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The most common fire hazards in your commercial kitchen



A United States Fire Administration report showed that nearly 5,900 restaurant fires occur each year, causing approximately 75 injuries and more than $ 172 million in damage. Fires are a serious responsibility, so learn here about the most flammable items in your commercial kitchen and tips to prevent your livelihoods from going up in flames.

Read, & # 39; Creosote in your restaurant, not just in your chimney. & # 39; [19659003] Most common fire hazards in your commercial kitchen

  • Liquids
    Fats, cooking oil and alcohol are some of the most flammable and flammable items in your restaurant kitchen. Fire with liquids can be more difficult to contain due to their ability to spread quickly. Be sure to store these liquids properly.

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  • Grease rags
    Rags and towels are practical for cleaning cooking oil and grease residues in restaurants and bars. But their usefulness can also make them a serious fire hazard. When grease and oil get stuck in the fabric fibers in kitchen cloths and bedding, the risk of spontaneous combustion increases. Even just 3% of fat residues can lead to inflammation.

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  • Electrical wiring
    Overloaded circuits. Recalled electrical equipment. Incorrect switches. Faulty or worn cords. Improper use of extension cords. Each of these poses a risk of starting a fire.

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  • Poorly maintained kitchen equipment
    Your cooking equipment is one of the most important things in your restaurant. Accumulation of grease in ventilation hoods or improper maintenance can ruin a hectic dinner service. If you use solid fuels, this poses an additional risk due to the potential accumulation of creosote in your ventilation hoods. A kitchen fire can put you out of action for days or even weeks. It is important to note that cleaning of the ventilation hood and ducts must be performed by a certified hood cleaner at necessary service intervals. Not only do these items pose risks to cleaning, they can also bring fuel to a fire.

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Tips for integrating into your fire protection program

1

. Train all employees in fire risks and what to do in emergencies.
2. Store flammable and combustible materials away from heat sources.
3. Store flammable and combustible liquids properly.
4. Select fire extinguisher for suitable hazards.
5. Know where the nearest fire extinguisher is and how to use it with the PASS system.
6. Develop an emergency action plan.
7. Perform emergency evacuation exercises.
8. Have your exits clearly marked and free of obstacles.
9. Keep electrical equipment properly maintained

Our risk control team is available to facilitate your safety and health efforts. Learn more about this collaborative and consulting partnership and explore the exclusive security resources developed to keep your restaurant safe and profitable. Or contact your local Society agent to discuss coverage. Read more about how to identify and eliminate fire risks in your restaurant.

Additional Resources

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