Hello readers,
In this week's article, we are introducing a very informative article on Kitchen Fire Safety. Whether it is home or a hotel or a corporate kitchen, the fire safety is very essential. It is one of the major hazard. Following are the tips for preventing kitchen fire.
Next
to Electrical fires due to short circuits / overloading, commercial kitchens,
are another major source of fires unless proper fire safety provisions are
made. Recent fires
in
one of the starred hotel in Karachi - Pakistan and in a reputed Mall-in Eastern
India have again proved this.
Once
again the outcome of the study conducted & attached herewith emphasis on
the following important aspects of commercial kitchen fire safety -
1.
SEPARATION: The commercial kitchens must be segregated from other habitable
areas by at least 60 minutes fire rated walls/doors.
2.
Fire Detection System: The kitchen (Cooking area) as well as non-cooking
must be provided with suitable Heat / Multi-criteria / Smoke detectors so that
any fire is
detected
in its incipient stage. The canceled space viz. space above false ceiling shall
also be equipped with detectors.
3.
Kitchen hoods and ducts shall not only be cleaned at regular intervals (at
least once in a quarter) but also provided with suitable trap doors / access
panels for
cleaning
and accessible. '
4.
The exhaust ducts shall not be of Gl but either of CS or SS. Especially up to
the scrubbers.
5.
The exhaust duct shall be left above terrace level of the building and shall
not pass through any other occupied area. The exhaust duct shall preferably be
independent
for each unit kitchen.
6.
The exhaust duct for oil fryers and Tandoors using dry fuel like wood/coal
shall be independent and not combined.
7.
All hoods must be protected by approved automatic fire suppression system using
wet chemical or water mist as extinguishing media with facility to
automatically
shutting off the fuel supply (gas or electrical powers).
8.
lf gas is used as fuel (whether LPG or PNG) suitable gas leakage detectors with
auto shut off arrangement must be provided.
9.
The exhaust ducts as well as entire kitchen and sitting area including areas
above false ceiling to be provided with automatic sprinklers system.
10.Area
above false ceiling must not be used for storage of any kind of material.
1
1. Smoke venting system for commercial kitchens shall be. independent of other
areas so that any fire in kitchen the deadly smoke should not spread to other
parts
of the building.
12.
Electrical panels and storage of Liquor shall be avoided in kitchens and if
unavoidable-suitable protected and segregated from hot areas.
13.All
commercial kitchens must be equipped with emergency lights, exit directional
signs and at least two exits which shall be kept always clear of any
obstruction'
14.The
kitchen staff as well as security staff must be given regular training in use
of portable fire extinguishers and fixed fire-fighting systems and regular
drills must
be
conducted.
15.
The fire alarm system as well as fire suppressions system including gas leakage
detection system must be integrated with buildings main fire alarm control
panel to enable other occupants of the property to be given timely warning for
evacuation.
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