The Hygienic Code for Catering Industry and Collective Dining Distribution Units stipulates the hygienic requirements for ventilation and smoke exhaust facilities.
1, the food processing area should be well ventilated, and damp and dirty air should be eliminated in time. The direction of air flow should be from high cleanliness area to low cleanliness area to prevent pollution to food, tableware and processing equipment and facilities.
2, cooking places should adopt mechanical exhaust. An exhaust device with mechanical exhaust and oil fume filtering should be added to the upper part of the equipment that produces oil fume, and the filter should be easy to clean and replace.
3. In addition to mechanical exhaust, the equipment that generates a lot of steam should be divided into small rooms to prevent condensation and discharge condensed water.
4. The exhaust port shall be equipped with a net cover which is easy to clean, corrosion-resistant and meets the requirements of item 12 of this article, and can prevent the invasion of harmful animals.
5. If air conditioning facilities are used for ventilation, the air in the dining place should meet the requirements of GB 16 153 Hygienic Standard for Restaurants.
This article is a regulation on ventilation and smoke exhaust facilities in food processing areas and catering places.
1. Ventilation and smoke exhaust facilities in food processing areas. Smoke and steam in the kitchen mainly come from:
(1) When cooking food, when the temperature in the oil pan is above 200 degrees Celsius, the oil used will change chemically, and the oil fume will volatilize with the boiling oil, which contains carcinogens such as heterocyclic hydrocarbons and benzopyrene.
(2) When the fuel is burned, it will produce smoke and dust containing harmful substances in different degrees, such as sulfur dioxide, carbon dioxide and suspended particles.
(3) A lot of steam is emitted during cooking.
The kitchen produces a lot of oil smoke and steam every day, which is not only harmful to the health of kitchen workers.
Health threats will also affect employees' vision when operating, and at the same time cause damage to the environment of the processing site.
Pollution such as suspended particles settling and oil fume condensation adheres to the ground and equipment surface, and even
Water, oil and steam reappear in washed and dried tableware and containers, creating conditions for the reproduction of bacteria.
Some steam and smoke drop back into food after cooling, which is easy to cause pollution. These harmful gases are not as good as
When discharged, it will wander in the kitchen and even flood into the restaurant, polluting the dining environment of guests. therefore
The Code has made four corresponding provisions on ventilation and smoke exhaust facilities in food processing areas.