The kitchen is a place where fire is often used, and it has been the key part of "Beware of candles" since ancient times. In recent years, with the development of China's economy, hotels and restaurants have shown a prosperous scene. However, due to their different management levels, kitchen facilities and kitchen environment are very different, and there are usually situations in which liquefied petroleum gas pipelines, diesel oil and coal stoves coexist. The constant renewal of kitchen facilities and the change of fire mode have increased the risk of fire. Therefore, the fire safety of the kitchen can not be ignored.

1. The fire hazard of the kitchen

In the fire accident, the kitchen has become the main place of fire in public places, and the fire caused by the kitchen fire has caused a lot of property losses, casualties and some irreparable corporate brand images. To sum up the causes of the fire, there are mainly the following points.

first, there is more fuel. The kitchen is a place where naked fire is used for operations. The fuels used are generally liquefied petroleum gas, gas, natural gas, carbon, etc. If it is not properly operated, it is easy to cause leakage, combustion and explosion.

second, the oil fume is heavy. The kitchen has been dealing with coal and gas fire for many years, and the environment of the place is generally humid. Under this condition, the uneven combustion products produced in the process of fuel combustion and the lampblack produced by oil and gas evaporation are easy to accumulate, forming a certain thickness of combustible oil layer and powder layer attached to the surfaces of walls, flues and range hoods. If it is not cleaned in time, it may cause lampblack fire.

thirdly, the hidden dangers of electrical lines are great. The use space of kitchens in the catering industry is generally relatively compact, with a wide variety of large-scale kitchen equipment, centralized and interconnected fire and electricity equipment, and disordered wires, cables and power strips, which are easy to connect and strike a fire.

fourthly, improper use of oil will lead to fire. Kitchen oil can be roughly divided into two types, one is fuel oil and the other is edible oil. Fuel oil refers to diesel oil and kerosene, and diesel oil is mainly used in large hotels and restaurants. The flash point of diesel oil is low, and it is easy to cause fire due to fire adjustment and improper placement during use. In some places, diesel oil is placed next to the flue, and when the flue catches fire, it will also cause diesel oil to catch fire. Edible oil mainly refers to the oil used for cooking food in an oil pan. It is a common phenomenon that hot oil spills out of the oil pan and touches the fire source because of excessive oil temperature or improper operation. If it is not put out properly, it will cause a fire.

Second, the basic countermeasures to prevent the fire in the canteen kitchen

First, strengthen the fire safety education for hotel and restaurant kitchen staff, train them regularly or irregularly, and formulate corresponding fire safety management systems.

the second is to reduce the fuel that is easy to accumulate oil pollution, such as diesel oil. Bottled liquefied petroleum gas (LPG) should not be used in the kitchen in high-rise buildings, and gas and natural gas pipelines should be introduced separately from outside, and should not pass through guest rooms or other public areas. The gas cylinders in the kitchen should be managed together, and there should be enough distance from the open flame or high temperature surface such as lamps and lanterns, so as to prevent the gas cylinders from exploding at high temperature, causing flammable gas leakage and fire.

thirdly, the cookers in the canteen kitchen should be installed on incombustible materials, with enough distance from combustible materials to prevent burning combustible materials. The gas and oil pipelines, flange joints and valves in the kitchen must be inspected regularly to prevent leakage. In case of gas and fuel leakage, first close the valve and ventilate in time, and it is forbidden to use any open flame and start the power switch.

fourthly, the electrical equipment used in the canteen kitchen, such as electrical switches and sockets, should be enclosed to prevent water from infiltrating from the outside, and should be installed in a place far away from gas and liquefied gas cookers, so as to avoid sparks caused by opening and burning of leaked gas and liquefied gas. All kinds of mechanical equipment running in the kitchen shall not be overloaded with electricity, and attention should always be paid to prevent electrical equipment and lines from being affected with damp during use.

Fifth, the easily polluted places such as the wall beside the kitchen stove and the oil fume hood should be cleaned every day, and the oil fume pipes should be cleaned at least once every six months.

the sixth is to configure fire-fighting facilities. The kitchen should be equipped with some wet quilts and asbestos blankets to put out all kinds of oil pan fires. In addition, the kitchen should also be equipped with a certain amount of ABC dry powder fire extinguisher facilities, and should be placed in obvious places for emergency needs.