The Heat is On

THE HEAT IS ON Maintenance tips to prevent commercial kitchen fires

by Nate Wojtasinski

Commercial kitchens can be found in a variety of facilities, including stand-alone restaurants, casinos, schools, hospitals, and sports arenas, but their operation can come with many challenges. As a result, it can be easy to fall behind on upkeep, creating an increased potential for equipment issues and even kitchen fires.

Failure to regularly clean inaccessible areas in ductwork and hood filters may lead to fires due to lack of proper ventilation. Poorly maintained fusible links in the fire suppression system and excess grease buildup in the exhaust hood system and flue of deep fryers can also be responsible for kitchen flare-ups that could have disastrous consequences to property and people.

Here are three tips to reduce the risk of fire in commercial kitchens.

1Commercial kitchens are equipped with electrical appliances that are often operated simultaneously. Over time, the wiring, cords, and switch plates can wear or fray and become a fire hazard. Kitchen staff should be trained to regularly inspect equipment for any noticeable damage. Facility managers should schedule routine professional maintenance assessments to ensure all systems are functioning properly.

2Employees should regularly clean kitchen areas that are consistently exposed to grease to reduce the accumulation of this highly flammable substance. These areas often include walls, ranges, grills, fryers, exhaust hoods, and hood filters. In addition to everyday maintenance, facility managers should periodically sanitize and thoroughly clean areas that are difficult to reach, such as behind stoves and other equipment. Inaccessible areas should be noted and addressed for professional cleaning and maintenance.

3All commercial kitchens are obligated to adhere to specific standards set in place by local fire inspectors as well as insurance companies. According to the National Fire Protection Association, a U.S. organization, commercial kitchen exhaust systems should be inspected and professionally cleaned at specific intervals, as determined by the volume and type of cooking being done. An experienced and certified kitchen exhaust and hood system maintenance professional should be hired to perform this thorough cleaning to remove flammable grease and improve ventilation.

In case of fire, facility managers should have an emergency action and evacuation plan in place. Exits should be clearly marked and fire drills conducted at least twice a year to ensure staff is fully trained on what to do in the event of an emergency. Fire exit routes should be framed and mounted in strategic areas like stairwells and hallways. At the start of each shift, one staff member comfortable with the evacuation plan should be designated responsible for calling 911 and directing employees and customers to safety in the event of fire. /

Nate Wojtasinski is national director of technical operations at Hoodz International. He oversees all technical training and support for the franchise network, including system standards, service protocols, and product testing.