Considerations to Avoid Kitchen Fires

Commercial kitchen fires can be destructive and dangerous. There are several ways you can help prevent a fire in commercial kitchen area. Some of the most common problems areas include the deep fat fryer equipment installation, having the wrong type of fire extinguishers and/or fixed fire suppression and having inadequate inspection and cleaning measures.

Equipment - Deep Fat Fryers

Deep fat fryers have been a primary culprit for many kitchen fires. Deep fryers were involved in one of five fires (21%), according to the NFPA. They contain hot, ignitable liquid and can easily turn a small fire into a much more severe one. To help prevent fires due to deep fat fryers consider the following recommendations:

• Keep at least 40 cm of clear space between the deep fat fryer and any adjacent open flame equipment unless a 20 cm tall steel or tempered glass baffle plate is installed between them.
• Equip the deep fat fryer with a high- temperature limit control device designed to shut down the fryer heat source when the fat temperature reaches 246◦C) at 2.5 cm below the oil/fat surface. Ensure it is periodically tested and maintained.

Extinguishers and Fire Suppression

Many kitchens do not have enough or the correct type of portable fire extinguishers installed. They are the first line of manual firefighting attacks against these cooking/ kitchen fires. It is important to ensure that commercial kitchens are equipped with the following extinguishers:

• All commercial kitchens should have Wet Chemical fire extinguishers and fire blanket located within 9 m of the cooking oil areas. Wet Chemical fire extinguishers are designed for use on cooking oil fires.
• Wet Chemical fire extinguishers can be used in conjunction with Underwriters Laboratories (UL) 300 listed and/or AS 3772 compliant suppression systems. In the event of a fire, the primary automatic suppression system should activate first, followed by manual operation of the Wet Chemical fire extinguisher.

Hoods and Exhaust Ducts

According to the NFPA, the majority of restaurant fires originate on the kitchen cooking appliance and flare into the kitchen exhaust system. Often, these fires travel up inside long interior lengths of ductwork and are very difficult to extinguish, spreading smoke and heat quickly up the duct.

Commercial cooking hoods must be sized and configured to capture and remove grease-laden vapors. These hoods should be protected using a UL 300- and/or AS 3772 compliant extinguishing system.

Cleaning and Inspection

Routine service of fire protection systems and equipment specifies that a properly trained, qualified, and certified company or individual inspects restaurant kitchen exhaust systems for grease buildup.

The primary focus of this inspection for cleanliness is to establish whether the volume of grease buildup within the exhaust system warrants cleaning.

If cooking equipment is not cleaned properly, grease residue can build up, creating a fire hazard inside the hood, ductwork, and exhaust fan. To reduce or even eliminate this risk, proper cleanup procedures should take place to remove grease deposits.

At a minimum, AS1851 requires monthly routine service checks and cleaning of filters, hoods and gutters. However, in many cases more frequent inspection and cleaning may be warranted if the kitchen is utilised intensively or if cooking processes such as deep fat frying are a frequent occurrence.

Similarly, exhaust ductwork should be inspected and cleaned at regular intervals. AS1851 stipulates yearly inspections and cleaning of ductwork for accumulated grease, however in many cases more frequent inspection and cleaning may be warranted particularly in the circumstances noted above. The priority areas to inspect are at the exhaust hoods and at any change of direction within the ductwork.

Specialist cleaning personnel should clean the inside of the hoods, filters and ductwork to bare metal ensuring all accumulated grease, oils, fats, etc. are removed.

The Importance of Workplace Controls in Commercial Cooking

Commercial cooking can create significant hazards, particularly if restaurant owners fail to implement the proper workplace controls. By installing properly designed equipment—including hoods, ducts, and fixed automatic extinguishing systems—businesses can reduce their fire hazard risk and focus on providing excellent service.
 

References

AS1851 Routine service of fire protection systems and equipment. 

AS 3772-Pre-engineered fire protection systems for cooking equipment. 
 

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For more information about protecting your business and employees, contact your local Chubb Risk Engineer, email us at: Risk.Engineering.au@Chubb.com, or visit us at: www.chubb.com/au-en/business/risk-engineering-services.

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