The president of the NFPA released a few thoughts on the recent fires that have occurred in the last few weeks. He stresses the importance of staying vigilant in our awareness of fire codes. Business owners should hold themselves accountable and not become complacent in regards to fire codes that are in place to protect human life and property. Here’s a video of Jim Pauley’s statement.
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.
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.
I recently came across an article published by Society Insurance called, “Identify and Eliminate Restaurant Fires” that I wanted to share. It covers steps on how to help identify and eliminate restaurant fires. It’s worth the quick read if you are involved in the management of equipment or maintenance procedures of a restaurant.
Kitchen exhaust systems and fire suppression systems, as noted in the article, account for 21% of restaurant fires. Don’t be shut down by a restaurant fire. No matter what your relationship is with your current vendor, it never hurts to have an inspection performed on the current service being provided. Most companies will do this for you at no charge in order to provide a quote for the service for you to keep on file. Through the process of the inspection performed, you may educate yourself further on the service in question. This can help you manage your maintenance procedures with a better understanding of the codes relating to them.
We recently published another article that you may find helpful on this subject called “How to Maintain your exhaust system between services“.
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