Traditional Culture Encyclopedia - Hotel accommodation - How often should the fume pipes be cleaned?
How often should the fume pipes be cleaned?
Cleaning standard for oil fume pipeline:
After cleaning the flue of the hood, 90% of the original inner wall of the flue can be seen, and there is no block stubborn oil pollution. The surface of the cooker is clean and bright, and the primer can be seen on 90% of the surface of the fan impeller. There is no precipitated oil stain at the bottom of the motor, and there is no oil stain and stubborn oil stain outside the pipeline.
After the accumulation of oil pollution in the smoke exhaust system such as smoke exhaust pipes and smoke exhaust equipment in the extended information kitchen, the safety of the hotel kitchen is reduced and the fire hazard is greatly increased. When the kitchen lampblack machine and the air pressure pipeline on the lampblack machine are full of oil stains, the stove is working, and when the chef explodes to cook, the flame of the stove flies up and enters the lampblack machine and the lampblack exhaust pipeline, which is easy to cause the oil stains in the lampblack machine and the pipeline to burn and cause a fire.
After too much oil is accumulated in the kitchen fume exhaust pipeline and the fume exhaust fan, the fume exhaust effect of the kitchen will become worse, resulting in poor smoke exhaust in the kitchen, and the fume trapped indoors will string into the dining room or the room near the kitchen. It seriously affects the dining environment of diners in restaurants and directly affects the economic benefits of restaurants. No customer will stay in a restaurant full of fumes. No customers are willing to spend money in restaurants full of oil pollution and poor sanitary conditions.
Reference materials? Hygienic standard of Baidu encyclopedia catering industry
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