Restaurant

Loss Control

The purpose of this program is to provide a better understanding of items relating to restaurants that you may come across in a loss control report, and issues that have an effect on underwriting decisions.

Loss Control Terminology

• When I read a report, what are all those things• I think I know what they are, but I’m not sure• Fusible Link, Mesh Filters, Baffle Plate ,

Extinguishing System, UL 300 ????

• HELP

96

Standard for Ventilation Control and Fire Protection of

Commercial Cooking Operations

The Reasons We Follow This Code…..

The Commercial Kitchen

• This is where the majority of restaurant fires start• Many reasons – Grease accumulation, improper

wiring, improper clearances from combustibles, automatic extinguishing system not serviced, poor condition of filters, cooking equipment not properly installed, to name a few.

• Good management attitude is the “key”

Hoods and Ducts

• Hood - A device provided for a cooking appliance to direct and capture grease-laden vapors and exhaust gases.

• Duct – A continuous passageway for the transmission of air and vapors.

Hood With Grease Accumulation

Filters

• Remember, mesh filters are not allowed

• Filters must cleaned regularly

• Filters must be properly installed

Mesh Filter

Bad Filter Situations

Exhaust Fans and Ventilation

• Fans must be listed/approved for their use

• Fans must be installed to code

• Termination and clearance is critical

• Must be cleaned along with hoods and ducts

• Minimum 18” clearance to combustibles, unless other protection is provided

Bad Situations

Required Clearances

• Hoods, grease removal devices, exhaust fans, and ducts shall have a clearance of at least 18 in. to combustible material, 3 in. to limited-combustible material, and 0 in. to noncombustible material.

Clearance Reduction• Where a clearance reduction system consisting of

28 gauge sheet metal spaced out 1 in. on noncombustible spacers is provided, there shall be a minimum of 9 in. clearance to combustible material.

• Where a clearance reduction system consisting of 22 gauge sheet metal on 1 in. mineral wool batts or ceramic fiber blanket reinforced with wire mesh or equivalent spaced out 1 in. on noncombustible spacers is provided, there shall be a minimum of 3 in. clearance to combustible material.

• Duct Wrap

 

 

Parts Of An AES

Automatic Extinguishing System

• Parts

• Parts

• And more parts

General overview of the main components of an Automatic Extinguishing System, (AES)

How To Tell The Difference Between a Wet System And a

Dry Chemical

Lighting Units In Hoods

• Lights designed for Class I, II, III, Division 1 and 2

• Bulbs must be protected

Bad Lighting Situation

Deep Fat Fryers

• All deep fat fryers shall be installed with at least a 16 inch space between the fryer and surface flames, unless protected by a baffle plate at least 8 inches in height

• Deep fat fryers shall be equipped with a separate high limit control to shut off fuel when fat temperature reaches 475 degrees F

Baffles

• A baffle is a divider between cooking appliances to prevent the spread of grease from coming in contact with an open flame.

• All deep-fat fryers shall be installed with at least a 16 in. space between the fryer and surface flames from adjacent cooking equipment.  

• Where a steel or tempered glass baffle plate is installed at a minimum 8 in. in height between the fryer and surface flames of the adjacent appliance, the requirement for a 16 in. space shall not apply.

No Baffle

What becomes of the old grease from the deep fat fryers

Fire Extinguisher Protection For Kitchens

• Class K is mandatory – For cooking oils and fats

• Agent – Potassium Acetate Solution

Bad Situations

General LiabilitySlips and falls are common and expensive

• Parking lots

• Stairs

• Floors (walking surfaces)

Parking Lots

• Level, no step up areas

• No potholes or depressions

• Well Illuminated

• Snow and ice cleared

Inside of the Restaurant

• Exits clear, unobstructed

• Floors and floor coverings in good condition

• Step up or step down areas

• Aisle ways adequate

• Condition of furniture

Why we look in the basements