Grease seems to be the cause of Monday’s fire at Sonic in Glasgow.  According to Glasgow Fire Chief Tony Atwood, the Glasgow Fire Department received a call of a fire at Sonic on Rogers Road in Glasgow.  Two engines, one ladder truck and two command vehicles arrived at the scene and observed a light brownish smoke coming from the roof area of the building which had been evacuated.  Firefighters entered the building and found a fire at the rear of a deep fryer.  While extinguishing this fire, other Firefighters gained access to the roof area to ensure there was no fire extension.

Although no damage estimate was given, it was limited to the rear of the deep fryer. Through investigation it was found that there had been a buildup of grease in the rear of the gas fired deep which ignited and spread up the fryer. No injuries were reported and Firefighters were on the scene a little over an hour.

On Monday night Firefighters responded to East Cherry Street, to a report of a house fire.  Two engines, one ladder truck and three command vehicles arrived on scene and found smoking coming from the house.  Upon entry, firefighters located a fire in the attic space on the second floor.  Firefighters were able to extinguish the fire using a preconnected hose line.  The ceiling was removed to ensure there was no extension.

Through investigation, it was found the resident had placed a lit candle on an old ironing board on the second floor and had gone downstairs.  When the smoke was noticed inside the house, residents were unable to return upstairs to check on the candle due to the volume of smoke.  The resident did attempt to extinguish the fire using an outside hose.

The fire appears to be accidental.  No injuries were reported and firefighters were at the scene for two hours.


Adrian home severely damaged by kitchen fire, pet killed – Toledo (OH) News, Weather and Sports

A more than 100 year old home on Greenly Street in Adrian is likely a total loss after a Sunday morning fire.

Fire officials say the call cam in shortly after 10 a.m.  They were able to get the blaze under control in around 90 minutes, but not before the home was severely damaged.

It appears the fire started in the kitchen, then spread to the attic inside the walls. No one was home at the time and the house was locked.

Firefighters forced their way and found that four pets were inside the home. Two cats escaped without injury, but one dog was badly burned and another dog died.

The Fire Cheif says the house sustained $50,000 to $60,000 worth of damage, which will likely exceed the poperty value of the home.

The fire is not considered suspicious.

via Adrian home severely damaged by kitchen fire, pet killed – Toledo (OH) News, Weather and Sports.


NFPA 96 There were an estimated 7,670 fires reported to public fire departments nationwide each year.

Statistics from the U.S. Fire Administration, the National Fire Incident Reporting System (NFIRS) and an insurance company, give more details about cooking fire hazards. Approximately 64 percent of all restaurant fires in 2002 were caused by cooking – and cooking materials were the most frequent items initially ignited.

Approximately 31 percent of these fires involved deep fryers, 18 percent involved cooking ranges and 11 percent involved cooking grills· Approximately 35 percent of cooking fires were extinguished by portable fire extinguishers· 91 percent of the losses by dollar value and 78 percent by number of occurrences were due to fire, according to an insurance company’s property loss experience from 1999 through 2005 for all restaurant losses exceeding $100,000.·
Only 12 percent of the restaurants were protected by a full or partial sprinkler system, but over 90 percent were equipped with overhead hoods with extinguishing systems in the cooking areas according to the insurance company’s loss experience.
Only 46 percent of the restaurants were protected by either a sprinkler system or an overhead hood with extinguishing systems in the area a fire occurred per national statistics.
To help protect their operations against all these hazards, restaurateurs should adhere to the  NFPA standards, which address the most common areas where fires occur in restaurants.NFPA® codes, standards, recommended practices, and guides (“NFPA Documents”), of which the document contained here is one, are developed through a consensus standards development process approved by the American National Standards Institute.
This process brings together volunteers representing varied viewpoints and interests to achieve consensus on fire and other safety issues. NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial.
Cooking Operations Standard NFPA 96 provides the least fire safety requirements for both public and private cooking operations.
Within the Standard are Chapters 5 and 6, which address configuration and exhaust hood size necessary to give capture and removal of grease-laden vapors.
NFPA 96 requires that exhaust hoods are equipped with listed grease removal devices such as filters and that there is at least 18 inches of clearance between the grease filter and the cooking surface – unless the filter is listed for closer separation distances.
Filters should be easily accessible and removable for cleaning and installed at an angle not less than 45 degrees from the horizontal.
While the general requirements of NFPA 96 state that all cooking equipment used in processes producing smoke or grease-laden vapors shall be equipped with an exhaust system, Chapter 7 specifically addresses exhaust duct systems and the issues of installation, access and clearance.
Ducts should be installed without dips or traps that might collect residues, such as grease, and there must be access to all parts of the duct to ease cleaning.
All exhaust ducts must lead directly to the exterior of the building to have the shortest length of duct-work necessary, which helps limit the area available for grease to build-up and the amount of duct that has to be cleaned.NFPA 96’s Chapter 11 addresses rules for the use and maintenance of equipment.
Hood Exhaust systems must be operated when cooking equipment is turned on and cooking equipment must not be operated while the protection systems are inoperative or under repair.Properly trained and qualified staff should do maintenance on the fire extinguishing systems at least every six month and inspect the entire exhaust system for grease build-up regularly depending on the type of operations.
High volume cooking operations must inspections quarterly, at a minimum; moderate volume cooking operations must semi-annual inspections; and low volume cooking operations – such as day camps, seasonal businesses and senior centers – require annual inspections.
If any exhaust system has deposits from grease-laden vapors, the contaminated portions must be cleaned by properly trained people.Neither training nor certification guarantees that any company or person will do a good job.
NFPA 96-2014
Up blast fans with motors surrounded by the air stream shall be hinged and supplied with flexible weatherproof electrical cable and service hold-open retainers.NFPA 96 – 2014, Section 11.4:
The entire exhaust system shall be inspected for grease buildup by a properly trained, qualified, and certified person(s) acceptable to the authority having jurisdiction and in accordance with

Type or Volume of Cooking Frequency Frequency
Systems serving solid fuel cooking operations Monthly
Systems serving high-volume cooking operations such as 24-hour cooking, charbroiling, or wok cooking Quarterly
Systems serving moderate-volume cooking operations Semiannually
Systems serving low-volume cooking operations, such as churches, day camps, seasonal businesses, or senior centers. Annually

2014 NFPA 9611.6 Cleaning of Exhaust Systems.11.6.1* If, upon inspection, the exhaust system is found to be
contaminated with deposits from grease-laden vapors, the contaminated portions of the exhaust system shall be cleaned
by a properly trained, qualified, and certified person(s) acceptable to the authority having jurisdiction.11.6.2* Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to remove combustible contaminants prior to surfaces becoming heavily contaminated with grease or oily sludge.

Access panels may be necessary to properly reach and clean areas of the exhaust system. NFPA recommends installation every 12 feet of duct work.Grease and particulate buildup in the exhaust system is a fire hazard, and greatly impacts on the efficiency and lifetime of mechanical equipment.According to the National Fire Protection Association, the majority of restaurant fires originate on the kitchen cooking appliances and flare into the kitchen exhaust system.
If the entire exhaust system is not cleaned, a significant risk for fire exists whenever cooking appliances are used.Insurance companies are good resources and can help with the establishment of these programs.Don’t let a fire start in your cooking area.
By following the appropriate NFPA 96 standards to protect your facility, and implementing and maintaining human element programs, you can decrease the chances of a fire occurring and keep your business in business.

Kitchen fire forces temporary closure of Mamma Mia’s restaurant – News – The Patriot Ledger, Quincy, MA – Quincy, MA

Fire Chief Craig Weston said Wednesday that a grease fire on a kitchen cook top was the cause of the fire. The fire suppression system over the stoves did activate but was not enough to extinguish the fire.

First on the scene in response to a fire alarm call at 10:19 a.m., Weston found smoke and heavy fire in the kitchen area, according to a press release. Multiple attempts had been made to put out the fire with extinguishers before the arrival of the first Engine Company.

via Kitchen fire forces temporary closure of Mamma Mia’s restaurant – News – The Patriot Ledger, Quincy, MA – Quincy, MA.

In Compliance With NFPA 96

A RECENT NFPA 101®, LIFE SAFETY CODE®, committee meeting for healthcare occupies included a discussion about when cooking operations should be required to be protected.

The conversation was triggered by a proposal for the 2015 edition of the code that would allow portable cooking devices in certain areas in nursing homes.

In a larger sense, the discussion was a continuation of the many changes made to the 2012 Life Safety Code that allow health care occupies, particularly nursing homes, to become more residential, or homelike, for residents.

The changes included allowing limited items in corridors, allowing residential or commercial cooking for 30 or fewer persons to be open to the corridor, and other major amendments.

The new proposed changes include allowing devices such as microwave ovens, hot plates, and electric skillets for reheating and limited cooking.

Subsection 9.2.3 of the Life Safety Code covers commercial cooking equipment and references NFPA 96, Ventilation Control and Fire Protection of Commercial Cooking Equipment. It is important to note that both documents use the term “commercial cooking equipment.

The scope of NFPA 96 states that it applies to both public and private cooking operations, including residential cooking equipment used for commercial purposes, though it does not apply to cooking equipment located in a single dwelling unit. The scope also excludes cooking where only residential equipment is used, a fire extinguisher is located in the kitchen, the facility is not an assembly occupancy, and the authority having jurisdiction has approved the installation.

An annex note to the scope further states that the judgment should include consideration of the items being cooked, the type of cooking — for example, deep fat frying versus oven baking — and frequency of cooking.

The annex also states that this standard applies to “… all other auxiliary or ancillary components or systems that are involved in the capture, containment, and control of grease-laden cooking effluent” and includes examples of operations that may not require compliance with NFPA 96, such as daycare centers that warm bottles and lunches, therapy cooking in health care occupies, and others.

The Life Safety Code also allows limited cooking in certain occupies. Typically, the limitations are that the equipment be a residential type and that it only be used for food warming or limited cooking. Such provisions are found in Chapters 15 and 16 for new and existing day care facilities, and Chapters 20 and 21 for new and existing ambulatory health care.

For other occupies, the code includes provisions permitting cooking operations that are not protected in accordance with NFPA 96 where it is outdoor equipment, portable equipment that is not flue-connected, or equipment that is used only to warm food.

The bottom line is that not all cooking operations require protection in accordance with NFPA 96, which does not address cooking equipment but rather the quantity of grease-laden vapors produced and whether that quantity is sufficient to warrant protection.

If the requirements of NFPA 96 do apply to cooking operations producing grease-laden effluent, then the Type I (liquid tight) hood and exhaust duct and the fixed extinguishing system are required. However, there are many cases where only food warming or limited cooking are done, and NFPA 96 requirements are not applicable.