What are the health problems in the hotel kitchen is a lot of hotel owners to understand the knowledge. I'm afraid that the kitchen smoke is the most difficult problem for all the restaurants, now the environmental check and so strict, the kitchen is very close to the living room, sometimes a dish fried, will make the whole room is the smell of fumes. Not only is it harmful to the chef's body, the customer's impression of you is also poor. So what if the restaurant kitchen has no windows and is not ventilated? The following Bai Bai safety network will take you to understand this hotel safety knowledge.

1, perforated in the foot of the exterior wall to install air conditioning, that is, exhaust and cooling heating. Air conditioning in restaurants is also rare.

2, if there are conditions can be changed to a larger door. In the house side wall or ceiling fan, strengthen the indoor air flow.

3, if there is an empty space above the gate, install an exhaust fan here.

4, open the kitchen and the hall, using the kitchen exhaust system ventilation.

Restaurant grease fumes:Water treatment fume hoods must be installed. Pipes along the same need to be installed to remove noise, odor removal facilities, while regular treatment of the flue; deodorization can be used to break down the smell of grease and smoke ion, as well as activated carbon filtration. Kitchen interior water treatment hood and device check valve and flue grease trap can control the fume discharge, but the flavor can only be through the point of decomposition and activated carbon absorption.

Some studies have shown that kitchen fumes in more than 300 kinds of harmful substances, mainly aldehydes, ketones, hydrocarbons, fatty acids, alcohols, aromatic compounds, ketones, lactones, heterocyclic compounds, etc., these hazardous substances have pulmonary toxicity, immunotoxicity, genotoxicity, and potentially carcinogenic, and its concentration is much more than the national atmospheric health standards in residential areas, as few as 3-5 times as many as The concentration of these harmful substances greatly exceeds the national air health standards for residential areas, ranging from 3-5 times to 100 times. Such harmful fumes can not be discharged to the majority of consumers to bring a huge threat to the health of the