Archives

Creosote in Your Restaurant Kitchen (It’s Not Just in Your Chimney)

This entry is part 11 of 14 in the series Fire Prevention

Reports of fires involving wood-fired pizza and meat smoking ovens are increasing due to the growing number of restaurants that have added this cooking process. According to National Fire Protection Association (NFPA) data, fire departments responded to an estimated average of 7,640 structure fires per year between 2006 and 2010. Three out of five of those fires involved cooking equipment. (more…)

Fire Preventive Maintenance for Deep Fryers

This entry is part 12 of 14 in the series Fire Prevention

Many restaurants utilize some form of deep fat frying in their kitchen. These deep fryers are used to cook a variety of delicious foods: doughnuts, chicken wings, tortilla/potato chips, onion rings…the list goes on. While these items are undeniably popular and well-known throughout the world, little attention is given to the equipment that produces these tasty treats. This includes regular deep fryer maintenance and annual inspections by a qualified contractor.  (more…)

How to Use a Fire Extinguisher: An Easy 4-Step Process

This entry is part 13 of 14 in the series Fire Prevention

Thankfully, most people haven’t had to contain a fire. But take a moment to think about how you would react during a fire emergency. Would you know what to do? Knowing how to operate a fire extinguisher could mean the difference between minor damage and a full-scale disaster at your business. (more…)

Empowering Employees with Fire Safety Training and Response

This entry is part 14 of 14 in the series Fire Prevention

The time to think of how to best prevent and respond to an emergency is not during the actual event. Preparation is key. Employee fire safety training and response – which should include a fire prevention plan and an emergency action plan – is a powerful defense against fire threats and can mean the difference between a localized fire and an uncontrolled blaze. (more…)