Investigating Fire in Commercial Kitchen Operations - Introduction to Series

Investigating Fire in Commercial Kitchen Operations - Introduction to Series

Series Introduction

This is the introductory article of a series on a better understanding of fires in commercial kitchens systems. In the coming months we will be adding this series with different themes, a fire investigator to know when the investigation requires large kitchen fire.

Commercial cooking fires are an important part of the problem of fires in the United States. According to NFPA statistics, on average, instead of 11 100 fires in eating and drinkingStructures. The origin of half of these fires in the kitchen - the place of production of heat appliances.

The application of the principles of fire investigation in commercial kitchens requires an understanding of:

the operation of commercial kitchen such as kitchen utensils are related to each other the production of fat deposits flammable how these clusters influence on the spread of fire expectations of refractory installation work theMaintenance of the exhaust system and operation of fire protection system

Stages of a kitchen grease fire

Food preparation requires heat, fueled by methane gas, in many cases. Cooking food results in the production of vapors acids, which sucked in the exhaust system by a fan. These fats flammable quickly condense in the exhaust system, accumulating a lot of fuel over time and delayed the ability of the exhaust gas and smoke alarmsOperating as intended. Kitchen malfunction, human error or excess fat causes inflammation of the oils and creating lasting flare-ups (uncontrolled incineration). It can burn incident heat (flame) of the first uncontrolled enough energy to light up the fat deposits on filters and hood, which spread.

After ignition occurs inside the hood area, several factors will determine whether the burn continues, and the intensity of uncontrolled,including:

continuing heat from the initial uncontrolled burn on the appliance the proximity of the appliance to the hood area failure of the fire suppression system to operate as designed grease accumulation within the exhaust system actions (or lack of action) by the kitchen staff

Under normal conditions, air movement provided by the fan supplies all the oxygen necessary to sustain burn. This air movement now encourages the fire up into the ductwork. Radiant heat from a fire within the duct often ignites structural materials, spreading the fire out of the exhaust system and into the building. If the fire reaches the fan, heat from the melting of aluminum fan will drip onto combustible roofing materials, igniting these surfaces.

This is the 'typical' spread of a serious, building-damaging kitchen fire. There are, of course a number of other variables.

Nearly all of these possibilities are supposed to be prevented by proper construction, installation and maintenance to fire and building codes standards. But, simply put, many commercial kitchen exhaust systems are not installed or maintained according to the Fire Code.

By Phil Ackland

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