英语翻译目前的餐饮业厨房,均使用带鼓风机的燃气、燃油炒菜炉灶.厨师在使用这些炉灶烹饪中国菜过程中,诸如：加油、加调料、分菜、装盘等时间内,炒菜锅是要离开炉膛不需要用火的.然

Question

英语翻译
目前的餐饮业厨房,均使用带鼓风机的燃气、燃油炒菜炉灶.厨师在使用这些炉灶烹饪中国菜过程中,诸如：加油、加调料、分菜、装盘等时间内,炒菜锅是要离开炉膛不需要用火的.然而,双手忙碌的厨师此时不可能随机地根据需要动手调小火力,因而存在着每炒一道菜约有 50%-60% 的累积时间是空烧的,这样,浪费了昂贵的燃料,空烧了金钱.
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Answer 1

The present food and beverage industry kitchen,uses the belt air blower the fuel gas,the fuel oil stir-fried dish fire pivot.The chef in uses in these fire pivot cooking Chinese dish process,such as:Refuels,adds the seasoning,dishes out food,time and so on in chargging,the wok is must leave the chamber not to need to use the fire.However,both hands bustle about the chef this time impossibly stochastically according to needs to move the finger control small firepower,thus exists stirs fry a vegetable approximately to have 50%-60% cumulative time is the spatial fever every time,like this,has wasted the expensive fuel,has burnt the money spatially.