T/WCIA 006.1-2023 Dining and kitchen exhaust cleaning service specifications

Scope

Scope: This document specifies the organizational requirements, service requirements, service supervision, and improvement requirements for the cleaning of oil fume extraction facilities in food processing, catering, and enterprise canteens, etc. This document does not apply to the cleaning services of oil fume extractors used in households. Note 1: Catering includes venues such as hotels and supermarkets where food processing is carried out. Note 2: Units include but are not limited to government agencies, schools, enterprises, and institutions, etc. Main technical content: 1. Scope 2. Normative reference documents 3. Terms and definitions 4. Organizational requirements 4.1 Service organization 4.2 Service personnel 4.3 Systems and norms 5. Service requirements 5.1 Service commitments 5.2 Construction process 5.3 Safety control 5.4 Environmental protection 5.5 Acceptance 6. Service supervision and improvement 6.1 Supervision 6.2 Improvement Appendix A (normative) Oil fume extraction hood cleaning procedures Appendix B (normative) Oil fume extraction pipe cleaning procedures Appendix C (normative) Cleaning procedures for other ancillary equipment of oil fume extraction facilities Appendix D (informative) Acceptance forms and report formats

Development Information

Related Standards