Restaurants and commercial kitchens are an ever-present danger in kitchen fires. Restaurant kitchens make exclusive targets for fires by combining hot surfaces, open flames, combustible oils and greases, plus miles of electrical wiring.
The National Fire Protection Association (NFPA) reports that an average of 7,640 restaurants have reported structure fires each year, with two civilian deaths, 130 civilian injuries, and $172 million in direct property damage.
In addition, you’ll also get helpful tips that every member of your team should know — from managers to line cooks. Your restaurant can work with greatly reduced chances that a serious kitchen fire event will occur if you take a layered approach to fire safety.
Most Common Causes of Kitchen Fires
While kitchen fires can originate from a range of sources, statistics point to four primary causes: cooking equipment, electrical malfunctions, buildup of grease, and gas leaks. Together, these four categories account for over 85% of all kitchen fires, according to data from sources like the National Fire Protection Association.
Cooking Equipment
The number one source of fires starting in restaurant and home kitchens is from the cooking equipment itself. This includes any equipment putting out heat like ranges, cooktops, ovens, griddles, broilers, and deep fryers. Cooking equipment is estimated to be the direct cause behind up to 44% of all kitchen fires.
The dangers stem from open flames and red hot elements in close proximity to grease and oils. Food particles and residues can quickly go from simmering to smoking to ignited. Unattended pans get hot enough to combust, heating elements like those under broilers are exposed, and wiring in older appliances degrades. Constant heating and cooling cycles strain connections over time.
Electrical Malfunctions
Faulty electrical infrastructure like outlets, wiring, and appliances stands as the second leading fire starter in kitchens. From high density appliances to miles of wiring linking them all, kitchens contain a uniquely high load of electrical gear. Combined with heat, steam, oils, pests, and rough use, this vulnerable infrastructure often degrades. Damaged wires, shorted circuits, and improperly handled appliances can ignite fires within seconds.
Buildup of Grease Residues
The lingering enemy in all kitchens is the gradual buildup of oily grease deposits across surfaces. As fats, oils, and food particles escape cooking vessels, they coats the nearest surfaces. This sticky buildup clings to cooking equipment, vents, walls and ceilings. Given high enough density, these grease-caked layers can fuel intense persistent fires.
Gas Leaks
While kept under tight constraint, gas leaks pose double dangers from both explosive potential and providing fuel to sparkflames. From natural gas pipelines to propane tanks, kitchen functionality hinges on ready access to combustible gases. Damaged or faulty gas infrastructure can be catastrophic.
Even small leaks should elicit an urgent response. Lingering propane or methane allows concentrated pockets to form. If ignited by an appliance burner or electrical fault, the results proved violent. Gas line fires and explosions can seriously injure staff and fully destroy buildings in moments.
Key Strategies for Preventing Kitchen Fires
With knowledge of the most threatening fire sources and triggers, mitigating action becomes clearer. A layered defense through vigilant prevention, detection, and suppression is optimal for reducing risks. Strategies should center on regular maintenance, added technology, strict protocols, and thorough operator training.
Stringent Cleaning and Inspection Regimens
The first line of defense comes through keeping kitchen equipment and infrastructure in pristine working order. Buildup of residues enables minor sparks to become raging fires.
Diligent cleaning cuts available fuels while inspection preserves critical safety systems. This hygiene paralyzes potential fires before they ever ignite.
Fire Suppression Systems
The next layer of protection is automated detection paired with fire suppressants. Commercial kitchens are required by code to install certified systems based on the kitchen’s size and equipment used. Home chefs would be wise to implement more basic solutions where feasible.
Advanced suppression technology detects emergencies and intervenes instantly to isolate threats. Though representing an investment, their protection pays dividends across the lifetime of a restaurant or home kitchen.
Strict Safety Protocols
Clear guidelines and policies set expectations for safe equipment use for all staff. Common protocols like:
Open Flames
- Banning open torches purely for decorative purposes
- Ensuring adequate ventilation and fire blankets for flambé
Electrical Safety
- Prohibiting “daisy chaining” extensions cords together
- Planning appliance usage to avoid overloading circuits
- Unplugging any damaged supply cords immediately
Emergency Response
- Establishing emergency shut-off and evacuation procedures
- Ensuring walkways remain clear of obstructions
- Making certain exits and pull stations are clearly marked
These written standards codify prudent practice into compulsory habit. Posting quick reference guides near work areas helps continually reinforce these pivotal habits.
Ongoing Training for Staff
Any prevention program leans heavily on an informed and alert staff. Safety consciousness starts at the top with owners, then permeates down through management to line cooks, servers, and more.
Regular communication across teams ensures everyone understands their role staying vigilant. This bridges any knowledge gaps by prompting questions and accountability.
Helpful Fire Safety Tips for All Kitchen Staff
Every small effort combines to make kitchens decidedly safer. From senior leadership down to occasional helpers like children, everyone must note their responsibilities via:
For Professional Cooks
- Keep your workstation tidy, organized, and clear of grease
- Give equipment your full attention while cooking
- Clean as you go during down moments
- Note any concerns about leaks, damage, fraying to managers
For Home Cooks
- Avoid wearing loose clothing that could catch fire
- Use back burners first to reduce risk of knocked pots
- Monitor pots and pans throughout cooking cycles
- Ensure appliance manuals are handy for reference
For Servers
- Memorize emergency exit locations and protocols
- Remain aware of potential trip hazards while carrying items
- Never rush around hot surfaces; move deliberately
- Assist guests in safely evacuating if an alarm sounds
For Managers
- Verify extinguishers, alarms, suppression systems check out via professional inspection
- Carefully store all flammables like spirits, oils etc. in proper containers
- Modernize aging kitchen infrastructure that shows wear
- Provide both monthly informal and annually formal refreshers
- Keep emergency contacts and procedures updated
Conclusion
A combination of intense heat sources, flammable oils and gases, destroyed infrastructure, and quite often absent-minded human error bring kitchen fires about. However, the risks can be contained through purposeful maintenance regimens, safety technology investments, responsible equipment use policies, and engaged vigilant staff at all levels.
The result is a layered approach to reducing the risk of fires taking hold. It makes cooking spaces vibrant, creative, productive places for years rather than moments. In this unique space, safety consciousness at the leadership level, shared across all staff, transforms peril into promise.