Commercial kitchen gas, oil and electrical safety management regulations

1. Gas The valves of the gas and fuel pipelines in the kitchen must be checked regularly to prevent leakage. If gas or fuel leaks, the valves should be closed first, ventilation should be carried out in time, and it is strictly forbidden to use open flames and start the power switch. The gas cylinders in the kitchen should be managed together and kept at a sufficient distance from high-temperature surfaces such as lamps or open flames to prevent the gas cylinders from burning at high temperatures, causing flammable gas leakage and fire. The kitchen cookers should be installed on non-combustible materials and at a sufficient distance from combustible materials to prevent the burning of combustible materials. The operator should close all gas and fuel valves in time before leaving, and cut off the gas source. 2. Oil The oil mentioned here includes the use of cooking oil and oil fume. For safety reasons, the oil in the pot should not exceed two-thirds of the oil pan when cooking, and be careful to prevent water droplets and debris from falling into the oil pan, causing the cooking oil to overflow and catch fire. At the same time, a warm fire should be used when heating the oil pan to prevent the oil pan from catching fire due to excessive oil temperature. In addition, due to the long-term effect of oil fume, the oil fume hood on the wall next to the kitchen stove is easily contaminated. To ensure health and safety, it should be cleaned every day, and the oil fume duct should be cleaned at least once every six months. 3. Electrical facilities in stainless steel kitchen equipment should be laid in strict accordance with national technical specifications, and the phenomenon of "replacing copper with aluminum" is strictly prohibited. The circuits laid in the kitchen should be laid with insulated wires through hard polyvinyl chloride plastic pipes or bright and high-quality steel pipes. When the pipeline is connected to other accessories, corresponding fire prevention measures should be taken, or porcelain open wires should be used for laying, and the wires should be made of high-quality plastic sheathed wires. Electrical switches, sockets and other electrical equipment used in the kitchen should be turned off to prevent water from penetrating from the outside. When installing, they should be kept away from gas and liquefied gas stoves to avoid sparks when turned on, causing the leaked gas and liquefied gas to burn. Various mechanical equipment running in the kitchen must not be overloaded with electricity, and attention should be paid to prevent electrical equipment and lines from getting damp during use. 4. Fire The kitchen should provide fire blankets to extinguish various oil pan fires. In addition, the kitchen should be equipped with a certain amount of ABC dry powder fire extinguishers, which should be placed in a conspicuous place in an emergency. Stainless steel kitchen equipment should be products that have passed the inspection of the national quality inspection department. Unqualified appliances should not be selected because of their cheap prices to prevent accidents caused by improper operation. After using the kitchen, we need to do some fire safety inspections. In case of a fire, you must call the police in time. Gas, kitchen fire, oil, electricity, once an accident occurs, the consequences will be very serious. The use of stainless steel kitchen equipment must comply with the corresponding rules, safety first.