Commercial Kitchen Fire Safety

Good fire prevention practices keep commercial kitchens safe.

Commercial kitchens are often more dangerous than home kitchens because there are more appliances and more people in them, both of which increase the probability of accidents, including fires. Following a few basic guidelines reduces fire hazards.

Equipment Maintenance

Grease builds up quickly on range tops, grills and floors and in ovens, filters, fans, ducts and vents. All these areas should be regularly cleaned to prevent fires.

Kitchen Practices

Pots and pans on stoves should have the handles turned inward to prevent overturning liquids subject to ignition by burners. Clothing sleeves should fit snugly to avoid catching fire from open flames. Avoid putting out grease fires with water, which increases the intensity of the flames and spreads the fire. Pans of hot grease should not be transported until cooled.

Employee Education

Employees should be taught how to douse different types of fires and given instructions on the effective use of fire extinguishers. They should be instructed to never leave food unattended and informed of the location and operation of fuel shutoff valves.

References

• City of Vancouver: Fire Marshal - Commercial Kitchen Cooking
• City of Medford Fire and Rescue: Kitchen/Restaurant Fire Safety