Top 10 Reasons Commercial Kitchen Fires:

This research comes from the NFPA of the USA, none the less the findings are as valid for us here as they are over there. The reference to a ‘UL300 compliant system’ does not mean much to us but it relates to thse systems which have been upgraded since it was established that vegitable oil fat burns at a much higher temperature than animal fat oil and the old ‘dry powder’ method of extinguishing no longer works and a ‘wet chemical’ solution must be used. it also demonstrates why when we are doing fire risk assessments on commercial kitchens in hotels and restaurants we need to see the records for the filter cleaning.

Restaurants pose high fire risks with their open flames, hot equipment, electrical connections, cooking oils, cleaning chemicals and paper products. These hazards are a recipe for disaster. Nearly 8,000 eating and drinking establishments report a fire each year, according to 2006-2010 data tabulated by the National Fire Protection Association (NFPA). These fires caused an annual average of $246 million in direct property damage.

A fire can devastate your business, leading to lost revenues and even permanent closure. Here is a list of the top 10 fire safety issues from the Washington Surveying and Rating Bureau and why they’re so important:

1]The system is not UL300 Listed. A common cause for this is the presence of a dry chemical extinguishing system. With the widespread transition from animal fat to vegetable oil use in deep fat fryers, dry chemical systems are no longer able to control the higher temperature, longer burning fires produced by vegetable oils. A UL300 Listed system is specifically designed to handle these intense fires, contain them longer, and prevent splashing of hot oil during the fire.
2]Nozzle covers missing. When the nozzles of an extinguishing system are not kept covered, airborne grease can clog the hole. This may impede or prevent operation of the extinguishing system.
3]Nozzles not aimed properly. If a nozzle is not properly aimed to deposit the extinguishing chemicals on the source of the fire, it will be less effective.
4]Combustible construction within 18 inches of hood not protected with mineral wool pad (or equivalent). Combustible materials within 18 inches of the kitchen hood may aid in the spread of fire. Incombustible materials provide a barrier that creates a break in the fire’s path.
5]Filter panels installed wrong. Filter panels are specifically designed to collect grease. If they aren’t properly installed, the amount of grease they are able to collect may be reduced causing more accumulation on the hood.
6]Hood or suppression system does not cover all appliances. If a fire occurs in or on an appliance that is not covered by the hood or suppression system, it cannot be adequately controlled by the system.
7]Inadequate cleaning cycle. Hood and vent systems that are not kept clean can accumulate grease and pose a serious threat of fire. Adequate cleaning schedules vary greatly from one kitchen to the next. A full service restaurant using multiple fryers or woks may need to be cleaned monthly, while a low-volume kitchen like that in a daycare or senior center only requires cleaning annually.
8]Lights not covered with explosion-proof covers. Explosion-proof lights are generally required in applications involving high heat or high risk of fire or explosion.
9]Fire suppression system tags out of date. When a kitchen suppression system is serviced, a tag should be left by the servicing company indicating the service date. An out-of-date tag indicates that the system is not being serviced regularly.
10]No, or inadequate, separation between open flame appliances and fryers. Without adequate separation, oil can splash or splatter into open flames, causing a fire risk. Suitable separation can be achieved by either providing 16 inches between the appliances or a 16 inch vertical, non-combustible (metal) divider.
Despite the increased risks of fires in restaurant kitchens, simply knowing some of the greatest hazards within a kitchen setting can help prevent a fire from occurring or spreading.

To ensure that sure your restaurant is covered against fires and other hazards, contact us for a complete evaluation of your restaurant coverage.