Kitchen fire prevention knowledge for chefs

1. Hotel kitchen fire protection knowledge

1. When a fire occurs, if it is found that the fire is not large and has not yet posed a great threat to people, you should decisively use fire extinguishers and fire extinguishers. Use fire extinguishers such as hydrants to extinguish fires. Do not panic and run around, ignoring small fires and causing major disasters.

2. When encountering a fire suddenly and facing heavy smoke and fire, you must first stay calm and quickly determine the dangerous and safe locations. Never blindly follow the flow of people, crowd each other, or rush around randomly. If the passage is blocked by fireworks, you should leave with your back to the direction of the fireworks.

3. Human life is the most important. If you are in danger, you should evacuate as soon as possible. Don’t waste your precious escape time on dressing or looking for or moving valuables out of shyness or concern for valuables. superior. 4. When escaping through smoke-filled routes, be sure to prevent smoke poisoning and suffocation.

In order to prevent the smoke from being choked in the fire scene, you can use a towel or mask to cover your nose and crawl to evacuate. Because smoke is lighter than air and floats upward, evacuating close to the ground is the best way to avoid harm from toxic smoke.

In addition, you can pour cold water on your head and body or wrap your head and body with a wet towel, wet quilt, wet blanket, etc. before rushing out. 5. High-rise condominium buildings are generally equipped with high-altitude descenders or lifeline ropes, through which personnel can safely leave dangerous floors.

If these specialized facilities are not available and the safe passage is blocked and the rescuers cannot arrive in time, you can quickly use the ropes around you or the sheets, curtains, clothes, etc. to make a simple lifeline. Wet it with water and slide slowly along the rope from the window sill or balcony to the floor or ground below to escape safely. 6. People who are trapped by fireworks and cannot escape temporarily should try to stay on balconies, windows and other places where they are easy to be discovered and where they can avoid fireworks.

During the day, you can shake brightly colored clothes out of the window or throw light dazzling things; at night, you can use a flashlight to flash in the window or tap on things to send out an effective distress signal in a timely manner. Get the attention of rescuers. 7. If people at the fire scene find that their bodies are on fire, they must not run away or beat them with their hands, because running or beating will create wind, which will accelerate the replenishment of oxygen and promote the fire.

When your clothes catch fire, you should quickly take off your clothes or roll on the spot to put out the flames.

2. How to prevent fire in the kitchen

1. The kitchen must be kept clean. Oil-stained rags, paper scraps and other debris should be removed at any time. The stove grease should be removed frequently to avoid fires. The shavings fly away and cause a fire.

2. When cooking, do not leave or be distracted by other cooking tasks or chatting with others.

3. When the oil pan catches fire, immediately close the pan tightly with the lid to make it extinguish due to lack of oxygen. If the lid is not tight, pour baking powder or salt nearby to extinguish the flame and remove the heat source. , turn off the stove.

4. Do not smoke or leave unextinguished cigarette butts while working.

5. A stainless steel protector should be installed at the top of the chimney to prevent sparks from flying.

6. Flammable and explosive hazardous items, such as alcohol, gasoline, gas cylinders, matches, etc., should not be placed near stoves or power sockets, let alone fire sources.

7. Motor-powered machines often generate heat and catch fire if used for too long, so attention should be paid to maintenance.

8. When using electricity to cook food, it must be waterproof to prevent it from drying out and causing fire. Do not use branched or multi-port sockets to use multiple electrical appliances at the same time.

9. If the socket head is damaged or the external insulation of the wire is cracked, it should be replaced or repaired immediately; if a wire is found to be on fire, cut off the power supply quickly and do not pour water on it.

10. Do not use gas stoves or gas pipelines close to electrical lines or power sockets. Stoves and cylinders that have not been inspected must not be used.

11. When using gas cylinders, do not place them horizontally, and there should be no air leakage in pipelines and switches; follow the ignition and flameout methods, avoid spraying out a large amount of gas before ignition, close the control faucet when flameout, and do not blow it out with your mouth , and forget to close it, causing gas to leak into the room, causing accidents such as fire or poisoning.

12. Methods for extinguishing gas fires:

(1) Use foam fire extinguishing equipment to extinguish the fire;

(2) Cut off the source of gas;

(3) Reduce the surrounding temperature;

(4) Continue the air supply.

13. At the end of each day's work, the kitchen must be cleaned and the power, gas, heat source and fire switches must be turned off.

14. If a fire breaks out, you should immediately call for help from the fire protection center and rescue yourself first before the fire brigade arrives. Oil fires are best extinguished with fire sand or a fire extinguisher.

15. Pay attention to fire prevention propaganda to employees, instill disaster relief knowledge, implement disaster relief marshalling, and train employees in the correct use of fire protection equipment. Fire extinguishers and fire hydrants should be inspected regularly to avoid failure. Some sandbags should be stored for emergency use. In addition, safety inspections of emergency doors and safety ladders should be carried out frequently.

3. Kitchen fires occur frequently, how to effectively prevent kitchen fires

First of all, as a restaurant manager, you must check the location of unsafe factors in the restaurant, including water, electricity, gas, and oil. , provide it to employees and then affix labels for flammable and explosive materials.

Secondly, all employees must receive short-term training on fire drills, the location of the main switches for water, electricity, and gas in the restaurant before taking up the job, and learn to operate water and electrical appliances in a standardized manner.

Third, formulate a complete safety system, including consumer safety systems and emergency plans.

Basic countermeasures to prevent kitchen fires and explosions

First, increase fire safety education for hotel and restaurant kitchen employees, conduct regular or irregular training for them, and formulate corresponding fire safety management system.

The second is to reduce fuels such as diesel that are easy to accumulate oil pollution. Bottled liquefied petroleum gas should not be used in kitchens in high-rise buildings. Gas and natural gas pipelines should be introduced separately from the outside and should not pass through guest rooms or other public areas. Gas bottles in the kitchen should be managed together, and there should be sufficient distance from open flames or high-temperature surfaces such as lamps to prevent the gas bottles from exploding at high temperatures, causing leakage of flammable gas and causing fires.

Third, the stoves in the kitchen should be installed on non-combustible materials with sufficient distance from combustible materials to prevent combustible materials from burning. Gas and fuel pipes, flange joints, and valves in the kitchen must be inspected regularly to prevent leaks. If leakage of gas and fuel is found, the valve should be closed first, ventilated in time, and it is strictly forbidden to use any open flame or start the power switch.

Fourth, the electrical switches, sockets and other electrical equipment used in the kitchen should be closed to prevent water from seeping in from the outside, and should be installed away from gas and liquefied gas stoves to avoid the possibility of accidents when they are turned on. Sparks cause combustion of leaked gas and liquefied gas. Various mechanical equipment running in the kitchen must not be overloaded with electricity, and attention should always be paid to preventing electrical equipment and circuits from getting damp during use.

Fifth, the walls next to the kitchen stove, the range hood and other easily contaminated places should be cleaned every day, and the range duct should be cleaned at least once every six months.

In addition to explosions, there may also be the most common kitchen fire!

(The following content is reproduced from the China Eats Catering Database, and the copyright belongs to the author) Catering companies have different operating levels, different fuel structures, and kitchen facilities and kitchen environments vary greatly. There are usually liquefied gas pipes, diesel , the coexistence of coal stoves, the continuous updating of kitchen facilities, and changes in fire use methods. In addition to stoves, gas, diesel, liquefied petroleum gas and other factors, there are other factors that cause fires.

Causes of fires in the kitchen

1. When the chef was frying food, he added too much oil to the pot, causing the oil level to be too high. The oil boiled and overflowed, and burned when exposed to an open flame.

2. When the chef heated the oil for too long when frying food, the oil temperature exceeded 240 degrees Celsius, causing the cooking oil to spontaneously ignite.

3. When lighting the hot pot, the hot pot is placed improperly, which may ignite combustible materials.

4. When the food is stewed on the stove and left unattended, the oil floating on the soup overflows out of the pot and burns when exposed to an open flame.

5. The chef’s operation method is incorrect, causing fried food or oil to splash and burn when exposed to open flames.

4. Knowledge of kitchen safety knowledge

1. For movable electrical appliances such as rice cookers, electric woks, and induction cookers, in addition to turning off the switch after use, you should also unplug the plug , in case the switch fails. Because long-term power supply will damage electrical appliances and cause fire.

2. There are many places in the kitchen that should be considered to prevent children from being in danger. Various washing products should be placed in a special cabinet under the low cabinet (sink), and sharp knives and other utensils should be placed in drawers that can be opened safely.

3. For safety reasons, when designing the kitchen, be careful of sharp protruding corners, overhead appliances, and detachable range hoods. You can make the corners round, or wrap them with cellophane, or buy some small plastic covers to wrap the corners, the kind that can be stuck on with sticky notes

.

4. It is best to avoid using mats and mats in the kitchen to avoid slipping and scalding people when holding plates and teapots filled with boiling water.

5. Keep the kitchen clean. Cooking utensils, cutlery, etc. should be wiped dry with a clean cloth. Each rag should not be used for more than a day. Boil the rags in boiling water before using them next time. No place that may harbor bacteria should be left alone: ??

Clothes that come into contact with food should be changed regularly and sterilized at high temperature before next use.

6. The drinking water and the water used when preparing instruments should be pure and clean. If you are in doubt about the quality of the water, it is best to boil the water before drinking or making ice cubes.

7. Food, especially poultry, meat, and milk, must be thoroughly cooked before consumption. The so-called thoroughly cooked means that the temperature of all parts of the food reaches at least 70 degrees.

8. It is often difficult to eat all the food at once after it is cooked. If the food needs to be stored for 4 or 5 hours, it should be stored at high temperature (near or above 60 degrees before consumption) or low temperature (near or below 10 degrees). Children's food should not be stored. A common mistake

is: putting a large amount of food that has not yet been cooled in the refrigerator because the food does not have time to cool down and dissipate heat quickly.

9. Keep insects, rats and other animals away from food. Animals often harbor disease-causing microorganisms. The best way is to use closed containers for food.

10. Food should be eaten immediately once cooked. Bacteria can easily breed after food is cooled to room temperature. It is most dangerous to eat cooked food that has been stored at room temperature for four to five hours. Moreover, the longer the food is stored at room temperature, the greater the risk.

5. What are the fire protection requirements for restaurants and kitchens?

Fire protection requirements for restaurants and kitchens:

(1) No littering in restaurants Temporary electrical wiring, if necessary, additional lighting equipment and decorative lamps such as lanterns. It should be installed according to regulations. For decorative lamps in the restaurant, if the decorative parts are made of combustible materials, the power of the bulbs shall not exceed 60W.

(2) The restaurant should arrange the tables according to the number of people designed to dine, leaving sufficient space. Passages; passages and entrances and exits must be kept clear and must not be blocked. When holding banquets and receptions, the number of people should not exceed the original designed capacity.

(3) If candles need to be lit in the restaurant to increase the atmosphere, the candles must be fixed in a base made of non-combustible materials and must not be placed near combustible materials. Restaurants serving hot pot must strengthen the management of stoves. It is forbidden to use liquefied petroleum gas stoves; alcohol stoves and charcoal stoves should be used with caution; it is best to use solid alcohol fuel, which is safer. Restaurant waiters should not roll cigarette ashes or matchsticks into the tablecloth when closing the table.

(4) Flammable gas pipes, flange joints, instruments and valves in the kitchen must be checked regularly to prevent leaks; when leaks of flammable gas are found, the valves must be closed first and ventilated in time, and open flames and Turn on the power switch.

(5) Bottled liquefied petroleum gas should not be used in floor kitchens. Gas and natural gas pipelines should be led separately from the outside and must not pass through guest rooms or other public areas.

(6) Meat grinders, vegetable cutters and other electrical mechanical equipment used in the kitchen must not be overloaded, and electrical equipment and circuits should be protected from moisture.

(7) When frying food. Do not fill the pot with more than 2/3 of the oil to prevent the cooking oil from overflowing and burning when exposed to an open flame.

(8) After the work is completed, the operator should promptly close all valves in the kitchen, cut off the air source, fire source and power supply before leaving.

(9) The hood in the kitchen is scrubbed once a day, and the flue is cleaned once every six months.

(10) In addition to the commonly used fire-extinguishing equipment, the kitchen should be equipped with an asbestos blanket to extinguish pan fires.

The above content is compiled based on the problems encountered by students in actual work for reference. If you have any questions, please communicate and correct them in time.

6. Precautions for fire-fighting catering kitchens

1. Do not smoke in the canteen.

During business hours, the doors of each exit must not be locked and must be kept clear. 2. No electric stove or wires.

3. The factory canteen contracting company shall equip the canteen with fire-fighting facilities and regularly maintain the fire-fighting equipment. 4. All flammable liquids should be placed away from fire and in a cool place. It is prohibited to pile up debris around the gas tank.

5. Strengthen fire safety education for employees. Keep the working environment clean, remove all kinds of oil stains on the workbench, and clean the kitchen range hood and pipe cover regularly. When cleaning the kitchen, do not spill water on electrical sockets and switches to prevent electrical short circuits and fires.

6. The factory canteen contracting company strictly controls the use of fire, electricity and gas. When using natural gas, strictly implement safe operating procedures. Check the gas pipe switch, joints, and stove core before use. Stop using it immediately if there is any gas leakage.

The chef should turn on the power before turning on the stove, turn on the gas, and turn off the gas before turning off the power when not in use. After each meal, close the valve under the stove and the main gas valve in the kitchen.

When hot frying things and refining oil, pay attention to controlling the oil temperature to prevent the oil pan from catching fire. Before leaving the night shift in the kitchen, you should check carefully to extinguish the fire and close all the gas valves tightly to ensure that there is no air leakage.

7. What kinds of fires can occur in the kitchen?

1. There is a lot of fuel. The kitchen is a place where open flames are used for work. The fuels used generally include liquefied petroleum gas, coal gas, natural gas, charcoal, etc. If not operated properly, it can easily cause leakage, combustion and explosion.

2. Heavy fumes. Kitchens deal with coal and gas fires all year round, and the environment is generally humid. Under such conditions, the uneven combustion produced during the fuel combustion process and the oil smoke produced by the evaporation of oil vapor can easily accumulate, forming a certain thickness of combustible oil layer and Dust adheres to the surfaces of walls, oil fume pipes and range hoods. If not cleaned in time, it may cause fires.

3. Electrical circuits are dangerous. In some kitchens, there is still a phenomenon that aluminum core wires are used instead of copper core wires for decoration, and the wire tubes and switches do not have back covers. Under the long-term corrosion of water, electricity and oil fumes, these facilities are prone to leakage, short circuit and fire. In addition, there are many machines running in the kitchen, and the overload phenomenon is serious. Especially some high-power electrical equipment, which may cause fires due to current overload during use.

4. Stoves and appliances can easily cause accidents. Kitchen fires can easily occur if stoves and tableware are used improperly. In daily life, there are many cases of fire caused by improper operation of pressure cookers, steam cookers, rice cookers, freezers, ovens, etc.

5. Improper use of oil may cause fire. Kitchen oil is roughly divided into two types, one is fuel oil and the other is cooking oil. Fuel oil refers to diesel and kerosene. Large hotels and restaurants mainly use diesel. Diesel has a low flash point and can easily cause fire due to improper flame adjustment and placement during use.

8. Safety knowledge of hotel kitchen equipment

1. Gas and fuel pipes and valves in the kitchen must be checked regularly to prevent leaks.

If gas and fuel leakage is found, the valve should be closed first, ventilated in time, and it is strictly forbidden to use any open flame or start the power switch. 2. Gas bottles in the kitchen should be managed together, with sufficient distance from high-temperature surfaces such as lamps or open flames to prevent the gas bottles from being exploded by high temperatures, causing leakage of flammable gas and causing fires.

Stoves in the kitchen should be installed on non-combustible materials with sufficient distance from combustible materials to prevent combustible materials from burning. 3. When frying food, the oil in the pot should not exceed two-thirds of the pot, and be careful to prevent water droplets and debris from falling into the oil pot, causing the cooking oil to overflow and catch fire.

At the same time, when heating the oil pan, use a warm fire to prevent the oil pan from catching fire due to excessive fire and high oil temperature. 4. The walls next to the kitchen stove, the range hood and other easily contaminated places should be cleaned every day, and the range duct should be cleaned at least once every six months.

5. The electrical facilities in the kitchen should be laid in strict accordance with national technical specifications, and the phenomenon of "substituting aluminum for copper" is strictly prohibited. When laying electrical wiring in the kitchen, insulated wires should be passed through hard PVC plastic pipes or steel pipes for open or covert laying. Corresponding fire prevention measures should be taken at the pipe mouth, between pipes, and when pipes are connected to other accessories, or porcelain bottles should be used for laying open wires and Lead wires and plastic sheathed wires are installed openly.

Electrical switches, sockets and other electrical equipment used in the kitchen are preferably closed to prevent water from seeping in from the outside, and should be installed away from gas and liquefied gas stoves to avoid sparks when turned on. Burning of leaked gas and liquefied gas. Various mechanical equipment running in the kitchen must not be overloaded with electricity, and attention should always be paid to preventing electrical equipment and circuits from getting damp during use.

6. All kinds of cooking utensils used in the kitchen should be products that have passed the inspection by the national quality inspection department. Do not choose unqualified utensils for the sake of cheapness. At the same time, these appliances should be operated strictly according to regulations to prevent accidents.

7. The kitchen should be equipped with a fire-extinguishing blanket to extinguish all types of oil pan fires. In addition, a certain amount of ABC dry powder fire extinguisher facilities should be equipped in the kitchen and should be placed in obvious locations to prepare for emergency needs.

8. Operators should promptly close all gas and fuel valves and cut off the gas and fire sources before leaving. 9. Notify the security department to conduct a pre-closing fire safety inspection before the market closes every day.

10. Strictly abide by the hotel’s fire safety management regulations. Kitchen employees must operate stoves and other equipment in accordance with operating procedures.

If a fire, disability or other safety accident occurs within the department, oral warning, written warning, final warning, or expulsion will be imposed according to the severity of the case. In the event of a serious accident, the parties involved in the accident and the relevant person in charge will be severely punished. , the hotel reserves the right to pursue criminal liability. 11. Responsible for managing the dangerous goods warehouse in accordance with hotel safety management regulations.

12. The head chef is the person responsible for fire safety in this department. If any accident occurs in this department, the person responsible for fire safety in this department will be responsible. 13. If there are no accidents that are not responsible for this department within one year, the hotel will give rewards based on the actual situation.

Fuel The kitchen is a place where open flames are used for work. All fuels generally include liquefied petroleum gas, coal gas, natural gas, charcoal, etc. If not operated properly, it can easily cause leakage, combustion, and explosion. Fume kitchens deal with coal and gas fires all year round, and the environment is generally humid. Under such conditions, the uneven combustion produced during the fuel combustion process and the fume produced by the evaporation of oil and gas can easily accumulate, forming a certain thickness of combustible oil layer. And the powder layer adheres to the surface of the walls, oil fume pipes and range hoods. If the oil fume pipes are not cleaned in time, it may cause a fire.

Wires In some kitchens, there is still a phenomenon of using aluminum core wires instead of copper core wires, wire tubes, and electric switches without back covers. Under the long-term corrosion of water, electricity and oil fumes, these facilities are prone to leakage, short circuit and fire.

In addition, there are many machines running in the kitchen, and the overload phenomenon is serious. Especially for some high-power electrical equipment, excessive perineal current can cause fires during use.

Stoves Stoves and tableware can easily cause kitchen fires if used improperly. In daily life, there are many cases of fire caused by improper operation of pressure cookers, steam cookers, rice cookers, freezers, ovens, etc.

Improper use of oil can cause fire. Kitchen oil is roughly divided into two types, one is fuel oil and the other is cooking oil. Fuel oil refers to diesel and kerosene. Large hotels and restaurants mainly use diesel.

Diesel has a low flash point and can easily cause fire due to improper flame adjustment and improper placement during use. Others: Due to the fear of fire, when a fire occurs, people often adopt a passive escape method to deal with the initial fire, causing a small fire to become a large fire.

In addition, smoking in the kitchen and throwing cigarette butts around after smoking can also cause fire accidents; when cleaning the kitchen, water is often poured randomly, and this water can easily enter various electrical facilities. Not only is it easy for electrical equipment to rust and rot inside, it is also extremely easy to cause electrical circuits to short-circuit and catch fire. In view of the current situation of most kitchens, strengthening the fire safety management of hotel kitchens is the focus of fire protection work.

1. Increase fire safety education for hotel kitchen employees, conduct regular training for them, and formulate corresponding fire safety management plans. 2. Turn on the power switch for the gas in the kitchen.

3. The walls next to the kitchen stove, the range hood and other easily contaminated places should be cleaned every day, and the range hood should be cleaned at least once every six months. 4. The electrical facilities in the kitchen should strictly comply with national technical specifications, and the phenomenon of "substituting copper for aluminum" is strictly prohibited.

Electrical switches, sockets and other electrical equipment used in the kitchen should be closed to prevent water from seeping in, and should be installed away from gas and liquefied gas stoves to avoid sparks when turned on. To prevent the burning of leaked gas and liquefied gas, various mechanical equipment running in the kitchen must not be overloaded with electricity, and attention should always be paid to preventing electrical equipment and circuits from getting damp during use. 5. All kinds of cooking utensils used in the kitchen should be products that have passed the inspection by the national quality inspection department. Do not choose unqualified utensils for the sake of cheapness.

6. After the work is completed, the operator should promptly close all gas and fuel valves and cut off the power supply and fire source.