by Lemuel L. (Speedy) Laster

Kitchen managers often think that their health & safety inspections are over after they find that the worktops are clean, the pots are bright and shiny, and the filter banks are grease free. They may be completely unaware that the biggest hazards may be invisible to them, higher up in the hood and ventilation system. If these areas do not receive regular inspections and maintenance performed by professionals who understand these systems and who are committed to doing a thorough job, it’s only a matter of time before serious problems will arise.

Hidden Hazards Revealed by Thorough Inspections

Here is a case in point. Recently, as part of our “Inspecting Commercial Kitchen Systems” two day seminar, I was leading a group through a site inspection of a CKV (Commercial Kitchen Ventilation) system. These site inspections are often the highlight of our seminar and receive rave reviews because they bring theory into crisp perspective. We were discussing the importance of getting up inside of the system, and looking behind the filter bank through the plenum area and into the lower ducting.  

Upon doing so in this case, we discovered that the extraction system was seventeen years old. We found a damper and decided to check it for functionality. At this point you may be thinking, “No big deal. There are many systems out there this age or older with dampers in their CKV’s” and you would be right. However, a fusible link held this one open. There was no record of inspection of this link since the time of commissioning. Why? Because it was not on the maintenance schedule. So why was this a problem?

The fusible link was still intact, and theoretically would have closed the damper in the event of overheating despite being seventeen years old. However, the N.F.P.A. 96 Standard requires replacement of these CKV damper fuses every six months and for very good reason. These systems are “dumb”. If a fusible link breaks as a result of old age, or fails for any other reason during the cooking process, the damper shuts down, and the H.V.A.C. returns the vapor, gas fumes and smoke from the cooking process back into the facility. Obviously this is a big problem.  

In this event, under normal circumstances, a trained kitchen staff would activate their fire alarm, turn the gas and electricity off and vacate the room following a rehearsed procedure. However, this particular kitchen was in a day-care facility for small children. You can imagine the panic and potential for serious injury that a rushed unrehearsed evacuation might cause. Remember,we are dealing with small children here.

The Importance of Proper Training

This case study demonstrates a major problem with CKV kitchen exhaust systems. An expert may succeed in a proper installation but may fail when it comes to technology transfer training. In other words, he may not clearly explain to the facility owner how they need to be maintained (ie. There is a damper and a fusible link that must be inspected). Even if they do, the facility owner may not follow through or pass the information along to specialized maintenance personnel. Inspectors may then fail to conduct an in-depth inspection, identify the problem and report it to the owner. Either way, the end result is the same and is all too common, the CKV contains a hidden hazard that poses a real health and safety risk.

The requirements of the governing codes are paramount in the protection of life and property.  It is vital that facility owners and inspectors know the different components of a CKV system, along with proper inspection techniques. The dangers involved with commercial cooking systems are many. As is illustrated above, you do not necessarily have to have a fire in an exhaust system to endanger lives.

About Speedy Laster

As a lead instructor, Speedy has traveled throughout the US, Canada, Europe and Asia  teaching Phil Ackland’s “Inspecting Commercial Kitchen Systems” course.  As a subject matter expert, he is a main contributor to Phil Ackland’s “Inspecting Commercial Kitchen Systems” reference manual.

About Phil Ackland

Phil is a member of the NFPA 96 Committee. He has written severalbooks on inspecting and the investigation of commercial kitchen systems fires. Thousands of kitchen managers, fire inspectors, fire investigators, building inspectors and other industry professionals throughout the US, Canada, Europe and Asia have attended Phil Ackland’s ICC accredited one and two day seminars.

Attend One of Our Seminars

Phillip Ackland Holdings offers two main courses focusing on Commercial Kitchen Systems, “Inspecting Commercial Kitchen Systems” and “Prevention and Investigation of Commercial Kitchen Fires”   Dates and locations for these seminars are posted and updated regularly on our website. If you would like to have a seminar scheduled in your area contact our event coordinator, Samuel Musico (sam@philackland.com).

Fire Investigations and Expert Witness Testimony

Phillip Ackland Holdings offers industry leading commercial kitchen fire investigations as well as expert witness testimony. Law firms and insurance companies call upon us to support and win their cases. Contact us at info@philackland.com to request a current rates sheet.

We Value Your Input

Please email us at info@philackland.com if you have suggestions, or points you would like to see included in this post.

Animal fats are rich in oil. That is the way nature stores the surplus from the good years beneath the skin. After we subject meat to heat in cooking, the fats congeal as grease. Whether meat or vegetable, grease has a low flash-point. Throw a piece of chicken skin on glowing coals and see what happens.

A Short History of Kitchen Fires

Stu Spivack Hob Fire

Unintended cooking fires have been a problem as far back as history goes. The Great Fire of London started in a bakery and reached 1700 °C / 3100 °F when it melted pottery. Cooks learned the need to keep kitchens clean and naturally ventilated. This helped until the advent of modern gas and electrically fired stainless steel cooking equipment.

The Installed Risk in Every Kitchen

In today’s rough and tumble kitchen environment, where speed is all important, accidental fires are easier to start. Poorly maintained gas equipment can cause flashbacks and explosions. Electric fryers may appear sealed to protect the electrical control components inside, but soon start leaking. When did you last see an undented pot in a big kitchen?

When Last Did You Really Inspect

State Farm Fire

This is not to say that chefs are untidy. They do their best, but are not technical so they only clean what they can see. If you are in the health and safety business, during your next inspection, examine the back or innards of appliances with a flashlight. We recommend you wear gloves and that’s not only because the edges are sharp.

How Kitchen Fires Start

When cooking oils heat up, they release atomized fatty globules in the air. As these settle, they descend on your hair, clothes, counter tops, and everything else. The industry solution is to vacuum it up into the exhaust hood, filter it and expel it to the air outside. There is just one problem. Hood filtration is not 100% efficient and if not regularly maintained filters admit the atomized grease into the duct where it accumulates.

How Kitchen Fires Spread

Every kitchen has the occasional small fire. Something short-circuits, a pot is forgotten, or a piece of meat is unattended on the broiler. Serious, sustained flare-ups should be easily dealt with by the automatic fire suppression system. The real danger is when the fire burns too long, the exhaust fan pulls the heat and flames into the duct where it ignites accumulated grease which burns unattended. This is the point where many kitchens start burning to the ground.

Stu Spivack Industrial Kitchen

Risks of Poorly Maintained Kitchens

The only way to prevent fires from happening is periodic inspections and maintenance by chefs and technically competent people. Appliances and exhaust systems that are not properly cleaned invites fire. Improperly maintained equipment could put your insurance coverage at risk.

Restaurant staff needs to know how:

• How to turn off the gas and electrical supply
• Manually pull of the automatic extinguishers
• Dangers that exists in the ventilation system

Staff may have just a few seconds before they run out of time. Regular inspections and preventative maintenance prevents serious fires.

We Value Your Input

Please email us at info@philackland.com if you have suggestions, or points you would like to see included in this post.

About Phil Ackland

Phil is a member of the NFPA 96 Committee. He has written several books on inspecting and the investigation of commercial kitchen systems fires. Thousands of restaurant management, fire inspectors and investigators have attended Phillip Ackland Holding’s accredited one and two day seminars on Understanding Commercial Kitchen Systems.

Attend One of Our Seminars

Dates and locations for these seminars are posted and updated regularly on our website. If you would like to have a seminar scheduled in your area contact our event coordinator, Samuel Musico (sam@philackland.com).

Image Credits

Stu Spivack Hob Fire https://www.flickr.com/photos/stuart_spivack/3112095403/

State Farm Kitchen Fire https://www.flickr.com/photos/statefarm/10994875346/ https://www.flickr.com/photos/stuart_spivack/3112095403/

Stu Spivack Industrial Kitchen https://www.flickr.com/photos/stuart_spivack/3112095403/

This news illustrates what we see as a very positive trend, enhanced cooperation and cross training between code officials, health inspectors and insurance agents. All play a key role in ensuring the general safety of the public and the preservation of property and lives.

Commercial kitchens present many potential hazards to public health and safety. Our training seminars are designed to provide all with a better understanding of what these hazards are and how they can be prevented.  It is our hope that the already broad base of professionals who benefit from such training will continue to expand.

Financial freedom, job security, adjustable work hours; Are these important to you? Consider cleaning commercial kitchen hood exhaust systems.

Are you looking for a trade that allows you to set which and how many days or hours you work? Do you want to pick and choose whom you want to work for? How much you charge? Exhaust hood cleaning can give you these and more. The act of cooking food creates vapors. These vapors recondense on kitchen hood exhaust surfaces above the appliance. This grease buildup is combustible and has to be regularly cleaned.

In America, everyday 10’s of 1000’s of pounds of this combustible grease accumulate on restaurant kitchen hood exhaust systems. These hood exhaust systems need to have this combustible grease removed. Grease burns, so this service is considered fire prevention. It is not just janitorial. When you do the job right, you are a fire prevention specialist.

Every year 1000’s of restaurants and millions of dollars are lost to fire. By doing quality work, you can quickly build a reputation of consistent and dependable service. This will put you in even greater demand. Because the cleaning has to be done when the cooking operations are shut down, many kitchens are done at night. But many kitchens close during some part of the day, others are not open on certain days. You can choose which jobs you want and when.

Deer season, going on a cruise — No problem, most work can be adjusted anywhere over the course of a month. There are exhaust hood cleaners who specialize in cleaning restaurants at ski hills. They ski during the day and clean at night. Others travel to tourist areas. I know of several who specialize in only cleaning hotels on Caribbean islands!

To do it right you will need quality training, a power washer and reliable transportation. You have to like people and not be afraid of hard work. Each of these aspects can work to your advantage to create the sort of job you are looking for. One that fits your life style.

Fires in restaurant kitchens cost millions of dollars, risk lives and cost tens of thousands of jobs. Restaurant kitchen fires are preventable. Radiant heat and thermal energy created by the appliances in the restaurant kitchen is removed by the commercial kitchen ventilation system. Beyond the initial design, construction and installation, these systems require continuous maintenance in varying degrees. Regrettably, restaurant kitchen fires burn buildings down, whether because of poor installation, shoddy upkeep or inadequate maintenance. Why?

Many engineers and architects see these systems for their air movement properties and not as fire control devices. Installers likewise, ignore the primary principle of “clearance to combustibles.” Those requirements keep the exhaust system either at proper distance from or insulated from wooden (combustible) structures. Failure to keep proper clearances allows radiant heat from a grease fire in the duct to radiate out and ignite wood, subsequently burning the building down.

Lastly, proper maintenance of the exhaust system is often overlooked.

The grease vapors given off during the cooking operation of nearly all food will accumulate on the hood, duct and fan of the exhaust system. This grease residue is combustible at approximately 700°F. The heat within a flare-up on appliances can easily reach 2,000°F. If the flames linger long enough on the internal grease buildup it will ignite, creating an uncontrolled burn that can quickly be pulled through the entire length of the duct. These residues must be removed on a regular basis, before they constitute a fire hazard. For a number of reasons this cleaning is not taking place.

What is the Answer?

Fortunately, all of these conditions can be prevented through education and understanding of the situation. Building and Fire Inspectors are in the best possible position to ensure that all the components of the commercial kitchen ventilation system are installed and maintained along established guideline. Through education, building and fire inspectors become aware of many of the issues surrounding these systems and can make objective decisions on what is required to keep them fire safe.