In the hotel industry, there have also been carbon monoxide poisoning accidents, mainly due to the poor smoke exhaust and ventilation of charcoal hotpots and barbecues, poisoning customers, or the leakage of gas in the kitchen gas pipeline, causing poisoning among employees.
The following precautions should be taken:
Install detection equipment, regularly check the gas pipeline, liquefied gas tank and its components, and also regularly check the detection alarm equipment, and regularly check manually and use the detection equipment together. Prevent the failure of the detection instrument in the humid and high temperature environment of the kitchen.
Strengthen ventilation and do a good job of ventilation and air exchange facilities according to the environmental conditions. Since the kitchen gas workshops are equipped with smoke exhaust hoods, the ventilation capacity of smoke exhaust hoods is relatively large, and smoke exhaust hoods are used to exhaust smoke when using gas, so the problem of stove ventilation may not be considered. Just pay attention to the sealing of pipes to prevent poisoning during non working hours.
Local ventilation: for the storage of liquefied gas tanks or gas households, the gas warehouse of main control equipment shall be equipped with firewalls to close the space where gas leaks, and set up ventilation facilities to regularly ventilate, or open the ventilation when personnel enter.
Comprehensive ventilation: Due to the large smoke in the restaurants of charcoal hotpot and charcoal barbecue, the store should be fully ventilated to prevent the concentration of carbon monoxide from exceeding the standard.
The performance of the system shall be guaranteed during design, and the ventilation rate shall be increased to more than 10 times/hour. Increase the exhaust air volume, remove the smoke generated, and use a lot of fresh air to make the air in the restaurant fresh.
The kitchen exhaust system is handled as follows
The smoke exhaust length is designed according to the kitchen area and planning. Yifan smoke exhaust hood is generally divided into two types: width 1450mm 'height 600mm with fresh air ruler and height 600mm without fresh air 1200mm; The smoke exhaust hood is generally 200-300mm longer than the length of the painting tool. Smoke exhaust material is mostly 304 stainless steel, and the bottom elevation of the device
Air volume design: the air volume per meter of the smoke exhaust hood is generally calculated as 2000m/h. The air volume design is small and the lampblack cannot be discharged, which will cause smoke overflow when it wafts to the hall. The work in the room is even more important. Therefore, the design air volume is determined according to the practical work experience in addition to the design specifications
Fan selection: The kitchen lampblack exhaust fan is generally selected as Yiming HTFC cabinet type heart fan or CF4-82 kitchen dedicated fan, and the air volume is designed according to the number of elbows in the smoke exhaust hood Wind speed, total pressure and other main parameters. The selection of fan is critical to the application effect, and ring sound is also an element to be considered
Fume purification and disposal equipment in the same room: The smoke injection emission specification of Shanghai catering industry has been implemented since May 1, 2015, and those that do not comply with the specification will not be opened for business or rectified, so it is very necessary to choose a fume purifier
The fresh air in the painting room is also very important. If there is no air supplement, the air-conditioning air flow in the hall will be discharged to the room through the exhaust, which will show that the air-conditioning load is running, and the energy consumption will be E. The conventional design is 70-80% of the exhaust air volume, and the fresh air fan can be any cabinet type fan. A primary efficiency filter shall be installed at the air supply outlet to purify and pre treat the outdoor air.
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