Cintas Introduces Fire Hazard Checklist for Restaurant Operators
March 08 2011 - 9:46AM
Business Wire
To help restaurants reduce the risk and cost associated with a
fire, Cintas today issued a list of the top fire safety risks
associated with commercial kitchens and a checklist for eliminating
these common hazards.
“Many restaurant operators believe that just having a service
company inspect their system on a semi-annual basis is enough to
minimize the risk of fire,” said Brian Garry, Senior Director of
Foodservice, Cintas Corporation. “A formal inspection is obviously
a necessary and very important part of the fire protection plan,
but is not the only step to reducing risk. With a few proactive
steps, operators can easily identify potential hazards and reduce
the likelihood of a fire.”
To help restaurants identify commonly overlooked issues
associated with kitchen hood suppression systems, Cintas offers the
following checklist:
1. Train all employees. Invest the time to train all
employees on how to actually discharge the kitchen hood suppression
system, as well as how to operate a portable fire extinguisher.
Employees should be trained to first discharge the hood system
before grabbing the fire extinguisher in the event of an actual
fire.
2. Visually inspect the nozzle patterns. As older kitchen
equipment is replaced and as equipment slightly moves over time,
visually inspect and make sure the nozzles are free from oil and
grease build up, are covered with protective blow-off caps and
pointed at the heat source and most likely where a fire would
start.
3. Use a “K Class” extinguisher. In addition to the
kitchen hood suppression system, restaurants should also have a “K
Class” portable fire extinguisher within 30 feet of the furthest
hazard. “K Class” extinguishers incorporate a different
extinguishing agent as well as discharging a fine mist which helps
prevent grease splash and fire reflash while cooling the
appliance.
4. Clean all kitchen hood systems and filters. Oil and
grease can easily build up on the exterior and interior surfaces of
a hood suppression system, so it is important to regularly clean
and remove this build up. This will prevent the suppression system
from contributing to the fire rather than extinguishing it.
“Fires cost eating and drinking establishments an estimated $229
million in direct property damage according to the most recent
reports,” said Brian Haas, National Fire Protection Director,
Cintas. “Even worse, they can contribute to injury or death. By
following this checklist, restaurant owners and operators can be
sure they are performing their due diligence to reduce the
opportunity of fire in the kitchen and ensure their hood
suppression system functions properly.”
For more information about Cintas’ fire safety solutions for
restaurants, please visit www.cintasfoodservice.com.
About Cintas:
Headquartered in Cincinnati, Cintas Corporation provides highly
specialized services to businesses of all types primarily
throughout North America. Cintas designs, manufactures and
implements corporate identity uniform programs, and provides
entrance mats, restroom supplies, promotional products, first aid,
safety, fire protection products and services and document
management services for approximately 800,000 businesses. Cintas is
a publicly held company traded over the Nasdaq Global Select Market
under the symbol CTAS and is a component of the Standard &
Poor’s 500 Index.
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