Fire Safety

Cooking causes about two in three restaurant fires. The U.S. Fire Administration found that cooking started 64% of reported restaurant fires, with heating and electrical malfunctions about 7% each, and that restaurant fires peak between 10 and 11 in the morning, while kitchens heat up for lunch. Behind the word cooking sit a few repeat … Read more

To put out a grease fire in a commercial kitchen, pull the hood suppression system’s manual pull station, which floods the cooking line with wet chemical agent and cuts the gas, then use the Class K extinguisher only if flames remain, and never throw water on burning oil. A pan fire on a single burner … Read more

A commercial kitchen’s fire safety comes down to a short list of things done consistently, not one big system doing all the work on its own. The suppression system over the cooking line, its inspection schedule, fresh fusible links, nozzles that still match the equipment underneath them, the Class K extinguisher beside the line, clean … Read more

A Dallas-Fort Worth commercial kitchen keeps its staff and its customers safe with three things, and none of them is a poster on the wall. Employees have to have physically pulled the manual station that fires the suppression system, not just been shown where it hangs. The dining room’s exit path cannot depend on one … Read more