Deep fryers can quickly become a vat of fire fuel if proper precautions are not taken. The fire from your stovetop or range should be at least 16 inches from your friers. The fryers should be equipped with an automatic shut-off valve in case the unit catches on fire. This valve will stop the flow of combustible fuel from feeding the flames.
Commercial ovens should be cleaned regularly for not only health safety but for fire protection as well due to a build-up of combustible substances. Make sure your oven is placed away from other equipment to avoid heat transfer from one to the other.
Hood and Ventilation Systems
According to NFPA code 96, every commercial kitchen must have a hood and ventilation system to prevent fire. The hood and ventilation system should be cleaned and maintained often to prevent buildup from accumulating on the outside and inside of your system. Every vent should have a grease filter that should drain into a non-flammable container. The hood should cover your entire cooking station including the ovens and fryers. It should also be structurally sound and made of noncombustible material. These systems should be cleaned and maintained regularly to keep them free of greasy buildup.
Trash cans should be emptied regularly to prevent the accumulation of fire fodder and be kept at a safe distance from open flames. Every trash can should also be equipped with a sturdy lid to keep its contents from becoming fuel in the event of a fire.
Call Reliable Fire & Security at 708-597-4600 to help you keep your commercial kitchen safe from fires.