Operation of a commercial grade kitchen, many safety considerations should be addressed, including food safety, employee and volunteer safety, and fire safety. This blog post addresses the specific issues associated with providing adequate fire safety for your kitchen.
Commercial cooking operations are defined as kitchens that have cooking equipment that produce grease and grease laden vapors. This includes flat grills, char broilers and deep fat fryers. The typical residential range (electric or gas) would not be considered a grease producing appliance. Other equipment, such as ovens, microwaves and steam kettles also fall into the non-grease producing appliance category. The following is information regarding two of the most common types of equipment that produce grease and/or grease laden vapors.
Deep Fat Fryers
Deep fat fryers are a major cause of kitchen fires. Oil can splash and easily come into contact with an open flame from an adjacent piece of cooking equipment, such as a gas-fired range top. A 18-inch clearance must be maintained between the deep fat fryer and the open flame cooking equipment. If a 18-inch clearance is not possible, a vertical steel barrier extending 12 inches above the top of the deep fat fryer or open flame appliance(s) can be used as an alternative means of protection.Read More »Commercial Kitchen Fire Safety