What should be paid attention to in hotel fire protection?

1. Temporary power lines are prohibited in the canteen, and all lines and electrical equipment are laid and installed by regular electricians;

2. The canteen must be designed according to the specifications, and the evacuation passages and safety exits should be kept clear;

3. When the western restaurant uses candles for lighting, it must be fixed on the base made of incombustible materials and not close to combustible materials;

4. In restaurants serving hot pot, it is best to use induction cookers and fixed wine stoves instead of liquid alcohol stoves, charcoal stoves and liquefaction stoves;

5. The hotel on the guest room floor is prohibited from using liquefied petroleum gas, and the gas pipeline should be introduced separately from the outside, and it is not allowed to pass through public activity areas such as guest rooms;

6. Regularly check combustible gas pipelines, joints and instrument valves to prevent leakage; When leakage is found, first close the valve and ventilate it in time. It is forbidden to move open flames and start various power switches.

7. Electrical and mechanical equipment in the kitchen shall not be overloaded to prevent electrical equipment and lines from being damaged by heat, moisture, corrosion and friction;

8. When cooking, the oil in the pot should not exceed 2/3 to prevent the pot from overflowing and causing a fire;

9. After the kitchen work, the staff should turn off the power supply and air supply in time and leave after inspection.

10. The kitchen should be equipped with corresponding fire-fighting equipment according to relevant specifications. In addition to dry powder fire extinguishers, simple fire extinguishing equipment such as asbestos blankets should also be equipped, which the staff will use.