How to clean oil fume pipeline to eliminate potential safety hazard?

The range hood is the cleaning guardian of our kitchen and has become an indispensable kitchen tool for modern families. However, even the best tools should be cleaned frequently. Otherwise, it will not only affect the environmental sanitation of the kitchen, but also affect the use of range hoods, and it is difficult to eliminate lampblack. Not only does the range hood need to be cleaned, but the blockage of the oil fume pipe is also a very troublesome thing. The kitchen is full of lampblack and smoky. So, how is the oil fume pipeline cleaned? Let's take a look at Bian Xiao's works.

First, the introduction of oil fume pipeline cleaning

If you don't clean the oil fume pipeline often, a lot of oil stains will be left on the surface of the range hood and oil fume pipeline, which will form oil stains after a long time. Simple cleaning of oil fume pipes can not be removed, which will affect the use of range hoods and the cleaning of oil fume pipes, making it difficult to eliminate smoke flow.

About 80% of kitchens have poor smoke exhaust, which is mainly caused by long-term failure to clean the built-in filter screen of oil fume purifier and oil pollution blocking the filter screen. Different types of fume purifiers have unique methods. The high-pressure jet is used to strengthen the oil agent, and then the oil fume pipeline is cleaned and maintained, so that the oil fume airflow is obviously improved, and a protective film is formed to prevent residual oil stains on the surface.

The cleaning content of the oil fume pipeline includes the surface of the range hood, the lampshade, the exhaust port, the exhaust port, the motor and the surface of the cooker. The cleaning of the oil fume pipeline focuses on the cleaning of the oil fume exhaust pipeline whose smoke outlet is connected with the hood and is synchronized with the hood. Focus on thoroughly cleaning the interior of parallel oil fume pipes. The main method adopted is that professionals enter the interior of the oil fume pipeline for cleaning. For the narrow smoke outlet that prevents people from entering the oil smoke pipeline or the narrow oil smoke pipeline that cannot be cleaned by people, but there are major hidden dangers, the company can use special equipment to clean it, leaving no dead ends, and can take comparative photos before and after cleaning, so as to dispel customers' doubts and eliminate all fire hazards.

There are generally two ways to connect fans and cabinets with oil fume pipes: one is soft connection with canvas, and the other is hard connection directly with oil fume pipes. Can provide the service of replacing the connecting canvas of fan and air cabinet. If the lampblack pipeline is hard-wired, we will thoroughly clean the lampblack pipeline connected with the fan and air cabinet.

Second, the oil fume pipeline cleaning method

1. Cleaning method 2 of oil fume pipeline: manual entry.

This method is suitable for parallel flue larger than 40 cm, and it is cleaned by manual drilling. This method is labor intensive, so attention should be paid to ventilation and low-voltage lighting equipment.

2. Cleaning method 3 of oil fume pipeline: disassembly

When the oil fume pipeline cannot be accessed manually, the demolition method can be adopted. This method is the most thorough cleaning method, but it is difficult to construct, requires a lot of labor and costs a lot. Technicians first calculate the distance difference of disassembly according to the actual situation of the flue, and then extend both sides for cleaning.

3. Cleaning method of oil fume pipeline 1: opening.

This method is relatively easy and the cost is relatively low. Technicians need to calculate the interval distance, position, size and the number of holes to be opened, then clean the oil fume pipeline through these holes, and finally seal each hole. When manual mode and disassembly mode cannot be cleaned, open mode is used.

4. Cleaning method 4 of oil fume pipeline: mechanical equipment cleaning.

This method can be used for oil fume pipelines which are inaccessible by manpower, inconvenient to disassemble, less in oil pollution and short in cleaning cycle. This method has the least difficulty, simple operation, the least workload and the lowest cost. Spray cleaning agent in the pipeline, and after the oil stain softens, use electric flexible shaft brush to clean it.

5. Cleaning method 5 of oil fume pipeline: in the air.

This method is mainly suitable for cleaning vertical oil fume pipes over 50 cm. The upper and lower sections of the pipeline are dismantled by technicians, who wear safety ropes to clean the dirt in the flue from top to bottom. This method has high risk, high technical requirements and high cost, but the cleaning effect is good.

Third, the necessity of cleaning:

Flue and hood are in high temperature working environment all the year round, and oil, carbon or greasy colloid are formed by oil fume gasification, which is easy to cause fire. If it is not cleaned regularly, the accumulated oil will accumulate and naturally flow back along the range hood, which will not only affect the food quality, but also damage the reputation of the hotel. At the same time, rats and cockroaches are easy to parasitize in the flue, which does not meet the national hygiene standards. The greasy glue adheres to the metal surface for a long time, which will also corrode the metal material and shorten the service life of the flue. Therefore, it is necessary to clean the oil fume pipeline regularly to avoid fire danger.

1, cleaning tools:

High-pressure water gun, caustic soda, electric drill, hat top gun, hat top, gloves, steel balls, shovels, shovels, spools, boards, pliers, screwdrivers, work clothes, water shoes.

2, cleaning content:

The cleaning contents include the surface of the range hood, the lampshade inside the range hood, the water delivery system, the fire network, the cleaning of the oil fume pipeline, the cleaning of the oil fume purifier, the cleaning of the fan, the cleaning of the environmental protection network, the cleaning of the fan exhaust port and the cleaning of the surface of the cooker. The key part of cleaning is the flue parallel to the hood through the smoke outlet.

What should I pay attention to when cleaning the oil fume pipeline?

First, the kitchen is vulnerable to oil smoke because of the long-term use of open flames. If it is not cleaned for a long time, there will be a lot of oil stains attached to the range hood, forming oil stains on the flue surface. It is suggested that where there is a kitchen, the oil fume pipeline should be thoroughly cleaned once every two months, and dirt such as oil pollution and other fire hazards should be removed in time to avoid a fire when the kitchen temperature is too high. When cleaning, it must be thoroughly cleaned by a professional oil fume pipeline cleaning company.

Two, the use of lampblack pipe cleaning telephone qualified kitchen building materials. During the inspection, the fire department found that some small restaurants used flammable materials to make chimneys and pipes to make range hoods in order to save costs. Once the oil pan catches fire or the flame goes up, these combustibles are likely to be directly ignited.

Third, the kitchen is equipped with a fire extinguisher. Once a fire breaks out, timely and effective fire fighting can avoid the expansion of the disaster and buy time for firefighters, so it is necessary to equip the kitchen with fire extinguishers. It is worth noting that because the fire in the oil fume pipeline spreads very fast, a "standby" fire extinguisher can be equipped near the kitchen just in case.

Fourth, the kitchen doesn't leave a fire for people. Most of the oil smoke pipeline fires are caused by "leaving people behind" when the kitchen uses fire. The fire department stressed that all kinds of restaurants, especially hotels in residential areas, should effectively improve fire-fighting equipment, train operators to master fire safety knowledge, and formulate a management system for kitchen fire and electricity to ensure that no one is left in the kitchen.