Taking the Proper Precautions for Safety

Precautions for Safety

A restaurant kitchen needs to have planned preventive maintenance and available fire protection equipment because this area is always vulnerable to fire. Combustible materials such as electrical appliances, cooking oils, hot cooking utensils, and cleaning chemicals are all dangerous for triggering a devastating fire. All restaurants must have fire prevention and protection. Below are a few vital tips for keeping your business safe from a fire:

  • Preventive Maintenance

Planned preventive maintenance is crucial for every commercial business, particularly a restaurant. It involves fire suppression systems, fire extinguisher, smoke detector, and FDAS (Fire Detection and Alarm System).

o   Automated fire-suppression system: Installing an automated fire suppression system in the kitchen is essential because half of all restaurant fires involve cooking equipment. This system has a triggering device. Once it detects extreme heat, it will automatically discharge chemical fumes to put an end to the fire forcibly. It will also shut down the fuel or any electrical supply to other cooking equipment in the kitchen. A professional must inspect the fire suppression system semi-annually or every six months to ensure that the fire system runs in the topmost condition.

o   Fire extinguisher: Every restaurant is required to have a portable extinguisher in case of emergencies. It is recommended to have a Class K extinguisher in the kitchen because it is designed specifically for kitchen fire that involves grease, fats, and oils. Visual inspection of fire extinguishers must be done at least once a month.

o   Class ABC extinguisher: It is the most common fire extinguisher class. Having this extinguisher is a must, particularly in restaurant rooms. It is used to stop a fire that includes common combustible materials such as paper, wood, and electrical wires. With regards to the preventive maintenance of fire extinguishers, it is ideal for shaking the dry fire extinguisher once a month to prevent the powder from stack-up.

o   Smoke detector: It is a device that senses smoke, which in most cases, indicates a fire. In commercial space like a restaurant, a smoke detector is integrated with the fire alarm control panel, which is a part of a fire alarm system. Be sure to test run the smoke detector at least every six months. Check and clean the smoke detector for a possible build-up of dust and cobweb.

o   Maintenance inspections: A restaurant should schedule routine maintenance for all the mechanical and electrical and must be aware of any possible fire hazards. A high-volume operation must be check quarterly. While moderate-volume equipment should be inspected semi-annually, for the exhaust system, it should be examined every month because of grease buildup.

  • Train Your Staff

Having proper fire prevention training for your staff is an excellent way to prevent a fire from happening in your restaurant. Instruct them on how to correctly used a fire extinguisher, how to store precisely hazardous chemicals, and assign a daily fire safety officer to avoid fire inside the kitchen. Also, be sure to fix an emergency exit map inside a restaurant. It is crucial in the event of a fire to keep your staff and customers’ safety at all times.


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