Unsurprisingly, commercial kitchens carry a number of significant fire risks and it is in the owner’s best interests to assess these risks and take the necessary precautions.
Statistics published in Encore Fire Protection indicate that over a 4 year period, the monetary value lost through commercial kitchen fires in eating/drinking establishments in the US was a staggering $246,000,000 and there were also two civillian deaths. What can business owners do to reduce the fire risks in their own commercial kitchens?
Know the risks
Appliances such as deep fat fryers, ovens and stoves carry the biggest risk of starting a fire, but the ventilation, exhaust and ductwork network can cause some of the most serious fires. Always make sure you have carried out a proper evaluation of the area and get a Fire risk assessment Bristol company to come in and assess the dangers to prevent fire. You can find this company at websites like http://keloscape.co.uk/fire-risk-assessment .This usually occurs because the units gradually fill with grease given off by food during cooking. This grease can be combustible when hot enough, leading to widespread fires that can carry through the whole ventilation system and spread throughout the building. Faulty electrics or human error (such as failing to switch off equipment at the end of the day or not supervising open flames) are also some of the key fire risks in commercial kitchens.
What is the legislation
Most commercial kitchens are required to have an exhaust hood and ventilation system that meets a specific standard – these may change from country to country and even state to state in the USA. Overall, this legislation is in place to protect business owners and consumers alike. There are usually also rules surrounding the inspection and maintenance of the ventilation system and other appliances within the kitchen.
One of the main things you can do as a commercial kitchen owner is ensure cleanliness standards and good practice are adhered to. Ventilation systems can be cleaned manually using detergent or through robotic systems that used compressed air and pressurised water to remove grease. Ovens should also be well maintained to avoid the build up of grease and flammable residue.
Professional firms can be hired to assist with cleaning and maintenance needs or to inspect the kitchen to carry out a risk assessment of any fire hazards. The cost of this can be far less than what could be lost in the event of a serious fire.