How should oil-retention cleaning points be evaluated when buying an automatic cooking machine?

To judge oil-trapping areas on an automatic cooking wok, focus on four spots: wok rim, spatula back, shaft seal and discharge outlet. Ask for an exploded drawing marking grease-prone zones and seal locations, then run one oily stir-fry cycle with a real recipe. After cooldown, strip the unit and wipe each point with white cloth, checking residue and odor. The cleaning hatch must open without tools, and drainage must never cross electrical compartments. Put the trial conditions, inspection points and pass limits in the acceptance clause.