Of the fires studied by the NFPA, more than 59 percent started in the kitchen, a fact that underscores how important understanding and implementing these best practices for fire safety really are. We will describe several fire safety best practices in three primary areas – preventative maintenance, good housekeeping, and employee training – These practices together can help significantly reduce the risk of fire in your kitchen.
In this article by Robert Fiorito, he discusses the importance of day to day awareness in the kitchen. During daily operations, the threat of fire can be a fleeting thought when the restaurant is slammed busy or even in the slower down times. These lapses in awareness allow for the possibility of kitchen fires. Minimizing these lapses comes down to proper training, preventative maintenance, and proper inspection/cleaning schedules. All kitchen fires can be prevented with the proper systems in place. Follow this link to learn more.
Solid fuel cooking is becoming a staple in many kitchens across the nation. Whether it be a wood burning pizza oven, a smoker pit, or even a charcoal fired grill; there are certain hazards that are inherent to this cooking style. In this article by Alex Garrote (a restaurant fire protection specialist at Cleveland-based ABCO Fire Protection), he covers a few factors that are extremely important to reducing the risks involved with solid fuel cooking. Follow this link to learn more.
I ran across this great article in Retail & Restaurant Facility Business regarding the “consequences of not using trained and certified KEC technicians.” Restaurant owners always have the bottom line in mind when it comes to daily operations. Preventative maintenance and inspections are usually the first thing to get cut when money gets tight. This article puts into perspective the importance of not skimping on the areas that are ultimately in place to protect your investment. Follow this link to learn more:
A food service establishment is subject to hidden and illusive safety concerns that, if not addressed may impact its survival, the safety of its staff, and the safety of its guests. There is a lot that can go wrong in a kitchen, and cooking equipment is responsible for 57 percent of disastrous restaurant fires. Here is another example of how even a small kitchen fire can cause thousands of dollars in lost revenue and property damage. More here.
Frequency of kitchen exhaust cleanings is always a matter of concern when discussing service with new clients and building relationships with current clients. The International Kitchen Exhaust Cleaning Association outlines the NFPA 96 code for frequency on their FAQ’s page:
The ultimate goal of the Fire Protection Act is to reduce the risk of a fire in your commercial kitchen. As we all know, though, there are always going to exceptions to any rule, and the NFPA 96 addressed this in Annex A: