The Hanover Insurance Group

Commercial cooking – fire safety checklist

Commercial cooking operations present a significant fire risk to a property owner because of the availability of ignition sources (e.g., burners) and a high fuel-load (e.g., fats and grease). The following information can assist in assessing the fire exposures of commercial cooking operations.

Equipment

Yes No N/A
Are cooking appliances, such as ranges, deep fat fryers, and steamers, installed in compliance with NFPA 96-2017, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, published by the National Fire Protection Association (NFPA)?
Are hoods and ducts for collecting cooking vapors and residues constructed of steel or equivalent material and equipped with easily accessible and removable noncombustible grease filters?
Are hoods and ducts vented to the exterior of the building and provided with an accessible opening for inspection and cleaning?
Are grease traps located under filters and pitched to drain into a metal container?
Are grease containers limited to not more than 1 gal. (3.8L)?
Are cooking appliances installed with adequate clearance to prevent overheating of adjacent surfaces?
Are deep-fat fryers installed with at least a 16-in. (4.06 cm) space between the fryer and surface flames of adjacent cooking equipment?
Are deep-fat fryers equipped with automatic fuel cutoff valves?
Are racks, trays, spacers, or containers placed inside ovens made of noncombustible materials that can be easily cleaned?

Fire protection

Yes No N/A
Do sprinklers protecting cooking and baking areas meet the requirements for Ordinary Hazard Group 1, in accordance with NFPA 13, Standard for Installation of Sprinkler Systems?
Are commercial-grade ranges, fryers, and related equipment protected by an automatic extinguishing system that is listed/approved for the exposure?
Is solid-fuel cooking equipment, other than equipment of solid masonry or refractionary concrete, protected by a water-based fire extinguishment system?
Are fire suppression systems for commercial cooking equipment equipped with alarms that are integrated into the building alarm system?
Are class K fire extinguishers provided within 10 ft. (3.05 m) of any cooking equipment?
Is a sign located adjacent to Class K extinguishers directing that the fixed suppression system be activated, before using portable extinguishers?
Are metal alloy fusible links (including sprinklers) replaced at least semi-annually?

Operations

Yes No N/A
Are operating instructions for cooking equipment readily accessible?
Are control valves for gas service readily accessible and in good working condition?
Is at least one manual activation device, for fixed suppression systems, located in the means of egress, except in the case of an automatic sprinkler system?
Are employees trained in the safe operation of cooking equipment, including:
  • Combustion of fuel-air mixtures?
  • Explosion hazards?
  • Sources of ignition?
  • Functions of controls and devices?
  • Operation of fire protection equipment (safe operation training should be conducted on a semi-annual basis)?
  • Is kitchen equipment inspected on a regular basis, at least:
  • Quarterly for high-volume cooking operations?
  • Semi-annually for moderate-volume cooking operations?
  • Annually for low-volume cooking operations?
  • Monthly for solid fuel cooking appliances?
  • Are metal grease containers emptied at least daily?
    Are exhaust hoods and collection systems cleaned whenever the measured grease depth exceeds 0.078 in (200 um) or 0.125 (3175 um) for fan housings?

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    Copyright ©2017, ISO Services, Inc

    The recommendation(s), advice and contents of this material are provided for informational purposes only and do not purport to address every possible legal obligation, hazard, code violation, loss potential or exception to good practice. The Hanover Insurance Company and its affiliates and subsidiaries ("The Hanover") specifically disclaim any warranty or representation that acceptance of any recommendations or advice contained herein will make any premises, property or operation safe or in compliance with any law or regulation. Under no circumstances should this material or your acceptance of any recommendations or advice contained herein be construed as establishing the existence or availability of any insurance coverage with The Hanover. By providing this information to you, The Hanover does not assume (and specifically disclaims) any duty, undertaking or responsibility to you. The decision to accept or implement any recommendation(s) or advice contained in this material must be made by you.

    LC APR 2019-207
    171-0837 (1/19)