Perkins fire in Whitehall Township grows to second alarm

Perkins fire in Whitehall Township grows to second alarm at Routes 145 and 22 | lehighvalleylive.com

Firefighters are responding to a two-alarm fire this evening at Perkins Restaurant and Bakery on MacArthur Road (Route 145) in Whitehall Township, according to emergency radio broadcasts.

The fire was reported shortly after 5:20 p.m. at the eatery near Route 22.

Flames were seen on the roof, according to first responders’ broadcasts, who relayed that the restaurant’s fire-protection system is limited to sprinklers in the ceiling.

A ladder truck was being brought in to assist.

The incident had grown to a second alarm, meaning more crews are needed, by 5:34 p.m., broadcasts indicate.

PPL Electric Utilities and UGI Utilities Inc. were also responding.

via Perkins fire in Whitehall Township grows to second alarm at Routes 145 and 22 | lehighvalleylive.com.

Business | City of New York, Commercial Cooking Exhaust System Cleaning, Exhaust hood, Grease Filters, Exhaust Duct.

Fire Department regulations require that exhaust systems used in commercial cooking establishments such as restaurants, hospitals, hotels, schools, employee cafeterias and other food-service locations be inspected and cleaned at least once every three months under the personal supervision of a person holding a Certificate of Fitness for Commercial Kitchen Exhaust System Cleaning Technician (W-64 / F-64).

Exhaust systems are made up of hoods, filters, grease removal devices, ducts, fans, pollution control devices and other equipment used to exhaust smoke, grease-laden vapors and fumes from a building.

An owner or operator of a commercial cooking establishment may elect to hire an employee who has a Commercial Kitchen Exhaust System Cleaning Technician (W-64 / F-64) Certificate of Fitness, or to have an existing employee obtain a Commercial Kitchen Exhaust System Cleaning Technician (W-64 / F-64) Certificate of Fitness to perform the inspection and cleaning of the exhaust system.

Or, the owner or operator can hire an FDNY certified exhaust system cleaning company, which will employ inspecting and cleaning staff with valid Certificates of Fitness for Commercial Kitchen Exhaust System Cleaning Technician (W-64 / F-64).

A record of the inspection and cleaning of the exhaust system, indicating the date of the cleaning, and the name and Certificate of Fitness number of the individual supervising the cleaning must be maintained at the premises.

via Business | City of New York, Commercial Cooking Exhaust System Cleaning,Exhaust hood, Grease Filters, Exhaust Duct.

Fire closes food court restaurant | Pacific Daily News | guampdn.com

food court fireOne of the Micronesia Mall food court vendors remains closed after a fire that occurred yesterday morning.

Around 9:30 a.m., a small fire erupted at of one of the food court’s vendors, Veggie & Seafood, according to Vic Lo, the mall’s manager.

The fire, he said, spread to the vendor’s range hood, which removes airborne grease, fumes and smoke created when cooking.

“Because (the hood) was full of oil, it aggregated (a fire),” Lo said. “The fire department came over and started to put it out.”

While no one was hurt during the fire, Lo said, there was damage to the ceilings and the ducts.

Lo said the Guam Fire Department also checked the other food court vendors’ range hoods for similar issues.

“It resorted to some of them should clean it and everything,” Lo said. “Although they are permitted to reopen and sell the food they had cooked, they had to clean their hood. They have to be reinspected.”

The incident was deemed under control sometime before 10 a.m., Lo said, with the mall remaining closed until everything was cleared for safety.

However, Veggie & Seafood will remain closed until the vendor is reinspected, according to Marilou Scroggs, environmental public health officer for the Department of Public Health and Social Services environmental health division.

The vendor will have to contact Public Health when its ready for an inspection, she said.

via Fire closes food court restaurant | Pacific Daily News | guampdn.com.

Texas Roadhouse reopens after kitchen grease fire

The Texas Roadhouse restaurant at Rushmore Mall was closed for a brief period Saturday due to a small kitchen fire.

The fire started at about 11:49 a.m. Saturday after employees finished cleaning the kitchen filters, said Capt. Steve Gilliland of the Rapid City Fire Department.

While it was being cleaned, some grease caught fire due to an unknown cause, he said.

The fire was put out with a portable fire extinguisher by management before the fire department arrived, Gilliland said.

The fire happened before the restaurant was open for business, said Sarah Reiman, a manager at the restaurant.

The kitchen hood’s fire prevention system activated about an hour after the fire and management is working to fix the problem, she said.

Reiman said the restaurant remained closed until the system was fixed. The restaurant was due to reopen at 4:30 p.m.

The fire caused no injuries or structural damage, Gilliland said.

via Texas Roadhouse reopens after kitchen fire.

Protect your restaurant from a kitchen grease fire

One of the biggest threats to restaurant and bar owners is fire, which can be a costly and potentially business-ending disaster.

Grease accumulation, equipment malfunction and general poor housekeeping are all potential hazards.

From 2006 to 2010, an estimated average of 7,640 structure fires in restaurants and bars were reported to U.S. fire departments each year.

Associated average annual losses included two civilian deaths per year, 115 civilian injuries and $246 million in property loss, according to the National Fire Protection Agency.

Although 71 percent of restaurant and bar fires remain relatively small, they are no less damaging to business owners.

Loss of revenue, stress on staff and the cost of repairs make bouncing back an expensive task.

On top of this, owners run the risk of losing customers to competitors when “Closed” signs hang in the windows.

Preparation can make or break a business.

Almost all commercial cooking generates grease, which is a huge fire hazard to its highly combustible nature.

Because of this, there is really no way to completely erase the threat of fire.

However, there are precautions you can take to decrease the likelihood of a potentially catastrophic event.

Proper duct and hood cleaning.

Exhaust hoods and ducts are designed to collect cooking vapors and residues. Poorly cleaned kitchen hoods and ducts account for 21 percent of all fires.

The National Fire Protection Association’s fire code NFPA 96 prescribes the minimum fire safety guidelines for cooking equipment.

Kitchen exhaust hoods, grease removal devices, exhaust duct-work and all other components involved in the capture, containment and control of grease-laden cooking residue.

The NFPA 96 standards are considered necessary to offer an proper level of protection against damage to property and loss of life.

Restaurant owners must install a UL300-approved automatic fixed fire suppression system.

To protect their ducts, grease removal systems, hoods and commercial cooking equipment such as deep fat fryers, woks, ranges, griddles and broilers.

This system must be serviced every six months.

In addition to complying with fire, health and building codes, a professionally installed kitchen exhaust hood system helps keep up a clean, safe environment.

Commercial cooking generates grease-laden air and other pollutants. An adequately designed kitchen exhaust system is vital to maintaining good airflow.

Kitchen hoods should be made of and supported by steel or stainless that meets minimum thickness requirements.

Other approved materials of equal strength and fire corrosion resistance may also be used.

NFPA 96 recommends that kitchen hood and duct cleaning frequency be based on an individual restaurant or bar’s cooking volume:

Monthly – For systems serving solid fuel cooking operations

Quarterly – For systems with high-volume cooking operations such as 24-hour cooking, charbroiling or wok cooking operations

Semi-annually – For systems serving moderate-volume cooking operations

Annually – For systems serving low-volume cooking

Grease filters are the first line of removal for grease-laden vapors.

Clean filters improve ventilation and cut the fire hazard significantly. Filters should be cleaned on a weekly basis for moderate- to high-volume cooking operations.

Empowering employees.

Employee fire safety and response training should include a fire prevention plan and an emergency action plan.

Is a powerful defense against fire threats and can mean the difference between a localized fire and an uncontrolled blaze.

Fire prevention plan.

In addition to basic fire training and an action plan, hands on training can offer a better understanding of fighting fires.

Employees should also be familiar with personal protective equipment and fire evacuation routes and should have real training in using a fire extinguisher.

A basic fire prevention plan should include.

A list of all major fire hazards, proper handling and storage rules for hazardous materials, and potential ignition sources.

Procedures to control the accumulation of flammable and combustible waste material. Procedures for regular maintenance of safeguards installed on heat-producing equipment.

Names or job titles of employees responsible for maintaining equipment

Emergency action plan.

A well-developed emergency action plan should give employees with basic training on what to do in the event of a fire.

Employers should check the emergency action plan:

When the plan is developed, when the employee’s responsibilities or designated actions under the plan change, when there are updates to the plan.

While proper employee training and prevention efforts can substantially mitigate fire risks, use of flames, oil and grease makes it difficult to fully fireproof restaurants.

Instituting a prevention plan and maintaining a clean, properly cared for working space minimizes these hazards.