Gas leaks, improper management of cooking equipment, electrical problems, and cooking oils and grease are the main reasons why fires break out in your restaurant.
Reducing the risk of any mishap is the first step towards ensuring your restaurant complies with fire safety regulations. As a result, we have created a checklist for you to refer to while obtaining a fire safety license for your restaurant.
Make Sure Your Kitchen Has A Fire Suppression System
Reportedly, improper management of cooking equipment accounts for over 57% of restaurant fires. To prevent odd fire incidents, installing a fire suppression system is quite essential. Clean agents, a class of gasses contained in these cylinders, need to be kept in a protected environment.
The clean agent is released from these cylinders into the restaurant by the control unit upon receiving an electronic signal in the event of smoke or fire detection.
Fan Hanging Options
Grease removal from the kitchen hood up to the rooftop is part of a complete kitchen exhaust cleaning. The blast fan on your business rooftop needs to be cleaned by kitchen exhaust cleaners while they’re cleaning it. Kitchen exhaust cleaner safety requires hinges.
The weight range for these rooftop upblast exhaust fans is between fifty and several hundred pounds. In the absence of a hinge kit, cleaning the fan will require lifting it off the curb and placing it on the rooftop, which could harm the fan and the roof.
Staff Training To The Rescue
Providing staff training is essential to ensuring your restaurant complies with fire safety regulations. The equipment you’ve put in your restaurant should be user-friendly for your team members.
In addition, they need to be trained in handling mishaps, particularly those intending to injure individuals on the property. The following advice will help you get your staff ready:
- Have your group clear the wood of ashes. particularly near tables or areas where smoking is permitted. A grease fire should never be doused with water. Include this in your standard operating procedures for the kitchen.
- Grease should be cleaned up frequently, and combustible liquids should be stored with caution.
Install Fire Doors
An ignition source, fuel to maintain the fire’s flames, and oxygen are the only three components needed for a fire to ignite. A fire can spread quickly once it starts and gets out of control. Fire spreads rapidly across a restaurant around 30 seconds on average. The purpose of a fire door installation is to impede or stop this process.
A fire door’s primary function is to stop a fire from spreading if one does start. Fire doors tightly seal after they are closed, limiting the quantity of oxygen that may reach the fire and preventing smoke, gasses, heat, and flames from spreading to other areas of the structure.
Final Thought
Your restaurant needs a contingency plan to handle fire breakouts and other similar events as well as to the instruments and fire safety systems. Make sure all employees strictly stick to your restaurant’s standard operating procedures.
All things considered, a restaurant must have all of its equipment installed, undergo routine maintenance and inspections, and be compliant with fire codes. Make sure all of the fire suppression and prevention systems are operational and that your personnel are trained to use them in the event of an emergency!
