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Let's prevent duct fire
Last update date December 12, 2023
A fire has occurred from a underlow duct (so-called smokeless roaster, etc.) of the chubo facility in a restaurant. It is presumed that the oil residue attached to the duct was ignited due to inadequate cleaning, etc., resulting in a fire.
If oil debris is attached to the duct, it will not only cause a fire, but once the fire enters, the flame will run inside the duct, spread to other places, and there is a danger of high heat smoke. There are many cases where fire extinguishing involves a considerable amount of time.
In the event of a fire, you may not be able to operate for a while to clean up and prepare for resumption, so be sure to check and clean the food regularly.
| Classification | Inspection | Cleaning |
|---|---|---|
| Food | At least once a week | At least once every three months |
| Grease filter | At least once a week | At least once a month |
| Grease extractor | At least once a month | At least once every three months |
| Automatic fire extinguishing equipment | At least once every six months | At least once every six months |
| Fire prevention damper | At least once a month | At least once every three months |
| Exhaust ducts | At least once every three months | At least once a year |
According to the standards for hood and exhaust ducts attached to the chubo facility (Fireer No. 1 in April 1994)
The above standards can also be viewed in the standards for fire-fighting equipment installation regulations.
For inquiries to this page
Fire Bureau Prevention Department Guidance Division
Phone: 045-334-6408
Phone: 045-334-6408
Fax: 045-334-6610
Email address: sy-shidou@city.yokohama.jp
Page ID: 378-956-872
