What is Your Fire Risk?

In commercial kitchens the principal fire hazard is the grease extraction system. Accumulated grease within the filter canopy, the ductwork and extraction fan can rapidly become a flashpoint. This is borne out by figures from the UK Insurance Industry.

The Association of British Insurers has recorded losses from extraction fires rising or around £65 million in 1998. Losses only record events in excess of £50,000. As a result the Loss prevention Council recommend that at least annual cleaning of entire systems by specialists is carried out with the exact frequency being determined by risk assessment. Failure to comply could mean invalidation of insurance cover, leaving the insured to carry a total loss. Even the most efficient extraction filters cannot remove all traces of grease and dirt from the air. Over time a layer of grease and dirt is deposited on the surfaces of canopies, extract ductwork and extractor fans. Not only is this a fire risk it also reduces the efficiency of your extraction system. Cooking styles create different grease residues. Deep frying produces different grease deposits from oriental style or grilled cooking. Above 200ºC flammable vapors are given off from grease and spontaneous ignition can subsequently occur. There are potential sources of ignition in the kitchen at all times, from gas & electric equipment. Combined with air within the extraction system and grease deposits these create a very real risk of fire.