在油烟净化器管道长时间使用过程钟，会有油污粘在管壁上，油是可燃物体，遇明火会发生燃烧，为防范油烟管道火灾发生，消访部门提醒各位餐饮油烟净化器业务注意以下几点：


      厨房在每天使用过程总，不断的产生油烟，这些油烟经过长时间的积累和风干，会形成易燃性油块吸附在管道内壁上，清洗难度大，不容易铲除，建议要定期清理油烟净化器，集眼罩，排放管道等部位，切勿因为增加成本而偷工减料，炒菜时候尽量减少爆燃的明火，以免被风机吸入管道内，引起火灾。广东速科环保科技有限公司自主研发销售的油烟净化器自动清洗一体机，可以全天候244小时变成清洗，保证油烟净化器长期运行，减少维护，节省人力成本。

      在烟管材质方面需要注意，使用油烟管道专用的材质，不少中小型餐饮业为了减少成本，采用易燃物质，油烟易吸附的铁制品制作烟囱和抽油烟机，一旦爆炒食物时锅内着火，由于风机的吸力会把火苗引入管道内，导致管道油垢直接被点燃，导致火灾。

      专用的厨房内一定要配有灭火器设备，一旦发现明火失控，可立即扑灭火源，避免火灾造成的损失，一些大型的餐饮业应当配有消防水栓，因为管道内的油垢被点燃后火势蔓延迅速，灭火器够不到时可用消防栓进行扑灭。
厨房有明火存在时不能离开人，更多的油烟管道火灾是因为使用明火时没有人在现场，导致火势无法掌控时才被发现，造成不可估量的损失。可对一些操作人员培训安全防火知识，指定厨房内用火用电的规章制度，确保厨房有火的时候不能离开人。

In the process of using the oil fume purifier pipe for a long time, oil will stick to the pipe wall, oil is a combustible object, it will burn in case of open fire, in order to prevent the oil fume pipe fire from happening, the Department of Elimination and visits reminds you of the following points in the business of cooking oil fume purifiers: the Kitchen, in the course of daily use, constantly produces oil fume. These oil fume has been accumulated and air-dried for a long time, it will form inflammable oil block adsorbed on the inner wall of the pipeline, which is difficult to clean and is not easy to remove. It is suggested that the parts of the oil fume purifier, eye mask and discharge pipeline should be cleaned regularly. Do not cut corners because of increasing costs, stir-fry when trying to reduce the explosion of open fire, so as not to be drawn into the pipe fan, causing a fire. Guangdong Suke Environmental Protection Technology Co. , Ltd. self-developed sales of oil fume purifier automatic cleaning machine, can 244 hours a day into cleaning, to ensure long-term operation of oil fume purifier, reduce maintenance, save labor costs. In terms of pipe materials, attention should be paid to the use of special materials for cooking fume pipes. In order to reduce costs, many small and medium-sized restaurants use iron products that are flammable and easily adsorbed by cooking fume to make chimneys and exhaust hood, once stir-fry food in the pot when the fire, due to the fan suction will lead to the fire into the pipeline, lead to pipeline grease directly ignited, leading to fire. Special kitchen must be equipped with fire extinguisher equipment, once found out that the open fire is out of control, can immediately put out the fire source, avoid the loss caused by the fire, some large catering industry should be equipped with fire hydrants, because the grease in the pipe is ignited after the fire spread quickly, fire extinguishers can not reach the fire hydrant to fight. The kitchen has the open fire existence can not leave the person, the more lampblack pipeline fire is because uses the open fire when nobody is present, causes the fire to be discovered when is unable to control, causes the inestimable loss. Some operators can be trained in fire safety knowledge, specify the rules and regulations of fire and electricity in the kitchen, to ensure that the kitchen when there is fire can not leave people.