A fire can be catastrophic to your restaurant business. Fortunately, with routine maintenance, you can help prevent fires and minimize the damage should a fire occur.
Have your exhaust systems professionally cleaned and inspected
Monthly if you use solid fuels, such as wood, charcoal, or mesquite
Quarterly if your kitchen operates at a high volume (i.e., 24-hour cooking, frying, charbroiling or wok cooking)
Semiannually if your kitchen operates at a moderate volume
Keep your kitchen clean
Maintain a routine cleaning schedule of all floors, walls and work surfaces (i.e., hood filters, deep fat fryers, flat top grills/griddles, broilers, etc.)
Take extra of care of grease traps and make sure they are clear of buildup and debris
Keep flammable items away from open flames
Maintain your fire suppression system
Have the fire suppression system professionally serviced every six months
Examine discharge nozzles regularly for any buildup of grease or other materials
Keep portable fire extinguishers as a backup
Ensure all extinguishers are in their proper location and easily accessible
Have extinguishers maintained by an approved/licensed contractor at regular intervals, a minimum of once per year or as recommended by the manufacturer
Train all staff upon hiring and schedule refresher training annually on how to use fire extinguishers properly
Be aware of hazards from electrical equipment
Check regularly for faulty or frayed electrical cords or wiring, broken switch plates or light fixtures, and combustible items near power sources, and repair or replace any hazards immediately
Don’t cut corners when it comes to routine maintenance. Looking after your equipment is essential to preventing fires in your restaurant’s kitchen.
For more about the inspection and maintenance of commercial cooking equipment, consult NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations.