Commercial kitchens are prone to fire hazards due to high-temperature cooking equipment, flammable materials, and explosive grease buildup. According to a survey conducted by a prominent governmental body, more than 7,500 structure fires occurred in eating and drinking establishments from 2010-2014, causing an average of $165 million in property damage annually.

Therefore, restaurant owners and kitchen staff must implement fire prevention measures to protect their employees, customers, and business. Here are some tips for preventing commercial kitchen equipment fires.

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Conduct a Proper Fire Analysis Process

When working in a food catering organisation, spark avoidance mechanisms are essential. Suppose you are still determining the security of your pantry or need to be aware of the necessary steps to avoid a fire emergency. In that case, it is better to consider adhering to the practice of flame hazard analysis. It is often mandated by law to conduct a proper review, and you should carry it out by recruiting a qualified reviewer. If you fail to hire a competent checker, the pantry verification may not be correct. A specialist will find potential flame hazards during this process by thoroughly checking your workspace. You will also garner the latest know-how about techniques to avoid a blaze from engulfing your workspace.

Keep the Kitchen Clean and Organized 

One of the primary causes of workspace sparks is the accumulation of grease and food debris on surfaces and appliances. A grease blaze can quickly spread and cause significant damage, even with the slightest spark. To prevent this, ensure that pantry staff clean up spills immediately and regularly clean equipment, hoods, and exhaust fans. All flammable materials should be kept away from sources of heat and flames.

Practice High Safety & Caution while Using the Deep Fat Fryers 

Most food-cooking businesses use deep-fat fryers for their activities. However, these devices can prove to be too dangerous for companies. No one can stop a fatal blaze if someone switches on the gas while the oil begins to overflow. Once this type of spark starts shimmering, it spreads everywhere in an instant. Your pantry can get significantly damaged by such a blaze, and even your kitchen staff may get fatally harmed. Therefore, giving the necessary training to your employees to pour the oil to the recommended level is crucial. In addition, you also need to warn them never to leave the fryers unmanned when in use. The perfect variant of the fryer is the model that will turn off automatically once the oil arrives at a specific temperature. This attribute will prevent the oil from getting too sizzling and extra boiling or catching sparks. For further information, visit Simco – the top commercial kitchen equipment supplier in Melbourne & Sydney.

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Install Fire Suppression Systems

Flame suppression mechanisms are a crucial component of any commercial kitchen. These systems are designed to detect and extinguish flames quickly, preventing them from spreading. The most standard spark suppression systems used in commercial kitchens are wet and dry chemicals. The former chemical systems are designed specifically for cooking equipment blazes and work by creating a barrier between the grease and flames. On the other hand, dry chemical systems are intended for flames that have already spread and work by smothering the flames.

Maintain Kitchen Equipment Regularly 

Faulty equipment is another common cause of kitchen sparks. It is essential to have all equipment regularly inspected and maintained to ensure that it is functioning correctly. This list includes electrical appliances, gas lines, and ventilation systems. Kitchen staff should be trained to recognise and report any equipment that is not working correctly.

Train Employees on Blaze Safety

Kitchen staff should be trained on spark safety procedures, including how to use fire extinguishers, detect and extinguish blazes in commercial kitchen equipment, and what to do in an emergency. All employees should know where fire exits are located, and a clear evacuation plan should be in place. Additionally, employees should be taught how to safely handle and dispose of flammable materials.

Install Smoke Detectors and Fire Alarms 

Smoke detectors and fire alarms are essential components of any flame prevention system. Smoke detectors should be installed in the kitchen and other restaurant areas to detect smoke early on. Fire alarms should be tested regularly to ensure that they are working correctly.

Have a Contingency Plan

Despite all preventive measures, blazes can still happen. It is important to have a contingency plan in a spark emergency. The plan should include clear instructions on what to do in case of a flame, including how to evacuate the building, who to call, and where to gather outside. All employees should be familiar with the plan and trained on it regularly.

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Handle Flammable Materials with Care 

Flammable materials, such as oils, grease, and cleaning agents, can ignite quickly, causing a fire. It's essential to handle these materials with care and follow proper procedures for their storage and disposal. All flammable materials should be kept from heat sources and flames, and any spills should be cleaned immediately. You can get more insights on this topic by contacting Simco – the foremost commercial kitchen equipment supplier in Brisbane & Perth.

Follow Codes and Regulations 

Restaurants must follow several codes and regulations to ensure spark safety. These rules include installing fire suppression systems, smoke detectors, alarms, and regular equipment inspections and maintenance. Restaurant owners should be familiar with all relevant codes and regulations and ensure they are followed.

Preventing commercial kitchen equipment blazes is a crucial aspect of restaurant safety. Pantry staff and restaurant owners should implement flame prevention measures such as keeping the workspace clean and organised, installing spark suppression systems, maintaining equipment regularly, training employees on blaze safety, installing smoke detectors and fire alarms, having a contingency plan, and following codes and regulations. By taking these steps, restaurant owners can protect their employees, customers, and business from the devastating effects of a flame.