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Grease Accumulation Factor in Fire at Gainesville Burger King

The fire cost about $10,000 in damage at the Burger King on Linton Hall Road in Gainesville.

The Burger King restaurant on Linton Hall Road in Gainesville is closed due to an early morning fire on Sunday, Prince William County fire officials said.

Fire and rescue units were called to the restaurant, located on the 7600 block of Linton Hall Road, at 7:29 a.m. where they discovered a fire in the exhaust ducts for the cooking appliances, according to a press release issued by the Prince William County Department of Fire and Rescue.

  Excessive grease accumulation in the ducts caused the fire, according to the fire marshal's office report. 

No injuries were reported, but the fire caused some $10,000 in damages to the building.

Firefighters said the restaurant will be closed until clean-up is completed and the necessary repairs are made.  After that, an authorization to reopen must be obtained from the health department and building official’s office.

Grease fire evacuates Ocean Springs restaurant

OCEAN SPRINGS -- A late-night fire damaged the kitchen and ventilation system at Denny's Restaurant on Mississippi 609 at Interstate 10, officials said.

A grease-trap fire started about 10 p.m. and was contained mostly in the restaurant's ventilation system, Fort Bayou Fire Chief Lyle Crandall said.

Customers and employees were evacuated.

The interior received mostly smoke and water damage, and the vent system was damaged extensively, he said.

The restaurant will be closed for repairs,


Read more here: http://www.sunherald.com/2013/03/02/4501472/grease-fire-temporarily-closes.html#storylink=cpy

 

Mass of smoke over city after flue fire at Hungry Jack's

A FIRE in the flue of a range hood at Hungry Jack's in the city has caused smoke to billow over the east end and triggered a sprinkler system in a car park.

The Metropolitan Fire Service was called to the Hungry Jack's on the corner of Pulteney and Rundle streets about 3pm after reports of the fire in a flue.

An MFS spokeswoman said firefighters extinguished the blaze quickly but ventilation of the building forced large amounts of smoke and steam to rise above the city's East End and trigger the sprinkler system in the carpark above the restaurant.

 

Grease Fire at Burger Restaurant

GOLETA, Calif. -

Santa Barbara County Fire Department responded to a fire in a restaurant kitchen. It happened at The Habit Burger Grill on Hollister in Goleta.

Employees first tried to extinguish the flames when the fire started just after 10:30 a.m. on Friday.

The fire was contained to the fryer and hood system of the kitchen. One firefighter was treated on scene for second-degree burns to both hands.

The cause of the fire is under investigation.

 

Fire Fighters put out Blaze

Ventura County firefighters put out a fire Monday in the hood system of a Camarillo fast-food restaurant, officials said.

The incident was reported about 7:10 a.m. at the Burger King near Arneill Road and East Daily Drive, according to the Fire Department. The fire was put out at 7:50 a.m. officials said.

A fire prevention officer was on his way to work on Highway 101 when he saw light smoke coming from the restaurant and reported it, Division Chief Bryan Vanden Bossche said. About 30 fire personnel responded to the blaze, along with building, safety and county health officials.

Six to eight people were in the restaurant when it was evacuated, and no one was injured, Vanden Bossche said.

The fire appeared to have started in the hood vent system, but the cause is under investigation.

The Ventura County Sheriff’s Office helped with traffic control, but no streets were blocked off, Vanden Bossche said.

Burger King franchise owners rebuilding after grease fire

By Catherine Dominguez For the Gerasimowicz family, a good burger is more than one of America’s favorite fast-food fares, it’s a legacy. And after the family’s first Burger King franchise was damaged in a fire May 26, the outpouring of concern from the community about when the location on Gosling Road at Research Forest would reopen only fueled the family’s desire to rebuild, remodel and reopen the doors as soon as possible. “It’s a family owned business, and we all went through high school here,” Rob Gerasimowicz Jr. said. “We have had lots of friends calling and asking what’s going on.” Gerasimowicz said his father, Rob Gerasimowicz Sr., started the family business years ago. While retired today, Gerasimowicz said he and his younger siblings, twins Justin and Jillian, are running the company that includes two other Burger Kings in The Woodlands area. “We have always been community oriented,” Gerasimowicz said. “We are involved with local charities like the car clubs and youth supports.” Gerasimowicz said his family is looking at the positive side of the fire and taking the opportunity to update the restaurant. Flame broiled The fire that damaged the restaurant started about 9:30 in the evening. Gerasimowicz said all the employees and customers safely evacuated the building. “It was a standard restaurant grease fire,” Gerasimowicz said. “The Woodlands Fire Department, being right across the street, did an amazing job.” Gerasimowicz said while the firefighters were able to save the structure, the restaurant has a great deal of water damage. According to Wayne Walker, deputy chief of operations, the fire started over the broiler and spread up the vent hood and into the ceiling. “Grease builds up in those things over time,” Walker said. “The framing around the vent hood began to catch and we were there quickly and got it out before it got up in the attic and took off.” Gerasimowicz said while his family doesn’t plan to change the outside of the building, he said they would take the opportunity to update and upgrade the inside of the restaurant. He said the Burger King would be closed for at least a month. “We are just going gut the restaurant and bring it back up to Woodlands standards,” he said. “We are planning to put more money into and get it back up and running.” Perfect ingredients for growth According to Burger King’s website, the concept was founded in 1954 and is the second largest hamburger chain in the United States. Today, the company is based in Miami and operates 12,300 locations; 90 percent of those are franchises owned by individuals or families. Gerasimowicz said his family opened the Burger King on Gosling in 1993. It was one of the first fast-food restaurants, and the first Burger King, in The Woodlands. “At that time (there wasn’t much on) Research Forest, and Texas 242 didn’t exist,” he said. “The shopping center had just been built so it was a gamble on our family’s part to put something in the back of The Woodlands. We rolled the dice on that and it has worked out very well for us.”

Grease fire at Rickshaw Restaurant

KING 5 reports that the Rickshaw Restaurant in north Greenwood had a grease fire Saturday night. According to KING’s story, a grease fire erupted in the kitchen at 322 N. 105th St. around 11 p.m., while patrons were singing karaoke. No one was injured. Update Monday 1:45 p.m.: Here’s more info from Seattle Fire Department’s Fire Line blog: Seattle Firefighters quick actions contained a fire to the kitchen of a North Seattle restaurant Saturday Night. Around 11 p.m., an employee of the business in the 300 block of North 105th Street called to report a fire in the range hood of the eatery. Engine Company 31 arrived to find heavy smoke and flames coming from the roof vents of the 2-story restaurant. All of the employees and approximately 40 customers safely evacuated from the business by the time firefighters arrived. Firefighters made entry into the smoke-filled restaurant’s kitchen and knocked down the flames within 15 minutes of arriving. Due to their quick actions, firefighters were able to contain the flames to about a 15-foot-area of the kitchen. A Seattle Fire Investigator is calling the fire an accidental fire caused by food on the stove that ignited grease in the range hood. The damage estimate is $25,000 to the structure and $20,000 to the contents. There were no injuries.

Grease Ignites NE Columbus Restaurant Fire

NORTHEAST COLUMBUS -- A small grease fire will keep a Northeast Columbus restaurant closed for a couple days. Fire crews told ABC 6/FOX 28 News that grease inside grills at the Logan's Roadhouse on Morse Crossing ignited around 11:15 p.m. Thursday. The restaurant was closed at the time of the fire and everyone had gone home. Heavy smoke could be seen from outside the restaurant, but crews said that was because of how hoods over each grill vents smoke outside. Firefighters had to break down a door to get inside and were able to contain flames to the kitchen area. The restaurant's manager told ABC 6/FOX 28 News late Thursday night that they would stay closed the next few days while they clean up the kitchen.

Educate Your Staff So Your Business Doesn’t Go Up in Smoke!

by Randall L. Hormann, The Fire Code Academy Save your business from going up in smoke. Implement OFC (Ohio Fire Code) and OSHA (Occupational Health and Safety Administration) standards on fire safety in your restaurants to prevent crippling losses due to fire. Your restaurant/kitchen facility can be dangerous places because off the close proximity of flammable items to open flames and hot surfaces. Restaurant kitchens have made huge strides in healthfulness and efficiency over the last few years. High efficiency stoves, grills and ovens as well as healthier vegetable oils that only burn at higher temperatures all cook food faster and retain heat longer, a blessing for restaurants that want to turn its tables as many times as possible each night. Unfortunately, these great innovations in cooking technology have made restaurant kitchen fires more common and much more devastating. If you are a restaurant owner, you have to be more vigilant than ever if you want to prevent kitchen fires from getting out of control. As the main operators of restaurant equipment, commercial kitchen employees must follow proper operating and maintenance tasks in order to prevent fires. Here are some tips kitchen workers can follow to minimize the risk of fire: Understand the fire safety procedures for your workplace. Know where fire extinguishers are located, how to manually activate the fire suppression system and the emergency exit route for your work area. Regular Training. Make sure your staff understands what is expected of them when an incident occurred. Approved and documented training will satisfy regulatory requirements (state and federal) on work place and employee fire training. Do not store flammable items near open flames. Aprons, loose clothing and aerosol cans are all examples of flammable material that can easily catch fire or explode if placed near an open flame or heat source. Regularly clean grill surfaces. Grease and food particles can accumulate on a grill’s surface and easily ignite if not removed. Do not use defective equipment or frayed power cords. These are a source of both fire and electrocution. Avoid cooking areas unless assigned to work there. An over-crowded cook line increases the risk that a stray article of clothing will come in contact with an open flame. Never throw water on a grease fire. That will only make it worse. Instead use a Class-K fire extinguisher for large fires or baking soda for small skillet fires. Documented and approved training and education procedures are two of the best ways to ensure your staff will be prepared in the event of an emergency. Following is a snapshot of some of the regulatory requirements of the Ohio Fire Code and OSHA standards regarding restaurants and commercial kitchen operations. OHIO FIRE CODE - 404.2 – APPROVED FIRE SAFETY AND EVACUATION PLANS SHALL BE PREPARED ABD MAINTAINED FOR THE FOLLOWING OCCUPANCIES: GROUP A (WHICH INCLUDE RESTAURANTS) OHIO FIRE CODE - 405.2 – FIRE AND EVACUATION DRILLS SHALL TAKE PLACE FOR GROUP A OCCUPANCIES (WHICH INCLUDE RESTAURANTS) OSHA Requirements - Fire Extinguishers OSHA 1910.157(g)(1) — Annual Training is REQUIRED. Where the employer has provided any portable fire extinguishers for employee use in the workplace, the employer shall also provide an educational program to familiarize employees with the general principles of fire extinguisher use and the hazards involved with incipient stage fire fighting . OSHA REQUIREMENTS - EMERGENCY ACTION PLANS OSHA 1910.38 AN EMPLOYER MUST HAVE AN EMERGENCY ACTION PLAN. THE PLAN MUST BE IN WRITING, KEPT IN THE WORKPLACE, AND AVAILABLE FOR EMPLOYEES TO REVIEW. THE PLAN MUST INCLUDE EMPLOYEE TRAINING, AND DEFINE & ENSURE THE EMPLOYEE UNDERSTANDS THEIR ROLE AND RESPONSIBILITIES. The Fire Code Academy is here to assist you in creating a safe work place. As a purveyor member of the Ohio Restaurant Association (ORA), we are providing other members with access to significantly discounted training and consulting services. On Jan. 1, 2012, we made a business decision to open our training and consulting services to Ohio businesses and beyond. Since our foundation, we predominantly dedicated our services to Ohio’s fire services. The Fire Code Academy provides a high-caliber fire instructor who oversees all training programs to both fire and emergency services and to private industry and corporations. The company has invested its resources in obtaining a fire extinguisher simulator (OSHA and fire code approved). This means no more costly fire extinguisher training classes and expenses to fill discharged extinguishers – nothing like low-cost training and education to remain fiscally responsible. As the only Fire Code Academy in the country, we are proud to be an Ohio-based company. We welcome our involvement with the ORA and look forward to assisting members in creating a safe operating environment for both their crew and their guests. This article was provided to the Ohio Restaurant Association by Randall Hormann, the president and CEO of The Fire Code Academy.

Nfpa 96 code

Recommended NFPA 96 - 11.4 Exhaust System Inspection Schedule Type or Volume of Cooking Frequency Frequency Systems serving solid fuel cooking operations Monthly Systems serving high-volume cooking operations such as 24-hour cooking, charbroiling, or wok cooking Quarterly Systems serving moderate-volume cooking operations Semiannually Systems serving low-volume cooking operations, such as churches, day camps, seasonal businesses. Annually

Fire Jurisdictions have adopted or follow the NFPA 96 guidelines. Failure to follow the correct inspection and cleaning schedule of commercial exhaust systems would be a violation of the fire code and expose the kitchen owner to fines and significant liability in the event of a fire.

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