensure that they are safe and reliable. Finally, there is the start-up check, which pays attention to whether the setting of some key indicators of the equipment is normal, such as the temperature of the oven, the speed and time control of the mixer, etc., and some maintenance work requires regular testing by professionals through professional tools.
For the equipment management of the store, cleaning and maintenance is the basic daily work, and the operation specification of the equipment is also the key, and the correct operation method can avoid the occurrence of equipment damage and accidents. When operating the equipment, it is necessary to comply with the safe operation procedures of the equipment, use the functions of the equipment correctly, and avoid misoperation and dangerous operation.