Any source of energy can pose a fire risk

Is your restaurant at risk for fire?  If you aren’t certain how safe your establishment is, keep in mind that, according to Claims Journal, as recently as 2011 “an estimated 5,900 restaurant building fires occur annually in the United States, resulting in an estimated average of 75 injuries and $172 million in property loss.”  Investing both time and money to make certain your risk is minimized as much as possible is a worthwhile business venture.

Preventive maintenance is the number one method of reducing the risk of fire hazard.  Automatic fire-suppression systems, portable fire extinguishers, and routine inspections of kitchen equipment, including all electrical appliances and exhaust systems, will go a long way toward ensuring your restaurant’s risk is minimized.

Fire-suppression systems are crucial especially since the leading cause of restaurant fires is attributed to cooking.  Most systems automatically dispense chemicals to suppress flames, but they also have a manual switch that shuts down the fuel or electric supply to nearby cooking equipment.  After purchase, your fire-suppression system should be inspected semi-annually to ensure it is working to its optimal potential.

Keep extinguishers close at hand

As a back-up, portable fire extinguishers should be kept close at hand.  Class K extinguishers are recommended for kitchen use, as they are able to put out fires that involve cooking oils in fryers that are often found in commercial kitchens, as well as fires from other cooking hazards.  Front-of-the-house extinguishers should also be strategically placed and easily accessed.

It is imperative that electrical equipment is regularly inspected for such faults as frayed cords or wires, and cracked or broken switch plates.  This includes any and all electrics, from coffee burners in the front of the house to blenders in the bar to slicers in the kitchen prep area.  A professional inspector will also look for combustible items that are a fire risk because they have been placed too closely to power sources.

Lastly, it is important to have your exhaust system routinely inspected for grease buildup.  Exhausts should be checked out as often as quarterly in operations with high volume, semi-annually for those with a more moderate patronage.

Nearly as important as preventive maintenance is to ensure your entire staff is properly trained to not only put out fires, but also to avoid them in the first place.  All employees should know how to use a fire extinguisher, and they should all be instructed to never throw water on to a grease fire.  Training employees to clean as they go, to properly use chemicals used for cleaning and other purposes, and to make sure their cigarettes are properly extinguished in the smoking area will go far in mitigating fire risk in your establishment.

Following these simple preventive measures can drastically reduce the risk of fire, and therefore ensure the safety of your building, your employees, and your guests.  How can you better prepare your restaurant?

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