Restaurant Risk

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Equipment It is important that restaurants have modern, well-maintained equipment that will limit loss exposures, especially fire. The following excerpts are from an article entitled "Hidden Causes of Fires in Restaurant Fires" by Philip Ackland. "The majority of restaurant fires originate on the cooking appliances and flare into the kitchen exhaust system. Regular maintenance of a restaurant's kitchen exhaust system is one of the primary defenses against fire hazards. Three of the primary causes for restaurant fires are: poorly constructed or installed duct work, inadequate fire suppression systems and/or excessive levels of grease buildup." Inadequate fire suppression In most jurisdictions, dry chemical fire suppression systems became unacceptable after the year 2000. In addition, older "wet" chemical systems must be upgraded. This is because changes in the type of cooking oil used and improved energy efficient cooking equipment have rendered older style "wet or dry" chemical suppression systems inadequate. Part of the problem is that owners and managers are being confronted with frustrating and conflicting information when it comes to fire suppression, water wash hood servicing, and exhaust systems cleaning. At the center of this dilemma are statutory changes--municipal by-laws, National Fire Protection Association (NFPA) requirements and fire/building codes--and a growing awareness of the need for greater accountability on the part of the service companies. Concerning grease build-up, kitchen exhaust systems are designed to pull grease vapors and cooking residues out of the kitchen. As this occurs, some of the grease condenses on the interior of the system and over a short period of time, enough grease will accumulate to create a very serious fire hazard. Many restaurant operators are not aware of just how combustible these cooking residues can be and how important it is to have it completely and regularly removed. Cooking equipment should meet NFPA #96 standards including an automatic extinguishing system (such as Ansul or Kiddie), covering hood, duct, and all surfaces of grills, ranges, deep fat fryers, broilers, and stoves. A restaurant should have evidence of the following: A semi-annual inspection and maintenance of automatic extinguishing system and quarterly flue and duct cleaning Extinguishing system manual release located in the path of an exit from the cooking area Extinguishing system must have detectors above and below the filters Portable fire extinguisher that is compatible with the agent in the automatic extinguishing system A high temperature limit switch on deep fat fryers to shut off fuel Filters of baffle type cleaned daily Minimum 16" clearance between hood, duct, and combustible construction as required by applicable ordinances Equipment checklist An agent should make an inspection and inventory (including descriptions) of all the cooking and related equipment. Ask the following during an equipment inspection: Is there an automatic suppression system detailing type and model? Does the automatic suppression system protect all hoods, ducts, and griddles? Is there any deep frying? Is there any tableside cooking? Is there a high-limit shutoff? Does the restaurant have an outside cleaning service for the hoods and duct system? How often are the hood, filters and duct cleaned? Are there: Smoke Detectors? Smoke Alarm? Theft Alarm? Fire Alarm? Fire Extinguishers? Interior Automatic Fire Sprinklers? Portable hand extinguishers?

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Not only are policy forms, clauses, rules and court decisions constantly changing, but forms vary from company to company and state to state. This material is intended as a general guideline and might not apply to a specific situation. The authors, LunchTimeCE, Inc., CEfreedom, and Insurance Skills Center, and any organization for whom this course is administered will have neither liability nor responsibility to any person or entity with respect to any loss or damage alleged to be caused directly or indirectly as a result of information contained in this course.