According to the National Fire Protection Association, 61% of structure fires in eating and drinking establishments are caused by cooking equipment. Knowing how impactful fires can be to a restaurant, we’ve compiled 4 key strategies to minimize the risk of kitchen fires in your restaurant.
1. Prioritize Routine Cleaning and Maintenance
One of the most effective ways to prevent kitchen fires is through regular cleaning and maintenance:
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- Grease Management: Grease buildup is a leading cause of kitchen fires, as grease is extremely flammable and messy. To minimize grease buildup, ensure that cooking surfaces, exhaust systems, and filters are cleaned daily. Pay special attention to hard-to-reach areas where grease can accumulate, as well as walls and floors as a grease layer can fuel any open spark.
- Ventilation Systems and Hoods: Schedule professional cleaning of exhaust hoods and ducts to prevent grease from accumulating and igniting. Exhaust fan systems should undergo regular maintenance to ensure proper airflow and ventilation.
2. Train Staff in Fire Prevention and Response
Employee training is crucial for maintaining a fire-safe kitchen environment. This should be part of onboarding training for any new restaurant employees, and reviewed annually:
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- Fire Safety Training: Educate employees on fire hazards, prevention techniques, and emergency response procedures. Ensure they understand how to safely operate kitchen equipment and what to shut off in the event of a fire. For grease fires, employees should be trained to not use water to put out a grease fire. Mixing oil and water will aggravate the flames instead of putting them out.
- Inspect Equipment When Cleaning: Train staff to inspect restaurant equipment for frayed wiring, malfunctioning parts, or heavy grease buildup during cleaning.
- Portable Fire Extinguisher Use: Place portable fire extinguishers near key areas in the kitchen, such as next to cooking appliances. Portable extinguishers are often the first line of defense against a fire, and your employees should be trained on how to use these extinguishers effectively. Keep in mind portable fire extinguishers have expiration dates, with the lifespan varying based on the type of extinguisher. Restaurant owners should test and maintain these systems regularly, based on the instructions found in the fire extinguisher’s service manual.
- Follow Fryer Regulations: If your restaurant uses a deep fryer, follow standard fryer regulations, such as placing fryers and grills a minimum of 16 inches away from each other. Any distance less than that requires a splatter screen. Fryers should be installed with an automatic shutoff switch at a certain max temperature.
- Never Wear Loose Clothing: Wearing loose clothing is the easiest way to accidentally set yourself ablaze in the kitchen. Also, keep long hair tied back.
3. Install and Maintain Fire Suppression Systems
Investing in reliable fire suppression systems can significantly reduce fire damage and be the difference between a small, manageable claim, or a total loss at your restaurant.
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- Automatic Systems: Equip cooking appliances with an open flame (such as a gas grill) with built-in fire suppression systems that use chemicals or water to quickly extinguish flames.
- Sprinkler Systems: Ensure your kitchen is outfitted with a properly functioning sprinkler system. Regular testing and maintenance are essential, and typically required.
- Accessible Extinguishers: Place extinguishers near high-risk areas like grills and fryers, ensuring they’re inspected and serviced regularly.
4. Conduct Regular Equipment Inspections
Broken or malfunctioning equipment can spark fires. Preventative measures include:
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- Professional Inspections: In addition to relying upon your employees for monitoring equipment while cleaning, schedule routine inspections by qualified technicians to assess the condition of cooking equipment, wiring, and ventilation systems. Technicians will also know when to recommend equipment be replaced due to age or being in poor working condition. Inspection schedules might vary based on the type or volume of cooking the system performs. For example, systems serving solid fuel cooking operations need to be inspected more frequently than other types of cooking systems.
- Immediate Repairs: Address equipment issues immediately. Avoid DIY repairs that could lead to further damage or safety hazards.
- Replacement Schedule: Create an equipment replacement schedule based on the longetivity of the equipment and how frequently the equipment is used. Prioritize replacing outdated or inefficient equipment that poses an increased fire risk.
Kitchen Burn Prevention Safety Tips
Burn injuries are a common but preventable hazard in commercial kitchens. By implementing these simple yet effective safety practices, restaurant owners can protect their staff from avoidable harm and foster a safer working environment.
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- Watch those hot handles: Use caution when lifting pans or other hot utensils. Kitchen grips or oven gloves should be available to your employees to mitigate burns from hot pans.
- Back off when lifting lids: Take care to stay back when lifting the lid from a pot or pan of boiling water. Steam will rise quickly creating the potential for injury, so never look directly inside without waiting for the steam to clear first.
A Safer Kitchen, A Stronger Business
Preventing kitchen fires is a continuous effort that requires vigilance, proper training, and professional support. By implementing these strategies, restaurant owners can significantly reduce fire risks, protecting both their business and the people who depend on it.
