-
Anonymous users2024-01-241. 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 the 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 pedestal 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 the kitchen on the floor. 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 lines 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 smoke 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 to extinguish the fire of the oil pot.
Fire protection requirements for restaurants and kitchens: >>>More
1. Try to use non-combustible materials to make kitchen components. A safe distance should be maintained between the stove and combustibles to prevent ignition and radiant heat from causing fire; >>>More
According to Article 5 of the Code for Fire Protection Design of Buildings GB50016-2014, the kitchen of public buildings shall be separated from other parts by a fireproof partition wall with a fire resistance limit of not less than that, and the doors and windows on the wall shall be Class B fireproof doors and windows, and fireproof roller blinds can be used when it is difficult.
The kitchen design of the bar is different from that of a general restaurant, and the usual bar mainly serves alcoholic beverages, plus simple snacks and cooked food, so the kitchen area can be 10%. >>>More
1. Accurately measure the area and height of the restaurant, so as to determine what kind of lamps to choose, and look at the height to determine whether the chandelier can be installed, and what style of chandelier can be installed, in short, it is necessary to purchase according to the actual situation; >>>More