商用廚房一般油煙道火災都是由于明火被吸入煙道引燃煙道內殘留的油垢所致。平時，操作人員一般會注意灶臺周圍的清理，而較容易忽視灶臺正上方煙道的潛在火災危險性。會定期安排由于煙道是一個相對封閉的空間，如果煙道清洗不及時，明火被吸入煙道引燃油污后將很難被及時發現，等到發現時，明火已充滿整個煙道，蔓延并引著臨近煙道的，錯過時機，造成火勢擴大。
Generally, the fire in the oil flue of commercial kitchens is caused by the open fire being sucked into the flue to ignite the residual oil dirt in the flue. At ordinary times, operators usually pay attention to the cleaning around the stove, and are more likely to ignore the potential fire hazard of the flue directly above the stove. As the flue is a relatively closed space, if the flue is not cleaned in time, it will be difficult to find the open fire in time after it is inhaled into the flue and ignites the oil stain. When it is found, the open fire has filled the whole flue, spread and ignited the adjacent flue, and missed the best time, causing the fire to expand.
由于油煙所帶的煙塵有粘性，附著在煙道內形成油垢，油垢本身是可燃的，遇明火或溫度過高，會燃燒。如果長時間未對商用廚房煙道進行清洗，油垢就會積壓，尤其是彎曲式管道，特別容易積壓油垢，一旦遇火燃燒，火苗很快會蔓延。
As the smoke carried by the lampblack is sticky, it attaches to the flue and forms oil dirt. The oil dirt itself is flammable and will burn in case of open fire or high temperature. If the commercial kitchen flue is not cleaned for a long time, the oil dirt will accumulate, especially in the curved pipes, which are particularly easy to accumulate oil dirt. Once the fire burns, the flame will spread quickly.
油煙管道定期清洗及保養，火災隱患
Regular cleaning and maintenance of lampblack pipes to eliminate fire hazards
餐廳廚房火災頻發，定時進行油煙管道清洗、排煙罩清洗、油煙凈化器清洗、灶臺清洗、風機清洗、網清洗、風渦輪清洗顯得尤為重要。
The fire in the dining room and kitchen occurs frequently, so it is particularly important to clean the oil smoke pipe, smoke exhaust hood, oil smoke purifier, stove, fan, environmental protection net and wind turbine regularly.
廚具清洗內容包括主排煙罩表面、煙罩內面、網、進風管、運水面板、風渦輪、離心風機、油煙凈化器、豎立油煙管道、平行油煙管道、內置防火栓。清洗部位是主排煙罩內側、網、進風管、主排煙罩上方的煙道內部。
Kitchenware cleaning includes the surface of the main smoke exhaust hood, the inner surface of the smoke hood, the environmental protection network, the air inlet pipe, the water delivery panel, the wind turbine, the centrifugal fan, the oil smoke purifier, the vertical oil smoke pipe, the parallel oil smoke pipe, and the built-in fire hydrant. The key parts for cleaning are the inside of the main smoke exhaust hood, the environmental protection network, the air inlet pipe, and the inside of the flue above the main smoke exhaust hood.
餐館內的廚房油煙多，除了每天要擦洗煙道外，對于內部積壓的油垢，少每60日要徹底清洗一次，才能有效火災隱患。
The kitchen in the restaurant has a lot of lampblack. In addition to scrubbing the flue every day, the accumulated oil dirt inside should be thoroughly cleaned at least every 60 days to effectively eliminate the fire hazard.
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