As a restaurant owner, you know that restaurant fire safety equipment is installed for employee/patron safety and to prevent catastrophic damage. And that the care and use of the safety equipment is your responsibility. However, you need to know that it is extremely important to understand how the equipment works and that scheduling regular inspections and maintenance helps ensure the equipment is functional and will perform when needed during a fire emergency.
The latest statistical information was developed from data collected from 2007 to 2009 in the U.S. Fire Administration’s (USFA’s) National Fire Incident Reporting System (NFIRS). Here are some highlights of those statistics:
An estimated 5,900 restaurant building fires occur annually in the United States
These fires result in an estimated 75 injuries and $172 million in property loss
The leading cause of all restaurant building fires is cooking
Commercial fryers and ranges are the leading appliances involved in those fires
Nearly all of those cooking fires (91%) are small, confined fires with limited damage
These statistics show a large number of fires in restaurant cooking areas. They also show the fires are normally stopped before they have a chance to spread beyond the point of origin. A major contributing factor of confining fires and limiting damage is likely that restaurants have dedicated fire extinguishing systems, portable fire extinguishers, and other safety equipment.
Restaurant Fire Suppression Systems
The system operates automatically. A fire involving a cooking appliance will trigger a releasing mechanism (link) and the system will discharge chemical to extinguish the fire. The fire system also automatically shuts off heat sources to the appliances. Once the system operates, an interlock will help prevent rekindling of the fire.
The system can also be discharged manually at a pull station. Typically, they are all marked with the word “PULL”, and they have a placard indicating which appliances are covered. It’s a good idea to have a metal guard installed around each pull station. The guards prevent accidental trips of the system. Most systems already have the guards installed, but check to make sure you have them as accidental discharges can be costly.
The chemical supplied in these systems work on cooking oil fires. The liquid chemical spray creates foam, which smothers the fire. Left undisturbed, the foam will keep the fire out and allow the appliances to cool until there is no possibility of re-flash. If a fire occurs, make sure employees don’t disturb the foam until the fire department determines it’s safe to resume cooking operations.
Hood Fire Suppression System Checks
To help make sure the system is going to work, here are the things you and your staff should check:
Each manual pull station is clearly identified for the protected appliance(s)
Nothing has changed (no new appliances or relocated appliances)
Protective caps on piping nozzles are not missing (missing caps allow grease to clog nozzles) Missing nozzles?
Make sure your employees know to pull the manual release whenever an appliance fire occurs and to call you if nozzle caps are ever missing. Also make sure you schedule regular servicing of the system every six months including replacement of the system links, which are critical for the system to work automatically. If a system tag ever shows a date older than 6 months, the system is overdue for link replacement and maintenance and you need to contact your fire equipment company. If you’re in the South Florida area, our technicians are licensed and insured to inspect, repair, maintain and service fire suppression systems and extinguishers. Schedule your service today!
Lights for the Appliance Hood
Light fixtures in kitchen hoods are designed for safety. These fixtures have special globes and often have metal guards installed to protect them from damage. The globes may be tempered glass or come with a shatterproof plastic coating. The globes intended for this application will not discolor with heat. If a globe or guard is missing, contact your local fire equipment company.
Signs for the Exhaust Fan
The kitchen exhaust fan must be operated whenever cooking appliances are in use. The fan is connected to the hood and duct exhaust system and keeps cooking odors from migrating to the dining area. From a safety standpoint, the system captures, contains, and removes combustible grease vapors. To help ensure the fans are turned on each time appliances are used, a sign is required to be posted.
Specially designed fire extinguishers have been developed and the chemical in those extinguishers match the chemical in the fire system. Here are the things owners and staff should check with those extinguishers:
Fire extinguishers rated “Class K” are installed for the protection of cooking appliances
At least one Class K extinguisher is within 30 ft of cooking appliances and is easily reachable
Placardsare installed that say discharge the system before using a fire extinguisher
Fire Extinguishers for Solid Fuel Cooking
Appliances that use charcoal, mesquite, or similar fuels are called solid fuel cooking appliances. Those appliances are required to have either water extinguishers or Class K extinguishers. Either type of extinguisher will effectively handle a fire involving a solid fuel appliance.
Fire Extinguishers for the Dining Area
Additional fire extinguishers are provided for the protection of both the building structure and the safety of patrons. In the dining areas of restaurants, the combustibles are furniture, paper, and fabrics, which are called common combustible materials. Typically, ABC dry chemical extinguishers are strategically placed so the travel to an extinguisher is within 75 ft from any point, including traveling around fixed objects. The fire equipment company has the knowledge to determine the right size, number, and strategic locations of extinguishers for the dining areas. Schedule your service today!
Annual Fire Extinguisher Maintenance
Fire extinguisher maintenance is required on an annual basis by trained technicians permitted to service the extinguishers. Extinguisher technicians follow the manufacturer’s service manuals and comply with NFPA regulations. They not only perform the annual maintenance, but they know when to perform necessary re-charging and hydrostatic testing of the cylinders. The service tags are easy to read. If the tag shows that the 12month service is due, it’s time to contact the fire equipment company, but typically that’s not necessary since they perform these regular service calls as routine.
The restaurant owner has an obligation for the care and use of safety equipment. To fulfill this obligation, the owner should give attention to regular inspections of the safety equipment and offer training to restaurant employees in the operation of the fire system and correct use of portable fire extinguishers. Every employee needs to know how to call the fire department and do so for every fire, no matter how small. Restaurant employees also need knowledge of how the fire system and other safety equipment works before a fire occurs. In order to make sure the equipment will work when it’s needed, they will need to make sure regular inspections and maintenance are performed by the fire equipment company. Only then will the restaurant be ready for a fire emergency. Following this guidance will help ensure the safety of all employees and patrons. Additionally, they can expect a quick return to business operations and revenue generation should a fire emergency occur.