1. 8/29/021 Commercial Kitchen Fire Safety

2. 2 Agenda Introduction Video and Discussion General Safety –Personnel –Appliances –Oils If Fire Occurs Fire Extinguishers Vent-Hood Extinguishing Systems

3. 3 The Fire Problem Over 8,000 commercial kitchen fires reported annually Over 500 injuries to kitchen staff Over $100 million in direct fire losses –Some businesses never re-open

4. 4 The Fire Problem…

5. 5 The Fire Problem…… Over 97,000 home cooking fires in US 280 deaths and 4,700 injuries Over $350 million in losses

6. 6 “ Using Extinguishers in Commercial Kitchens ” 15 Minutes

7. 7 General Safety - YOU 1.Wear appropriate clothing and keep long hair confined. 2.Stove-top safety 3.Hot pads and lids 4.Proper temperatures 5.Keep emergency numbers near telephone 6.Know location of pull stations and fire extinguishers and keep areas clear and accessible 7.Knowledge of kitchen fire suppression systems 8.Know evacuation procedures and keep routes free from storage

8. 8 General Safety - Electrical Appliances 1.Unplug portable units when unattended 2.Keep cords away from hot surfaces and water 3.Report all injuries – shocks / burns 4.Note condition of the cords 5.Use extensions cords on a temporary basis 6.Never stand in water 7.Don’t overload outlets

9. 9 General Safety – Gas Appliances 1.Observe flame color 2.Use lowest possible flame 3.Never place any materials on burners 4.Call 911 immediately if you suspect a gas leak 5.Extinguish burners/pilots prior to certain clean ups and repairs 6.Use exhaust fan prior to operating the unit

10. 10 General Safety – Microwave Oven 1.Make sure unit is in good operating condition 2.Disconnect from outlet prior to cleaning 3.Use proper containers and utensils 4.No sealed containers in unit Caution foods with skin e.g: potatoes, sausages, ect.

11. 11 General Safety – Oven Keep oven clean Follow cooking instructions When broiling, place rack 2” to 3” from heating element Do not use aluminum foil – accumulation could catch fire

12. 12 General Safety – Hood Systems 1.Keep hoods, grease removal devices, fans, ducts and other accessories free of grease build-up 2.Never use flammable cleaners 3.Always use exhaust system whenever appliances are in use 4.Clean filters minimum weekly 5.Do not restrict air intake 6.Periodically have system professionally cleaned

13. 13 General Safety – Hot Surfaces Keep clear from combustibles Turn off units when not in use Be alert to prevent personal burns

14. 14 General Safety – Oils 1.Know the type of oil in use 2.Check oil temperature before adding product 3.Add product slowly and away from you 4.Replace oil when it begins to break down 5.Use exhaust fan

15. 15 Commercial Cooking – Operating Procedures Shall be operated whenever cooking equipment is on Shall not be operated without filters in place Openings shall not be restricted Instructions for manually operating the fire-extinguishing system shall be posted Cooking equipment shall not be operated if fire-extinguishing or exhaust system are out of service

16. 16 Exhaust System – Inspection Schedule Type or Volume of Cooking Frequency Frequency Solid Fuel CookingMonthly High-volume cookingQuarterly Moderate-volume cookingSemiannually Low-volume cookingAnnually

17. 17 Fire-Extinguishing System – Inspections System and hood inspected every 6 months All actuation devices tested during inspection If grease build up present on spray nozzles during inspection they should be replaced Copy of inspection should be sent to the AHJ

18. 18 Exhaust System – Maintenance The Entire System shall be inspected by a properly trained person If contaminated with grease-laden vapor deposits, entire system shall be cleaned

19. 19 Cleaning the Exhaust System Fire-extinguishing systems should remain in service Electrical switches should be locked out Flammable solvents shall not be used Cleaning chemicals shall not be applied to fusible links or other detection devices Shall not be coated after Access doors and cover plates shall be replaced

20. 20 If Fire Should Occur Remain calm Call 911 Activate fire suppression system Evacuate others from the area Stand-by with fire extinguisher

21. 21 If a fire should occur: ALWAYS CALL 911 EVEN IF YOU THINK THE FIRE IS OUT !!

22. 22 If fire occurs on the stove top: Carefully slide a lid or larger pan over the fire – do not remove cover Turn off the burner Turn off exhaust fan Do not try to carry the pan to sink or other place

23. 23 If fire occurs in the oven: Keep the door closed Turn off the heat source

24. 24 If fire occurs in the microwave: Keep the door closed Unplug the unit Do not use the unit until a qualified service technician has inspected it.

25. 25 If a grease or oil fire occurs: Never use water Activate extinguishing system Cover and turn off burner Turn off overhead fan Do not move Do not pour down sink

26. 26 Classification of Fires

27. 27 Fire Extinguisher Types Water Type Dry Chemical Carbon Dioxide – CO2 Halon Foam – AFFF Wet Chemical

28. 28 Fire Extinguishers Keep extinguishers clear and accessible Know when to use extinguisher Use the correct extinguisher Know how to use extinguisher –P. A. S. S.

29. 29 When to Use a Fire Extinguisher Use an extinguisher only if: –You know how to operate it safely –The fire is small and contained –The Fire Department is being called –You can fight the fire with you back to an exit If any of the conditions are not met, get out immediately.

30. 30 If you catch fire DO NOT RUN!!! Stop where you are Drop to the ground Cover your face Roll over and over until the fire is out

31. 31 How to Use a Portable Fire Extinguisher P ull The Pin

32. 32 How to Use a Portable Fire Extinguisher A im at the base of the fire

33. 33 How to Use a Portable Fire Extinguisher S queeze the handle

34. 34 How to Use a Portable Fire Extinguisher S weep from side to side

35. 35 Safe Operation Never turn your back on the fire Use the reach of the extinguisher for safety Never put the fire between you and the exit If you don’t think that you can fight the fire effectively don’t even attempt it

36. 36 Fire Suppression Systems Do not use corrosive cleaning solutions on fusible links or cables Periodically check system for loose fittings or tampering Check the visual indicator Have system inspected by authorized personnel at minimum of six month intervals

37. 37 Fire Suppression Systems Know how the system operates Know how to manually activate the system After activation have authorized dealer inspect and recharge the system

39. 39 What can we learn? Learn the hazards in your kitchen Learn how to reduce and minimize them Learn how to react properly when things go wrong

40. 40 THANK YOU This training brought to you by the State Office of Fire Prevention and Control.