Commercial Kitchen Equipment Safety Guide: Precautions and Operating Procedures

There are more and more types of commercial kitchen equipment, among which the most common kitchen equipment are gas stoves, high-power electrical heating equipment and food processing equipment. Therefore, there are many fire sources in the kitchen, and there will be many safety hazards. In real life, hotel kitchen equipment safety accidents occur from time to time. The designation of safety management measures and methods and rules and regulations is particularly important. How to formulate effective safety precautions to eliminate safety hazards in the bud. 1. All equipment in the kitchen needs to be inspected regularly, especially gas pipelines and valves need to be inspected every day to prevent gas leakage. If gas or fuel oil leaks, the valve should be closed first, ventilated in time, and any open flames and power switches are strictly prohibited. 2. The gas in the kitchen needs to be managed together. The gas should be sufficiently spaced from high-temperature surfaces such as lamps and open flames to prevent high-temperature explosions of gas cylinders, causing leakage of flammable gases and fires. The stoves in the kitchen should be installed on non-combustible materials and have sufficient spacing from combustibles to prevent combustibles from burning. 3. When frying food, the oil in the pan should not exceed two-thirds of the pan, and be careful to prevent water droplets and debris from falling into the pan, causing the cooking oil to overflow and catch fire. At the same time, a warm fire should be used when heating the pan to prevent the fire from being too fierce and the oil temperature from being too high, causing the pan to catch fire. 4. The walls and fume extraction devices next to the commercial hotel kitchen equipment and other easily contaminated places should be cleaned every day, and the fume duct should be cleaned at least once every six months. 5. The famous stoves used in the kitchen should be selected from products that have been inspected and qualified by the quality inspection department. Do not choose unqualified appliances for the sake of cheapness. At the same time, these appliances should also be operated strictly in accordance with regulations to prevent accidents. 6. Commercial kitchen equipment should be equipped with fire blankets to extinguish various oil pan fires. In addition, a certain amount of ABC thousand powder fire extinguisher facilities should be configured in the kitchen, and should be placed in obvious locations for emergency needs. 7. Operators should close all gas and fuel valves in time, and leave only after cutting off the gas source and fire source. 8. Notify the security department to conduct a fire safety inspection before closing each day.