Restaurant kitchen fires can lead to employee and customer injuries, total destruction of your building, and may place a significant financial burden on your business until operations are restored. From 2007 to 2011, the National Fire Protection Association (NFPA) has reported 32,272 non-residential cooking equipment fires which have resulted in 21 fatalities, 428 injuries and $185 million in property damage.(more…)
Double, double toil and trouble; fire burn and, wait—is this covered by business liability insurance? If you have to think twice about your liability insurance coverage, it might be time to call an agent. Halloween is often a time where business owners contemplate their coverage as many liability insurance claims are related to injuries and accidents. Don’t let the thought of financial risk and loss of assets scare you into shunning trick-or-treaters or party-goers from your property this Halloween.
Here are three frightening liability insurance claims to avoid: (more…)
Your cooking equipment is probably the most important thing inside your restaurant. One unexpected failure could ruin a busy dinner service. Even worse, a kitchen fire could put you out of service for days, or even weeks.
To keep your equipment – and your business – operational, the following five points are often the most critical routine maintenance requirements in the kitchen. The best practices listed below are the requirements of Society Insurance and are based on our company’s loss history and expertise in the restaurant markets that we serve. These best practices closely reflect the National Fire Protection Association (NFPA) standards and may be more or less stringent than the NFPA standards. (more…)
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…)
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…)
The consequences of not using trained kitchen exhaust cleaning (KEC) technicians can be devastating. According the U.S. Fire Administration, nearly 6,000 restaurant fires are reported each year in the United States. And, of those, a percentage, around 21 percent, depending on the year, are caused by a failure to clean. But the concern is for one restaurant: yours.
Restaurant fires are often kitchen exhaust system fires. It’s easy to look at that big hood and hear that fan and think that everything dangerous is being blown straight up and away, but that simply is not the case. The kitchen exhaust system comprises the hood, filters, plenum, fans and what may be a labyrinth of horizontal and vertical ductwork – and the parts that you can see are likely only a small portion of the whole. (more…)
When it comes to fires, the best offense is a good defense. Here are some precautionary practices to help businesses safeguard their restaurants and bars against fires: (more…)