① kitchen in the use of various stoves, must comply with the operating procedures, and there should be a person responsible for the discovery of problems reported to the Ministry of Engineering in a timely manner;

② kitchen installation of various electrical equipment must be in line with the requirements of the fire, overloading is strictly prohibited, and the insulation requirements are good, the joints should be strong, there should be a qualified insurance device. Kitchen additional electrical appliances, to have the Ministry of Engineering sent to install and report to the Ministry of Security for the record;

③ kitchen in the refining, fried food and baked goods, may not be away from people, frying pans, oven temperature should not be too high, frying pans should not be too full of oil, to prevent overflow of the pot on fire, causing a fire;

④ kitchen gas stoves, ovens, when turning off the fire must be in accordance with the operating procedures (ignition after the opening of the gas), are not allowed to the stove fire eye upside down all kinds of Stove fire eye inverted all kinds of debris, in order to prevent blocking the fire eye accidents;

5 often clean ventilation, exhaust flue, to do people away from the power supply, gas source, extinguish open flames. The flue oil should be removed once every six months;

6 When lighting the gas, use the ignition rod and send someone to watch over it in order to prevent it from going out. During the gas work, it is strictly prohibited to leave the post. If a gas fire occurs, the gas should be turned off first and then put out the fire;

g) kitchen staff should be familiar with the use of fire extinguishing equipment and the location of the storage, and shall not be moved and damaged;

h) in case of a fire should be calm, cool, and promptly call the police and put out the fire.

V. Fire management system

1. Employees must strictly abide by the fire safety system and participate in fire fighting activities.

2. Familiar with the working environment of their positions, the operation of the equipment and items, know the location of the safety exit and the placement of fire equipment, know how to use the fire equipment, must know the maintenance measures of fire equipment.

3. The fire center phone number "119", when fighting fires must unconditionally listen to the fire center and on-site commanders command.

4. Employees are strictly prohibited from stacking goods around fire hydrants and fire extinguishers. It is strictly prohibited to pile up debris on the evacuation channel to ensure the smoothness of the evacuation channel and the normal use of fire extinguishing equipment.

5. If you find a different color, sound, smell, you must promptly report to the relevant leaders of the higher level, and take appropriate measures to deal with.

6. When the fire alarm, first keep calm, do not panic, and quickly identify the situation to the fire center report. Report to state the location, burning material, fire situation, my name, work number, and actively take measures to use the nearby fire extinguishers, the initial fire fighting, turn off the power, and actively evacuate the customers in the hot pot store, someone is injured, the first to save people, and then save the fire.

Six, fire daily management system

1. Whether the unit, outside units and construction units, if you want to start a fire must be informed of the security department fire control center, strictly comply with the fire regulations, and equipped with the appropriate number of fire extinguishing equipment.

2. Key parts of the fire must be signed by the manager. When the fire, the security guards must be present to monitor.

3. Strictly prohibited in the fire escape, stairway stacking of goods, evacuation signs and exit signs should be intact, emergency lighting facilities must ensure normal.

4. It is strictly prohibited for construction units to bring flammable and explosive substances into the hot pot restaurant, if the construction unit really needs to use, it should be reported to the fire monitoring center of the Security Department and the Ministry of Engineering, and only after obtaining the consent of the relevant personnel can be used.

5. Smoke and fire are prohibited in the warehouse, no temporary wires are allowed to be pulled, and no heating equipment is allowed to be used. Warehouse lighting is limited to 60W or less incandescent explosion-proof lamps, explosion-proof fluorescent lamps, tungsten iodine lamps are strictly prohibited. When the goods into the warehouse, to prevent entrainment of fire, security personnel should always patrol and check.

6. When frying food, electric baked food, pay attention to the control of oil temperature, to prevent the oil pot on fire.

7. Transformer, distribution room, air-conditioning room, etc., are not allowed to store flammable and explosive and chemical substances, smoking is strictly prohibited.

8. All exhaust hoods and pipes in the fresh food service should be cleaned regularly of grease and grime, and when cleaning up the sanitation, water should not be sprayed onto the power sockets and switches to prevent short-circuiting of the power supply to cause a fire.