Tag Archives: Commercial-Hood-Hleaning

It caused an estimated $2 million in damage Grantville Restaurant fire still under investigation, state police say

State police continue to investigate the cause of a fire that destroyed the Grantville Restaurant in East Hanover Township.

Trooper Rob Hicks, a state police official, said Thursday there was no new information to release on the Dec. 30 fire.

It caused an estimated $2 million in damage, Hicks said before. The intense fire also reached four alarms and required a response from firefighters in various parts of Dauphin County.

via Grantville Restaurant fire still under investigation, state police say | 

Flames coming through rooftop vents Fire damages downtown Greenville restaurant

The fire at Wild Wing Cafe in downtown Greenville was reported at 9:23 a.m., according to the Greenville Fire Department.

Flames coming through rooftop vents were visible from offices across the street.  The restaurant is in the same block as Barley’s Tap Room, Trappe Door and Luna Rosa.

Greenville Fire Battalion chief Richard Mullinax said the fire broke out in the kitchen in a ruptured gas line in the cooking area.   He said firefighters had to delay briefly until the gas was cut off.  He said once they were able to get inside to fight the fire, it was out within 8 to 10 minutes.

Mullinax said the common attics shared by businesses in the older downtown buildings pose a challenge for firefighters, but in this case, the fire was limited to Wild Wings.  He said Barley’s and other businesses may have some odor of smoke, but should likely be able to operate normally once the fire fighting operation is completed.

Trappe Door and Barley’s will both be open as usual Wednesday by happy hour.

Mullinax said that Wild Wing will be closed for repairs because there is smoke and water damage because the sprinkler system went off and helped keep the fire contained.

West Washington Street was closed between South Main and Richardson streets.

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.


Dangers Not Cleaning Restaurant Kitchen Hood

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.

Almost all commercial cooking generates grease, which is a huge fire hazard owing 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 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, exhaust hoods, grease removal devices, exhaust ductwork and all other components involved in the capture, containment and control of grease-laden cooking residue.

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

Restaurant owners should 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 should be serviced every six months.

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

Commercial cooking generates grease-laden air and other pollutants. An adequately designed exhaust system is vital to maintaining good airflow. Kitchen hoods should be made of and supported by steel or stainless steel that meets minimum thickness requirements.

Other approved materials of equivalent strength and fire corrosion resistance may also be used. NFPA 96 recommends that 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 reduce 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 — which 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 provide a better understanding of fighting fires. Besides knowing how to identify and fight different types of fires, employees should also be familiar with personal protective equipment and fire evacuation routes and should have actual training in using a fire extinguisher.

A basic fire prevention plan should include:

  • A list of all major fire hazards, proper handling and storage procedures 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 provide employees with basic training on what to do in the event of a fire.

Employers should review the emergency action plan:

  • When the plan is developed
  • When the employee’s responsibilities or designated actions under the plan change
  • Whenever 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.