Maintenance

Do not wash the cabinet with water. Usually, it is sufficient to wipe it with a damp cloth or a neutral cleaning solution. 

2. Do not use sharp tools to scratch the tabletop or the door panel. 

3. Do not use corrosive cleaners. 

4. Clean regularly to prevent the accumulation of dirt. 

Maintenance

Kitchen equipment maintenance refers to a service-oriented task carried out when any equipment in the kitchen malfunctions. It can be divided into maintenance for household kitchen equipment and commercial kitchen equipment. These maintenance services are technically complex and usually require professional personnel to carry out. Now, I will explain these two types of kitchen equipment products, namely household and commercial ones. The maintenance of household kitchen equipment mainly includes gas equipment, induction cookers, range hoods, cabinets, exhaust ducts, sinks, soy milk machines, juicers, rice cookers, etc. 

For household use, the main maintenance of gas appliances is the repair of gas stoves. Most of these stoves are purchased from the market and there are many brands. The main maintenance involves the repair of the stove core. In case of any problems, the gas supply should be cut off first. If there is an instruction manual, the replacement should be carried out according to the instructions. Otherwise, professional personnel must be invited for repair. When problems occur with the electromagnetic stove, the power supply should be cut off first. Then, call the professional after-sales service personnel to come and repair it. It is strictly forbidden to attempt to repair it privately. 

The overall maintenance principle is that one should not randomly disassemble anything without knowing how to do it. Doing so could lead to unintended consequences and unnecessary losses. For equipment that is not under warranty, regardless of whether one is familiar with it or not, it should not be disassembled. Instead, one should promptly seek assistance from the after-sales personnel. The maintenance of commercial kitchen equipment is relatively complex because it involves a wide variety of products, and there are many unfavorable conditions during the maintenance process. The products it involves include stove and range series; preparation equipment series such as workbenches and sinks; cooking machinery series such as dough mixers and slicers; exhaust systems such as range hoods and油烟净化器； refrigeration and insulation series such as freezers， disinfection cabinets， and water heaters. Commercial kitchen equipment is generally part of a complete kitchen equipment project. Therefore， during maintenance， factors such as overall safety， coordination， and aesthetics should also be taken into consideration. 

Therefore, such repairs must be carried out by professionals. These products are generally applicable to the catering industry. To avoid affecting normal business operations during the day, night-time construction is required. In case of problems, it is necessary to promptly contact the after-sales personnel, explain the issue, and the construction time. The cost calculation for kitchen equipment repairs. One type is specialized kitchen equipment repair companies, which are responsible for these tasks 24 hours a day. Their costs include component costs, labor costs, transportation costs, profits, etc. The costs vary greatly depending on different regions. The other type is the manufacturers of these equipment, who have dedicated after-sales service personnel. The cost of this type of repair is lower than the former, and free repairs are provided during the warranty period; after the warranty period, only component costs, labor costs, transportation costs, etc. are charged, and the prices of components are also lower. 

Therefore, during maintenance, the latter option should be chosen. The reason why kitchen equipment needs maintenance is mainly due to the limitations of its lifespan, as well as improper operation by people or lack of maintenance. After use, it is necessary to promptly clean up garbage, keep it dry and clean. For stainless steel products, avoid contact with substances with strong acidity and alkalinity. For some mechanical equipment, in addition to cleaning, the power supply should be cut off when not in use. The smoke exhaust system should be cleaned regularly for grease and the oil filter should be replaced. As long as we pay attention to maintenance in daily life, the frequency of kitchen equipment maintenance will be greatly reduced.