Protecting Your Commercial Kitchen from Fires: A Critical Risk Management Issue

The Prevalence and Impact of Kitchen Fires

Kitchen fires are among the most common types of workplace fires. According to data from the National Fire Protection Association (NFPA), fires occur at thousands of restaurants and food service establishments annually, many of them originating from cooking equipment. These fires can cause extensive property damage, disrupt operations, and pose serious safety risks to staff and patrons.

The primary causes of kitchen fires include unattended cooking, grease buildup, faulty electrical wiring, and improper use of equipment. Recognizing these hazards is the first step toward implementing effective prevention strategies.

Understanding the Risks: Equipment and Environment

Commercial kitchens are equipped with a variety of appliances and devices that, if misused or poorly maintained, can become sources of ignition. Deep fryers, stoves, ovens, and other heat-producing equipment require diligent oversight. Grease accumulation on hoods, filters, and surfaces further exacerbates fire risk, since grease fires are particularly challenging to extinguish and can spread rapidly

Environmental factors such as clutter, inadequate ventilation, and improper storage of combustible materials also contribute to the potential for fire outbreaks. A comprehensive risk assessment should identify these vulnerabilities and inform targeted mitigation measures.

Common Causes of Kitchen Fires

• Equipment Involvement: Leading cause of fires in commercial kitchens involves cooking equipment (61%).
• Specific Equipment: Deep fryers are involved in 21% of fires, while ranges or cooktops account for 14%.
• Ignition Sources: Cooking materials, such as food or packaging, are the first item ignited in 43% of fires.
• Origination of Fires: 59% of fires began in the kitchen or cooking areas.
• Lack of Cleaning: Failure to clean cooking appliances and surfaces contributes to 22% of fires, often due to grease buildup.
• Injuries: Flammable or combustible liquid fires accounts for 44% of civilian injuries.

Fire Prevention Strategies

Preventing kitchen fires begins with a culture of safety and adherence to best practices. Key preventive measures include:

Regular Maintenance and Inspection

Routine checks of cooking equipment, electrical systems, and ventilation hoods help identify potential hazards before they escalate. Cleaning grease buildup from hoods, filters, and ducts is critical because accumulated grease is a primary fuel source for fires. The NFPA 96 standard requires commercial kitchen exhaust systems to be cleaned by trained and certified personnel at specific intervals based on cooking volumes. High-volume kitchens need monthly cleaning, moderate-volume kitchens require quarterly cleaning, and low-volume kitchens need to be cleaned semi-annually.

Proper Storage and Handling

Flammable materials, such as oils and cleaning agents, should be stored in designated, approved containers away from heat sources. Ensuring that combustible items are kept at a safe distance from cooking appliances reduces the risk of accidental ignition. For example, cardboard or other combustible materials should have a designated storage area and should never be placed near grills or burners. Electrical closets should be clear of combustible materials, and electrical panels or boilers should have 36 inches of clearance in front or around them.

Physical Modifications

Make sure all deep fryers are properly separated from open-flame cooking equipment. Maintain at least 16 inches of clearance between a deep fryer and any source of open flame. Another option would be to install a vertical divider that extends at least 8 inches above the top of the fryer.

Staff Training and Awareness

Continuous training is essential to keep staff informed about fire risks and the correct use of equipment. Stressing the need for careful cooking practices and prompt hazard reporting helps cultivate a proactive approach to safety. The training should include, at a minimum, the locationof the building alarm pull stations and the hood fire suppression system manual pull station, how to safely use them, and how to suppress a grease fire. Providing this training to all employees during onboarding and on an annual basis thereafter is crucial to consistently reinforce proper safety measures and fire prevention procedures.

Implementation of Safety Equipment

Installing and maintaining appropriate fire suppression systems, such as automatic kitchen fire suppression systems, can significantly reduce the severity of fires. These systems are designed to activate automatically when a fire is detected, quickly suppressing flames and preventing escalation.

Fire Suppression Systems: A Critical Line of Defense

In commercial kitchens, fire suppression systems are a vital component of a comprehensive safety plan. These systems typically consist of a network of nozzles installed above cooking appliances that are connected to a detection system that activates upon sensing heat or flames.

The most effective systems are designed specifically for grease fires using Class K extinguishing agents. Class K extinguishers and suppression systems contain wet chemical agents that rapidly suppress flames and cool the cooking surface, preventing re-ignition. Proper maintenance and regular testing of these systems are essential.

The guidelines for inspection, testing, and maintenance requirements for wet chemical extinguishing systems can be found in NFPA 17A and 96. According to these standards, a qualified contractor should inspect the kitchen’s fire suppression system every six months, and any issues identified in the inspection report must be addressed promptly.

Developing an Emergency Action Plan

A comprehensive emergency action plan (EAP) is fundamental to effective fire response. The plan should outline roles and responsibilities, communication protocols, evacuation procedures, and post-incident review processes. Regular drills and training reinforce preparedness and ensure that staff members know their roles during an emergency.

Reinforcing Safety Through Activities and Drills

Periodic fire drills and equipment demonstrations reinforce safety protocols and ensure readiness. These activities help identify gaps in response procedures and provide opportunities for staff to practice their roles in a controlled environment. Conduct regular inspections and testing of all fire alarms. To ensure they’ll work when needed, NFPA 72 requires both weekly and monthly visual inspections and functional testing of fire alarms. During daily kitchen inspections, ensure designated emergency exits or exit paths are clear and not obstructed. The designated emergency exits and paths must be kept free of obstructions on both sides of the door.

Responding to a Kitchen Fire

The chances of a small flame turning into a significant fire are greatly reduced when a kitchen is equipped with an effective fire suppression system and staff is properly trained. Unfortunately, fire suppression systems are often not well maintained. And employees are often not adequately prepared.

Below are some basic steps for responding to a restaurant fire. Each organization should develop their own emergency action plan, which should include procedures for responding to emergencies, employee roles and responsibilities, assembly areas, and procedures to account for all employees and customers.

1. Activate alarm and begin evacuation as soon as possible. Fires, especially grease fires, can grow quickly. It is vitally important to begin the evacuation of the building as soon as possible.
2. Call 911 to report the fire. Remember, grease fires can reignite, so it is always a best practice to call 911 for any grease fire.
3. Attempt to extinguish the fire ONLY if it is safe to do so.
   • For small fires that involve grease: Remove the heat source by taking the pot or pan off the cooking surface or by shutting off the cooking appliance.
   • For larger grease fires or fires that do not extinguish when attempting to smother with lid or pan: If the hood fire suppression system has not yet automatically activated, manually activate the system by pulling the ring or handle firmly at the suppression systems manual pull station.
4. Once properly evacuated and at the designated assembly area(s), do not go back in until directed by the fire department or management and conduct a head count to determine if employees and customers are accounted for.

The Role of Leadership and Continuous Improvement

Effective risk management in commercial kitchens requires ongoing commitment from leadership. Regular review of safety procedures, investment in maintenance, and fostering a safety-conscious culture are essential components of a resilient operation.

Furthermore, staying up to date with technological advancements and updated safety standards can enhance fire prevention and response capabilities. Engaging with industry experts and participating in safety training programs ensures that risk mitigation strategies remain current and effective.

Final Considerations

While kitchen fires can have severe consequences, they are largely preventable through diligent maintenance, staff training, and appropriate safety systems. As risk managers, understanding the intricacies of fire hazards in culinary environments enables the development of robust safety protocols that protect personnel, property, and business continuity.

Proactive risk management, combined with technological solutions and a culture of safety, forms the foundation of effective fire prevention in commercial kitchens. By prioritizing these elements, organizations can significantly reduce the likelihood of fire incidents and ensure a swift, effective response should a fire occur.