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  • 煙道清洗的規范
  • 本站編輯:杭州東潤科技實業有限公司發布日期:2020-01-06 21:22 瀏覽次數:

1 總則


為配合消防部門對公共場所廚房排油煙系統清洗檢測正常的實施,進一步提高公共場所廚房排油煙系統清洗工作的專業技術水平,保證公共場所廚房排油煙系統清洗達到相應的消防安全要求,制定本規范。


 


2 范圍


本規范規定了公共場所廚房排油煙系統各主要構成部分清洗方法、清洗過程以及專業清洗機構、專用清洗設備的技術要求。


3 術語與定義


3.1公共場所廚房排油煙系統清洗


       采用某些技術或方法清除油煙管道、油煙處理凈化系統及其它部件內與排油煙相接觸表面積聚的污染物、油煙凈化器內的污染物,以及對廚房操作間排油煙系統的防火處理。


3.2 專用清洗設備


       用于公共場所廚房排油煙系統清洗的機械設備、工具、器械和油煙管道內污染物狀況視頻采集設備等的總稱。


3.3 機械清洗


       使用專用清洗設備進行公共場所廚房排油煙系統的清洗。


3.4 專業清洗機構


       從事公共場所廚房排油煙系統清洗的專業技術服務單位。


 4 技術要求


4.1 清洗方法的要求


公共場所廚房排油煙系統的清洗應采用物理結合化學的清洗方法。


4.2 清洗過程的要求


4.2.1工作范圍


公共場所廚房排油煙系統清洗范圍包括:排油煙罩、油煙管道、凈化器、運水煙罩內部風機、排煙風機。


廚房、部件清洗范圍包括:油煙管道的內表面、煙罩箅子、運水煙罩內部風機、煙罩相關組件、排煙風機、凈化器及室內灶臺、墻面、地溝。


4.2.2 現場檢查與準備


專業清洗機構應查閱公共場所廚房排油煙系統有關技術資料,對需要清洗的公共場所廚房排油煙系統進行現場勘察和檢查,確定適宜的清潔設備、工具和工作流程。并根據公共場所廚房排油煙系統的情況和本規范的技術要求,制定詳細的清洗工作計劃和清洗操作規程。


4.2.3油煙管道清洗


采用專用機械清洗設備將油煙管道內表面積聚的污染物有效地剝離。              

4.2.4部件清洗


采用專用工具、器械對部件進行清洗,清洗后的部件均應滿足達到部件安裝前機件原色。部件可直接進行清洗或拆卸后進行清洗,清洗后的部件應恢復到原來所在位置,功能型部件應須保有原有功能。


4.2.5清洗作業過程中的污染物控制


清洗過程中應采取作業區隔離、覆蓋、清除的污物妥善收集等有效控制措施,防止公共場所廚房排油煙系統內的污染物散布到非清洗工作區域。


4.2.6 作業出入口


專業清洗機構可通過廚房操作間排油煙管道不同部位的作業出入口進出人力和機械,進行相應的清潔與檢查工作。必要時可切割其它出入口,并保證施工后將其密封處理。


4.2.7 食品安全注意事項


    嚴格遵循廚房內食品安全原則:公共場所廚房排油煙系統清洗前對包括砧板、碗、筷、碟、杯等餐具的轉移,以及調味品、生、熟食物的安全轉移及存放,應在每次公共場所廚房排油煙系統清洗后對相關用具進行消毒、曬干,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


公共場所廚房排油煙系統清洗后排油煙系統內表面積聚的污染物,95%以上無明顯油垢(清洗后見內壁原色),部件清洗后應無殘留污染物檢出。


4.3.2 清洗效果的檢查


公共場所廚房排油煙系統清洗后,由專業檢測職能機構定期進行檢測。


4.3.3 清洗效果的影象資料


       公共場所廚房排油煙系統清洗后,應使用機器人將所有清洗過的油煙管道內部情況錄制成影象資料保存備案。


4.3.4安全措施


清洗機構應遵守有關的現場施工安全規定,清洗現場應設置安全員,采取有效措施保證清洗施工人員及建筑物內人員的安全,并保護好環境。


4.3.5 污物處理


從廚房操作間排油煙系統清除出來的所有污物均應妥善保存,并按有關環境衛生規定進行處理。



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.

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