Cooking fires top cause of non-residential fires

According to a FEMA report, cooking fires are consistently at the top of the list of non-residential fires, representing about one-third of commercial fires. It's easy to understand why this is the single most common cause of commercial fires: staff hustling in crowded spaces with open flames, high cooking temperatures, flammable oils and grease, and speed pressure. Employees sustain serious burn injuries and businesses are disrupted with smoke and fire damage. Because cooking fires usually take place in the kitchen, many people associate them with restaurants. However, any commercial building with a kitchen is at risk of grease fires, including hotels, commercial buildings, hospitals, universities, and stores. Cooking equipment is responsible for:

65% of fires in healthcare facilities
61% of fires in restaurants
38% of fires in educational institutions
29% of fires in office properties
13% of fires in stores and mercantile properties

Common causes are grease traps, residual build-up in exhaust hoods and ductwork, unattended cooking, failure to turn off cooking appliances when not in use, overheating of oils in fryers, clutter in the kitchen, and clothing or kitchen essentials contacting an open flame or heated appliance. Anecdotally we have seen an increase in such claims this year. It's possibly related to reopening after a period of lower volume and hiring inexperienced workers. Restaurants continue to struggle with the labor shortage, with cooks and line cooks most needed.

To ensure fire and life safety:

Keep up with inspections. According to NFPA code, commercial kitchen fire suppression systems must be inspected every six months. Even if you were closed for some time or are not using them as much as before the pandemic, they still must be compliant with code and properly maintained to ensure they will function in the event of a fire.
Be sure all fire extinguishers have been inspected and maintained by a qualified professional and properly train employees on how to use them.
Test fire alarms.
Be sure emergency exits are clear.
Professionally clean air ducts.
Provide fire and life safety training for employees and reinforce often.

Here are some points that should be covered in training:

Correct attire

Wear close-fitting clothing with short or tightly rolled sleeves. Loose or baggy clothing may drape into pans or open flames.
Wear closed-toed, non-slip footwear.
Always tie back hair, and refrain from using flammable hair products.

During food preparation

Keep hot pads, oven mitts, wooden utensils, food packaging, and towels away from any heat source.
Never leave your cooking unattended. If you need to leave the kitchen for even a short time, turn off all heat sources.
Use the lowest heat setting possible that will cook food thoroughly.
Do not place metal or foil in a microwave oven; it will cause sparking and can lead to a fire. If you notice sparks, turn off the microwave immediately, unplug it and report the incident to your supervisor.

At the end of your shift

Check burners, ovens, and appliances to make sure they are off before leaving.
Clean up all spills.

Appliance precautions

Unplug portable appliances when they are not in use.
Always keep the vent-hood fan on while cooking on a range.
Clean up spills, grease, and messes on the range and in the oven immediately.
Exercise caution when lighting ovens with gas ranges that do not have a self-lighting feature.

In the event of a fire

If a fire occurs, turn off the gas or electricity fueling the fire if you can do so safely. If the fire is in a pan on the range, turn off the appliance and cover the pan with a lid to smother the flames. Make sure you are wearing an oven mitt. To keep the fire from restarting, do not move the pan, and leave the lid on until the pan is completely cool. When these methods do not work:
Use a fire extinguisher, baking soda, or a fire blanket to put out the fire.
Sprinkle the baking soda on top of the pan.
Spray the fire extinguisher in a sweeping motion while standing at least three feet away from the flames.

Kitchen fire prevention checklist