Kitchen油烟Cleaner Operation, Maintenance & Management
Food service units may independently carry out upgrades and transformations of waste gas purification equipment for catering services. They should ensure that all pollutants in the waste gas meet the standards as required by the "Standard," and manage the operation of the purification equipment in accordance with the following requirements.
5.1 Food and beverage service units should establish a system for the operation and maintenance of purification equipment, with a designated person or an entrusted company responsible for the daily management of the equipment.
5.2 Food and beverage service units should establish operation procedures for purification equipment based on the product usage instructions provided by the manufacturer of the purification equipment.
5.3 When employing adsorption purification technology, catalytic oxidation purification technology, and other methods for the end-of-pipe treatment of VOCs, it is advisable to formulate emergency response plans for accidents, fires, explosions, etc., equip emergency response personnel and equipment, and conduct emergency response drills.
5.4 Operators and maintenance staff of catering service units should regularly inspect and record the operating status of purification equipment, and the records should be kept for at least 3 years for reference.
5.5 Food and beverage service units should regularly inspect exhaust ventilation systems and purification equipment, ensuring that there is no obvious oil污 on the exhaust pipe outlets and surrounding areas, no damage to the equipment's surface, normal equipment operation, no leaks in the pipelines, no damage or air leaks in the flexible connections, sturdy and reliable mounting brackets, no debris in the fan inlets, reliable electrical switches, and valves that operate smoothly without oil stains sticking. Record and archive each fault repair, maintenance, and inspection result individually. Regular maintenance and care should be ensured to maintain normal operation.
5.6 Maintenance staff of catering service units should immediately carry out cleaning and maintenance when they find that the efficiency of pollution removal in purification equipment has decreased, and it cannot ensure standard emissions during routine inspections.
5.7 Catering service units shall determine the cleaning and replacement cycles according to the degree of contamination of purification equipment, pipelines, and filter materials as required by the "Standard," or follow the equipment's usage instructions.
5.8 When installing or replacing purification equipment for catering services, it is advisable to require the equipment supplier to affix a label in a visible location showing the name, contact information, and date of the unit providing the installation or replacement service.
5.9 Catering service units must ensure that the grease and wastewater collected by purification equipment are not discharged directly. Solid waste such as filter materials replaced by purification equipment should be centrally disposed of to avoid secondary pollution.
We specialize in kitchen smoke purifier installations and upgrade projects, having completed upgrades for dozens of catering units in Beijing. Please contact us if needed.
