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Chapter 1 - Page 2 ? 2012 Phillip Ackland Holdings Ltd.
Commercial modern kitchen Fires
The Commercial Kitchen Fire Problem
Fires involving commercial cooking equipment are a significant part of the North American fire problem appliances online. The vast majority of accidental structural damaging fires over commercial cooking appliances are poor construction and installation and poor maintenance practices. The Model Codes provide for construction and installation expectations that can withstand and extinguish a fire under the ventilation system. The hard reality is because of inadequate construction clearances, maintenance of the extinguishing system and the ever-constant accumulation of grease vapor deposits commercial cooking areas remain a continuing fire problem.
This manual is an effort to reduce the number of, and extent of damages from this hazard. Canadian national statistics have not been compiled since 2002; however, in 2002 there were 832 fires reported in eating and drinking establishments causing $48.5 million dollars in damage and 42 injuries. 1 In the U.S., according to NFPA statistics for the years 2004-2008, an estimated average of 8,160 structure fires involving commercial cooking equipment or ventilation components were reported in these properties per year, causing an annual average of three civilian deaths, 100 civilian fire injuries, and $229 million in direct property damage. Fifty-five percent of the structure fires in eating and drinking establishments began in the kitchen or cooking area; these fires caused 59% of the civilian injuries and 29% of the direct property damage.2 See Table: Structure Fires in Eating and Drinking Establishments by Area of Origin on page 12, and Table 2: Structure Fires in Eating and Drinking Establishments by Equipment Involved in Ignition on page 13, for more areas of origin and fire ignition detail.3
The only statistics that can be compiled, of course, are on fires reported to the fire department. But there are strong indications that (a) unreported fires actually dwarf the number of reported fires; and (b) that unreported fires are disproportionately likely to show up in kitchens. The majority of these are small nuisance fires which are successfully extinguished by individuals who do not subsequently feel a need to contact the fire department.
A 1974 study in one US city found that only about 11% of the total fires were reported.4 A much larger, more recent study5 found that only 4% of the total fires were reported and that the majority (76.4%) of unreported fires took place in the kitchen.6 While these surveys on unreported fires focused on domestic premises, it is easy to see that the same concepts can apply to commercial kitchens. Fires tend to be unreported when the occupants can take effective suppression action (or fire may burn itself out) not requiring professional help. In a commercial air fryer nz, inviting the fire department to come in may not be good customer relations, thus, an additional disincentive exists for calling in the professionals when in-house staff are able to cope themselves.