1. The various commercial kitchenware used in commercial kitchen equipment should not be greedy for temporary benefits, and inferior kitchenware should be selected. Kitchenware products that have been inspected and qualified by the national quality inspection department should be selected. When using commercial kitchenware, the operating instructions of the kitchenware should also be strictly followed to prevent accidents from occurring.
2. When making fried food, the amount of cooking oil in the oil pan should be controlled at 2/3. During the frying process, the oil pan should be heated over a warm heat to prevent excessive oil temperature from causing the pan to catch fire, and to prevent water and debris from falling into the pan and causing cooking oil to splash over.
3. Regularly inspect the gas and fuel pipelines and valves in the kitchen to prevent gas and fuel leaks. If gas and fuel leaks are found, immediately close the valve, strictly prohibit the use of open flames and power switches, timely open the ventilation vent for ventilation, and organize the evacuation of kitchen personnel.
4. After completing a day's work, the operator should carefully inspect the gas valve before leaving.
5. Gas cylinders in the kitchen should be centrally managed, with sufficient distance from high-temperature surfaces such as lamps or open flames, to prevent high-temperature baking of gas cylinders, which may cause combustible gas leakage and fire. The stove in the kitchen should be installed on non combustible materials with sufficient distance from combustible materials to prevent their combustion.
6. Fire blankets should be equipped in the kitchen to extinguish various oil pot fires. In addition, the kitchen should also be equipped with a certain number of dry powder fire extinguisher facilities, which should be placed in prominent areas required in emergency situations.
7. Kitchen hygiene is also important. The wall next to the kitchen stove. The oil fume hood is prone to oil pollution and needs to be cleaned daily. The oil fume pipeline should be cleaned at least every six months.
8. Strictly abide by the fire safety management regulations of hotels and canteens, and employees should use stoves and other equipment in accordance with the operating procedures of commercial kitchens. If there is a fire, disability or other safety accident in the department, verbal warning, written warning, final warning, written warning, final warning, and dismissal will be issued. When a malignant accident occurs, the parties involved and relevant responsible persons should handle it again, and the hotel reserves the right to pursue criminal responsibility.
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