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Fire Protection
About one-third of restaurant fires originate in the kitchen, and most of the fires are in the cooking area. Preventing these incidents requires two important measures: control of ignition sources and control of flammable materials. What comes out of a kitchen fire is oil, which is produced by many cooking methods.
When oil is heated, it changes from a solid to a liquid. Then they are poured out as oil, or they become small particles in the air, they rise up with the heat waves from cooking. Slow cooking produces more liquid fat; cooking at high temperatures produces a lot of fat-laden steam.
The air is drawn into the exhaust hood where, as it cools, it settles on the surface and becomes a fire hazard inside the exhaust system. If kitchen staff are properly trained and the correct safety precautions are in place, surface fires can be extinguished in no time. If not, it can increase in temperature, reaching 2000 degrees Fahrenheit as it comes into contact with highly flammable fuel and particles.
Therefore, a fire prevention program is essential. In fact, many state insurance departments require a fire safety inspection from an emissions expert before insurance companies can offer fire insurance. As mentioned, the site is usually inspected every six months for the insurance to be valid.
Even if the six-month rule doesn’t apply in your area, it’s a good idea to have your software professionally cleaned and inspected twice a year. The National Fire Safety Association (NFPA) is the leading authority on this topic and sets strict standards for commercial kitchen installation. Most roof manufacturers offer fire protection solutions as part of their package, including installation, but you can hire an independent installer.
A self-contained fire protection system, with spray nozzles located on top of any external element (not ovens) for hot line cooking. You will find special rules about the number of nozzles and their location: Above you need 1 nozzle for every 48 inches. The fasteners require one nozzle for every six linear feet. Open broilers (gas, electric, or charcoal) require one nose for every 48 inches of broiler.
Tilting pans require one nozzle with a width of 48 inches. Fryers require one nozzle each or one nozzle for every 20 inches of fryer surface. Nozzles are placed between 24 and 42 inches above the equipment. (This varies depending on the type of appliance.) The nozzles start firing water immediately or the fire extinguisher on the cooking surface reaches 280 to 325 degrees Fahrenheit.
The heat detector can be in the ductwork or inside the hood. Inside the ductwork, there is also an internal fire protection system – a fuse link or perhaps a special heater is wired to close the fire extinguisher at the end of each section of ductwork. The air outlet is closed, along with a spray of water or liquid is released inside. Other, similar systems can be operated manually and not immediately.
Others keep an exhaust fan running, helping to remove smoke from the fire. In addition to preventing the fire of the exhaust system, several fire extinguishers should be placed near the walls of the kitchen, and the staff should know how to use them. Once the automatic program is started, it is enough that you have to close the kitchen and start cleaning a lot, so in most cases the hand extinguisher is enough for a little burn, and not too much trouble.
Today, most insurance companies require Class K fire extinguishers in commercial kitchens. NFPA classifies fire based on the type of material being burned; “K” (for “kitchen”) was added to the list in 1998. These fire extinguishers work in the broad sense of saponification, the term for the use of an alkaline mixture (eg potassium acetate, potassium carbonate, or potassium citrate) for burning. oil or fat.
The combination creates a soapy foam that extinguishes the fire. Finally, just like the general design, roof sprinkler systems are also worth investigating, as their installation can reduce the cost of your insurance. There is a misconception that, if it sees a single flame, the entire sprinkler system will stop all production, but this is not the case.
Basically, most restaurant sprayers have heads that only work when a fire is detected underneath. Ask your local fire department for suggestions and tips on fire safety training for employees. And by all means, keep watching the fire. In recent years, insurance companies have litigated kitchen fire lawsuits, and courts have found restaurants to be at fault — and cannot collect insurance money for fire damage — when repairs and cleaning were not done.
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