商業用廚房火害因子研析與防範之研究

A Pilot Study of the Factors toward the Damage from Fire and Fire Prevention for Commercial Kitchen

賴協隆(Hsieh-Lung Lai)

指導教授 ： 張寬勇

國立臺北科技大學/工程學院/土木與防災研究所/碩士(2011年)

摘要

近年來國內由於爐火烹調不慎發生火災事件頻繁，尤其以商業用廚房事件最為顯著，依據2009年台北市政府消防局火災調查科『營業場所爐火不慎火災分析暨案例報告』經統計分析發現，爐火不慎為火害因子之第四名，其發生火災場所以營業場所最多，佔55.9%。進一步分析烹調不慎致災原因，多數係因高溫油炸時油鍋起火，並經由排油煙管擴大燃燒。
為減少商業用廚房火災發生機率及為達維護人命安全之目的，強化商業用廚房公共安全之維護與管理，同時考量其經濟性，本研究透過問卷將專家意見統計彙整後，運用層級分析法（Analytic Hierarchy Process,AHP）進行分析，完成商業用廚房火害因子之建構。最後並確認構面之權重分配，其重要順序分別為「使用習慣及管理」、「廚房設備&配置」、「消防設備(施)」、「建築構造」，以使用習慣及管理構面之權重最高。而各構面項下指標權重前六項分別為「落實防火管理人制度」、「用火、氣、電等設備使用管理維護與管制確實建立」、「應定期清理排油煙機、吸排煙爐風管的管道進行油垢清洗」、「從業人員依規定參加消防演習演練，並熟悉自衛消防編組任務」、「避免油溫過高起火或操作不當使熱油濺出油鍋碰到火源引起油鍋起火」、「各種電線、電纜、插排，相互連接整齊，避免電線走火」，此結果與目前廚房火害主要成因相去不遠，顯示本研究所建構之廚房火害因子權重符合現況，除可作為日後相關業務單位藉由講習來提昇民眾防火意識及緊急應變能力，更可提供國內政府單位做為未來法規修正之參考。

關鍵字

火害因子 ； 廚房火災 ； 層級分析法

並列摘要

Recently there are many fire events caused by carless cooking, especially in commercial kitchens. According to “Analysis for the factors of fire in business places during cooking” researched by Fire Research Section, Taipei City Fire Department in 2009, careless cooking would be the top fourth factor for fire accident, and most of the cases were happened in business places which is about 55.9% of all. Furthermore, most of the fire accident cases in business places were because the woks got fire by high temperature frying, and the fire was extended from the tubes of range hoods.
For the purpose of reducing the fire cases from commercial kitchens and protecting human lives and security, it has to improve the preservation and management in the public security of commercial kitchens with the economic consideration. This research is collecting the opinions from experts by having questionnaires and analysis it by Analytic Hierarchy Process (AHP) for building the factors of fire accident from commercial kitchens. After having weighted to the factors, there are four main factors, which are: habit & management, devices & disposition in the kitchen, equipment for fire control, and structure for constructions, and habit & management is the most important factor. For improving the security, there are six main improvements, which are: having fire prevention manager system in advance; building up the system of using, managing, and maintaining the devices with fire, gas or electricity; cleaning up the tubes and range hoods regularly; having fire prevention drills for the stakeholders with their own mission and groups; avoiding careless using or having too high temp. woks that makes the fire by the hot oil; arranging the wires, cables, and plugs for avoiding the fire from the wires. The research result is able to be provided to relevant departments of government for having seminars to civilians in having the knowledge and ability of fire preventing. Also, it would be able to be provided to the government to revise the laws and regulations.

並列關鍵字

Fire Hazard ； Fire Kitchen ； A.H.P.

參考文獻

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