Safety knowledge of hotel kitchen utensils

1. The gas and fuel pipelines and valves in the kitchen must be regularly inspected to prevent leaks. If gas and fuel leaks are found, the valve should be closed first, ventilation should be carried out in a timely manner, and the use of any open flames and power switches should be strictly prohibited.

2. Gas cylinders in the kitchen should be managed together and kept at a sufficient distance from high-temperature surfaces such as lighting fixtures or open flames to prevent gas cylinders from bursting due to high temperatures, causing flammable gas leaks and fires. The stove in the kitchen should be installed on non combustible materials with sufficient distance from combustible materials to prevent burning of combustible materials.

3. When frying food, the oil in the pan should not exceed two-thirds of the oil in the pan, and attention should be paid to preventing water droplets and debris from falling into the pan, causing the cooking oil to overflow and catch fire. At the same time, when heating the oil pot, warm fire should be used to prevent excessive fire and high oil temperature from causing the oil pot to catch fire.

4. The walls and exhaust hoods near kitchen stoves that are prone to pollution should be cleaned daily, and the oil fume ducts should be cleaned at least once every six months.

5. The electrical facilities in the kitchen should be strictly laid according to China's technical specifications, and the phenomenon of "replacing copper with aluminum" is strictly prohibited. When laying electrical circuits in the kitchen, insulated wires should be threaded through hard PVC plastic pipes or steel pipes for both expoRestaurant Equipmentsed and concealed installation. Corresponding fire prevention measures should be taken for pipe openings, pipe to pipe connections, and pipe to pipe connections with other accessories. Alternatively, porcelain bottle exposed wires and lead and plastic sheathed wires should be used for exposed installation. Electrical switches, sockets, and other electrical equipment 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 leakage of gas and liquefied gas combustion when turned on. Various mechanical equipment running in the kitchen should not be overloaded with electricity, and attention should be paid to preventing electrical equipment and circuits from getting damp during use.

6. All kinds of cooking utensils used in the kitchen should be selected from products that have been inspected and qualified by China's quality inspection department. It is important not to choose unqualified utensils for the sake of cheapness. At the same time, these tools should be operated strictly according to regulations to prevent accidents from occurring.

7. Fire blankets should be equipped in the kitchen to extinguish various types of oil pot fires. In addition, a certain amount of ABC dry powder fire extinguisher facilities should be equipped in the kitchen and placed in a prominent location for emergency use.

8. Operators should promptly close all gas and fuel valves, cut off the gas source and fire source before leaving.

9. Notify the security department to conduct a pre closing fire safety inspection before the market closes daily.

10. Strictly abide by the fire safety management regulations of Huofa Hotel. Kitchen staff should operate stoves and other equipment according tRestaurant Equipmento the operating procedures. If a safety accident such as fire or disability occurs within the department, verbal warning, written warning, final warning, or dismissal will be imposed according to the severity of the situation. In the event of a serious accident, the parties involved and relevant responsible persons will be severely punished, and the hotel reserves the right to pursue criminal responsibility.

11. Responsible for managing the dangerous goods warehouse in accordance with the hotel's safety management regulations.

12. If the head chef is the fire safety responsible person of this department, the fire safety responsible person of this department shall be responsible for any liability accidents.

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