What fire fighting equipment should be installed in the operation room (kitchen) of the hotel?

The safety of hotel kitchen equipment is related to the safety of food and chefs. Therefore, chefs and security departments should formulate strict safety principles to ensure the good operation of the kitchen. The following are its safety specifications for reference only.

1. The gas and oil pipes and valves in the hotel kitchen must be checked regularly to prevent leakage. If there is gas or fuel leakage, the valve should be closed in time for ventilation, and it is forbidden to use any open flame and start switch. 2. The gas cylinders in the hotel kitchen should be managed in a unified way, and there should be enough space between them and high-temperature surfaces such as lamps or open flames, so as to prevent the gas cylinders from baking and exploding at high temperature, causing flammable gas leakage and fire. The stove in the kitchen should be installed on non-combustible materials, and keep a sufficient distance from combustible materials to prevent burning combustible materials.

3. When cooking, the oil in the pan should not exceed two-thirds of the oil pan, and attention should be paid to prevent water droplets and sundries from falling into the oil pan, causing cooking oil to overflow and catch fire. At the same time, use warm fire when heating the oil pan to prevent the oil pan from catching fire due to excessive fire and high oil temperature.

4. Hotel kitchen equipment (www.kaifenghengye.com) The walls next to places that are easy to be polluted, such as stoves and fume hoods, should be cleaned every day, and the oil fume pipes should be cleaned at least once every six months.

5. Hotel kitchen electrical facilities should be laid in strict accordance with national technical specifications, and it is strictly forbidden to replace copper with aluminum. When laying electrical lines in the kitchen, the insulated wires should be laid openly and secretly through hard PVC plastic pipes or steel pipes, and corresponding measures should be taken when the nozzles are connected with pipes and pipes are connected with other accessories.

Fire prevention measures, or the use of porcelain open wire laying and lead wire, plastic sheath line surface installation. Electrical appliances used in the kitchen, such as switches and sockets, should be closed to prevent water from infiltrating from the outside, and should be installed far away from gas and liquefied gas cookers 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 must not be overloaded with electricity, and attention should always be paid to prevent electrical equipment and lines from getting wet during use.

6. All kinds of cookware used in the hotel kitchen should be products that have passed the inspection by the national quality inspection department, and it is forbidden to choose unqualified electrical appliances for cheap. At the same time, these electrical appliances should be operated in strict accordance with regulations to prevent accidents.

7, the hotel kitchen should be equipped with fire blankets, used to put out all kinds of oil pan fires. In addition, the kitchen should be equipped with a certain number of ABC dry powder fire extinguishers, which should be placed in obvious places for emergencies. 8. Operators of hotel kitchen equipment should close all gas and fuel valves in time, and cut off the gas source and fire source before leaving.

9. Notify the security department to do fire safety inspection before closing every day.

10, strictly abide by the fire safety management regulations of Huofa Hotel. Kitchen staff should operate cookers and other equipment according to operating procedures. In case of fire, disability and other safety accidents in the department, verbal warning, written warning, final warning and dismissal will be given according to the seriousness of the case. In the event of a vicious accident, the parties involved in the accident and the relevant person in charge will be severely punished, and the hotel reserves the right to pursue criminal responsibility.

1 1, responsible for managing the dangerous goods warehouse according to the hotel safety management regulations.

12. If the head chef is the person in charge of fire safety in this department, the person in charge of fire safety in this department shall bear the responsibility for the accident.

13. If the department is not responsible for the accident within one year, the hotel will reward it according to the actual situation. The above specifications should be seriously implemented, with clear rewards and punishments, so as to nip in the bud and ensure the safe operation of the hotel kitchen.