Secondly, any employee should receive short-term training fire drills before starting work, the restaurant's water, electricity, gas, the location of the main switch, learn to standardize the operation of water, electricity and gas appliances.
Once again, the development of a sound safety system, including consumer safety system and emergency plans.
Basic countermeasures to prevent kitchen fires and explosions
One is to increase the fire safety education of hotels and restaurants kitchen staff, on a regular basis or from time to time, and develop appropriate fire safety management system.
The second is to reduce diesel and other fuels that tend to accumulate oil. Kitchens in high-rise buildings should not use bottled liquefied petroleum gas, and gas and natural gas piping should be introduced separately from the outdoors and should not pass through guest rooms or other public **** areas. Cylinders in the kitchen should be managed centrally, with sufficient spacing from open flames or high-temperature surfaces such as lamps and lanterns to prevent high temperatures from roasting and bursting the cylinders, causing combustible gases to leak and result in fires.
Third, the kitchen stove should be installed on non-combustible materials, and sufficient distance from combustible materials to prevent combustible materials from burning. Gas fuel piping, flange joints, valves in the kitchen must be checked regularly to prevent leakage. If gas fuel leakage is found, first of all, the valve should be closed, timely ventilation, and strictly prohibit the use of any open flame and start the power switch.
Fourth, the kitchen use of electrical switches, sockets and other electrical equipment, to the closed type is preferred to prevent water infiltration from the outside, and should be installed away from the gas, liquefied petroleum gas cooker, so as not to open the sparks caused by the leakage of gas and liquefied petroleum gas combustion. Kitchen running a variety of mechanical equipment shall not be overloaded with electricity, and should always pay attention to the process of use to prevent electrical equipment and wiring moisture.
Fifth, the kitchen stove next to the wall, hood and other easily contaminated places should be cleaned every day, fume pipe should be cleaned at least once every six months.
In addition to explosions, there may also be the most common kitchen fires!
(The following content reproduced from the China Eat Catering Database, copyright the author) catering enterprises operating at different levels, different fuel structure, kitchen facilities and kitchen environment varies greatly, there is usually a liquefied petroleum gas pipe through, diesel fuel, coal stoves and stoves coexisting, and the continuous updating of the kitchen facilities, the fire mode of change, causing fires in addition to the stoves, gas, diesel fuel, liquefied petroleum gas, and so on, there are other factors. There are other factors.
Kitchen fire causes
1. cook in the frying food, due to too much oil to the pot, so that the oil surface is high, the oil boiling overflow, meet the open flame combustion.
2. When the chef is frying food, the heating time of the oil is too long, and the temperature of the oil exceeds 240 degrees Celsius, causing spontaneous combustion of cooking oil.
3. When lighting a hot pot, the hot pot is improperly placed, igniting combustible materials.
4. In the stove burning simmering stewed food, unattended, floating in the soup on the oil spilled out of the pot, in case of open flame burning.
5. The way the cook operates, the method is not right, so that the fried food or oil splash, meet the open flame combustion.
6. After the oil pot fire disposal method is not appropriate, so that the pot is overturned, so that the oil spilled.
7. Kitchen wire short-circuit fire, due to high humidity in the kitchen, grease adherence deposits a larger amount, coupled with the higher temperature bottom, easy to make the general material cladding and the general gum cladding wire insulation layer oxidation, in addition, the kitchen of other electrical appliances, electric kitchen equipment and lamps, switches, etc., in the long term a large number of smoke, grease and dirt under the action, but also easy to bridge even electricity, the formation of a short-circuit fire, resulting in a fire.
8. The hood accumulates too much oil, and when you stir-fry the dishes, the fire drifts upward and is sucked into the flue causing a fire.
How to prevent kitchen fires
Kitchen fire prevention measures
1. Cut off the power immediately when frying food, and then turn on the power at the next use.
Things, refining oil, oil can not be put too full, shelving should be stable.
2. When frying food, do not take too long, need to have a person in charge, during which shall not leave the post without authorization, but also to observe the oil temperature in the pot in a timely manner, to take the correct means of adjusting the temperature.
3. The hot pot in the ignition and use, must be away from combustible materials or with the resistance of natural materials to separate them.
4. Stove heating food stage, must arrange a person responsible for watching, people must go off the fire.
5. If the oil temperature is too high when the fire, do not panic, you can quickly cover the pot, isolate the air to extinguish the fire, extinguish the fire, and at the same time, the oil pot smoothly away from the fire.
6. After the use of electric pots and pans, or the use of power outages, the operator
7. Kitchen wires, lamps and other electrical facilities should be used as far as possible to moisture-proof, dust-proof materials, and usually to strengthen ventilation, cleaning often to reduce soot, grease and reduce humidity.
8. Ensure that there is sufficient fire fighting equipment, each employee must know the placement and use of fire extinguishers.
9. Install fire detection devices.
10. consider the use of automatic sprinkler systems.
11. Clean fume pipes regularly.
12. In order to ensure that the kitchen work and the normal operation of the business operation in an orderly manner, catering companies must establish a sound safety organization of their own:
13. Designate a person responsible for safety for each shift of operation.
14. To have a part-time site safety inspector, responsible for supervising and checking the kitchen area safety management measures.
15. The responsibility for safety should be realized by signing a safety responsibility letter at each level.
16. Formulate safety inspection planning and conduct regular and irregular safety inspections.
17. Kitchen management personnel in addition to strengthening the daily routine inspection, the kitchen should be a monthly comprehensive inspection of the inspection of the problem of the development of corrective measures, where it can be resolved quickly, there are difficulties to be truthful to the superior written report, due to the delay in not doing the accidents caused by the relevant departments and personnel should be held accountable for their responsibilities.
18. Now the safety inspection staff to supervise the kitchen staff to conscientiously comply with the safety regulations and job responsibility system, the behavior of unauthorized operation, the right to stop and reflect to the superiors.
19. Kitchen supervisors should regularly check the safety of the kitchen every quarter and during major festivals.
20. The kitchen must be equipped with a certain number of fire-fighting equipment, and designate a special person to manage, check on time, often maintenance, regular change of medicine to ensure that the equipment is intact and effective.
21. Kitchen staff must be familiar with and master the relevant electrical equipment, vaporization equipment, fire facilities and water equipment operating procedures, is strictly prohibited in the case of unfamiliarity, no mastery or violation of the use of these equipment and facilities.
22. The kitchen staff is strictly prohibited from smoking and drinking in the area.
23. Employees are strictly prohibited from making noise, loud noise and running in the kitchen operation area to ensure that the kitchen work order.
24. Employees due to non-compliance with the restaurant safety management system and caused accidents, the lesser according to the restaurant's penalty regulations, the heavier sent to the relevant units in accordance with the relevant state penalty regulations.
25. need to be based on the implementation of the actual situation in the process, modified once a year, until the system is perfect.
24.