Kitchen equipment is very important for us. Cleaning it will help us to produce cleaner and healthier food. Therefore, we should stop cleaning kitchen equipment regularly. When cleaning kitchen equipment, we should stop cleaning according to a certain process. First, we put the kitchen utensils into the cupboard to prevent dust from polluting it.
The cleaning criterion of ordinary kitchen utensils is from outside to inside, from top to bottom, and the cycle is that the range hood is swept in two months and the gas stove is swept in a small way every day.
First, move all the dishes to the shade, cover the cooker with waste newspapers, spray the decorative cover, inner cavity and oil cutting net of the hood with heavy oil in Mr. Weimeng's kitchen on average once. After a short stay, start with a cloth from top to bottom, and then wipe it dry with a cloth rinsed with clean water. If the home is often clean, a little lampblack on the hood will naturally drip into the newspaper or into the oil cup. If the range hood is particularly dirty, then open the cut-off oil net and thoroughly clean it.
The cleaned lampblack can be sprayed with Amway diluent quietly for a while, and then turn over the wind speed of a small gear to let it air-dry, which also has a layer of cleaning maintenance film.
Spray cleanser diluent quietly on the dishcloth and wipe all the stoves once. Then wipe with clean cloth after clean water. After a while, I cleaned the kitchen utensils. After that, let's talk about a trick. After cooking, there is a lot of water vapor on the wall of the tiles. It's easy to clean with a cloth.