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　　在餐飲行業(yè)的后廚中，排煙系統(tǒng)如同廚房的 “呼吸系統(tǒng)”，而正確清洗則是維持這套系統(tǒng)健康運轉(zhuǎn)的關(guān)鍵。很多人容易忽視排煙系統(tǒng)的清潔，卻不知油膩的管道和積垢的風(fēng)機(jī)背后，藏著從安全隱患到健康威脅的多重風(fēng)險，正確清洗早已不是 “可選操作”，而是關(guān)乎生命財產(chǎn)與經(jīng)營合規(guī)的 “必答題”。

　　In the kitchen of the catering industry, the exhaust system is like the "respiratory system" of the kitchen, and proper cleaning is the key to maintaining the healthy operation of this system. Many people tend to overlook the cleanliness of smoke exhaust systems, unaware that behind greasy pipes and dirty fans, there are multiple risks ranging from safety hazards to health threats. Proper cleaning is no longer an "optional operation", but a "must answer" that concerns life, property, and business compliance.

　　消防安全：撲滅隱形的 “火災(zāi)導(dǎo)火索”

　　Fire safety: extinguishing hidden 'fire triggers'

　　廚房排煙系統(tǒng)長期不清洗，管道內(nèi)壁會堆積厚厚一層油煙污垢，這些油污的燃點極低，當(dāng)管道內(nèi)溫度達(dá)到 200℃以上時，遇明火或靜電就可能瞬間引燃。據(jù)統(tǒng)計，餐飲場所 60% 以上的火災(zāi)事故與排煙系統(tǒng)油污堆積有關(guān) —— 曾有案例顯示，某餐廳因排煙管道內(nèi)油污自燃，火勢順著管道蔓延至整棟建筑，短短 10 分鐘就造成數(shù)十萬元損失。此外，油污堵塞排煙口會導(dǎo)致局部溫度驟升，風(fēng)機(jī)葉輪因負(fù)荷加重摩擦生熱，也可能成為起火源頭。正確清洗能將管道內(nèi)的油污厚度控制在 0.5mm 以下，顯著降低火災(zāi)風(fēng)險。

　　If the kitchen exhaust system is not cleaned for a long time, a thick layer of oil fume and dirt will accumulate on the inner wall of the pipeline. The ignition point of these oil stains is extremely low. When the temperature inside the pipeline reaches 200 ℃ or above, they may ignite instantly when exposed to open flames or static electricity. According to statistics, more than 60% of fire accidents in catering establishments are related to the accumulation of oil pollution in the exhaust system. There have been cases where a restaurant caught fire due to oil pollution in the exhaust pipe, and the fire spread along the pipe to the entire building, causing hundreds of thousands of yuan in losses in just 10 minutes. In addition, oil pollution blocking the exhaust outlet can cause a sudden increase in local temperature, and the fan impeller may generate heat due to increased load and friction, which may also become the source of fire. Proper cleaning can control the thickness of oil stains inside pipelines to below 0.5mm, significantly reducing the risk of fire.

　　排煙效率：讓廚房告別 “煙霧繚繞”

　　Smoke exhaust efficiency: Say goodbye to the "smoke lingering" in the kitchen

　　排煙系統(tǒng)的核心功能是快速排出烹飪產(chǎn)生的油煙，但油污每增厚 1mm，排煙阻力就會增加 30%。當(dāng)風(fēng)機(jī)葉輪被油污包裹，轉(zhuǎn)動效率會大幅下降，原本 5 分鐘能排凈的油煙可能需要 20 分鐘，導(dǎo)致廚房內(nèi)油煙彌漫，不僅影響廚師操作視線，還會使高溫油煙在廚房內(nèi)反復(fù)循環(huán)，加劇悶熱環(huán)境。某連鎖餐廳曾做過測試：未清洗的排煙系統(tǒng)在運行 3 個月后，排風(fēng)量下降 47%，廚房溫度比清洗后高出 8℃，員工工作效率明顯降低。定期清洗能讓排煙系統(tǒng)保持 90% 以上的初始排風(fēng)量，確保廚房空氣流通。

　　The core function of the exhaust system is to quickly remove cooking fumes, but for every 1mm increase in oil pollution, the exhaust resistance will increase by 30%. When the impeller of the fan is wrapped in oil stains, the rotational efficiency will significantly decrease. It may take 20 minutes to completely remove the oil fumes that could have been removed in 5 minutes, resulting in the spread of oil fumes in the kitchen. This not only affects the chef's line of sight, but also causes high-temperature oil fumes to circulate repeatedly in the kitchen, exacerbating the stuffy and hot environment. A certain chain restaurant once conducted a test: after running for 3 months, the uncleaned smoke exhaust system showed a 47% decrease in exhaust volume, an 8 ℃ increase in kitchen temperature compared to after cleaning, and a significant decrease in employee work efficiency. Regular cleaning can maintain over 90% of the initial exhaust volume of the smoke exhaust system, ensuring air circulation in the kitchen.

　　健康防護(hù)：切斷 “油煙毒素” 傳播鏈

　　Health protection: cutting off the transmission chain of "oil fume toxins"

　　油煙中含有苯并芘、甲醛等致癌物質(zhì)，長期堆積的油污會滋生大量細(xì)菌和霉菌。當(dāng)排煙系統(tǒng)運行時，這些有害物質(zhì)會隨氣流擴(kuò)散到廚房各個角落，附著在食材、餐具和設(shè)備表面。檢測顯示，未清洗的排煙管道內(nèi)細(xì)菌總數(shù)可達(dá) 10^5 CFU/cm?，是國家標(biāo)準(zhǔn)的 50 倍以上，廚師長期在這種環(huán)境中工作，呼吸道疾病發(fā)病率比普通人群高 3 倍。此外，油煙異味還會滲透進(jìn)菜品，影響食物口感，而正確清洗能將管道內(nèi)的細(xì)菌量控制在安全范圍內(nèi)，守護(hù)廚房衛(wèi)生安全。

　　Oil fume contains carcinogens such as benzo [a] pyrene and formaldehyde, and long-term accumulation of oil can breed a large number of bacteria and fungi. When the smoke exhaust system is in operation, these harmful substances will spread to various corners of the kitchen with the airflow, adhering to the surfaces of ingredients, tableware, and equipment. The test shows that the total number of bacteria in the uncleaned exhaust pipe can reach 10 ^ 5 CFU/cm? , which is more than 50 times of the national standard. Chefs work in this environment for a long time, and the incidence rate of respiratory diseases is three times higher than that of the general population. In addition, the odor of cooking fumes can also penetrate into dishes, affecting their taste. Proper cleaning can control the amount of bacteria in the pipes within a safe range, safeguarding kitchen hygiene and safety.

　　設(shè)備維護(hù)：延長 “排煙管家” 使用壽命

　　Equipment maintenance: Extend the service life of the "smoke exhaust manager"

　　油煙中的酸性物質(zhì)會持續(xù)腐蝕排煙系統(tǒng)的金屬部件。風(fēng)機(jī)葉輪被油污覆蓋后，轉(zhuǎn)動時的不平衡力會導(dǎo)致軸承磨損，原本能用 5 年的風(fēng)機(jī)可能 1 年就需要更換；管道接口處的密封膠條被油污侵蝕后，會出現(xiàn)漏煙現(xiàn)象，增加能耗；就連看似堅固的不銹鋼排煙罩，也會因長期油污堆積出現(xiàn)銹跡。某酒店后廚曾因未定期清洗，導(dǎo)致價值 8 萬元的排煙系統(tǒng)在 2 年內(nèi)報廢，而定期清洗可使設(shè)備壽命延長 3-5 倍，節(jié)省的維修更換費用可達(dá)設(shè)備原值的 40%。

　　The acidic substances in the oil fume will continue to corrode the metal components of the exhaust system. After the fan impeller is covered with oil stains, the unbalanced force during rotation can cause bearing wear, and a fan that could have been used for 5 years may need to be replaced in 1 year; After the sealing strip at the pipeline interface is corroded by oil stains, smoke leakage will occur, increasing energy consumption; Even seemingly sturdy stainless steel exhaust hoods can develop rust due to long-term accumulation of oil stains. The kitchen of a certain hotel was once scrapped within 2 years due to the lack of regular cleaning, resulting in a smoke exhaust system worth 80000 yuan. Regular cleaning can extend the lifespan of the equipment by 3-5 times and save maintenance and replacement costs up to 40% of the original value of the equipment.

　　合規(guī)經(jīng)營：避開環(huán)保與消防的 “紅線”

　　Compliant operation: Avoiding the "red line" of environmental protection and fire safety

　　根據(jù)《飲食業(yè)環(huán)境保護(hù)技術(shù)規(guī)范》，餐飲單位需每季度對排煙系統(tǒng)進(jìn)行清洗，否則可能面臨 5000-3 萬元的罰款。在多地的消防檢查中，排煙系統(tǒng)清潔度已成為必查項目，某城市去年就有 127 家餐廳因排煙管道油污超標(biāo)被責(zé)令停業(yè)整改。此外，油煙排放不達(dá)標(biāo)還會引發(fā)鄰里投訴，影響店鋪口碑 —— 曾有網(wǎng)紅餐廳因油煙擾民被投訴上百次，最終被迫關(guān)閉。正確清洗不僅能通過監(jiān)管檢查，還能減少異味排放，維護(hù)良好的經(jīng)營環(huán)境。

　　According to the Technical Specifications for Environmental Protection in the Catering Industry, catering units are required to clean their smoke exhaust systems every quarter, otherwise they may face a fine of 50-30000 yuan. In multiple fire inspections, the cleanliness of smoke exhaust systems has become a mandatory item. Last year, 127 restaurants in a certain city were ordered to shut down for rectification due to excessive oil pollution in their smoke exhaust pipes. In addition, non-compliance with oil fume emissions can also lead to complaints from neighbors and affect the reputation of shops - there have been hundreds of complaints about internet famous restaurants that were forced to close due to oil fume disturbance to residents. Proper cleaning can not only pass regulatory inspections, but also reduce odor emissions and maintain a good business environment.

　　從熄滅火災(zāi)隱患到守護(hù)員工健康，從保障排煙效率到規(guī)避經(jīng)營風(fēng)險，廚房排煙系統(tǒng)的清洗早已超越 “衛(wèi)生清潔” 的范疇，成為餐飲企業(yè)安全管理和品質(zhì)管控的重要環(huán)節(jié)。唯有將清洗納入標(biāo)準(zhǔn)化操作流程，定期由專業(yè)人員對管道、風(fēng)機(jī)、排煙罩等全系統(tǒng)深度清潔，才能讓廚房的 “煙火氣” 真正轉(zhuǎn)化為安心的 “人氣”，而不是暗藏危機(jī)的 “隱患雷”。

　　From extinguishing fire hazards to safeguarding employee health, from ensuring smoke exhaust efficiency to avoiding business risks, the cleaning of kitchen smoke exhaust systems has long surpassed the scope of "hygiene and cleanliness" and become an important part of safety management and quality control in catering enterprises. Only by incorporating cleaning into standardized operating procedures and regularly having professional personnel thoroughly clean the entire system such as pipes, fans, and exhaust hoods, can the "smoke and fire" in the kitchen truly be transformed into a reassuring "popularity" rather than a hidden "hidden danger".

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