Fire safety instructions for commercial kitchens
01 Firefighting facilities
1、Automatic fire alarm system
Generally equipped with point type smoke and temperature detectors, manual alarm buttons, alarm bells, etc. Kitchen stoves, hot water rooms, and other areas that are prone to smoke or water vapor should be equipped with temperature detectors, while other areas should be equipped with smoke detectors.
2、Automatic sprinkler fire extinguishing system
Generally equipped with a wet automatic sprinkler fire extinguishing system, the fire hazard level is calculated as medium hazard level I; The stove, hot water machine room, and other areas with open flames and high temperature operation are equipped with nozzles with an operating temperature of 93 ℃ (green), while other areas are equipped with nozzles with an operating temperature of 68 ℃ (red).
3、Indoor fire hydrant system
It is recommended to configure it according to two water columns reaching any part of the room at the same time, and the operating pressure of the fire hydrant outlet should not be less than 0.25Mpa; Fire hydrants should not be piled up or obstructed.
4、Emergency lighting and evacuation indication system
Emergency lighting and evacuation instructions should remain in effective operation, and evacuation signs that are close to the ground should have anti-collision measures around them.
5、Combustible gas detection and alarm system
Combustible gas detectors should be installed along natural gas pipelines passing through walls and above stove areas. When an alarm is triggered, they can automatically cut off the valve of the natural gas inlet pipeline.
6、smoke control system
All smoke exhaust fans are equipped with smoke exhaust fire dampers that automatically close at 280 ℃. When the smoke temperature reaches 280 ℃, the fire dampers will automatically close and the smoke exhaust fan will stop in linkage. The fan is required to work continuously for 30 minutes at 280 ℃.
7、Kitchen stove fire extinguishing system
The triggering device is arranged above the stove to detect temperature, and automatically sprays fire extinguishing when the operating conditions are met.
8、Fire extinguishing equipment
The fire hazard level should be designed and configured according to the severity level of fire extinguishing equipment.
02 Precautions for safe use of fire
1. Regularly provide fire safety education to employees and develop corresponding fire safety management systems. Regularly conduct hidden danger inspections and rectification, establish a regular inspection system for gas and fuel pipelines, flange joints, and valves in the kitchen, and promptly detect gas and fuel leaks.
2. Standardize the use of gas, oil, and electricity. Natural gas pipelines should be introduced separately from the outside and should not pass through guest rooms or other public areas. Gas cylinders in the kitchen should be centrally managed, with sufficient distance from open flames or high-temperature surfaces such as lighting fixtures, to prevent gas cylinders from exploding due to high temperatures.
3. There should be sufficient distance between the stove and combustible materials in the kitchen. Electrical switches, sockets, etc. used in the kitchen should be enclosed to prevent water from seeping in from the outside, and should be installed away from gas and liquefied gas stoves to prevent sparks from causing the combustion of leaked gas and liquefied gas when turned on. All kinds of kitchen equipment running in the kitchen shall not be overloaded with electricity, and attention shall be paid to preventing electrical equipment and circuits from getting damp during use.
4. The walls and oil fume hoods next to kitchen stoves that are prone to contamination should be cleaned daily, and the oil fume pipes should be cleaned regularly. The kitchen is equipped with some wet cotton quilts and asbestos blankets to extinguish various oil pot fires. A certain amount of ABC dry powder fire extinguisher facilities should also be installed in the kitchen and placed in prominent areas for emergency needs.
