what is the specific content of the fire protection requirements of the restaurant kitchen? here, Zhongda Consulting will answer your questions.

(1) Temporary electrical lines are not allowed to be pulled randomly in the dining room. If lighting equipment and decorative lamps such as colored lights need to be added, they should be installed according to regulations. For decorative lamps in restaurants, if the decorative parts are made of combustible materials, the power of their bulbs shall not exceed 61W.

(2) The dining room should set the dining table according to the designed number of people, leaving enough passages. Channels, entrances and exits must be kept clear and not blocked. When holding banquets and cocktail parties, the number of people should not exceed the original design capacity.

(3) If candles are needed in a restaurant to increase the atmosphere, they must be fixed in a pedestal made of incombustible materials and not close to combustible materials. Flavor restaurants serving hot pot must strengthen the management of stoves. Liquefied petroleum gas stoves are prohibited. Alcohol stoves and charcoal stoves should be used with caution. It is better to use solid alcohol fuel, which is safer. Restaurant waiters should not roll cigarette ash and match stalks into the tablecloth when closing the table.

(4) Flammable gas pipes, flange joints, instruments and valves in the kitchen must be inspected regularly to prevent leakage. When flammable gas leaks, first close the valve, ventilate it in time, and it is forbidden to open fire and start the power switch.

(5) bottled liquefied petroleum gas should not be used in floor kitchens. Gas and natural gas pipelines shall be drawn from the outside alone, and shall not pass through guest rooms or other public areas.

(6) Electrical and mechanical equipment such as meat grinder and vegetable cutter used in the kitchen shall not be overloaded, and the electrical equipment and circuits shall be protected from moisture.

(7) When frying food, the oil in the pan should not exceed 2/3, so as to prevent the cooking oil from overflowing and burning with open fire.

(8) After the work, the operator should close all the valves in the kitchen in time and cut off the air source, fire source and power supply before leaving.

(9) The smoke hood in the kitchen should be scrubbed once a day, and the flue should be cleaned once every six months.

(11) In addition to the commonly used fire-fighting equipment, the kitchen should be equipped with asbestos blankets to put out the fire in the oil pan.

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