What Should You Do to Reduce the Risk of a Commercial Kitchen Fire from your Cooking Systems?

1/7/2022 (Permalink)

Commercial kitchen fires can lead to disaster!

Attention all restaurant and bar owners in Monroe and Loganville: The National Fire Protection Association (NFPA) reports that fire departments responded to over 7,410 structure fires in the kitchen of restaurants and bars in 2017 alone. The majority of these fires were preventable, resulting in three deaths, 110 injuries, and $165 million in property damage annually in commercial kitchens. Not only do kitchen fires threaten the lives of staff and patrons, but they also put restaurants at risk of being shut down due to fire code violations when repairs are needed after a blaze.

What Are My Ducting and Air Movement Requirements to Prevent Fire?

While Chapter 7 of the NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations covers this extensively, here are a few key items to keep in mind.

First, commercial kitchen ducts should never pass through firewalls, share an exhaust system with the building ventilation, or have obstructed access panels. While doing these things on a commercial kitchen remodel can save costs in the short term, the fire risk increases significantly. If disregarded, your commercial kitchen work will likely not pass inspection.

Make sure to maintain a minimum clearance of 18 inches between combustible materials and the kitchen ducts. This standard is based on Section 4.2 of the NFPA 96, however is one of the easiest to disregard once the kitchen is operational. Ducts can build up high levels of radiant heat that can ignite combustible materials like boxes, cups, plates, utensils, or other kitchen materials.

If you would like additional information on the types of combustible and non-combustible materials that should and shouldn't be kept near the duct, consult Chapter 3 of the NFPA.