The flue should be cleaned at least once a quarter.

"Beijing Catering Business Unit Safety Regulations" Twenty-five: Catering business units operating room smoke hoods and flue entrances within 1 meter, should be cleaned daily. Chinese food operation room exhaust fume pipe should be cleaned at least once every 60 days, cleaning should be recorded.

"Beijing fire high-risk units of fire safety management regulations" Article 10: high fire risk units in the restaurant, cafeteria and its kitchen operating room area in accordance with the relevant norms require the installation of automatic fire extinguishing equipment stove. Kitchen operating room exhaust fume pipe every 60 days to clean up at least 1 time, and make a record for inspection.

Oil pipe cleaning precautions

Kitchen because of the long-term use of open fire, easy to be fumigated by fumes, long-term not cleaned resulting in a lot of grease stains attached to the hood and flue surface formation of grease and dirt. It is recommended to have a kitchen place, every two months to thoroughly clean the hood, remove grease and other dirt and other fire hazards in a timely manner, to avoid high temperatures in the kitchen caused by fire. Cleaning must be a professional grease duct cleaning company thoroughly cleaned.

Use the kitchen building materials that are qualified for the grease duct cleaning call. The fire department found in the inspection, some small restaurants in order to save costs, with flammable materials to make chimneys and hood pipes. Once the frying pan catches fire or the fire goes up, these flammable materials are likely to be directly ignited.

The above references? People's Daily Online - Beijing Municipal Bureau of Safety Supervision: restaurants should clean the flue fumes in time