一、設備采購應堅持實用性原則：
1、 Equipment procurement shall adhere to the principle of practicality:
廚具要根據不同的層次和具體的工作任務，合理配置不同工種的設備，不要購買昂貴或超值的設備，以免增加廚房投資和成本。廚房設備的采購應根據廚房的大小、面積和具體生產環境，并根據廚具和維修的基本原則進行確定。
Kitchenware shall be reasonably equipped with equipment for different types of work according to different levels and specific work tasks. Do not buy expensive or value-added equipment, so as not to increase kitchen investment and cost. The purchase of central kitchen equipment shall be determined according to the size, area and specific production environment of the kitchen, as well as the basic principles of kitchenware and maintenance.
中心廚房設備應選擇無污染、不影響環境、無噪音的產品。要注意設備應有較高的系數和各種保護措施，防止工傷事故的發生。
The central kitchen equipment shall be high-quality products without pollution, impact on the environment and noise. It should be noted that the equipment should have a high safety factor and various protective measures to prevent industrial accidents.
二、設備使用應堅持正確原則：
2、 The use of equipment shall adhere to the correct principle:
廚房設備的合理使用，也是酒店管理中的一個重要內容。把握好有效的管理方法并正確使用，能減少合理的損耗，避免不合理的損壞。結果，故障減少，運行更正常。必需的設備。
The rational use of central kitchen equipment is also an important content in hotel management. Grasping effective management methods and using them correctly can reduce reasonable loss and avoid unreasonable damage. As a result, faults are reduced and operation is more normal. Required equipment.
這項工作必須按程序進行。說真的，機器正在運轉。打開電源后請注意不要離開工作場所。如有異常噪音，請及時停機。
This work must be carried out in accordance with procedures. Seriously, the machine is running. Please be careful not to leave the workplace after turning on the power. In case of abnormal noise, please stop the machine in time.
三、設備維修應堅持定期原則：
3、 Equipment maintenance shall adhere to the principle of regular maintenance:
廚房設備的合理使用與保養十分必要，但定期保養更為重要。制訂正確的維修措施并實施，可減少設備的異常損壞，避免不必要的經濟損失。
The rational use and maintenance of central kitchen equipment is very necessary, but regular maintenance is more important. The formulation and implementation of correct maintenance measures can reduce the abnormal damage of equipment and avoid unnecessary economic losses.
主廚按設備功能定期維護。舉例來說，在正常操作下，所有儲存食物的冰箱，每3天解凍一次，直到一周一次。若霜不能及時融化，機器(電機)就很難停止，隨時會出故障。
The chef shall maintain the equipment regularly according to its function. For example, under normal operation, all refrigerators storing food are thawed every three days until once a week. If the frost cannot melt in time, the machine (motor) will be difficult to stop and will break down at any time.
廚師在使用設備時，應經常與維修人員聯系，反映設備的使用情況，如實提供具體的故障情況，請維修人員協助維修人員搶修。負責設備的使用、維護和定期檢查，并配合目測設備的日常運行，做好記錄，發現問題及時匯報和維修。
When using the equipment, the chef should often contact the maintenance personnel to reflect the use of the equipment, truthfully provide specific fault conditions, and ask the maintenance personnel to assist the maintenance personnel in emergency repair. Be responsible for the use, maintenance and regular inspection of the equipment, cooperate with the visual inspection of the daily operation of the equipment, make records, and report and repair problems in time.
維修部應建立廚房集中維修制度，監督管理設備的使用，避免事故和損壞，保證設備的完好。第二，高溫蒸煮，油炸是廚房常用的食品加工方法。遇高溫火鍋時，應采取防護措施，如戴面罩、帽子、不要使用塑料器具，以防高溫湯汁。
The maintenance department shall establish a kitchen centralized maintenance system to supervise and manage the use of equipment, avoid accidents and damage and ensure the integrity of equipment. Second, high temperature cooking and frying are common food processing methods in the kitchen. In case of high-temperature hot pot, protective measures should be taken, such as wearing mask, hat and plastic appliances, so as to prevent high-temperature soup.
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