Candles are another common cause of house fires. Wouldn’t it be smarter to avoid cooking fires altogether? According to the National Fire Protection Association, cooking fires are not only the leading cause of home structure fires, the majority of kitchen fire injuries occur when victims try to fight the fire themselves. Between grease fires and electrical fires, it’s almost universally the wrong extinguisher to use. Do not use baking powder, flour or other cooking powders as they have a different chemical makeup and will make the fire worse. After having your ducts clean by an approved company, you should make sure that the filters in your kitchen are free of grease buildup. Class K extinguishers are needed for kitchen areas when cooking with grease, fats, and oils. Additionally, Class A, B, and C extinguishers are needed in all kitchen areas and in the customer area of your restaurant. You can, with the following kitchen safety tips from third generation and 30-year fire department veteran John Borboa, fire chief in the Central Valley of California. They increase the levels of safety in your bathroom without spending so much to redo your bathroom which means you save money. This tells you how much fire the extinguisher is capable of putting out.
Though you don’t want a fire to occur, be prepared in the case it does. In the case you do have a fire, a fire extinguisher can make the difference between an easy to clean up burned pan and a kitchen engulfed in flames. “In the event you do catch fire, follow the Stop, Drop, Roll Principal. There are a few simple steps you should take to help prevent fires and minimize the damage in the event of a fire. There is more than one type of fire. All required exits must not be blocked or hidden, and make sure you never have more customers than your restaurant is allowed to have. Do NOT use any other baking products: Make sure you are using either salt or baking soda to take out a grease fire. Only use a lid or baking soda to extinguish the flame when the fire is small and contained in the pan.
Be it a small leak or a busted toilet, they will you all the possible competitive prices that will surely give you the best-desired results. Pan Lid – Take a pan lid and cover the grease fire if possible and let it burn itself out. Tea Towel–Use this to cover your dough when you set it in your bowl to rise. If smoke or visible flames continue to come from the pan, cover it with a metal lid or cookie sheet to deprive the fire of oxygen. In addition to using wider, shorter candles, which are less likely to tip over, be sure to extinguish candle flames as soon as you are done in the kitchen. A sign summarizing the exhaust system cleaning requirements and a sketch of the exhaust system ducts must be posted near the main entrance to the kitchen. If the approved company you hire does the cleaning when your restaurant is closed or when you are not present, you should ask the company for photographs that show your equipment before and after it was inspected and cleaned. Lastly, any records for the quarterly inspection and cleaning must be signed by the person conducting them and these records must be available for our inspection.
You must maintain training records for our inspection. Training on how to activate the fire extinguishing system must be repeated every 6 months. A sign must also be posted to indicate how to manually activate the fire extinguishing system. Class K fire extinguishers should be used to extinguish a fire only after activating the built-in cooking equipment fire extinguishing system. When your system is activated, gas and electricity to the cooking equipment will be shutdown. The exhaust of cooking equipment contains grease that accumulates in the ducts. Your cooking equipment’s exhaust system removes smoke and fumes from your restaurant, which makes it important to keep the exhaust fans operating at all times. “First of all, know the smoke points of your oils and never subject an oil with a low smoke point to high heat cooking – it can catch fire,” says Borboa. Borboa says its not enough to havea smoke detector – you need to make sure the smoke detector is operable.
He recommends changing your smoke detector batteries every six months. Chances are you have a smoke detector in the kitchen or in the room adjacent to the kitchen. Fats that have gone past their smoke points are believed to contain large amounts of free radicals, which contribute to cancer. But with oil, of course, we are talking about heating it through some external source of heat, until it reaches a temperature sufficient for it to auto-ignite. A smoke point is the temperature at which an oil starts to break down. Refer to this smoke point chart for the optimal temperatures for your cooking oils. A few drops of essential oils such as lavender or cinnamon, maybe cedar or sage for men. Another can-style model was so covered with colors, busy images, and words that it was impossible to scan quickly for the essential information. Sit down with your family and have a fire escape plan that includes getting out of the house and meeting outside in a designated area.