What fire protection measures are necessary in the hotel kitchen

1. According to the "Code for Fire Protection Design of Buildings" (GB50016-2006), in addition to residential buildings, the kitchen partition wall in other buildings should be made of non-combustible body with a fire resistance limit not lower than that of non-combustible body, and the doors and windows on the partition wall should be Class B fireproof doors and windows. At the same time, restaurants or canteens with a construction area of more than 1,000 square meters should be equipped with automatic fire extinguishing devices in the exhaust hood and cooking parts of the cooking operation room, and automatic emergency shut-off devices should be set up on gas or fuel pipelines. Due to the high ambient temperature of the kitchen, the selection of sprinkler heads should also meet the temperature requirements of its working environment, and the nominal operating temperature of 930C should be selected, and the color should be green.

2. The walls next to the kitchen stove, range hood hood and other easily polluted places should be cleaned every day, and the oil smoke pipes should be cleaned at least once every six months.

3.The electrical facilities in the kitchen should be set up in strict accordance with the national technical standards, and the electrical switches and sockets should be closed to prevent water from seeping in, and should be installed away from fuel and gas equipment; All kinds of mechanical equipment running in the kitchen shall not be overloaded with electricity, and attention should be paid to preventing electrical equipment and wiring from being damp during use.

4. The gas and fuel pipelines and valves in the kitchen must be regularly inspected to prevent leakage. If a gas leak is found, the valve should be closed first, ventilated in time, and it is strictly forbidden to use any open flame and start the power switch.

5. All kinds of stoves and cooking utensils used in the kitchen should use products that have been tested and qualified by the national quality inspection department.

6. After the end of the work, the operator should close all gas and fuel valves in time to cut off the power supply and fire source.

7. The kitchen should be equipped with corresponding fire extinguishing equipment according to the relevant specifications, in addition to dry powder fire extinguishers, it should also be equipped with simple fire extinguishing equipment such as asbestos blankets, which will be used by the staff.

All large shopping malls and restaurants are equipped with fire-fighting equipment, otherwise they will not be able to operate if they fail to meet the fire protection standards. Generally, you can add a fire extinguisher, with several fire extinguishers, depending on your environmental application.