office fire at its peak

How to Guarantee Office Fire Protection

“Putting out a fire” is a normal phrase used by business people every day. But what if the fire is more than a metaphor? Are you aware of what to do to lessen the likelihood of an office fire breaking out — and exactly know how to react if one does? Is your office prepared with fire protection materials?

What do you — and your staff — need to know to eliminate the odds that your office becomes another statistic? It begins with the four P’s of fire protection and prevention: plan, procure, practice and prevent.

office fire

Plan

The size of the office or the number of employees does not matter, someone should be voted as the safety officer. This individual leads the plan and procedures for an emergency response plan, which includes:

Escape Routes and Meeting Places: Know and mark the fastest and safest paths to safety. Provide maps (with “you are here” marks) in breakrooms and nearby exits — which should be indicated clearly with signs. Create and put up reminders that elevators should not be used during most emergencies. Check emergency lighting in stairwells and make sure they are not used as storage areas. Make a procedure for employees to exit and patrons with special needs, especially if the exit route has stairs. Select a meeting place far enough from the building to create full access to firefighters and other emergency individuals.
Emergency Procedures: Asure employees are aware that the safety officer is in charge of emergencies. Know them by name and title, the people responsible for informing the fire department, accounting for employees at the meeting place and helping emergency personnel with knowledge on where the equipment or chemicals are housed in the building. Keep a comprehensive list of emergency contact information. Outline who notifies the next of kin of injured staff members, and assign one person to alert emergency responders of individuals that are still in the facility or unaccounted for.

Procure

There are some specific items you need for fire safety, such as fire extinguishers and smoke alarms — but most commercial buildings need to have these items installed to meet local building codes. Check with your fire marshal to learn more about the requirements for your municipality. Check alarms and check fire extinguisher charges each month; replace/recharge quickly as indicated.

Additional emergency supplies include first aid kit, bottled water and some flashlights.

Practice

Hold drills and review procedures as frequent as possible, and add emergency response information orientation for new employees. Play the alarm to ensure employees know what it sounds like — it can be a beep, a horn and/or an overhead announcement — and what to do next when they hear it. Check nuisance alarms so the staff don’t start ignoring the sound. Add real-time shutting down of critical equipment if needed by law or regulation in the event of an emergency. Run contests to see how quickly your staff can exit their workspace, let them know that personal items may need to be left behind. Ask the fire department to conduct periodic training/orientations for all employees on how to use a fire extinguisher.

office fire protection

Prevent

  • Follow manufacturers’ recommendations for maximum volt/wattage load for surge protectors, power strips and adapters, and ask your electrician to periodically check these items and outlets for potential overload
  • Replace old power cords; never run have under rugs or carpeting, use cord protectors if needed
  • Unplug appliances (coffeemakers, microwaves) and other equipment not in use at the end of the day and over the weekend
  • Replace devices that feel warm or hot to touch
  • Ask the fire marshal for the inspection of chemical and equipment storage areas periodically to make sure proper ventilation and storage
  • Store hazardous materials according to the manufacturers’ instructions and OSHA regulations. Clearly indicate these items to assist emergency personnel to identify and stabilize them.
  • Don’t let fire doors open or block exits with furniture or boxes
  • Don’t allow paper and other trash to litter outside of garbage or recycling bins, and never store these materials near hot equipment, electrical outlets or the smoking areas
  • Don’t allow your employees to burn candles, scented oils, etc., even in their designated work areas

Following the four P’s is a great fire protection for your business and your employees. Having an evacuation plan and completing a fire drill will make sure that employees know what to do in case of a real fire emergency.

After all those fire drills in school, a lot of us take fire protection and prevention and safety for granted. That’s why it’s important for business owners, office managers and safety officers to set the right tone. If you don’t take it seriously, your staff won’t either. It’s a lot easier to prepare for an emergency than to explain why you did not.

Guide to Restaurant Fire Suppression Systems

For restaurant managers and owners, their kitchen is the heart of their livelihood. It is where their best chefs labor away and where the distinct food that keeps customers coming back time and time again is made. Nevertheless, where there is heat, there is the risk of fire.

Fires tend to happen in a restaurant than almost any other kind of businesses. With regular exposure to high heat, fires can break out for several reasons. Regardless of why a fire breaks out, what is important is suppressing the fire as fast as possible. Water usually is not an option, as grease fires tend to spread with the inclusion of water, while extinguishers may ruin all of the food and products inside of the kitchen when unnecessary.

Restaurant fire suppression systems offer an ideal way of putting out a fire efficiently and quickly. If you are searching for a suppression system, or are looking into the restaurant business and want to know how best to protect your financial investment, the most efficient restaurant fire suppression systems provide you this security.

Kitchen fire

Your First Line of Defense


As per the National Restaurant Association, 57% of all restaurant fires involve cooking equipment. Aptly training your staff, mopping up grease, and having a fire extinguisher handy when a fire breaks out in other conditions is still vital, but you can cut down your fire risk by nearly 60%. Hence, the fire suppression system instantly becomes your first line of defense. You just need to learn more about it and how it works.


The Basics of Restaurant Fire Suppression Systems


Various brands provide slightly different features. For the most part, a suppression system will offer you with the typical basic features. The suppression system links to both the hood over your cooking station and the gas line running through the cooking station. If the fire suppression system is triggered, the gas line automatically shuts fire suppression systems off. This kills the fuel source of the fire. Now, depending on the fire, it may still burn on and threaten to spread. Due to this, there is a secondary defense level to the system, designed to put out the remaining flames.


Easy to Use With Manual Options


Restaurant fire suppression systems are typically easy to use. Much like the sprinkler system running through buildings, the suppression kicks on when it senses flames and growing heat. Different systems have different ways of detecting a fire, so be sure to check into this when discussing the installation with a service provider. Once tripped, the two-prong approach starts quickly to kill the fuel source while dousing the flames. This keeps potential financial loss to a minimum, with only the food on the cooking surface ruined.

Manual activation should also come as an option. As is the case of fires when a sprinkler system is present, if the designated detector is not activated, the nozzle system may not turn on until the fire has spread further than the cooking surface. To stop this from happening, a manual activation point on the restaurant fire suppression systems lets an operator turn on suppression, killing the flames quickly.

When is a Fire Suppression System Necessary?


Not all restaurants have a fire suppression system installed. When is it needed to have such a system installed? In any industrial kitchen, it does not matter the area, it is a safety precaution. From a football stadium to fast food kitchens and basically anywhere else in between, kitchen fires can quickly burn out of control. With most fires breaking on the cooking surface, having a system in place that douses the fire without shutting down the kitchen allows staff members to clean up and go back to work, without customers ever knowing of the predicament in the kitchen.

Fire suppression system

Finding the Right Restaurant Fire Suppression Systems


Suppression systems are available in many different sizes. Such a system is commonly installed into the current hood of a kitchen. This lets the installation service providers adjust the size of the system and the amount of liquid fire suppressant available. While no two restaurants are exactly the same, most kitchens share similar traits, so having this kind of system installed is easy and can be customized to fit the restaurant’s needs.

Fire safety in commercial kitchen is essential

Keeping Your Kitchen Hood Suppression Systems Functional

When you cook food and handle fire, the smoke and particles tend to accumulate and hang in the air. With the aid of air filtration kitchen hood suppression systems, you wouldn’t have to deal with this issue.

At the center of every commercial kitchen is the stove. This is where you prepare delicious and nutritious meals that you feed family and friends. Every kitchen should have the right hood suppression systems.

Fire Safety in Commercial Kitchens

Fire safety in commercial kitchens achieved with hood suppression systems

When you’re working in a commercial kitchen, fire safety and protection should always be at the forefront of your mind. Reliable hood suppression systems are necessary for the safety of your business. It’s also vital for the recovery of your business after suffering a cooking fire.

What Is a Kitchen Hood Suppression System?

This type of fire suppression system gives off a chemical extinguishing agent that’s developed to combat cooking fires. The chemicals react with the cooking grease to release a non-toxic, soapy agent that doesn’t burn, which is called the saponification process.

This process provides protection for the range hood, kitchen appliances, and the general kitchen areas against the damages of fire.

For additional safety, hood suppression systems also shut down the electricity and gas source that’s providing power to commercial kitchens.

Professional Installation

It’s necessary to work with professionals for the proper installation inspection, repair, and maintenance of hood suppression systems that follow the code of your jurisdiction. This can prevent dangerous kitchen fires, especially property damage and loss of life.

Kitchen fire suppression systems are developed to combat fires affecting or originating from kitchen appliances. This includes ovens, deep fat fryers, and stoves. The suppression system’s nozzles must be installed within the hood exhaust. The discharged chemicals can directly make contact with the origin of the kitchen fire.

Whether you’re getting a new hood suppression system or adding upgrades to your existing system, professional suppression system specialists can lend their expertise in designing and installing the system.

The entire process – from the design to the planning, installation to testing to final inspection -should be covered. You have to make sure the hood suppression system installed is designed to fulfill your fire safety and protection needs.

Professional Inspection

Kitchen hood suppression systems are made up of complex components. These individual pieces work together to ensure fire safety and protection in commercial kitchens.

Inspection of hood suppression systems is a must

To achieve this mission, regular professional inspections of this fire suppression system is fundamental.

Inspections ensure that every part of the system is functioning accordingly. This guarantees the protection of life and property.

A kitchen hood suppression systems inspection typically includes:

  • Visual inspection of conduits, detectors, and nozzles
  • Checking the piping for tightness and security
  • Cleaning the vents and making sure they are not obstructed
  • Checking the hydrostatic test dates and pressurized cylinder gauges
  • Internal inspection of the tanks for any damage or corrosion
  • Testing and inspecting the remote pull levers
  • Cutting a test link for functional checks of the automatic cycle
  • Replacing the system cartridges, fusible links, and link housings as needed
  • Checking the electrical grids
  • Recording and reporting any evident deficiencies discovered during the inspection

Professional Repair and Recharge

If there’s an issue with kitchen hood suppression systems, don’t delay the inspection and repair. You wouldn’t want your commercial kitchen to be left without a properly functioning fire suppression system. Don’t wait to make the necessary repairs until you need the fire suppression system the most.

It’s fundamental to recharge the cylinders if the hood suppression system got discharged in a cooking fire incident. Before you even get back to your standard commercial kitchen and restaurant operations, call professionals to recharge your hood suppression system.

This ensures that your food and restaurant business gets the constant fire protection it needs. By taking care of any issue immediately, you prevent leaving your property defenseless against fire.

This is not the time to be worrying about business downtime. Life is more important. Still, you have to work with experienced and reliable fire suppression system professionals. They can work efficiently and effectively to minimize downtime.

Final Thoughts

Kitchen hood suppression systems are proven to effectively combat fires in commercial kitchens, which is a common site for cooking fires. Invest in one if you’re a smart restaurant owner or manager.