The necessity of pipe dredging and the usual maintenance methods

The flue is the infrastructure of hotels, restaurants, and restaurant kitchens. It is easy to hide dirt and is a dead end to clean up. At the same time, the flue is a key area inspected by the fire, health, and epidemic prevention departments. At the same time, the inner wall of the smoke hood is prone to parasites of mice and cockroaches, which does not meet the national health standards. The greasy jelly is attached to the metal surface for a long time, and it will corrode the metal material and shorten the service life of the flue. Many oil stains in the oil fume pipe remain on the hood and the surface of the flue for a long time to form grease stains, which will affect the use of the hood and flue and make it difficult to remove the smoke flow. About 80% of the reasons for poor smoke exhaust in the kitchen are caused by the failure to clean the built-in filter of the oil fume purifier for a long time, and the oil clogging the filter. The flue and hood are in a high-temperature working environment all year round, and the oil fume gasifies to form oil, carbon or greasy jelly. If the flue and hood are not cleaned in time, it is very easy to cause a fire.

1. Thoroughly remove the silt and blockages in the pipeline;

2. Removal of tree roots and cement slurry blocks in the pipeline;

3. Keep the pipeline unblocked for a long time;

4. Restore the pipe diameter to its original state and extend the service life of the pipe;

5. Adding disinfectant during dredging and cleaning can remove viruses and bacteria in the pipeline;

6. It can remove rust, iron oxide scale, resin, chemical residue, paint, epoxy resin, and other impurities in the pipeline; its excellent performance and good cleaning effect are favored by customers.