One of the biggest threats to restaurant and bar owners is a structure fire, which can be a costly and potentially business-ending disaster. Grease accumulation unseen in exhaust systems, equipment malfunction and general poor housekeeping are all potential dangers and perpetual fire hazards. From 2006-2010, an estimated average of 7,640 structure fires in restaurants and bars were reported to U.S. fire departments per year. Associated annual losses included two civilian deaths per year, 1115 civilian injuries, and $246 million in property loss.
While cooking accidents and cooking equipment malfunctions account for 57 percent of all restaurants and bar building fires, potential threats also lurk in some often-overlooked spaces. For example, grease accumulation behind equipment, under equipment and inside of various equipment cavities while not as obvious a danger, resulted in 21 percent of fires. Heating equipment failure accounted for 22 percent. Electrical failure fires can be the most damaging, often becoming large, nonconfined building fires.
Although 71 percent of restaurant and bar fires remain relatively small, they are no less damaging to business owners. In most cases fire suppression systems reduced massive damages, however many huge losses were a direct result of fire suppression system not performing as designed because of heavy greasy build up.
Heavy grease build up can prevent suppression systems from doing their job by:
- Excessive grease on scissor link can result in not opening
- Conduit impacted with grease does not allow cable to freely move in the detection line
- Clogged nozzles will do not spray agent
BE PROACTIVE IN OBTAING A QUALIFIED KITCHEN EXHAUST (HOOD) CLEANING COMPANY
Commercial cooking is a special hazard involving unique controls to prevent fires as it generates grease, which is highly combustible. Because of this, there is really no way to completely erase the threat of fire. However, there are precautions you can take to decrease the likelihood of a potentially catastrophic event.
The National Fire Protection Association’s fire code, NFPA 96, 2017 Edition prescribes the minimum fire safety guidelines for cooking equipment, exhaust hoods, grease removal devices, exhaust ductwork and all other components involved in the capture, containment and control of grease-laden cooking residue. The NFPA 96 standards are considered necessary to provide an appropriate level of property protection and loss of life. Cleaning Resource Center can provide you with a copy of the NFPA 96 2017 Edition
CRC is the best Commercial Kitchen Cleaning in Scottsdale AZ - For more information and FREE Quote: 877.454.6790