Kitchens are tricky when it comes to fire safety. But there’s one particular type that needs even more attention – a commercial kitchen. No wonder. Bigger space, bigger responsibility. And more problems. Especially around the holiday season, these risks grow exponentially – and for a simple reason. They get very busy. Great for business, but not particularly for safety. That’s why it’s so important to be even more alert. Restaurants, and bakeries – this is their money-making season, but what we have to understand is that if the business is not protected against fire hazards, then soon there can be no business to run. And that’s going to cause much more financial issues than missing out on a couple of hundred pounds. It’s bad enough to have your premises damaged, let alone people. So, how to deal with this busy time and keep things perfectly safe?
Alarming Data
To once more emphasise it’s not a joking matter, let’s look at some numbers. Apparently, around 8,000 restaurants report fires every year. Gets much worse around the holiday season, obviously. Literally, the worst moment to have that happen to any food and hospitality business. There are a thousand things that can go wrong – unattended cooking, grease build-up, accidents, hot oils… the list goes on. Buying a bunch of different types of fire extinguishers hidden away somewhere in the dusty corner is not enough to call your business fireproof.
A to Z of Fire Safety
Let’s now go over best practices we should always stick to in order to minimise the risk of any unfortunate incidents. First of all, yes, an extinguisher is a must (probably a few, depending on the size of your kitchen), but don’t forget they have to be ready for action. Also, you need to have the right type – for most kitchens, a wet chemical fire extinguisher is the way to go. Another thing is service – for some reason, it’s often overlooked, but it’s an integral part of fire safety. Make sure you’re always on point – and on schedule – with that. Another series of steps is all about the don’ts. Don’t leave anything cooking unattended, and don’t pour water on hot oil or else you’re in for one explosive surprise, and – don’t block any emergency exits. Also, make sure that your staff knows that. Otherwise, it’s all for nothing.
Keeping Things Tidy
It’s actually a big part of fire safety in a space like this, believe it or not. Everything, especially electrical devices and all sorts of kitchen appliances should be thoroughly cleaned, ideally, every day. Also, don’t forget to install a specialised exhaust duct for commercial kitchens, which, along with regular ducts, should also be kept as clean as possible. Have your fire alarms and smoke detectors tested every now and then to make sure everything’s in perfect working order.
Double-Checking
It’s easy to miss a spot, or to forget about something after a hectic shift – you’re happy about the profit but so done with the work for the day. All you want to do is get back home, kick back and relax. Or hit the hay. That’s why it’s important to make a habit out of it. This way, every night right before you close up, you know what to do – you don’t even have to think about that. Prepare a checklist, go item by item, review it and that’s it. Yes, it’s more work. But it’s work that simply has to be done.