What are the special requirements for the kitchen in the fire code?

The kitchen needs to have a fire door. Fire doors are an important part of fire-fighting equipment, which can prevent the spread of fire and smoke in the event of a fire, ensure the safe evacuation of personnel, and have corresponding standards for installation and use.

1. The Code for Fire Protection Design of High-rise Civil Buildings GB50045-95 stipulates that the fire door shall be a swing door that opens in the direction of evacuation, and should be able to be opened manually from either side after closing.

2. The Code for Fire Protection Design of Buildings GB50016-2006 stipulates that the evacuation doors of civil buildings and factories should be opened in the direction of evacuation. Except for Class A and B production rooms, when the number of people does not exceed 60 and the average number of evacuees per door does not exceed 30, the opening direction of the door is not limited.

1. Strictly implement the management regulations of liquefied gas stoves and diesel stoves to ensure that the stoves are used in good condition.

2. The cylinder filled with gas shall not be stored in the room of the occupant and in a densely populated place, and the distance between the cylinder and the stove shall not be less than one meter.

3. Frequently inspect all parts of the stove, and if you find problems such as valve blockage, failure, and aging of the hose, you should stop repairing it immediately. If you find that there is a smell of liquefied gas and petroleum gas in the room, you should immediately turn off the stove switch and angle valve, cut off the gas source, open the window in time, and strictly prohibit smoking, ignition or turning on the electrical switch around. Soapy water can be used to check the dew point, and it is strictly forbidden to use open flame to test leakage.

When replacing the liquefied gas tank, foamed water should be used for safety testing, so as to eliminate potential safety hazards in time.

4. When the stove is ignited, the angle valve should be opened first and then the match should be struck, and then the stove switch should be turned on.

5. After using the stove, the switch and angle valve of the stove should be turned off, so as to avoid gas overflow due to the aging and cracking of the hose, falling off or being bitten by rats.

The restaurant is a rented venue, according to the "who rents, who is responsible"; The principle of "who operates, who is responsible", the tenant is the person in charge of fire safety of the rental site. In order to ensure the safety of the restaurant, the following fire safety management system is formulated, and the following terms must be fulfilled in the course of operation:

1. Implement the principle of "who rents, who is responsible; Who operates, who is responsible; Who is in charge, who is responsible; Whoever is on the job, who is responsible", and implement the step-by-step fire safety responsibility.

2. The restaurant is a business place that is open regularly, and the fire safety clearance system must be strictly implemented.

3. During the business period, ensure that the safety exits and evacuation channels are unimpeded, and the fire safety evacuation signs should be intact at all times.

4. All staff should participate in the hotel's fire knowledge training to understand the location and performance of the fire extinguishing equipment of the unit. The subordinate staff must achieve "four understandings and four skills": understand the fire danger of the post, know how to prevent fire, know how to fight fires, and know how to escape and self-rescue; It will call the police, use fire-fighting equipment, extinguish the initial fire, and organize and guide personnel to evacuate.

5. Strictly abide by the operating procedures when using the electrical equipment in the area, and the operator must be familiar with the operating procedures before use, and deal with the failure in time. Without permission, power lines and high-power electrical equipment shall not be arranged at will.

6. Ensure the smooth flow of safety exits and evacuation channels, and overhaul the safety exit indicators and emergency lights in time to ensure normal operation.

7. Communicate with superior leaders in a timely manner before modifying facilities and equipment, and do not modify or install facilities and equipment without authorization, so as not to cause fire accidents.

1. The fire-fighting facilities and fire-extinguishing equipment must be kept intact and effective at any time, and it is not allowed to move and damage at will.

2. It is strictly forbidden to store flammable, explosive, toxic and radioactive dangerous goods.

3. It is strictly forbidden to connect and install other electrical appliances (all kinds of high-power electrical appliances) privately, and if it is really necessary, you must ask the leader for instructions in advance, and you can install it only after approval.

4. When candles need to be lit in the hall, the candles must be fixed in the pedestal made of non-combustible materials and must not be close to combustibles.

5. When the waiter closes the table, he should not roll the cigarette butts and match stems into the tablecloth to prevent fire.

6. Ashtrays and spittoons should be placed in many places in the hall to facilitate guests to throw cigarette butts and match stems.

Code for Fire Protection Design of Buildings GB50016-2014 (2018 Edition) requires:

The vertical exhaust pipes of bathrooms, toilets and kitchens in public buildings should take measures to prevent backflow and fire dampers with a nominal operating temperature of 70 should be set on the branch pipes.

The exhaust smoke pipe of the kitchen in the public building should be set up according to the fire partition, and a fire damper with a nominal operating temperature of 150 should be set at the branch pipe connected with the vertical exhaust pipe.

Establish and improve the management system and operating procedures for fire, electricity and gas, and implement them into the work position of each employee. If you need to light candles in the restaurant to increase the atmosphere, the candles must be fixed in a base made of non-combustible materials and should not be close to combustible materials. When using an alcohol stove, it is strictly forbidden to add alcohol before the flame is extinguished, and the alcohol stove should use solid alcohol fuel.

Ashtrays and spittoons should be placed in multiple places in the restaurant to facilitate guests to throw cigarette butts and matchsticks.

The gas and fuel pipes, flange joints, instruments and valves in the kitchen must be checked regularly to prevent leakage; If gas and fuel leakage is found, the first thing to do is to close the valve, ventilate in time, and strictly prohibit the use of any open flame and start the power switch. The gas warehouse shall not store or stack other items such as tableware. Bottled LPG should not be used in the kitchen on the floor, and gas and natural gas pipes should be brought in separately from the outside and should not pass through guest rooms or other common areas.

The use of kitchen machinery and equipment in the kitchen shall not be overloaded, and the electrical equipment and wiring shall be prevented from getting wet. When frying food, take measures to prevent the cooking oil from spilling and catching fire. After the work is over, the operator should close all gas and fuel valves in the kitchen in time, and cut off the gas source, fire source and power supply before leaving.

The hood in the kitchen should be scrubbed in time, and the flue should be cleaned every six months. In addition to the commonly used fire extinguishers, the kitchen should also be equipped with asbestos blankets to extinguish the fire caused by the oil pan.

As required, it is necessary to install an automatic fire extinguishing device for kitchen equipment.

Technical specification for fire extinguishing devices for kitchen equipment CECS 233:2007