Essential Fire Prevention Strategies for Commercial Kitchens

Using UL 300 fire suppression systems and adhering to NFPA’s fire safety standards for commercial kitchens will significantly reduce your fire risks. These guidelines, grounded in research on the most common causes of kitchen fires, include both preventative measures and rapid-response solutions to extinguish fires if they occur. Following NFPA recommendations helps create a safer, cleaner, and more efficient kitchen environment. We go over key fire prevention strategies for commercial kitchens to help you stay compliant and protected.

Common Fire Risks in Commercial Kitchens

Commercial kitchen fires typically start with one or more preventable conditions. The difference between a safe kitchen and a dangerous one comes down to recognizing these key risk factors: 

• Kitchen Grease: Heat and grease are a flammable combination and lead to many kitchen fires. Cooking equipment is the leading cause of fires in commercial kitchens. Grease is extremely flammable, and it builds up on a lot of surfaces in commercial kitchens, including grease filters, equipment, and towels. 
• Open Flames: Many commercial kitchens have several sources of open flames in operation simultaneously. If flammable materials get near them, they can easily combust. 
• Faulty Wiring: Sparks generated by faulty wires can easily ignite flammable materials in commercial kitchens. Appliance cables and other wires can easily fray and become damaged, particularly if they’re being run underneath rugs or in other hazardous configurations. 
• Overcrowding: Too many cooks don’t just spoil the broth — they also pose a fire hazard. Going over the maximum capacity can lead to accidents and make it harder to evacuate in an emergency. 
• Clutter: A cluttered kitchen environment increases the risk of accidentally knocking something into a flame, spilling something, or falling. Clutter also makes it harder to abide by safe cooking practices and follow the type of rigorous cleaning procedures that can prevent fires. 

Fire Prevention Strategies

The following fire prevention tips for commercial kitchens will help you avoid disaster and the potential for damage and loss of life. Fire safety requires a multi-pronged approach that focuses on prevention first and rapid suppression if prevention fails. 

Follow Equipment Safety Guidelines

Have all of your equipment installed, inspected, and serviced by professionals who understand applicable guidelines for commercial kitchens. Make sure all equipment is cleaned as needed, particularly areas where grease collects. Avoid running wires under mats or using extension cords. Install ventilation systems over grease-producing equipment as required by codes such as NFPA 96 and UL 300. 

Install Fire Suppression System

A small fire in a commercial kitchen can quickly spread out of control. A properly installed and maintained fire suppression system can help prevent a fire from escalating. For commercial kitchens, these systems include smoke detectors, automatic valve shut-offs, a wet chemical fire suppressant designed to put out grease fires and stop them from reigniting, and fire extinguishers. 

Train Your Staff

Staff training should include safe cooking practices. Monitoring food as it cooks, avoiding overheating oils, and thoroughly cleaning equipment, including traps and filters, can reduce the risk of fires. 

Class K Fire Extinguishers and Staff Training