Be alert, if the residual grease is not treated, it will cause a fire.
The moment I went to the bathroom, I caught fire? Of course, the chef's negligence is the main responsibility of this incident, but the problem of kitchen cleanliness has also made it difficult to put out the fire, making it difficult to put out the kitchen in this hotel and causing huge losses. In the application process of commercial kitchens in hotels, restaurants and restaurants, fume hoods and air ducts will gradually accumulate oil pollution due to the influence of lampblack. When the oil dirt in the range hood and air duct meets an open flame, it is easy to cause burning, and it will extend through the fan and air duct to cause a fire.
In general, the oil smoke pipeline fires in commercial kitchens are caused by open flames being sucked into the flue to ignite the residual oil dirt in the flue. Under normal circumstances, operators usually pay attention to the cleanliness around the cooker, and it is easier to ignore the potential fire danger of the flue directly above the cooker. It will be arranged regularly, because the flue is a relatively closed space. If the flue is not cleaned in time, it will be difficult to find the open flame in time after it is sucked into the flue to ignite the oil pollution. When it was discovered, the open flame had filled the whole flue, spread and led to the adjacent flue, missed the best opportunity, and led to the expansion of the fire.
Because the smoke carried by the oil fume is sticky, it adheres to the flue to form oil dirt, which is flammable and will burn in case of open flame or excessive temperature. If the flue of the commercial kitchen is not cleaned for a long time, oil stains will accumulate, especially in the elbow, which is particularly easy to accumulate oil stains. Once burned in a fire, the flame will spread rapidly.
Regularly clean and maintain the oil fume pipeline to eliminate fire hazards.
There are frequent fires in restaurants and kitchens, so it is particularly important to regularly clean the oil fume pipes, range hoods, oil fume purifiers, cookers, fans, environmental protection nets and wind turbines. After years of construction, Dongfang Shangpin has accumulated rich experience, which can completely eliminate fire hazards for users.
The cleaning contents of kitchen utensils include the surface of the main hood, the inner surface of the hood, the environmental protection net, the air inlet pipe, the water delivery panel, the fan, the centrifugal fan, the oil fume purifier, the vertical oil fume pipeline, the parallel oil fume pipeline and the built-in fire hydrant. The key parts of cleaning are the inside of the main exhaust hood, the environmental protection net, the intake pipe and the inside of the flue above the main exhaust hood. We will focus on thoroughly cleaning the inside of the parallel flue. The main method adopted is that personnel enter the flue to clean up; For the external vertical oil fume pipeline, manual disassembly and high-pressure cleaning machine are used to clean it. Dongfang Shangpin has all kinds of electric tools, such as high-pressure cleaning machine and high-pressure water jet machine. It is characterized in that Dongfang Shangpin can use special equipment and efficient degreasing cleaning agent to clean the places where the smoke outlet is narrow, the flue itself is complex and narrow, and the flue itself cannot be cleaned manually, but there are major hidden dangers, leaving no dead ends, dispelling customers' doubts and worries and eliminating all fire hazards.
Oriental Shangpin I want to remind you here that there is a lot of oil smoke in the kitchen of the restaurant. In addition to scrubbing the flue every day, the accumulated oil dirt inside should be thoroughly cleaned at least once every 60 days to effectively eliminate the fire hazard.