Restaurant Fire Safety
Fire prevention and safety are of special concern to the restaurant industry. The environment of any restaurant includes the potentially dangerous combination of heat, open flame, abundant flammable materials and crowds. Putting out a kitchen fire requires the use of specially designed equipment.
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Fire Causes
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Many restaurant fires start in the kitchen, where food, debris, loose clothing and grease can ignite or feed the flames. Grease buildup on grills and in ventilation systems is particularly hazardous. Fires starting in the dining area may be caused by improperly disposed cigarettes or an open flare near a table (most likely to occur in restaurants that feature flambe cooking).
Extinguishers
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Not all fire extinguishers are alike. They come in five "classes" (A, B, C, D and K), each intended for use on a different type of fire. Class K extinguishers, designed to put out grease fires, are best suited for restaurant use.
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Suppression Equipment
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Overhead suppression systems (sprinklers) that spray a chemical liquid or foam are suitable for use in restaurants. Water sprinklers may cause cooking oil fires to spread.
Legal Responsibilities
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In the United States, restaurants are required by law to install fire detection and suppression equipment and to maintain a safe working environment for employees. These policies are enforced by the Occupational Safety and Health Administration (OSHA).
Insurance
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Like homeowners, restaurant owners can purchase fire insurance. Because a fire can wreak financial as well as physical devastation upon a business, obtaining insurance that covers the full value of the property is strongly recommended.
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