What You Should Do to Combat Cooking Fires

Fire safety is a crucial element of any restaurant safety program. The U.S. Fire Administration reported that restaurant fires can cause an average of $23,000 of damage. It’s important that your employees know what to do in case of a cooking fire. Share these tips in training and post them throughout your restaurant.

Install an automatic fire-suppression system in the kitchen.

This is crucial because 57% of restaurant fires involve cooking equipment. These systems automatically dispense chemicals to suppress the flames and also have a manual switch. Activating the system automatically shuts down the fuel or electric supply to nearby cooking equipment. Have your fire-suppression system professionally inspected semi-annually. The manufacturer can refer you to an authorized distributor for inspection and maintenance.

Have your exhaust system inspected for grease build-up.

The NFPA Fire Code calls for quarterly inspections of systems in high-volume operations and semiannual inspections in moderate-volume operations. Monthly inspections are required for exhaust systems serving solid-fuel cooking equipment, like wood- or charcoal-burning ovens.

Keep portable fire extinguishers as a backup.

You’ll need Class K extinguishers for kitchen fires involving grease, fats and oils that burn at high temperatures. Class K fire extinguishers are only intended to be used after the activation of a built-in hood suppression system. Keep Class ABC extinguishers elsewhere for all other fires (paper, wood, plastic, electrical, etc.).

Install automatic sprinklers.

Install the sprinklers throughout your restaurant including all attic, cooler and freezer areas. Fire prevention statistics show a 65 percent in loss per fire when automatic suppression systems are present in restaurants.

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