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                • 烟道清洗的规范
                • 本站编辑:杭州东润科技实业有限◤公司发布日期:2020-01-06 21:22 浏览次数:

                1 总则


                为配合消防部门对公共场所厨房排油烟系统清洗检测正常的实施,进一步提高公共场所厨房排油烟系统清洗工作的专业技术水平,保证公共场所厨房排油烟系统清洗达到相应的消防安全要求,制定本规范。


                 


                2 范围


                本规范规定了公共场所厨房排油烟系统各主要构成部分清洗方法、清洗过程以及专业清洗机构、专用清洗设备的技术要求。


                3 术语与】定义


                3.1公共场所厨房排油烟系统清洗


                       采用某些技术或方法清除油烟管道、油烟处理净化系统及其它部件内与排油烟相接触表面⊙积聚的污染物、油烟净化器内的污染物,以及对厨〗房操作间排油烟系统的防火处理。


                3.2 专用清洗设备


                       用于公共场所厨房排油烟系统清洗的机械设备、工具、器械和油@ 烟管道内污染物状况视频采集设备等的总称。


                3.3 机械清洗


                       使用专用清洗设备进行公共场◣所厨房排油烟系统的清洗。


                3.4 专业清洗机构


                       从事公共场所厨房排油烟系统清洗的专业技术↘服务单位。


                 4 技术要求


                4.1 清洗方法的要求


                公共场所厨房排油烟系统的清洗应采用物理结合化学的清洗方法。


                4.2 清洗过程的要求


                4.2.1工作范围


                公共→场所厨房排油烟系统清洗范围包括:排油烟罩、油烟管道、净化器、运水烟罩内部风机、排烟风机。


                厨房、部件清洗范围包括:油ξ烟管道的内表面、烟罩箅子、运水烟罩内部风机、烟罩相关组件、排烟风机、净化器及室内♀灶台、墙面、地沟。


                4.2.2 现场检查与准备


                专业清洗机构应查阅公共场所厨房排油烟系统『有关技术资料,对需要清洗的公共场所厨房排油烟系统进行现场勘察和检查,确定适宜∮的清洁设备、工具和︼工作流程。并根据公共场所厨房排油烟系统的情况和本规范的技术要求,制〓定详细的清洗工作计划和清洗操作规程。


                4.2.3油烟管道清洗


                采用专用机械清洗设备将油烟管道内表面积聚的污染物有效地剥离。              

                4.2.4部件清洗


                采用专用工具、器械对部件进行清洗,清洗后的部件均应满足╱达到部件安装前机件原色。部件可直接〒进行清洗或拆卸后进行清洗,清洗后的部件应恢复到→原来所在位置,功能型部件应须保有原有功能。


                4.2.5清洗作业过程中的污染物控制


                清洗过程中应采取作业区隔离、覆盖、清除的污物妥善收集等有效控制措施,防止公共场所厨房排油烟系统内〓的污染物散布到非清洗工作区域。


                4.2.6 作业出入口


                专业清洗机构可通过厨房操作间排油烟管道不同部位的作业出入口进出人力和机械,进行相应的清洁与检查工作。必要时可切割其它出入口,并保证施工后将其密封处理。


                4.2.7 食品安全注意事项


                    严格遵循厨房内食品安全原则:公共场所厨房排油烟系统清洗前对包括砧板、碗、筷、碟、杯等餐具的转移,以々及调味品、生、熟食物的安全转移及存放,应在每次公共场所厨房排油烟系统清洗卐后对相关用具进行消毒、晒干,以防微生物的孳生。


                4.3 清洗效果及安全措施的要求


                4.3.1 清洗效果


                公共场所厨房排油烟系统清洗后排油烟系统内表面积聚的污↑染物,95%以上无明显油垢(清洗后见内壁原色),部件清洗后应无残留污染物检出。


                4.3.2 清洗效果的检查


                公共场所厨房排油烟系统清洗后,由专业检测职能∑ 机构定期进行检测。


                4.3.3 清洗效果的影象资料


                       公共场所厨房排油烟系统清洗后,应使用机器人将所有清洗过的油烟管道内部情况录制成影象资料保存备案。


                4.3.4安全措施


                清洗机构应遵守有关的现场施工安全规定,清洗现场应设置安全员,采取有效措施保证清洗施工人员及建筑物内人员的安全,并保护好环境。


                4.3.5 污物处理


                从厨房操作间排油烟系统清除出来的所有污Ψ物均应妥善保存,并按有关环境卫生规定∴进行处理。



                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.