澳门六开彩精选枓2020

  

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  • 煙道清洗的標準
  • 本站編纂:鳳山浩海通科技有限公司宣布日期:2020-01-06 21:22 閱讀次數:

1 總則


爲合營消防部分對公共場合廚房排油煙體系清洗檢測正常的實行,進一步進步公共場合廚房排油煙體系清洗任務的專業技術程度,包管公共場合廚房排油煙體系清洗到達響應的消防平安請求,制訂本標準。


 


2 規模


本標準劃定了公共場合廚房排油煙體系各重要組成部門清洗辦法、清洗進程和專業清洗機構、公用清洗設備的技術請求。


3 術語與界說


3.1公共場合廚房排油煙體系清洗


       采取某些技術或辦法消除油煙管道、油煙處置汙染體系及其它部件內與排油煙相接觸外面積累的凈化物、油煙汙染器內的凈化物,和對廚房操作間排油煙體系的防火處置。


3.2 公用清洗設備


       用于公共場合廚房排油煙體系清洗的機械設備、對象、器械和油煙管道內凈化物狀態視頻收集設備等的總稱。


3.3 機械清洗


       應用公用清洗設備停止公共場合廚房排油煙體系的清洗。


3.4 專業清洗機構


       從事公共場合廚房排油煙體系清洗的專業技術辦事單元。


 4 技術請求


4.1 清洗辦法的請求


公共場合廚房排油煙體系的清洗應采取物理聯合化學的清洗辦法。


4.2 清洗進程的請求


4.2.1任務規模


公共場合廚房排油煙體系清洗規模包含:排油煙罩、油煙管道、汙染器、運水煙罩外部風機、排煙風機。


廚房、部件清洗規模包含:油煙管道的內外面、煙罩箅子、運水煙罩外部風機、煙罩相幹組件、排煙風機、汙染器及室內竈台、牆面、地溝。


4.2.2 現場檢討與預備


專業清洗機構應查閱公共場合廚房排油煙體系有關技術材料,對須要清洗的公共場合廚房排油煙體系停止現場勘探和檢討,肯定合適的幹凈設備、對象和任務流程。並依據公共場合廚房排油煙體系的情形和本標準的技術請求,制訂具體的清洗任務籌劃和清洗操作規程。


4.2.3油煙管道清洗


采取公用機械清洗設備將油煙管道內外面積累的凈化物有用地剝離。              

4.2.4部件清洗


采取公用對象、器械對部件停止清洗,清洗後的部件均應知足到達部件裝置前機件原色。部件可直接停止清洗或裝配落後行清洗,清洗後的部件應恢複到本來地點地位,功效型部件應須保有原有功效。


4.2.5清洗功課過程當中的凈化物掌握


清洗過程當中應采用功課區隔離、籠罩、消除的汙物妥當搜集等有用掌握辦法,避免公共場合廚房排油煙體系內的凈化物分布到非清洗任務區域。


4.2.6 功課收支口


專業清洗機構可經由過程廚房操作間排油煙管道分歧部位的功課收支口進出人力和機械,停止響應的幹凈與檢討任務。需要時可切割其它收支口,並包管施工後將其密封處置。


4.2.7 食物平安留意事項


    嚴厲遵守廚房內食物平安準繩:公共場合廚房排油煙體系清洗前對包含砧板、碗、筷、碟、杯等餐具的轉移,和調味品、生、熟食品的平安轉移及寄存,應在每次公共場合廚房排油煙體系清洗後對相幹器具停止消毒、曬幹,以防微生物的繁殖。


4.3 清洗後果及平安辦法的請求


4.3.1 清洗後果


公共場合廚房排油煙體系清洗後排油煙體系內外面積累的凈化物,95%以上無顯著油垢(清洗後見內壁原色),部件清洗後應無殘留凈化物檢出。


4.3.2 清洗後果的檢討


公共場合廚房排油煙體系清洗後,由專業檢測本能機能機構按期停止檢測。


4.3.3 清洗後果的記憶材料


       公共場合廚房排油煙體系清洗後,應應用機械人將壹切清洗過的油煙管道外部情形錄制成記憶材料保留立案。


4.3.4平安辦法


清洗機構應遵照有關的現場施工平安劃定,清洗現場應設置平安員,采用有用辦法包管清洗施工人員及修建物內子員的平安,並掩護好情況。


4.3.5 汙物處置


從廚房操作間排油煙體系消除出來的壹切汙物均應妥當保留,並按有關情況衛生劃定停止處置。



1 General Provisions in order to cooperate with the fire departments in the normal implementation of cleaning and testing of cooking fume exhaust systems in public kitchens, and to further improve the professional technical level of cleaning of cooking fume exhaust systems in public kitchens, to ensure the cleaning of kitchen fume exhaust system in public places to meet the corresponding fire safety requirements, this code is formulated. 2 scope this specification specifies the cleaning method and cleaning process of the main components of the cooking fume drainage system in the kitchen of public places, as well as the technical requirements of professional cleaning institutions and special cleaning equipment. This code is applicable to the professional cleaning of kitchen fume exhaust systems in public places. Other kitchen fume exhaust systems in public places can be referred to. 3 terms and definitions 3.1 cleaning of kitchen fume drainage systems in public places, to use certain techniques or methods to remove the pollutants accumulated on the surface in contact with the oil fume exhaust in the oil fume pipeline, the oil fume treatment and purification system and other components, and the pollutants in the oil fume purifier, and the fire prevention treatment of the oil fume exhaust system in the kitchen operation room. 3.2 special cleaning equipment, general term for machinery, tools, instruments and video collection equipment used in the cleaning of cooking fume drainage systems in public places. 3.3 mechanical cleaning, using special cleaning equipment for the cleaning of cooking fume drainage system in public kitchens. 3.4 professional cleaning institutions, professional and technical service units engaged in the cleaning of cooking fume drainage systems in kitchens of public places. Technical requirements 4.1 requirements of cleaning method 4.1 the cleaning of exhaust fume system of kitchen in public places should adopt physical and chemical cleaning method. 4.2 requirements for the cleaning process 4.2.1 working area the cleaning scope of the exhaust fume system in the kitchen of a public place includes: the Exhaust Fume Hood, the exhaust fume pipe, the purifier, the fan inside the exhaust fume hood and the Exhaust Fume Fan. The cleaning scope of the kitchen and components includes: The inner surface of the oil fume pipe, the smoke grate, the fan inside the water fume hood, the smoke hood-related components, the smoke exhaust fan, the purifier and the indoor stove, the wall surface and the gutter. 4.2.2 on-site inspection and preparation professional cleaning institutions shall consult relevant technical information on kitchen fume drainage systems in public places and conduct on-site investigation and inspection of kitchen fume drainage systems in public places that require cleaning, identify suitable cleaning equipment, tools and work flow. And according to the situation of the kitchen fume exhaust system in public places and the technical requirements of this code, the detailed cleaning work plan and cleaning operation rules are formulated. 4.2.3 the pollutants accumulated on the inner surface of the oil fume pipe are effectively separated by the special mechanical cleaning equipment. 4.2.4 the parts shall be cleaned with special tools and instruments, and the cleaned parts shall meet the original color of the parts before installation. Parts can be cleaned or disassembled directly, the cleaned parts should be restored to their original position, functional parts should retain the original function. 4.2.5 effective control measures such as isolation of the operation area, covering and proper collection of the cleared contaminants shall be taken during the cleaning process, prevent contamination from kitchen fume drainage system in public places from spreading to non-cleaning work areas. 4.2.6 the professional cleaning organization can clean and check the operation of different parts of the oil fume drainage pipe in the kitchen operation room. If necessary, other entrances and exits can be cut and sealed after construction. 4.2.7 food safety precautions, strictly follow the principles of food safety in the kitchen: the transfer of utensils including cutting boards, bowls, chopsticks, plates, cups, etc. before the cooking fume discharge system in the kitchen in public places is cleaned, for safe transfer and storage of condiments, raw and cooked food, disinfect and dry related utensils after each cleaning of cooking fume drainage system in public kitchen to prevent breeding of microorganisms. 4.3 requirements on cleaning effectiveness and safety measures 4.3.1 cleaning effectiveness of kitchen fume drainage system in public places more than 95% of the pollutants accumulated on the inner surface of the fume drainage system after cleaning are free of obvious grease (after cleaning see the primary color of the inner wall) , no residual contamination should be detected after parts are cleaned. 4.3.2 inspection of cleaning effectiveness after cleaning of kitchen fume drainage system in public places, regular inspection shall be carried out by a professional inspection function. 4.3.3 image data of cleaning effect, after cleaning the cooking fume drainage system in the kitchen in public places, a robot should be used to record all the internal conditions of the cleaned cooking fume ducts into image data for record. 4.3.4 safety measures the cleaning organization shall comply with the relevant on-site construction safety regulations, the cleaning site shall have safety personnel, take effective measures to ensure the safety of the cleaning workers and personnel inside the building, and protect the environment. 4.3.5 sewage treatment all sewage removed from the cooking fume drainage system in the kitchen operation room shall be properly stored and treated in accordance with the relevant environmental hygiene requirements.

澳门六开彩精选枓2020