Prevention and Investigation of Commercial Kitchen Fires

This course is designed to show fire investigators, fire protection officials, fire inspectors, attorneys and insurance agents the common origins and causes of commercial kitchen system fires. It has been approved by various State and Provincial Insurance Councils to issue CEU’s to students upon successful completion. It has been developed under ISO 9001 standards and has been taught all over North America, Europe and Asia.

Course Description

This two-day course uses video, virtual picture tours and PowerPoint to take you into commercial kitchen systems and onto rooftops to reveal code deficiencies. You will learn how to recognize many of the investigation challenges of kitchen systems. A virtual tour of real case studies will show you the worst of what can happen. Guest speakers cover topics of special interest (available on a per course basis).

Hosting a Course FAQ’s

Course Goals

• Components of exhaust and fire suppression systems.
• Construction, installation and maintenance of commercial kitchen ventilation
• Understanding codes and standards: NFPA 96, IMC, UL 300 and other code requirements.
• Why fires are not controlled
• Common sources of kitchen fires
• Why fire suppression systems fail
• Common exhaust systems deficiencies
• How to gather fragile evidence
• What are the key elements that destroy commercial restaurants

Course Curriculum

Day One 

Introductions

• Course overview
• Explain course objectives

Theory

• Ventilation and fire safety
• Cooking equipment and the different by-products they create

Codes Requirements

• Exhaust systems and suppression systems
• NFPA #96 and Local Fire/Building Codes
• UL 300 (ULC 1254.6)
• Need for proper access

Appliances

• Deep Fryers
• Char Broilers (Chain Broilers)
• Solid Fuel

Construction and Installation

• Common construction and installation errors
• Clearances to Combustibles
• Fire suppression failures

Responsibilities of the Service Providers

• Fixed Pipe Fire Suppression Systems
• Exhaust Cleaning Requirements
  • After Service Follow-up Reporting

Conducting the Investigation and Evidence Gathering

• Key highlights of Specific Components and Issues

Interviewing

• Actions of the Kitchen Staff and Management
• Service Providers

Test and Evaluation (if requested)

 

Day Two

Site Tours – (Optional)

• Field Tour – Site inspection of actual kitchen exhaust systems

Review of Case Studies (as time allows)

• Group discussion of variables in systems

Question and Answers  

 

Questions? Contact Ackland and Sander Consulting at 706-516-4176.