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Anonymous users2024-01-23Fire protection requirements for restaurants and kitchens:
1) Temporary electrical wiring is not allowed in the restaurant, and decorative lamps such as lighting equipment and lanterns need to be added. It should be installed according to the regulations. Decorative lamps in restaurants, if the decorative parts are made of combustible materials, the power of the bulb must not exceed 60W
2) The restaurant should set up tables according to the number of people who are designed to eat, and leave enough passages; Passages and entrances and exits must be kept clear and not blocked, and the capacity of banquets and cocktail parties should not exceed the original design capacity.
3) If you need to light candles in the restaurant to increase the atmosphere, the candles must be fixed in the base made of non-combustible materials, and should not be close to combustibles. Flavor restaurants that serve hot pot must strengthen the management of stoves. Liquefied petroleum gas furnaces, which are forbidden to be used; Alcohol stoves and charcoal stoves, use with caution; It is better to use solid alcohol fuel, which is relatively safe.
When the restaurant waiter closes the table, he should not roll the cigarette ash and match stems into the tablecloth.
4) Flammable gas pipes, flange joints, instruments and valves in the kitchen must be checked regularly to prevent leakage; When flammable gas leakage is found, the valve should be closed first, ventilation should be made in time, and open flames and power switches should be strictly prohibited.
5) Bottled LPG should not be used in floor kitchens. Gas and natural gas pipes should be drawn separately from the outside and should not pass through guest rooms or other public areas.
6) The electrical machinery and equipment such as meat grinders and vegetable cutters used in the kitchen shall not be overloaded, and the electrical equipment and wiring shall be prevented from being damp.
7) When frying food. Do not have more than 2 3 oil in the pan to prevent the cooking oil from spilling out and burning over an open flame.
8) After the work is over, the operator should close all the valves in the kitchen in time, and 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 every six months.
10) In addition to the commonly used fire extinguishing equipment, the kitchen should be equipped with asbestos blankets in order to extinguish the fire of the oil pot.
If it is a big hotel, then the chef's work should be very finely divided, including fried hands, cutting, cooked food, beating, steamer, water table, white case, etc. If it is a small shop, then these workers are naturally one or two people are all-inclusive, and there is no need to subdivide it!
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