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Why choose stainless steel for commercial kitchen equipment?

Why choose stainless steel for commercial kitchen equipment?

Nowadays, commercial kitchen equipment is basically made of stainless steel, so what are the benefits of choosing stainless steel commercial kitchen equipment? Let’s talk to Stainless Steel Kitchen Equipment Company

Let’s talk about the benefits of choosing stainless steel for commercial kitchens?

1. The integration of the basin, the baffle and the countertop makes the whole countertop feel stronger, prevents bacteria from multiplying, and will never crack.

2. The stainless steel material must be environmentally friendly, non-toxic, tasteless, and will not emit radiation.

Third, it is easy to wash, there is no sanitary corner, and it is easy to maintain.

4. Fireproof and high temperature resistant.

5. Good anti-permeability, acid and alkali resistance, good resistance and high external strength.

6. Good resistance, high hardness, more wear-resistant, suitable for public occasions where employees exercise.

Seven, never change color, the outside is as bright as new.

8. Compared with other materials, stainless steel is of high quality and low price.

So, how to maintain stainless steel commercial kitchen equipment?

1. Wipe off the dirt on the outside with a damp cloth on time, and then dry it with a dry cloth.

2. Prevent all kinds of liquid seasonings such as vinegar and cooking wine from being spilled on the outside. Once invented, rinse them with clean water and wipe them dry.

3. Don't often move stoves, shelves, cooking machinery and other equipment back and forth, especially the application of floor sliding.

4. Stainless steel cooking appliances should always reflect on whether they can leak fire.

The maintenance of the kitchen is always a more troublesome task. The maintenance of stainless steel kitchen equipment must be maintained for a long time to better maintain the commercial kitchen equipment.

In order to better increase the service life of commercial kitchen equipment.

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