The service life of the flue is related to the water qu […]
The service life of the flue is related to the water quality and maintenance, as well as some daily operating habits. For example, do not change and disassemble the main flue at will, and do not hang debris and clothing on the flue at will. The location of the flue of the wall-hung boiler should keep air circulation and the environment clean and tidy, and do not pile up debris at will, so as to prevent potential safety hazards.
The causes of flue fires are usually similar, and they are all related to the fact that the oil exhaust flue is not cleaned in time, and there is a large amount of oil stains inside. This has sounded the alarm for many catering companies.
The oily dirt accumulates in the exhaust pipe very quickly. If it is not treated for a long time, the oily dirt will accumulate and thicken. It will burn when exposed to an open flame or the temperature is too high, and spread along the inner wall of the pipe. In addition, after the grease stain blocks the channel, the temperature in the chimney and the oil fume pipe will be too high, which may cause the grease stain to ignite spontaneously or the combustible outer packaging material of the pipe will burn and cause a fire. Shenyang Flue explains the characteristics of smoke pipe fires for you
The characteristics of smoke pipe fire
1. The first fire is hidden and difficult to be discovered in time
Generally, oil flue fires are caused by the open flame being sucked into the flue to ignite the remaining grease in the flue. In normal times, the operator generally pays attention to the cleaning of combustibles around the stove, and it is easier to ignore the potential fire hazard of the flue directly above the stove. Because the flue is a relatively closed space, if the flue is not cleaned in time, it will be difficult to detect the open flame after being sucked into the flue to ignite the fuel. When it is discovered, the open flame has filled the entire flue, spreading and causing nearby smoke The combustibles of Tao missed the opportunity and caused the fire to expand.
2. Fast spreading speed, high temperature, easy to ignite surrounding combustibles
The flue is a relatively penetrating whole. Due to the chimney effect, once the open flame is inhaled, it will quickly spread to the entire flue, and the temperature of the flue tube wall will rise rapidly. In addition, the material used to make the flue generally has a large thermal conductivity. , So it is very easy to ignite the combustible and combustible materials adjacent to the flue, thereby promoting the spread of the fire.
3. It is easy to cause multiple fires and it is difficult to fight the fire
The flue is a relatively closed narrow and long space, which not only uses the chimney effect to cause the fire to spread rapidly, but also wraps the fire in the flue after a fire. When extinguishing a fire, the fire outside the flue is easier to extinguish, but the fire in the flue is protected by the flue shell, water, dry powder and other extinguishing agents are difficult to reach the fire, so the fire in the flue will repeatedly ignite nearby combustibles Furthermore, the fire ignites the surrounding combustibles in the long and narrow flue through the flue joints, which is very easy to cause a three-dimensional fire, so that the fire continues to spread and expand, and it is not easy to extinguish, which makes it more difficult to put out the fire.
The flue has been used for a long time, and the oil stains gather together, which affects the normal use of the flue. However, it is extremely laborious to remove the oil stains in the flue. It is understood that many restaurants nowadays do not actively "clean up" the oil fume pipes, which is mostly perfunctory. Grease is accumulated by vegetable oil. When it reaches the ignition point or when sparks are splashed, it will burn. Heavy oil dishes like Sichuan and Hunan cuisines need to be cleaned more frequently.