1. According to the Code for Fire Protection Design of Buildings (GB500 16-2006), the kitchen partition walls of other buildings should adopt non-combustible materials with a fire resistance limit of not less than 2.00h, and the doors and windows on the partition walls should be Class B fire doors and windows. At the same time, for restaurants or canteens with a building area of more than 1000㎡, automatic fire extinguishing devices should be installed in the cooking hood and cooking parts in the cooking operation room, and automatic emergency cut-off devices should be installed on gas or oil pipelines. Because of the high ambient temperature in the kitchen, the choice of nozzle should also meet the requirements of its working ambient temperature. The nozzle with a nominal working temperature of 930C should be selected and the color is green.

2. The walls next to the kitchen stove and the hood of the range hood should be cleaned every day, and the oil fume pipe should be cleaned at least once every six months.

3. Kitchen electrical facilities should be set in strict accordance with national technical standards, and electrical switches and sockets should be closed to prevent water seepage, and should be installed away from fuel and gas equipment; All kinds of mechanical equipment running in the kitchen must not be overloaded with electricity, and attention should be paid to prevent electrical equipment and lines from being damp during use.

The gas, oil pipes and valves in the kitchen must be checked regularly to prevent leakage. If gas leakage is found, the valve should be closed first and ventilated in time. It is forbidden to use any open flame and start the power switch.

5. All kinds of cookers and cookers used in the kitchen should use products that have passed the inspection by the national quality inspection department.

6. After the work, the operator should close all gas and fuel valves in time, and cut off the power supply and fire source.

7. The kitchen should be equipped with corresponding fire fighting equipment according to relevant specifications. In addition to dry powder fire extinguishers, simple fire extinguishing equipment such as asbestos blankets should be provided for the use of staff.