Memorial Art Gallery Fire Safety
Commercial Cooking Fire Safety Guidelines
Historically commercial cooking operations present fire risks from an ignition standpoint as well as a ready source of preheated fuels. For the purpose of this guideline it’s intended for commercial cooking appliances that provide a significant fire risk such as broilers, woks, griddles, deep fat fryers, etc. It is not the intent of this guideline to address appliances such as residential ranges/ovens (typically four (4) burner), microwave ovens, toasters, pizza ovens, hot dog warmers, etc.
Important: Cooking equipment may not be used when suppression systems are not operational (NFPA 96 Section 8-1.6)
Equipment Requirements
It is the university’s intent to comply with the New York State Uniform Fire Prevention and Building Code and its associated references.
For all commercial cooking appliances, an approved extinguishing system shall be provided for all grease removal devices, hoods, duct systems and any cooking appliance that may be a source of ignition of the grease in the hoods, grease removal devices and duct system.
The fixed extinguishing system shall activate automatically (typically fusible link located in the hoods and ducts) and at least one manual activation method.
Deep fat fryers must be provided with a separate high-unit control(s) that shut off the power/fuel source if excessive temperatures are reached.
Dampers are not permitted in exhaust ducts.
Mesh filters are not permitted.
Portable Fire Extinguishers
Prior to any use of portable fire extinguishers for extinguishing a commercial cooking appliance fire or grease fire, the fixed extinguisher system must be activated. This will ensure the fuel supply to the appliance is shut off and will reduce the risk of re-flash.
At least one portable extinguisher rated for extra (high) hazard shall be provided within 30 feet of the cooking equipment. (Refer to NFPA 10 table 3-3.1 for further guidance).
If is not permissible to use CO2 and halon fire extinguishers. (NFPA 96 7-5.1)
Inspecting and Testing
Every six months the EH&S Fire Marshal’s Office will conduct an inspection of the kitchen area including the fixed system (refer to fixed system inspection form).
Annually an outside vendor will inspect and service the fixed system in accordance with New York State Code and NFPA. Note: this inspection will prove operability of the system but will not discharge the agent.
Fusible links must be replaced at least annually.
Instructions for manually operating the fire suppression system must be conspicuously posted.
Filters and grease removal devices including ductwork must be cleaned at least every three months for 24 hour operations and every six months for all other applications.
Deep fat fryers must be provided with a separate high-unit control(s) that shut off the power/fuel source if excessive temperatures are reached.
QUESTIONS? Contact the EH&S Fire Marshal's Office at (585) 275-3243 or e-mail EH&S Questions.
This page last updated 9/23/2004. Disclaimer.
