Wings, fries, burgers – these are the foods we eat.
But, they do create a lot of grease in the kitchen exhaust hood systems when they are cooked. This buildup is unfortunately a big fire hazard if not cleaned correctly by a professional.
Restaurants experience variation in the delicious food they prepare and serve to their customers. But, regardless of the type, all restaurants pose similar fire hazards when involved in cooking. For commercial kitchens, a fire hazard is the cook line, the hood filters, the rooftop exhaust fan and the ducting.
As a matter of fact, cooking equipment is the “number one cause of restaurant fires” according to the NFPA’s most recent report on fires in eating and drinking establishments. Other than cooking equipment, the following are among the top 5 common causes of restaurant fires:
Cooking Equipment
Cooking equipment accounts for 61% of the fires in restaurants.
- 31% of these fires were caused by deep fryers
- 18 percent were cooking ranges
- 11% had a role in the cooking of grills
Electrical distribution and lighting apparatus
Nine percent of restaurant fires are also attributed to “faulty plugs, appliances, wiring, outlet use, or breaker boxes”.
Heat generating equipment
Heater, ventilator, air conditioner (HVAC) units account for 9% of restaurant fires.
Cigarette materials
7% of fires in restaurants are caused by cigarettes. In many cases the fire was started near a trash can.
Intentional
Deliberate 4% of restaurant fires are due to arson.
According to the NFPA, the above five are the leading causes of restaurant fires and comprise the majority, 90%, of restaurant fires overall. Interestingly, “Failure to clean kitchen equipment” is responsible for a staggering 22% of the restaurant fires related to cooking equipment and is 100% preventable.
Fun Fact: 10 a.m. is the most common hour for restaurant fires.
Keep It Clean
The NFPA’s findings highlight the concern of fire safety and prevention in the restaurant business, especially as it pertains to commercial kitchen cooking equipment.
Cooking equipment is the most common cause of restaurant fires so proper cleaning and maintenance is essential to avoid cooking fires.
Commercial kitchen cooking equipment is not the same as what you would use at home and it takes much more upkeep.
Fast food joints or any other places that do a large volume of grilling and frying average create 150 to 250 pounds of grease a week which stacks up to 1,000 pounds per month! This implies that they must be regularly cleaned and serviced in order to minimize fire hazards.
The most important area to clean first is your kitchen exhaust hood system, as these systems are responsible for removing excess heat, smoke and grease vapors from the air while cooking. Properly degreasing your exhaust hood and your ducts reduces the highly flammable grease that accumulates in these systems.
Did You Know: Restaurant fires are the most common on the weekend occurring on Saturday and Sunday.
NFPA Fire Standards
Is your restaurant compliant with current fire code? Your restaurant would need to adhere to NFPA 96 Standards for the cleaning and upkeep of commercial kitchen installations and hoods.
The NFPA recommends a variation in cleaning frequency based upon the type of building and type of cooking done in a facility. Common frequencies according to NFPA standards include:
As a restaurant owner it is essential to meet these standards to successfully be approved during fire marshal inspections and ultimately to not have a fire.
How Brazas Fire Can Make a Difference!
A hood that shines up nicely after cleaning does not equate to a clean kitchen.
Brazas Fire takes the worry out of the upkeep and cleaning of your kitchen exhaust system to be in accordance with National Fire Protection Association Standard 96, IKECA ANSI C-10 Standard, and Local Jurisdiction Requirements.
We also maintain documentation as evidence that your exhaust system is well maintained. Call us now at our Albuquerque branch 505-889-8999 to service your facility!