From 2006 to 2010, cooking fires and unkempt equipment were the leading cause of structure fires in restaurant establishments according to the National Fire Protection Association. These fires cost businesses $246 million in property damages across the board, not including possible reimbursements to the 115 civilian injuries that occurred. In 21% of these fires, failure to properly clean equipment was a major factor.
Ensure the safety of your kitchen by carrying out regular preventative maintenance.
Install an automatic chemical fire-suppression system in your kitchen
Chemical suppression is the only way to handle fires involving the use of vegetable oil, which burns at much higher temperatures than animal fats. Schedule regular tune-ups and inspections on your suppression system to make sure it’s not clogged with grease!
Have your exhaust system inspected for grease cleanup
BARE METAL STANDARD offers FREE exhaust system inspection AND estimates for grease duct cleaning, hood duct cleaning, and exhaust fan cleaning. Having clean cooking equipment reduces fire hazards and keeps your kitchen cooking safely.
Keep portable fire extinguishers as a back up
Have Class K fire extinguishers available at a distance of 20 feet from stovetops to provide rapid and effective flame extinguishment and securement of hot fuels such as vegetable oil and animal fats.
Train your staff to use fire extinguishers appropriately using this easy to remember acronym:
Pull out the pin
Aim at the base of the fire
Sweeping motion against the fire
Ten feet away from the fire
Remember, solid fuel cooking operations are inspected monthly, high-volume cooking operations (i.e., 24-hour cooking, charbroiling, or wok cooking) are inspected quarterly, and moderate-volume cooking operations are inspected semi-annually.