4. Regularly clean the fryer (but pay attention to the gas pipeline!)
The fryer should be taken out, drained, and cleaned daily. This makes fried food taste better! However, it should be noted that when workers regularly remove the fryer from the wall, the connected gas pipeline may become loose. Of course, in a kitchen where fire is used for cooking, this can be very dangerous.
Ensure that employees responsible for cleaning fryers understand the correct methods of operating the machine and are aware of the danger of loose gas pipelines.
5. Maintain the restroom
People enter and exit the bathroom of the restaurant, which makes the toilet the main cause of restaurant plumbing problems. In addition, customers may treat your facilities worse than at home! They often throw things that have never been left in the restroom at home into the public restroom. There are several ways to prevent this situation from happening:
1. Implement a customer specific policy for bathrooms to avoid unnecessary traffic.
2. Install a dry phone so that tissues are not thrown into the toilet.
3. Provide convenient sanitary disposal containers for women's hygiene products, so that they will not be rinsed.
4. Have employees check the condition of the bathroom every hour, so that if there is a problem, it can be resolved before it becomes the main issue.
6. Oil free refueling
Restaurants require a large amount of hot water to meet all their food preparation, cleaning, and cleaning requirements. When the hot water valve is activated, the sensor in the water tank free system will recognize the water flow, and the internal burner will immediately start. When triggered, the no water tank system will provide a continuous supply of hot water until the outlet is closed.
A continuous supply of hot water is great for any restaurant, although there may be some initial investment, you will ultimately save money.
7. Bar fruits in the bar drainage pipe
If your restaurant has a bar, it is not uncommon for a bartender to pour the remaining lime horn, cherry stem, orange peel, and other cocktail making materials into the sewer. The bartender and barber need to be trained to dispose of these items to prevent blockages in the bar system's pipes. If throwing these things into the sewer has become a difficult habit to break, install detachable wire mesh so they must pick them up.