Fire Safety in the Kitchen

Kitchens can be a place of chaos and creativity, providing nourishment for everyone. However, danger can lurk around the corner if you aren’t careful. Fire safety in the kitchen is a top priority to ensure that everyone can remain safe while the kitchen is in full swing. From fire extinguishers to fryer maintenance, knowing the basic safety essentials will help take your kitchen from hazard to emergency ready. Don’t get caught unprepared, check out all our helpful guidance below.

Common Causes of Kitchen Fires

There are a variety of kitchen fires like class a, class b, class c, class d, class e, class f and class g fires. Grease, electrical or chemical fires can all cause different kinds that require different responses. Commercial kitchens can have any of these fires and some common causes of these fires include:

• Unattended operating equipment


• Electrical faults and failures


• Grease build-up


• Improper disposals and storage


• Faulty appliances


• Faulty gas lines


• Overheating

Local Codes and Regulations

Where do you start in fire safety? By knowing what your local city, state and industry regulations are. Look up any commercial kitchen fire safety standards and regulations that you need to adhere to for your state. Your local town or city fire department can also be a great resource in understanding local codes that might include capacity limits and more. OSHA also has great guidance that can help young workers in restaurants know how to handle fire safety and hazards.

Ventilation and Exhausts

Ventilation and exhaust hoods are a key piece in kitchen fire safety. Proper airflow is essential to prevent heat build-up and disperse grease or smoke from accumulating in the air. Without effective ventilation, grease can build up in exhaust hoods, filters and ducts, increasing the risk of a grease fire. Keeping airflow moving and parts clean can also ensure that equipment doesn’t overheat, which is another cause for fires. By maintaining hoods and vents, you are able to protect your kitchen and reduce the risk of harm. Check out our next section for the importance of preventative maintenance on exhaust hoods and more.

Appliance Maintenance

Appliance maintenance is another puzzle piece that adds to fire safety in commercial kitchens and prevents hazards. Maintenance is essential in preventing fires in commercial kitchens because it reduces the risk of equipment malfunction, grease buildup, and electrical failures, all of which are common causes of kitchen fires. 

• Deep fryers – These units are a serious risk for burns and injuries, with oil maintenance being a key part of fryer operations. Wearing protective gear and following routine cleaning and oil changes will help to reduce risks and avoid dangerous build-up. Learn more with our deep fryer safety tips for safer operations.


• Ovens and ranges – Ovens and ranges are larger kitchen appliances that need maintenance to prevent fire risks in the kitchen. While cleaning any build-up from an oven is a typical part of fire prevention, checking electrical wires and connections are an important part too. Electrical fires can be just as dangerous, so keeping up on routine inspections will be essential prevention practices. 


• Grills, broilers and charbroilers – Grills, broilers and charbroilers are great for classic burgers or steaks, but they need rigorous cleaning to prevent grease build-up that can cause grease fires. Following manufacturer’s standards on cleaning grease traps and filters is high priority and essential for fire safety. Another maintenance essential is never leaving a unit unattended while it is operating. Unattended appliances are a major cause for fires, so staying present and alert are just as essential. 


• Exhaust hoods – These are a notorious appliance part that needs monitoring and cleaning. Grease build-up is the enemy and by staying on top of proper appliance upkeep, you can significantly minimize fire risks in busy kitchen environments.


• Toasters and panini press – That crumb tray isn’t just for decoration, emptying those trays is important in preventing food build-up that can clog and overheat a unit. Excessive crumbs could also catch fire while equipment is operating, so keep that work station neat and tidy. 

Fire Extinguisher and Suppression Systems

Fire suppression systems and extinguishers are the main and most important part of fire safety in the kitchen. They are the first line of defense in the event of a fire, helping to quickly control and extinguish fires before they spread. Fire suppression systems that are made for kitchens can be automatic and detect fires before most people can react. They provide a rapid response that can smother and extinguish fires in high-risk areas. Having staff know how to manually activate these if it doesn’t automatically react should be a standard practice for any commercial kitchen. Also knowing where all fire alarms are located is essential for anyone that will be present and moving through the kitchen. 

Fire extinguishers are a manual tool that can be used by kitchen staff to help smother fires. Different types of extinguishers, such as Class K extinguishers, are specifically designed to tackle grease fires. Everyone operating in the kitchen should know where the extinguishers are located and how to use them correctly. Don’t forget to read the label before using, since different fires require different extinguishers. The national restaurant association mentions that the P.A.S.S. technique is one way for staff to remember how to use a fire extinguisher.

Emergency Plan and Procedures

Knowing what to do during an emergency can be just as important as having the physical tools to handle fire situations. Knowledge is power, so make sure that all kitchen staff know the official emergency procedures for your specific kitchen and what each individual needs to do during a fire. Some important topics to go over are:

• Fire drills – Going over fire drills on a routine basis and on a rolling basis for any new staff ensures that everyone knows the essentials. Practicing these will get the muscle memory into everyone’s body, so they can act during a real emergency.


• Designated roles – Appointing a fire warden will help to distribute responsibilities and ensure that evacuations can happen smoothly and succinctly. Inform staff of designated roles in emergencies, so everyone knows who they can look to for guidance.


• Evacuation routes and exits – Clearly point out and define any emergency exits and evacuation routes. Having these noticeable and easily identified can help combat panic during emergencies. 


• Meet up spots – Designated meet up spots should be a part of any emergency plan.


• Roll call – Don’t forget when assigning roles to ensure that someone is in charge of taking roll calls at the meet up spot. Knowing who is accounted for and if anyone is missing is crucial for emergency services professionals who will need this information when they arrive on scene. 


• Training – Having some staff trained in how to use a fire extinguisher or first aid are also important keeping kitchen staff prepared and safe. They can help people stay calm and help with any minor hazards while waiting for emergency services to arrive. 

If you need more safety tips to ensure that your kitchen can stay prepared, check out our commercial kitchen safety checklist to help you be prepared and aware. Stay safe out there and stay prepared!