How often should the flue of catering enterprises below 500 square meters be cleaned

Yesterday afternoon, the city's 3rd high-rise building fire safety briefing revealed that the "high regulations" will be officially implemented on December 1. In order to ensure the safety of residents and passengers in high-rise buildings, the "High Regulations" require that the kitchen flues and gas pipes of hotels and restaurants be cleaned, inspected and maintained at least once every three months. If there is a violation, the public security and fire department shall order corrections, and impose a fine of not less than 2,000 yuan but not more than 5,000 yuan on the unit, and a fine of not less than 200 yuan but not more than 500 yuan on the individual.

According to the Municipal Fire Brigade, the data shows that more than 70% of the fires in hotels and catering establishments in our city are ignited from the kitchen flue, almost all of which are caused by heavy oil pollution and fires. In order to save costs, many restaurants do not hire professional cleaning companies to deal with the flues, and hundreds of thousands of flues in the city are covered with thick grease and serious fire hazards.

In addition, the "high regulations" also stipulate that the hotel rooms in high-rise buildings must be equipped with flashlights, smoke masks, etc., and violators can also be fined up to 5,000 yuan, which is mainly based on the difficulty of fire fighting and search and rescue in high-rise buildings, and is specially set up for passengers to escape.

Article 25 Within 1 meter of the smoke hood and flue entrance in the operation room of the catering business unit, it shall be cleaned daily. The exhaust pipe of the Chinese food operation room should be cleaned at least once every 60 days, and the cleaning should be recorded.

The cleaning of oil fume pipes has become a fire protection topic of concern for catering units in the whole society. Guangchen Environmental Protection said that when you see this topic, some people will immediately say: "Two months!" As early as April 1, 2007, the Beijing Municipal Fire Bureau implemented the "Beijing Catering Business Unit Safety Production Regulations", which clearly stated that in order to strengthen the supervision and management of safety and safety production, improve the safety production level of catering business units, prevent and reduce production safety accidents, and protect the safety of people's lives and property, Article 25 stipulates that within 1 meter of the smoke hood and flue entrance between the operation room of the catering business unit, it should be cleaned daily. The exhaust pipe of the Chinese food operation room should be cleaned at least once every 60 days, and the cleaning should be recorded. And in the third paragraph of Article 35, it is pointed out that if the exhaust pipe is not cleaned on time, a fine of not less than 5,000 yuan but not more than 30,000 yuan shall be imposed;

As early as 2003, the Beijing Municipal Fire Bureau issued the "Notice of the Beijing Municipal Fire Bureau on Strengthening the Fire Safety Management of Kitchen Chimneys and Exhaust Pipes", which stipulates that the cleaning of unit fume pipes should not be less than 1 time per quarter;

Since the promulgation of this notice, due to the frequent occurrence of fires and other accidents due to the failure of many units to regularly regulate the fume pipes in accordance with the regulations, the "Circular on the Frequent Occurrence of Fires in Kitchen Fume Pipes" was promulgated in the same year, and the regular cleaning of fume pipes was once again emphasized;

Regulations on Fire Safety Management in Crowded Places The flue of the kitchen of hotels, catering establishments, hospitals, schools, etc. should be cleaned at least once a quarter;

Method 1: When the pipeline is larger than more than 40 cm, it can be manually drilled into for treatment, but this method is labor-intensive, easy to clean and not clean, and get stains on the body.

Method 2: Disassemble the pipe for cleaning. This method cleans more thoroughly and is more convenient, but the difficulty of this method is greater, and the distance of disassembly should be measured more accurately to ensure the quality of cleaning.

Method 3: In the fume pipe that cannot be entered manually and it is difficult to disassemble, you can use the method of opening holes, dig some small holes on the top of the fume pipe, clean the inside of the pipe through the small holes, and then seal each small hole.

Method 4: Soft brush assisted cleaning method, spray some detergent in the oil smoke pipe to soften the oil stain, and then use a long electric flexible shaft brush to stick detergent to clean the oil stain. This method is generally used for short erected range hood pipes, and concealed small pipes that cannot be accessed by humans and are difficult to disassemble.

With this cleaning method, it is easy to accumulate oil, so it is necessary to shorten the cleaning cycle.

Method 5: Use professional cleaning equipment to clean the kitchen fume pipe, with the continuous development and progress of science and technology, there is now a professional fume pipe cleaning equipment on the market, similar to the cleaning robot, but it may be the best and the cost is relatively high, and friends with conditions can choose this cleaning equipment.

Method 6: This method is mainly used to clean the vertical flue of more than 50 cm, because the technician needs to remove the top and bottom of the pipe first, and fix the high-altitude safety rope above the flue, tie the safety belt, and then clean the oil stain in the vertical flue from top to bottom. This method is very dangerous, more technical, and more expensive, but its cleaning effect is very good, because the vertical flue generally has less oil, so it can be cleaned once a year.

Generally 3-6 months, now the health bureau is very strict, it is recommended to find a special cleaning company to clean, Qingdao Yunlang.

Need. The oil discharge pipeline in the Chinese food operation room should be cleaned at least once every 60 days, and the cleaning should be recorded.

According to the tips of the Beijing Municipal Fire Bureau, the kitchen flue is cleaned at least once every 60 days, and the flue cleaning is recommended that customers arrange the cleaning times according to their actual situation. Cleaning standard of oil smoke pipe: stainless steel can be seen above 95 after the smoke exhaust hood is cleaned, and there is no oil sludge and oil stains.

After the smoke exhaust horizontal pipeline is cleaned, more than 90% of the inner wall of the pipeline is free of lumpy oil scale. After the purifier is cleaned, the primer can be seen without lumpy grease. Tianruijie flue cleaning mainly cleans smoke hoods, grates, fans, purifiers, pipes, and water windmills.

Beijing No. 177** Order, Article 25 stipulates that the flue cleaning shall not be less than once in 60 days, and the penalty shall be 5000-30000 for exceeding 5000-30000.

Supervised by multiple departments in Beijing.

Fire Department. Regional fire prevention offices.

Bureau of Commerce. Epa.

Street Office. Food and Drug Administration.

police stations and other departments.

"Beijing Catering Business Unit Safety Production Regulations" for the relevant provisions of the kitchen fume pipe cleaning fragment collection (Beijing Guangchen Kaiyuan environmental protection high-tech ****): Article 25 The smoke hood and flue entrance in the operation room of the catering business unit shall be cleaned daily within 1 meter. The cleaning of the exhaust pipe in the Chinese food operation room should be cleaned at least once every 60 days, and the cleaning should be recorded.

There are no regulations for fire protection, so you can do it yourself.