According to the National Fire Protection Agency, most restaurant fires occur in the kitchen. This data makes sense, considering the kitchen is the place using heat sources and oils. As chefs and assistants are busy with preparing dishes, things can happen to spark a blaze. During this crazy and chaotic time, it could be hard for some to react quickly and appropriately. Managers and owners should arm staff with the appropriate equipment and proper knowledge to avoid major hazards.
How Do Fires Begin?
A conflagration could start for several reasons. The kitchen is equipped with numerous appliances. Of course, there are usually ovens, fryers and burners. There are also large refrigerators and freezers, all of which are electrical in nature. With so much relying on outlets and cords, it’s entirely likely that short could set off a fire.
The use of certain ingredients could also lead to trouble. Oils, alcohol and metallic products like foil could catch flames, igniting quickly. When this happens, the small spark could become larger as it migrates into the ventilation system, becoming clogged with grease.
How Could You Minimize Fires and Their Damage?
Be sure to have a fire alarm and smoke detector in the kitchen to obtain early notice of problems. In addition, man the area with other safety equipment that could reduce flames and provide time to exit. Fire sprinkler systems, for example, react to rising smoke. When the smoke hits the sprinkler, it triggers the unit to turn on, sending down water or chemicals to smolder the fire. This could slow down the spread and give rescue workers time to arrive.
Fire extinguishers should be near the stoves and within arms reach, ready to take out a grease fire on the stove. Train your staff to use the devices and inspect them annually. They do expire. You could speak with your local fire department if you have questions or need assistance.
Clean out your equipment and inspect it annually to ensure it isn’t broken, dirty or clogged. Ventilation systems, for instance, pick up the smoke and grease. These traps should be cleaned out; otherwise, they are a major complication of fires. Work with a company that specializes in restaurant vent hood cleaning New York to set up regular appointments.
Fires are not something to take likely. Something that begins small could turn large in the blink of an eye. Understand the reasons fires start, and be prepared to battle them.