在餐饮行业的后厨中，排烟系统如同厨房的 “呼吸系统”，而正确清洗则是维持这套系统健康运转的关键。很多人容易忽视排烟系统的清洁，却不知油腻的管道和积垢的风机背后，藏着从安全隐患到健康威胁的多重风险，正确清洗早已不是 “可选操作”，而是关乎生命财产与经营合规的 “必答题”。

　　In the kitchen of the catering industry, the exhaust system is like the "respiratory system" of the kitchen, and proper cleaning is the key to maintaining the healthy operation of this system. Many people tend to overlook the cleanliness of smoke exhaust systems, unaware that behind greasy pipes and dirty fans, there are multiple risks ranging from safety hazards to health threats. Proper cleaning is no longer an "optional operation", but a "must answer" that concerns life, property, and business compliance.

　　消防安全：扑灭隐形的 “火灾导火索”

　　Fire safety: extinguishing hidden 'fire triggers'

　　厨房排烟系统长期不清洗，管道内壁会堆积厚厚一层油烟污垢，这些油污的燃点极低，当管道内温度达到 200℃以上时，遇明火或静电就可能瞬间引燃。据统计，餐饮场所 60% 以上的火灾事故与排烟系统油污堆积有关 —— 曾有案例显示，某餐厅因排烟管道内油污自燃，火势顺着管道蔓延至整栋建筑，短短 10 分钟就造成数十万元损失。此外，油污堵塞排烟口会导致局部温度骤升，风机叶轮因负荷加重摩擦生热，也可能成为起火源头。正确清洗能将管道内的油污厚度控制在 0.5mm 以下，显著降低火灾风险。

　　If the kitchen exhaust system is not cleaned for a long time, a thick layer of oil fume and dirt will accumulate on the inner wall of the pipeline. The ignition point of these oil stains is extremely low. When the temperature inside the pipeline reaches 200 ℃ or above, they may ignite instantly when exposed to open flames or static electricity. According to statistics, more than 60% of fire accidents in catering establishments are related to the accumulation of oil pollution in the exhaust system. There have been cases where a restaurant caught fire due to oil pollution in the exhaust pipe, and the fire spread along the pipe to the entire building, causing hundreds of thousands of yuan in losses in just 10 minutes. In addition, oil pollution blocking the exhaust outlet can cause a sudden increase in local temperature, and the fan impeller may generate heat due to increased load and friction, which may also become the source of fire. Proper cleaning can control the thickness of oil stains inside pipelines to below 0.5mm, significantly reducing the risk of fire.

　　排烟效率：让厨房告别 “烟雾缭绕”

　　Smoke exhaust efficiency: Say goodbye to the "smoke lingering" in the kitchen

　　排烟系统的核心功能是快速排出烹饪产生的油烟，但油污每增厚 1mm，排烟阻力就会增加 30%。当风机叶轮被油污包裹，转动效率会大幅下降，原本 5 分钟能排净的油烟可能需要 20 分钟，导致厨房内油烟弥漫，不仅影响厨师操作视线，还会使高温油烟在厨房内反复循环，加剧闷热环境。某连锁餐厅曾做过测试：未清洗的排烟系统在运行 3 个月后，排风量下降 47%，厨房温度比清洗后高出 8℃，员工工作效率明显降低。定期清洗能让排烟系统保持 90% 以上的初始排风量，确保厨房空气流通。

　　The core function of the exhaust system is to quickly remove cooking fumes, but for every 1mm increase in oil pollution, the exhaust resistance will increase by 30%. When the impeller of the fan is wrapped in oil stains, the rotational efficiency will significantly decrease. It may take 20 minutes to completely remove the oil fumes that could have been removed in 5 minutes, resulting in the spread of oil fumes in the kitchen. This not only affects the chef's line of sight, but also causes high-temperature oil fumes to circulate repeatedly in the kitchen, exacerbating the stuffy and hot environment. A certain chain restaurant once conducted a test: after running for 3 months, the uncleaned smoke exhaust system showed a 47% decrease in exhaust volume, an 8 ℃ increase in kitchen temperature compared to after cleaning, and a significant decrease in employee work efficiency. Regular cleaning can maintain over 90% of the initial exhaust volume of the smoke exhaust system, ensuring air circulation in the kitchen.

　　健康防护：切断 “油烟毒素” 传播链

　　Health protection: cutting off the transmission chain of "oil fume toxins"

　　油烟中含有苯并芘、甲醛等致癌物质，长期堆积的油污会滋生大量细菌和霉菌。当排烟系统运行时，这些有害物质会随气流扩散到厨房各个角落，附着在食材、餐具和设备表面。检测显示，未清洗的排烟管道内细菌总数可达 10^5 CFU/cm?，是国家标准的 50 倍以上，厨师长期在这种环境中工作，呼吸道疾病发病率比普通人群高 3 倍。此外，油烟异味还会渗透进菜品，影响食物口感，而正确清洗能将管道内的细菌量控制在安全范围内，守护厨房卫生安全。

　　Oil fume contains carcinogens such as benzo [a] pyrene and formaldehyde, and long-term accumulation of oil can breed a large number of bacteria and fungi. When the smoke exhaust system is in operation, these harmful substances will spread to various corners of the kitchen with the airflow, adhering to the surfaces of ingredients, tableware, and equipment. The test shows that the total number of bacteria in the uncleaned exhaust pipe can reach 10 ^ 5 CFU/cm? , which is more than 50 times of the national standard. Chefs work in this environment for a long time, and the incidence rate of respiratory diseases is three times higher than that of the general population. In addition, the odor of cooking fumes can also penetrate into dishes, affecting their taste. Proper cleaning can control the amount of bacteria in the pipes within a safe range, safeguarding kitchen hygiene and safety.

　　设备维护：延长 “排烟管家” 使用寿命

　　Equipment maintenance: Extend the service life of the "smoke exhaust manager"

　　油烟中的酸性物质会持续腐蚀排烟系统的金属部件。风机叶轮被油污覆盖后，转动时的不平衡力会导致轴承磨损，原本能用 5 年的风机可能 1 年就需要更换；管道接口处的密封胶条被油污侵蚀后，会出现漏烟现象，增加能耗；就连看似坚固的不锈钢排烟罩，也会因长期油污堆积出现锈迹。某酒店后厨曾因未定期清洗，导致价值 8 万元的排烟系统在 2 年内报废，而定期清洗可使设备寿命延长 3-5 倍，节省的维修更换费用可达设备原值的 40%。

　　The acidic substances in the oil fume will continue to corrode the metal components of the exhaust system. After the fan impeller is covered with oil stains, the unbalanced force during rotation can cause bearing wear, and a fan that could have been used for 5 years may need to be replaced in 1 year; After the sealing strip at the pipeline interface is corroded by oil stains, smoke leakage will occur, increasing energy consumption; Even seemingly sturdy stainless steel exhaust hoods can develop rust due to long-term accumulation of oil stains. The kitchen of a certain hotel was once scrapped within 2 years due to the lack of regular cleaning, resulting in a smoke exhaust system worth 80000 yuan. Regular cleaning can extend the lifespan of the equipment by 3-5 times and save maintenance and replacement costs up to 40% of the original value of the equipment.

　　合规经营：避开环保与消防的 “红线”

　　Compliant operation: Avoiding the "red line" of environmental protection and fire safety

　　根据《饮食业环境保护技术规范》，餐饮单位需每季度对排烟系统进行清洗，否则可能面临 5000-3 万元的罚款。在多地的消防检查中，排烟系统清洁度已成为必查项目，某城市去年就有 127 家餐厅因排烟管道油污超标被责令停业整改。此外，油烟排放不达标还会引发邻里投诉，影响店铺口碑 —— 曾有网红餐厅因油烟扰民被投诉上百次，最终被迫关闭。正确清洗不仅能通过监管检查，还能减少异味排放，维护良好的经营环境。

　　According to the Technical Specifications for Environmental Protection in the Catering Industry, catering units are required to clean their smoke exhaust systems every quarter, otherwise they may face a fine of 50-30000 yuan. In multiple fire inspections, the cleanliness of smoke exhaust systems has become a mandatory item. Last year, 127 restaurants in a certain city were ordered to shut down for rectification due to excessive oil pollution in their smoke exhaust pipes. In addition, non-compliance with oil fume emissions can also lead to complaints from neighbors and affect the reputation of shops - there have been hundreds of complaints about internet famous restaurants that were forced to close due to oil fume disturbance to residents. Proper cleaning can not only pass regulatory inspections, but also reduce odor emissions and maintain a good business environment.

　　从熄灭火灾隐患到守护员工健康，从保障排烟效率到规避经营风险，厨房排烟系统的清洗早已超越 “卫生清洁” 的范畴，成为餐饮企业安全管理和品质管控的重要环节。唯有将清洗纳入标准化操作流程，定期由专业人员对管道、风机、排烟罩等全系统深度清洁，才能让厨房的 “烟火气” 真正转化为安心的 “人气”，而不是暗藏危机的 “隐患雷”。

　　From extinguishing fire hazards to safeguarding employee health, from ensuring smoke exhaust efficiency to avoiding business risks, the cleaning of kitchen smoke exhaust systems has long surpassed the scope of "hygiene and cleanliness" and become an important part of safety management and quality control in catering enterprises. Only by incorporating cleaning into standardized operating procedures and regularly having professional personnel thoroughly clean the entire system such as pipes, fans, and exhaust hoods, can the "smoke and fire" in the kitchen truly be transformed into a reassuring "popularity" rather than a hidden "hidden danger".

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