Best Practices for Fire Safety in Commercial Kitchens
Commercial kitchens are high-heat, high-pressure environments — and with open flames, hot oil, and fast-paced operations, the risk of fire is always present. A single fire incident can cause severe property damage, injury, or worse — and could shut down your business indefinitely.
The good news? With the right equipment and safety procedures in place, most commercial kitchen fires are preventable. Here are the best practices every restaurant should follow to protect their team, property, and reputation.
1. Install and Maintain a Commercial Fire Suppression System
One of the most critical fire safety measures is a properly installed automatic fire suppression system. These systems are designed to detect and suppress fires quickly, especially those that occur on cooking lines or in hoods.
✅ Best Practice: Have your system professionally inspected and serviced twice a year, and ensure all nozzles are correctly aligned with your appliances.
2. Keep Exhaust Hoods and Ducts Clean
Grease buildup in exhaust hoods and ventilation systems is a leading cause of kitchen fires. Regular cleaning is not only essential for safety, but often required by health and fire codes.
✅ Best Practice: Schedule professional hood and duct cleaning every 3 to 6 months, depending on your cooking volume.
3. Use Fire-Rated Equipment and Materials
Invest in commercial-grade equipment with built-in safety features like flame failure protection, automatic shutoff, and temperature regulators. Also, ensure walls, ceilings, and surfaces near cooking areas are made with fire-resistant materials.
✅ Best Practice: Replace or remove any non-commercial (residential) appliances, which may not meet safety standards.
4. Train Staff on Fire Safety Protocols
Your team is the first line of defense in the event of a fire. All employees should know how to operate fire extinguishers, shut off gas lines, and activate the fire suppression system.
✅ Best Practice: Conduct fire safety training and emergency drills at least twice a year — and every time a new employee is hired.
5. Store Flammable Materials Safely
Flammable items like cooking oil, cleaning supplies, paper products, and cloth towels should be stored away from heat sources and open flames.
✅ Best Practice: Use fireproof cabinets for cleaning chemicals and keep oil containers tightly sealed when not in use.
6. Install the Right Fire Extinguishers (and Know How to Use Them)
Commercial kitchens require Class K fire extinguishers, which are specifically designed to put out fires involving cooking oils and fats. Additional ABC-rated extinguishers should be available for other areas of the restaurant.
✅ Best Practice: Place extinguishers in visible, easily accessible locations and inspect them monthly.
7. Never Leave Cooking Unattended
It may sound simple, but unattended cooking is one of the most common causes of kitchen fires. Even in a busy kitchen, someone should always be monitoring active equipment like fryers, stovetops, and ovens.
✅ Best Practice: Assign specific roles for station monitoring during peak hours and ensure equipment is turned off when not in use.
Fire safety is not just about compliance — it’s about protecting your staff, your customers, and your livelihood. By investing in the right equipment, training your team, and following consistent safety protocols, you can dramatically reduce the risk of a fire and ensure your kitchen operates safely.
Looking to upgrade your fire-safe equipment? We carry a full range of commercial-grade appliances and accessories designed with safety in mind. Reach out today to speak with our equipment specialists.