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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.