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Commercial Kitchen Safety Precautions

Release time:

2024-06-10

Commercial kitchens should prioritize fire prevention, hygiene, and ventilation to create a safe dining environment.

With rising living standards, people are paying more and more attention to the dining environment of restaurants. This includes not only the overall decoration style, dining experience, and dishes, but also the oil fume purification level, hygiene, fire safety, and ventilation of the commercial kitchen, especially in open commercial kitchens, each aspect is directly perceived by customers.

Today, let's summarize the "safety" system of a commercial kitchen.

I. Centralized Management Commercial kitchen gas cylinders should be centrally managed, maintaining a sufficient distance from lighting fixtures or high-temperature surfaces such as open flames to prevent high-temperature explosions; stoves in commercial kitchens should be installed on non-combustible materials, with a sufficient distance from flammable materials to prevent ignition.

II. Oil Control: When deep-frying food, the oil in the pan should not exceed two-thirds of the pan's capacity, and care should be taken to prevent water droplets and dirt from falling into the pan, causing the cooking oil to overflow and catch fire. In addition, a low flame should be used when heating the pan, and excessively high flames or temperatures that could cause the oil to catch fire should be strictly avoided.

III. Specialized Equipment: Use a high-efficiency oil and smoke removal integrated oil fume purifier to prevent oil fume fires.

For example, in the image above, the commercial kitchen is installed with Shiji Bai Li integrated oil fume purifier which, based on the double-film theory of mass transfer and multi-stage differential chemical reaction methods, processes oil fumes through collision, absorption, condensation, filtration, and reaction processes, oxidizing the oil fumes into water vapor. At the same time, the equipment uses the negative pressure generated by its own exhaust fan to create a liquid film layer of approximately 600mm thick (liquid droplet diameter 1.5mm) to perform washing purification on the oil fume gas, which is approximately equivalent to 600 meters of natural rainfall layer purification effect, keeping the kitchen clean and bright at all times.

In addition to a professional integrated oil fume purifier, catering kitchens must use special waterproof and explosion-proof lamps, switches, and sockets; install a 150-degree fire damper on the oil fume exhaust pipe, install a kitchen automatic fire extinguishing system and a chef's absence alarm system; the insulation materials for the air ducts and pipes inside the ceiling of the catering kitchen area must be non-combustible materials; the kitchen area distribution box must be installed on the kitchen entrance wall, and must maintain a distance of more than 1 meter from the steamer, oil pan, stove, and sink, and the bottom edge of the distribution box must be 1.2-1.5 meters from the ground; the uninterrupted water source for equipment such as ice makers must be separately controlled from the main valve.

IV. Dedicated Power Circuit: Equipment requiring 24-hour continuous power supply within the store, such as refrigerators and freezers, must have a dedicated power circuit and be controlled separately. The use of mobile extension cords is strictly prohibited, and other electrical equipment are strictly prohibited from sharing the same power supply or outlet.

Commercial kitchens should focus on fire prevention, hygiene, and ventilation to create a safe dining environment.

Shenzhen Shiji Bai Li mainly engages in the independent research and development of large-scale catering industry oil fume purifiers ， oil fume purification machines oil fume purification equipment, Shiji Bai Li integrated oil fume purifier Our company's independently developed new generation of wet oil fume purification integrated machines, UV photocatalytic oil fume purification machines, and dynamic physical interception oil fume purification machines meet the needs of different customers. It simplifies the traditional oil fume purification system, improves the reliability of equipment operation, and far exceeds national emission standards. Company website: www.szbailey.com