Instructions for use and maintenance of various baking equipments

Instructions for use and maintenance of various baking equipments

Key points for use and maintenance of fermentation box: (Key points)

There are three major pieces of bread: oven, cooker or dough mixer, and fermentation box. Among them, the use and maintenance of the fermentation box are the most easily overlooked.

First of all, commercial fermentation boxes generally have a filter at the water inlet, which can filter out impurities in tap water, because long-term use of these impurities will cause problems with the evaporation equipment of the fermentation box. Have you ever seen scale in a teapot when you were a child? That's how it was formed. Because the frequency of use of household fermentation tanks is relatively low, it is generally impossible to have water purification facilities. When adding water, it is better to add pure water as much as possible, so that the evaporator life of the fermentation tank will be much longer.

In addition, under normal circumstances, it is recommended to change the water in the fermentation tank water box every half a month, and it should not exceed one month at most. Some students often say, why does bread have a peculiar smell when it is made in summer? Later, I saw that the water box in the fermentation box was moldy. How could the bread be made without any peculiar smell? The problem of water change in the fermentation box is the most easily overlooked. Friends who want to use the fermentation box must pay attention to it.

Chef machine and dough mixer:

A chef's machine and a dough beater are actually different. A chef's machine has many functions. It can beat dough, beat eggs, beat butter, etc. However, for its pure dough beating function, a chef's machine is not as efficient as a dough beater. Regardless of whether it is a store or a store, the dough beater and egg beating equipment are purchased and used separately.

When using the dough beater, it is best to clean it on the same day after use, so that the dry noodles can be easily cleaned, but it will be difficult to clean after a long time. Another point is that some chefs like to throw large ice cubes directly into the dough beater to cool down. This can easily cause the hook of the dough beater to deform or be damaged, so it is best to break the large ice cubes first before adding them. Another important point is that the dough beater needs to be disassembled and the motor inside oiled every 1-2 years, so that it can be used longer. Keeping the equipment clean will help extend the life of the equipment.

Kitchen machines are generally used at home. Some chefs may have problems with black oil or black powder. Let’s first talk about what these are. The black powder may be carbon powder from the motor, and the black oil may be the lubricating oil of the motor. Most high-end kitchen machines have now overcome these problems. Some individual kitchen machines will have black powder and black oil problems. As long as it is not serious, don’t worry too much. Just wipe it clean. Generally, it will not affect the use of the equipment. If If black powder and black oil fall off for a long time, it is a problem with the machine. You should contact the equipment dealer for after-sales service in time.

Oven use and care:

1. I won’t go into detail about the cleaning of the oven. Whether it is used at home or commercially, irregular cleaning is essential. If it is not used for a long time, it is best to turn on the power every two months. Appliances that are left idle for long periods of time are prone to problems.

2. Many people like to use ovens for fermentation, and some sellers also promote the fermentation function of ovens. Let’s focus on it here.

We strongly do not recommend the use of ovens for fermentation, because the oven temperature drop problem caused by oven fermentation is very common. Oven fermentation is equivalent to steaming a sauna for the heating tube of the oven, and steaming a sauna is the most feared thing for all heating tubes. I can’t say everything about oven fermentation that some sellers promote. I can only say that quite a few sellers don’t know the harm that oven fermentation does to their ovens. Of course, even if they know, if your oven breaks down after 2 years, to whom will it be affected? favorable? Disadvantage to whom? Some students asked whether all ovens cannot be used for fermentation. It is not true. That requires special design and special accessories, which ordinary household ovens obviously do not have. Of course, it doesn’t matter if you’re not afraid of damaging your oven, because not everyone needs to be so professional.