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在餐饮行业,厨师在加料、装盘、洗锅、配菜等过程中,不需要大火,而炉灶用火不能调小或关闭(一是厨师忙,没有时间关火;二是关火后,再点火困难),操作间内经常会见到大火在熊熊燃烧,造成浪费,这就是行业内无法杜绝的空烧现象。据统计,炒锅真正在火上的时间很
In the catering industry, the chef does not need a large fire in the processes of feeding, loading, washing the pan and side dishes, and the stove can not be turned down or closed with fire (the cook is busy and has no time to turn off the fire; And then ignition difficulties), the operation room will often see the fire burning in the burning, resulting in waste, which is the industry can not eliminate the phenomenon of empty burning. According to statistics, wok really on fire time is very