1. 1 fire cause
Most kitchen fires are caused by unattended or improper management of cooking utensils on the stove. In fact, the alert kitchen staff have the ability to prevent these fires.
Oil fires are the main cause of casualties among kitchen workers. When the oil is heated to 260℃ to 3 16℃, it will ignite. The dirtier the oil, the lower the ignition temperature. At this time, once the oil is ignited, the temperature will rise to 8 10℃ to 1 100℃, and this high heat will radiate into the pot and guide the oil inside to the ignition point. At this time, the oil will start to boil like magma, and the whole set of cookers, cookers, hoods and pipes will completely catch fire. Think about it. Generally, there are about ten to twenty kilograms of boiling oil in the kitchen oil pan. It is probably not difficult to understand how the volcanic kitchen disaster happened.
Once the restaurant kitchen catches fire, the kitchen staff themselves are the first to face danger.
1.2 personal protection
Safety measures should start with employees themselves, properly protect employees from going to work, keep work clothes clean and fit, and fix hats or hairnets on their heads;
Shoes should be non-slip, comfortable to wear, the heels must be firm, and the shoelaces should be fastened to prevent them from falling;
Personal ornaments, pins and other items should be removed to avoid accidentally falling into food or machinery, causing serious consequences.
1.3 driving direction
Large restaurants/canteens have safety rules, pay attention to the arrangement of employees' moving routes, and the kitchen moving route is set to one-way street;
During rush hours, the kitchen should be orderly when busy, such as greeting first at the corner or going up and down the stairs, keeping the habit of walking on the right one-way street, and avoiding collision if the speed is not fast;
Be extra careful when serving hot dishes. In addition to reminding each other, you should also pad them with towels and hold them firmly.
Pay attention to obstacles on the ground. If there is water or moisture in the passage, it should be removed immediately to avoid slipping.
1.4 Machine operation
Do a good job in safety devices, such as pressure vessels, pressure load meters, automatic switches for heat insulation of steam boilers, etc.
Familiar with the operation methods, such as the correct operation of the blender, feeding with a floating spoon, and avoiding direct access by hand;
Be familiar with electric appliances such as electric cookers, ovens, fans, work lights, etc. Do not touch power sockets and switches with wet hands to avoid electric shock.
1.5 Use of cutting tools
The method of cutting tools should be correct. Always hold the handle with its sharp face down. Don't scrape the edge, and hold it firmly and flat to prevent it from falling off or cutting.
Do not use the knife as a can opener or screwdriver. Unused knives should be placed on a safe tool rest, not hidden in cabinets or drawers to prevent accidental injuries.
Don't use broken glassware and ceramics or blunt knives reluctantly to avoid cutting.
1.6 stove safety
It is forbidden to leave the cooking utensils in use unattended, and never cook with a pot on the stove without people present.
Stay away from the stove. Wet wipes, towels, cardboard, etc. It's easy to catch fire, and the temperature of the stove is very high. You should always put these things around and on the stove.
Tighten your sleeves. Loose sleeves are easy to catch fire near a hot stove, so tie up or roll up your sleeves to protect yourself when cooking.
Check gas pipes, switches and connectors every day.
Regularly remove oil stains from stoves and chimneys and check for cracks.
Check and turn off the fire switch, gas switch and electrical switch after work every day.
It is forbidden to place flammable items on the top, sides and bottom of the oven.
The distance between the steam pipe and combustible materials shall be at least 15 cm.