Common risks of using kitchen equipment incorrectly and how to avoid it
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Common risks of using kitchen equipment incorrectly and how to avoid it

Improper use of industrial kitchen equipment can lead to serious consequences, from occupational accidents to equipment damage, even fire and explosion. In industrial kitchen spaces, small errors can cause large losses in property and health.

This article will help you identify common risks when using kitchen equipment incorrectly and provide practical solutions to prevent it. Let’s learn to protect safety and optimize the operating efficiency of your industrial kitchen!

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Common risks when using industrial kitchen equipment incorrectly

Fire accident

In industrial kitchen environments, where high temperatures and grease are a constant factor, the risk of fire accidents is always a major concern. Some common causes include:

Gas transmission systems are not periodically inspected, lock valves are uncertain, or open joints can lead to gas leaks. When gas accumulates in enclosed spaces, even a small spark can cause an explosion.

The amount of grease accumulated in smoke hoses and ventilation fans over time will become flammable materials. Without periodic cleaning, just high heat from the stove is enough to ignite these grease patches.

When the stove must operate continuously at high loads, the risk of damage or overheating of the equipment increases. This not only affects the life of the stove but also increases the possibility of fire or explosion due to damaged internal components or short circuits.

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Serious consequences

Fire and explosion in industrial kitchens not only stops at equipment damage but also causes:

  • Fire spreads quickly in the kitchen and can burn down entire restaurants or business areas in a short time. These damages sometimes exceed the ability of business owners to pay, especially when fire insurance is not available.
  • In crowded kitchen spaces, escape in the event of a large fire is often very difficult. In addition, toxic fumes from burning grease or gas pose a serious danger to the respiratory tract of employees.

Effective fire prevention

  • Make sure all gas joints, lock valves and pipes are working properly.
  • Install gas leak detection sensors for early warning when there is a problem.
  • Clean the chimney, exhaust fan, and grease filter at least once a month.
  • Use professional service for comprehensive inspection and maintenance of the hood system.
  • Allocate cooking time properly to avoid a situation where the stove must be operated continuously for many hours.
  • Use kitchen equipment of high quality and suitable for the restaurant’s operating capacity.
  • Install fire extinguishers, automatic sprinkler systems, and ensure all employees are trained in escape skills and use of fire protection equipment.
  • Have a clear escape plan and organize periodic drills for employees.

Fire accidents in industrial kitchens are not only a technical problem but also a problem of consciousness and responsibility. Investing in preventative measures not only helps protect assets and lives but also builds reputation and trust from customers. As the saying goes “prevention is better than cure, ” risk prevention from the beginning is a key factor in maintaining the stability and sustainable development of restaurants or industrial kitchens.

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Electric shock or short circuit

In industrial kitchens, electrical wires often have to bear large loads to operate many devices such as ovens, induction cookers, and range hoods. If poor quality conductors are used or not suitable for equipment capacity, the risk of overload leading to short circuits is very high.

The kitchen area is frequently filled with water due to food washing, floor cleaning, or appliances. If the sockets and wires are not protected against water, the possibility of electric leakage or electric shock is very large.

Improper installation or repair of electrical systems, such as the use of unsafe replacement materials or temporary wiring, is also a potential cause of accidents.

Unpredictable consequences

  • Equipment failure: Electrical shorting can damage the entire electrical system in the kitchen, leading to costly replacement or repair. Large-value appliances such as industrial ovens or freezers are often the hardest hit.
  • Mortality risk: Electric shock not only causes burns but also directly threatens the lives of kitchen staff. With high amperage, the consequence can be cardiac arrest or other serious damage.

Hints for handling and prevention

  • Perform inspection and maintenance of the electrical system at least every 6 months to promptly detect failures or substandard conductors.
  • Use load measuring devices to ensure no electrical overload occurs in the system.
  • Install electrical outlets specifically designed to resist water and mold in the kitchen environment.
  • Place the outlet in a high position, away from areas that are easily exposed to water such as sinks.
  • Train employees to recognize electrical danger signs, such as burning odors or sparks.
  • Equip yourself with basic knowledge of electrical troubleshooting, such as cutting circuit breakers or using insulated gloves when necessary.
  • When designing or renovating stoves, it is recommended to work with professional contractors experienced in installing electrical systems for industrial environments.
  • Use automatic circuit breakers (CBs) to ensure the electrical system is protected when overload or leakage occurs.
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Food poisoning due to unsanitary equipment

Meat slicers, freezers, and ovens are devices that frequently come into direct contact with food. If not thoroughly cleaned, remaining food debris will become an ideal environment for bacteria to multiply, such as Salmonella or E. coli.

Some kitchens often ignore cleaning schedules equipment because of work pressure or lack of personnel. This leads to the accumulation of grease, bacteria, and mold on food contact surfaces.

Inappropriate use of detergents or failure to rinse chemicals from equipment surfaces can also cause food poisoning.

Serious consequences

  • Infested food:

Using dirty equipment can cause food to become contaminated, leading to food poisoning for diners. Common symptoms include abdominal pain, diarrhea, vomiting, and in some severe cases, even hospitalization.

  • Effects on customer health:

Contaminated foods not only have short-term effects but can also lead to serious diseases such as enteritis or liver damage.

  • Repute and revenue damage:

A food poisoning incident can seriously damage the reputation of a restaurant or industrial kitchen. Diners will lose trust and may turn to competitors.

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Effective prevention tips

  1. Periodic cleaning scheduling:
    • Set a detailed cleaning schedule for each device. For example, meat slicers should be cleaned after every shift, and freezers and ovens need deep cleaning at least once a week.
    • Use a cleaning check sheet to make sure every employee is following the correct procedure.
  2. Compliance with food hygiene and safety standards:
    • Regularly train staff on hygiene standards, such as how to properly clean equipment, and use specific utensils for raw and cooked foods.
    • Make sure all equipment is inspected and maintained periodically to avoid damage or dirt buildup.
  3. Safe use of hygiene chemicals:
    • Choose chemicals that are certified food safe and comply with instructions for use.
    • After cleaning, always rinse the appliance with clean water to completely remove chemicals.
  4. Daily hygiene check:
    • Perform an end-of-day hygiene check to ensure there is no food residue left on the device. This helps limit the proliferation of bacteria in moist and warm environments.

Equipment damage due to overload

  1. Misoperation at capacity:

    In industrial kitchens, the pressure of serving large numbers of diners often causes staff to use the equipment beyond the recommended capacity. For example, the oven or mixer is operated continuously for long periods of time without a break, leading to machine heating and component wear.

  2. Lack of knowledge about equipment limits:

    Many employees lack basic training on how to use and preserve equipment, making them unaware of the load-bearing capacity of each type of machine.

  3. Ineffective operating plan:

    Failure to properly allocate work in the kitchen can also cause some appliances to be used continuously, while others are not utilized, leading to local overload.

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—> Serious consequences

Frequent overload operation causes components inside the device such as motors, wires, or heating elements to wear out quickly, leading to replacement or repair before the expected time

Sudden damage not only disrupts the kitchen’s operating process but also causes businesses to face emergency repair costs, sometimes even more expensive than investing in new equipment.

Using equipment that exceeds capacity can cause short circuits, fires, explosions, or even increase the risk of occupational accidents in the kitchen.

When equipment is damaged, service productivity will decrease, causing delays in meeting orders or serving customers, degrading the diner experience and the restaurant’s reputation.

Effective solution for prevention

  1. Training employees to use equipment properly: Provide equipment manual sessions for all employees, including clarifying capacity limits and safe operation.
    • Use a manual or illustrated video located in the work area to remind employees.
  2. Routine maintenance:
    • Plan regular equipment inspections and maintenance to detect early signs of potential wear or failure.
    • Cooperate with professional maintenance units to ensure equipment quality and longevity.
  3. Rational allocation of work:
    • Arrange the flow of scientific work in the kitchen to avoid overloading some equipment. For example, instead of using just one oven, it is possible to split the batch of food to use multiple devices simultaneously.
  4. Invest in suitable equipment:
    • Selection of equipment with a capacity appropriate to the scale of kitchen operations. Don’t invest in equipment that cannot meet demand because of initial cost savings, leading to continuous overload use.
    • If stoves tend to scale, consider high-end appliances with better load-bearing capacity.
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