(A) the fire load is large

Although most hotels and restaurants use reinforced concrete structures or steel structures, there are a lot of flammable and combustible decorative materials, daily necessities and office appliances. In the event of a fire, these materials will burn violently, and plastic products will also produce toxic gases when burning, which will bring great difficulties to evacuation and fighting.

(2) The fire spread rapidly.

There are many factors for the rapid spread of hotel fires. First, there is no good fire separation and smoke prevention measures. For example, due to the needs of function and spatial structure, the common parts of the lower floors are often separated laterally by light materials, thus forming a larger fire-fighting space. Second, the room is very closed, and it is not easy to be found in time after the fire. Thirdly, there are many shafts in hotels and restaurants, which are widely distributed and run through the whole building.

(3) There are many people and great mobility.

Hotels and restaurants are densely populated, frequent in and out, highly mobile, unfamiliar with the environment, building exits, fire-fighting facilities, and sometimes there are language barriers, especially at night, which are easy to cause heavy casualties.

(d) the use of fire and electricity.

There are many smokers in hotels and restaurants, so it is difficult to control open flames; Kitchen, boiler room and other fixed fire sources, liquid and gas fuel leakage or careless use of fire, will cause fires. If the safety measures such as using open flame, welding and gas cutting are not implemented in the maintenance construction, it is easy to cause a fire.

(5) Fighting is hard.

Hotels and restaurants are mostly high-rise buildings. After the fire broke out, there were many factors such as rapid fire spread, difficulty in water supply, difficulty in personnel evacuation, difficulty in fire control and so on, which made it difficult to put out the fire.

Second, the fire prevention measures

(1) Fire prevention measures in guest rooms and writing rooms

1. All decoration materials in the guest room shall be incombustible or nonflammable; Silk and cotton fabrics such as curtains should be treated with flame retardant.

2. In addition to the original electrical appliances and small appliances such as hair dryers and razors that passengers are allowed to use, it is forbidden to use other electrical equipment, especially electric heating equipment.

3. Anyone who brings inflammable and explosive articles into the hotel should be handed over to the waiter for special custody in time.

4. Rooms should be equipped with signs prohibiting smoking in bed, emergency evacuation instructions and passenger safety instructions.

5. Attendants should discourage acts that violate fire safety management, such as smoking in bed, throwing cigarette butts, leaving the audio and television personnel off after falling asleep, and ask security guards to stop them when necessary.

6. The lessor and lessee of the office shall sign a lease contract, and the responsibility system for fire prevention must be clearly defined in the contract.

7. According to the Code for Configuration of Fire Extinguishers in Buildings, equipped with corresponding fire extinguishing equipment. Generally, a set of ABC dry powder fire extinguisher is equipped every four to five standard rooms, and it is checked regularly to ensure that it is intact and easy to use.

(2) Fire prevention measures for restaurants and kitchens

1. Temporary power lines are prohibited in the canteen, and all lines and electrical equipment are laid and installed by regular electricians.

2. The restaurant must have enough passages to keep the passages and entrances and exits unobstructed.

3. When using candles for lighting, the candles must be fixed on the base made of incombustible materials and kept away from combustible materials.

4. In restaurants serving hot pot, it is best to use induction cookers and fixed wine stoves instead of liquid alcohol stoves, charcoal stoves and liquefaction stoves.

5. It is forbidden to use liquefied petroleum gas in the guest rooms on the floor, and the gas pipeline should be introduced separately from the outside, and it is not allowed to pass through the guest rooms and other public activity areas.

6. Regularly check combustible gas pipelines, joints and instrument valves to prevent leakage; When leakage is found, first close the valve and ventilate it in time. It is forbidden to fire and start all kinds of power switches.

7. Electrical and mechanical equipment in the kitchen shall not be overloaded to prevent electrical equipment and lines from being damaged by heat, moisture, corrosion and friction.

8. When cooking, the oil in the pot should not exceed 2/3 to prevent the pot from overflowing and causing a fire.

9. After the kitchen work, turn off the power supply and air supply in time, and leave only after it is checked.

10. The kitchen should be equipped with corresponding fire-fighting equipment according to relevant specifications. In addition to ABC dry powder fire extinguisher, simple fire extinguishing equipment such as asbestos blanket should also be equipped.

(3) Fire prevention requirements for installation and maintenance of electrical equipment

1. All electrical equipment shall be designed according to the current national electric power design code, and the construction acceptance shall be carried out according to the construction acceptance code.

2. When the power distribution room is located in the guest room area or basement, it should be separated by a firewall. Each computer room should be equipped with corresponding fire fighting equipment.

3. When adding large-capacity electrical equipment, it shall be approved by power supply, fire control and other departments, and it is strictly prohibited to add it without permission.

4. Copper conductors should be used in buildings as much as possible. When the line enters the mezzanine ceiling, it should be protected by steel pipes and a special junction box should be used.

5. The metal shell of all electrical appliances should have reliable grounding protection. All grounding devices should be inspected twice a year and the insulation of the lines should be tested.

6. Lighting lamps and other high-temperature components shall not be close to combustible materials. If there are combustible materials nearby, asbestos or asbestos tile (board) should be added for insulation; The wire end of high-power lamps should be protected by high-temperature porcelain sleeve; Damp-proof lamps should be used for lamps in wet parts.

7. Electricity consumption for automatic fire alarm, automatic fire extinguishing, emergency lighting, safe evacuation lighting, smoke control equipment, etc. It should be a special power supply for fire fighting, with primary and secondary loads, and its lines are protected by metal pipes and laid in non-combustible parts.

(4) Maintenance of fire prevention measures

1. Hot maintenance in construction shall be reported to the security department for approval, and a hot certificate shall be issued. At the same time, fire prevention measures must be strengthened. Remove the surrounding combustible materials, prepare fire extinguishers, and assign special personnel to monitor them.

2. It is forbidden to open holes in the firewall and floor. If it must be opened, the gap should be sealed with incombustible materials. If the air duct passes through the firewall and floor, a fire damper should be set at the place where it passes.

(5) Safety evacuation facilities

1. Buildings with elevators should be equipped with fire-fighting elevators, high-rise buildings should be equipped with closed or smoke-proof stairs, and helipads can be set up if necessary.

2 hotels, restaurants should be hung on the bottom of the safety evacuation diagram.

3. In order to ensure the safe evacuation of personnel and materials in case of fire, it is strictly prohibited to set up other rooms and pile up materials on the evacuation stairwell and its passage.

Third, emergency preparedness.

(a) hotels and restaurants should formulate fire-fighting plans and draw fire-fighting command maps and contact maps centered on the evacuation of rescuers. All security personnel should know the emergency plan.

(2) All employees should conduct regular fire drills to understand and master the emergency measures that should be taken in case of fire, so as to avoid temporary panic. Conduct fire safety education once a month and organize fire drills including passengers twice a year.

(3) Sufficient emergency forces should be reserved at night, and necessary anti-virus rescue tools should be equipped. High-rise hotels and restaurants should be equipped with floor life-saving equipment; And use eye-catching signs to indicate its purpose and usage.

(4) The room should be equipped with special escape flashlights and wet towels in case of emergency.

(5) Fire-fighting personnel on duty should be familiar with the use of fire alarm and fire-fighting equipment, and repair and replace them in time when faults are found, so that the system can work normally.