1. Install detection equipment, regularly check the gas pipeline, liquefied gas tank and its components, as well as the detection and alarm equipment, and use manual inspection and detection equipment at regular intervals. Prevent the detection instrument from failure in the humid and high-temperature environment of the kitchen.

2、加強通風根據環境條件做好通風換氣設施,由于廚房用氣的工作間都有排煙罩,排煙罩的換氣量比較大,用氣時排煙罩都在排煙,可以不考慮灶間通風的問題。只是注意管道要密閉,防止非工作時間中毒。

2. Strengthen ventilation and do a good job of ventilation facilities according to the environmental conditions. Since the working rooms with air in the kitchen have smoke exhaust hoods, the ventilation capacity of the smoke exhaust hoods is relatively large, and the smoke exhaust hoods are smoke exhaust when using air, the problem of ventilation in the kitchen can be ignored. Just note that the pipeline should be sealed to prevent poisoning during non working hours.

3、局部通風換氣:對于存放液化氣罐或燃氣人戶的情況,主要控制設備的燃氣庫房,做好防火墻,封閉燃氣泄漏的空間,并設置排風換氣設施,定時換氣,或人員進人時開啟換氣。

3. Local ventilation: for the storage of liquefied gas tanks or gas households, the gas warehouse of the main control equipment shall be equipped with firewalls to close the space of gas leakage, and exhaust and ventilation facilities shall be set up to exchange air regularly, or open the air exchange when personnel enter.

4、通風換氣:由于炭燒火鍋、炭火燒烤的餐廳內煙氣比較大,為防止一氧化碳濃度超標,店內要通風換氣。在設要保證系統的性能,并且加大通風換氣量,應大于10次/小時。加大排風量,排除產生的煙氣,用大量新鮮空氣使餐廳內各處空氣清新。

4. Comprehensive ventilation: due to the large smoke in the restaurant with charcoal hot pot and charcoal barbecue, in order to prevent the concentration of carbon monoxide from exceeding the standard, the store should be fully ventilated. In the design, the performance of the system shall be guaranteed, and the ventilation rate shall be increased, which shall be greater than 10 times / hour. Increase the exhaust air volume, remove the generated smoke, and use a lot of fresh air to make the air in the restaurant fresh.