我国商用厨房火灾危险分析及对策研究  

Analysis on the Fire Risk of Commercial Kitchens in China and Its Countermeasures

作　　者：魏彤彤[1] 蒋慧灵[1] 王允[1] 李冬梅[1] 

机构地区：[1]中国人民武装警察部队学院消防工程系,廊坊065000

出　　处：《中国安全科学学报》2009年第4期134-139,共6页China Safety Science Journal

摘　　要：烹饪操作特点及食用油燃烧特性决定了商用厨房火灾呈现的特定危害规律,因此必须采用专门规范和技术加以防治。针对我国商用厨房消防安全现状,分析其火灾危险特点,探讨商用厨房消防监管的不足,在研究商用厨房灭火技术发展的基础上,提出加强商用厨房消防安全和健全商用厨房法规体系的对策及建议,建议从主动灭火和被动防火两方面,完善现有的灭火系统和厨具设备消防安全规范,加强商用厨房本质型消防安全,为通风系统和排油烟系统等火灾高发区域的消防安全提供了新手段。The fire hazards of commercial kitchen are highly influenced by the characteristics of cooking operations and cooking oil, so special fire safety regulations and technology must be established for commercial kitchens. The fire risk characteristic of commercial kitchens in China is analyzed based on the field surveys. The defects of fire safety supervision and administration system on commercial kitchens are discussed. Through further exploration in present fire safety technology, suggestions are put forward about how to strengthen the fire safety of commercial kitchens and perfect the laws and kitchens. These suggestions cover fire suppression and fire protection. Firstly, regulations of commercial regulations about kitchen fire suppression system and cooking equipment fire safety should be completed. Secondly, intrinsic fire safety of commercial kitchen needs to be enhanced. Thirdly, emphasis must be put on the locations with high rates of fire, such as ventilation systems and grease removing systems.

关 键 词：商用厨房 消防 火灾危险分析 规范 对策 

分 类 号：X928.7[环境科学与工程—安全科学]