What are the fire and explosion prevention measures in the kitchen?

The kitchen is a place where naked fire is used for operation, and the fuels used are generally liquefied petroleum gas, gas, natural gas, charcoal and so on. In the process of operation and use, it is easy to cause accidents such as leakage, burning, explosion and bird gas poisoning, which is one aspect of fire accidents.

The smoke in the kitchen caught fire.

The kitchen has to deal with coal, gas and fire all year round. Because of the particularity of the place, the environment is generally humid. Under this condition, the uneven combustion products produced in the process of fuel combustion and the lampblack produced by oil and gas evaporation are easy to accumulate and accumulate over time, and will form a combustible oil layer and powder layer with a certain thickness, which will adhere to the surfaces of walls, flues and range hoods. If it is not cleaned in time, it may lead to oil smoke fire. For example, various flue fires that often occur in kitchens are typical.

3. The wire is on fire.

In the decoration construction, we should attach great importance to the laying of kitchen electrical lines, and the fire resistance rating should be at least one level higher than that in other places, and the maintenance should be strengthened at ordinary times. In the kitchen, aluminum core wire is used instead of copper core wire in decoration, and the phenomenon that the wire does not pass through the pipe and the turtle door has no protective cover can be seen everywhere. Under the long-term corrosion of water vapor, oil gas and flue gas, the insulation layer of these facilities deteriorates rapidly, which is easy to cause equal leakage, short circuit and fire. In addition, there are many machines running in the kitchen, and the phenomenon of overload power consumption is very serious, especially some high-power electrical facilities, which will cause plugs and lines to heat up and catch fire due to excessive current during use, which is also an aspect of fire accidents.

4. Various cookers and electrical appliances used in the kitchen are also the key to the fire accident.

In previous kitchen fires, there were many accidents caused by improper operation of pressure cooker, steamer, rice cooker, freezer and oven.

Kitchen oil is also the direct cause of the fire.

Kitchen oil can be roughly divided into two types, one is fuel oil and the other is edible oil. Fuel oil generally refers to diesel oil and kerosene, and large hotels and restaurants mainly use diesel oil. Diesel oil has a low flash point, and it is easy to cause fire due to improper fire adjustment and placement during use. When cooking food in an oil pan, it is a common phenomenon that hot oil overflows the oil pan and touches the fire source due to the high temperature of cooking oil or improper operation. If the fire is not put out properly, it will lead to a fire.

6. Fire caused by human factors.

The author found that many people are afraid of "fire" and "fear" when investigating the kitchen fire in hotels and restaurants. When a fire breaks out, they often take passive escape to deal with the initial fire, which often leads to a small fire becoming a big fire and a small loss becoming a big loss. In addition, smoking in the kitchen is also a common phenomenon. Littering cigarette butts after smoking can also lead to fire accidents. When cleaning the kitchen, water is often poured, and it is easy for water to enter various electrical facilities, which not only makes the electrical facilities rust and rot, but also easily leads to short circuit and fire of electrical lines.

Knowledge of fire prevention measures in hotel kitchen

1. Strengthen the fire safety education for hotel kitchen staff, conduct regular training, and formulate corresponding fire safety management.

2. The gas, oil pipelines and valves in the kitchen must be checked regularly to prevent leakage. If gas leakage is found, first close the valve, ventilate in time, prohibit using any naked flame, and start the power switch.

3. The wall next to the kitchen stove, fume hood and other places that are easy to be polluted should be cleaned every day, and the oil fume pipe should be cleaned at least once every six months.

4. Kitchen electrical facilities should be strictly in accordance with national technical specifications, and it is strictly forbidden to replace aluminum with copper. Electrical appliances used in the kitchen, such as electrical switches and sockets, should be turned off to prevent water from infiltrating into the outside, and should be installed away from gas and liquefied gas cookers, so as to avoid sparks when they are turned on, which will lead to the burning of leaked gas and liquefied gas. All kinds of mechanical equipment running in the kitchen should not be overloaded with electricity, and attention should always be paid to prevent electrical appliances and lines from getting wet during use.

5. All kinds of cookers used in the kitchen should be products that have passed the inspection by the national quality inspection department, and it is forbidden to choose unqualified household appliances for cheap.