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…)
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…)
Onion rings, french fries, cheese curds, fried chicken, Friday fish fry. Is your mouth watering yet? What do all of these have in common – aside from being delicious, of course? These are just a few of the culprits when it comes to the production of large amounts of grease involved with commercial cooking. While exhaust hoods are designed to collect a lot of these grease-laden vapors and residues during the cooking process, the commercial cooking equipment being used to heat up the food is often overlooked and can become a collection point for grease.
For each year from 2011 to 2013, an estimated 5,600 restaurant fires were reported to fire departments in the United States, resulting in no fewer than five deaths, 100 injuries, and $116 million in property damage. Of those 5,600 fires, 64% involved cooking and grease played a factor in nearly half of those incidents (Source: U.S. Fire Administration). (more…)