What are common issues with commercial kitchen equipment?

With the rapid social development and the fast-paced, refined lifestyle trends of people, the catering industry's kitchen equipment now faces higher demands. Not only is there a requirement for quick service, but the food must also be impeccable in terms of color, aroma, flavor, appearance, and nutrition. This also places greater demands on kitchen design and equipment configuration.

In addition, comprehensive maintenance measures are required for kitchen equipment. Should any common issues arise with our kitchen equipment, we can address them promptly. Below, we'll provide an overview.

One, Clay Pot Stove

Common issues and their causes include a failure to ignite, sudden extinguishing of the flame during use, abnormal sounds during re-lighting or shutdown, and the main flame being too small or too large.

Unignitable Fire

Fault Cause: Typically, a safety braking system malfunction.

Repair Method: Check if the thermocouple (temperature sensing element) is damaged and if the flame can reach the thermocouple. If the flame cannot reach the thermocouple, increase the flame; if it can reach the thermocouple but still won't ignite, it may be a damaged thermocouple. Simply replace the thermocouple.

Fire suddenly extinguished during use

The cause of the failure is usually a low sub-flame or an impending thermocouple failure.

Maintenance Method: Replace the thermocouple or adjust the sub火焰 nozzle, increasing the sub火焰 size.

During quenching or cooling, there is an abnormal sound.

Fault Cause: Typically, it's an issue with the size of the air damper or nozzle.

Maintenance Method: That is to say, the equipment requires personnel to adjust it.

(4) Main flame too small or too large

Fault Cause: Typically, it is due to either too small or too large a gas nozzle orifice.

Repair Method: You can also try adjusting the air valve appropriately; it is not recommended for individuals to operate without proper training.

Two-Four-Eye Blower Stove

Five common malfunctions include: circuit breaker tripping, fan starting without air, ball valve being able to rotate 360°, insufficient or no main flame, and a weak flame or incomplete combustion.

(One) Power Trip

Fault Cause: Typically, it is due to line issues, primarily caused by water intrusion and damaged fans.

Maintenance: Check if the wiring has water damage, and it can be resolved by ensuring no leakage. If the issue is not with the wiring, inspect the fan for damage; if damaged, replace the fan.

(2) The fan started but there was no wind.

The cause of the failure is usually a broken chain, which prevents the opening of the air valve.

Repair Method: Open the door in front of the fan. If the chain is broken, simply reconnect it. If the chain is intact, inspect the air valve. If the air valve is welded, correct the valve and then re-weld it properly.

(3) Ball valves can be turned on and off in 360°.

Such malfunctions are relatively common.

Fault Cause: Valve damage due to excessive force during operation.

Repair Method: Unscrew the screws on the outer part of the valve, and you'll see that both ends of the control ball valve's stroke components inside are damaged. Simply replace them with new ones.

(4) Main flame too small or absent

The cause of the malfunction is usually water entering the gas burner head or a clogged gas nozzle.

Recommended: Enlist the services of a professional for cleaning.

(V) The flame is rather faint or the combustion is incomplete.

The cause of the failure is usually due to excessive gas flow or insufficient wind.

Maintenance Method: Adjust the air dampers to increase the fresh air supply.

Electric Fryer

Common issues include tripping breakers that won't close, heating indicator lights that don't heat, power switches that don't respond when turned on, and equipment that continues to heat without stopping.

Circuit breaker fails to close properly

Fault Cause: The new equipment tripped due to a circuit breaker, usually indicating a line fault, undersized circuit breaker, or circuit overload; the equipment tripped during operation could be due to a line fault or a damaged heating tube.

Repair Methods: A personnel inspection is required.

(II) Heating indicator light is on but not heating

Fault Cause: Typically, it is due to a short circuit in the temperature limiter (also known as a fuse) or a wiring issue.

Repair Method: Reset the fuse, then check if the temperature control is functioning properly. This involves measuring a specific temperature to ensure the temperature control is working correctly. Another possibility is that the temperature is too high due to a faulty temperature controller or a damaged fuse. In this case, replace the temperature controller or the fuse accordingly.

After closing the switch, the equipment did not respond.

Fault cause: Usually due to insurance protection or a malfunction in the circuit breaker itself.

Repair Method: If the fuse has blown, simply reset it. If the fuse hasn't blown, check if there's voltage in the circuit from the electrical panel to the equipment. If there is voltage, inspect the AC contactor to see if it can close and function properly. The repair process is more complicated and requires professional handling.

Equipment Continuously Heats Without Ceasing

Fault Cause: Typically, it is due to a damaged temperature controller that fails to control the temperature, or a continuous engagement of the AC contactor leading to damage, or a damaged temperature limiter.

If the temperature control fails and the fuse does not work, it means both the fuse and the temperature control have gone bad and need to be replaced. If the contactor is faulty, the temperature control and fuse will also be ineffective, and the contactor needs to be replaced.

Four: Dishwasher

If the commercial dishwasher is not operational.

Item to Inspect:

Is the power plug of the commercial dishwasher properly inserted into the outlet?

Is there electricity in the room?

3. Has the door been properly closed?

4. Is the power switch in the on position?

If the commercial dishwasher is unable to fill with water.

Check Items:

Check if the commercial dishwasher faucet is turned on and if the water supply hose is properly connected.

2. Is the water pressure sufficient in this room?

3. Check for any bends or folds in the commercial dishwasher water supply hose.

4. Check for blockages in the water inlet valve filter screen of the commercial dishwasher.

Commercial dishwashers are not draining.

Inspection Item: Check for any bends or folds in the commercial dishwasher drainpipe.

Fourth, calcium deposits or a white film may form on the dishes.

Check Items:

Is the lid of the commercial dishwasher salt box securely closed?

2. Is the rinse aid suitable for commercial dishwashers?

Occasionally, it may be damage to components, requiring replacement parts. Or, you can hire a repair service! At this point, you can contact the kitchen equipment manufacturer for part replacements.