If you own or manage a restaurant, you have a unique challenge to keep your employees and patrons safe from fire. Between 2006 and 2012, about 7,640 restaurant fires broke out per year, reports the National Fire Protection Association (NFPA). These fires resulted in an average of two civilian deaths, 115 civilian injuries and $246 million in property damage per year.
The NFPA states that 57 percent of restaurant fires are caused by cooking equipment. Open flames, hot surfaces, grease and flammable cooking oil all add fuel to a potential fire. Poor habits such as neglecting grease traps, allowing the kitchen to become dirty and storing flammable materials improperly can increase the risk.
Houston restaurant fires can also start outside the kitchen from malfunctioning heating equipment (10 percent), electrical and lighting equipment (7 percent), smoking materials (7 percent), and arson (5 percent).
As a restaurant owner or manager, you must take fire mitigation seriously. Commercial kitchens pose a serious fire threat, so follow these tips to mitigate risk and help keep your employees, customers and building safe from fire.
While selecting and installing the proper fire protection equipment is vitally important, you can’t forget to maintain the equipment in the coming years. Without regular inspections and testing from a qualified company, you could be left without a functioning fire suppression system when you need it most. Make fire suppression system maintenance a yearly priority, or as required for different types of equipment according to Houston fire codes.
First, teach them to maintain a clean, orderly kitchen to prevent a fire in the first place. This means:
Then, teach your employees how to respond if a fire breaks out in the restaurant:
For all your Houston restaurant fire protection needs, please contact Kauffman Co. online or call 713-893-1090. We offer everything you need to safeguard your business from fire, including equipment installation, maintenance and fire extinguisher training for your employees.
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