Article 25 of the Regulations on Safety in Production of Beijing Catering Business Units: The smoke collection hood and flue entrance in the operation room of catering business units shall be cleaned once a day within the range of 1 meter. The smoke exhaust pipe in the Chinese food operation room should be cleaned at least 1 time every 60 days, and the cleaning records should be kept.
Article 10 of the Regulations of Beijing Municipality on Fire Safety Management of High-risk Fire Units: In the kitchen operation room area of restaurants and canteens in high-risk fire units, automatic fire extinguishing devices shall be installed on the cookers according to the requirements of relevant codes. The oil fume exhaust pipeline in the kitchen operation room shall be cleaned at least 1 time every 60 days, and records shall be kept for future reference.
Matters needing attention in cleaning oil fume pipeline
Because the kitchen is exposed to open flames for a long time, it is vulnerable to oil fumes. If it is not cleaned for a long time, a large amount of oil stains are attached to the range hood, forming oil stains on the flue surface. It is suggested that where there is a kitchen, the oil fume pipeline should be thoroughly cleaned once every two months, and dirt such as oil pollution and other fire hazards should be removed in time to avoid a fire when the kitchen temperature is too high. When cleaning, it must be thoroughly cleaned by a professional oil fume pipeline cleaning company.
Cleaning qualified kitchen building materials with oil fume pipes. During the inspection, the fire department found that some small restaurants used flammable materials to make chimneys and pipes to make range hoods in order to save costs. Once the oil pan catches fire or the flame goes up, these combustibles are likely to be directly ignited.
Refer to the above? People's Daily Online-Beijing Safety Supervision Bureau: Restaurants should clean up the oil fume in time.