Having the capacity to stop fires quickly before they spread should be part of the business planning of all restaurateurs who want to safeguard their diners, employees and business.
The blueprint for a successful restaurant seems straight forward, great chefs, great food and great service.
While such elements are crucial, of course, many a restaurateur has come unstuck because of a failure to address risk-management aspects of the business. Things such as fires, floods and even fraudulent behaviour from staff and business partners.The first of these factors, fire, is arguably the biggest threat to commercial eateries such as cafes and restaurants because of the use of deep-fat fryers, cooking ranges, and cooking grills. Highly flammable grease build-ups can easily spark fires that destroy a restaurant and surrounding buildings and potentially lead to time-consuming and costly engagements with insurers and lawyers. Meantime, the restaurant is out of action and customers may be lost forever.
Play it safe
The positive news for building owners and restaurant operators is that pre-engineered restaurant fire-suppression systems are available that can quickly detect and suppress a kitchen fire before it has time to take hold. Such systems typically use a suppression agent that is specially designed for kitchen applications and has three vital characteristics: fast flame knock-down; vapour securement; and the ability to cool hot surfaces and cooking oils.
One of the most popular solutions is the Amerex KP-PRM restaurant fire-suppression system, which uses a linear pneumatic detection technology and a fast-reaction, low-pH, wet chemical suppression agent that targets cooking fat and grease fires. Tubing in exhaust hoods is designed to rupture when exposed to a fire at a temperature of 224 degrees Celsius, discharging the suppressant agent. This smart system also automatically interrupts the gas or electrical power to the cooking appliances.
Another option is the Ansul R-102 system, which has been used successfully around the world for many years. Many restaurateurs like this system because of its ability to quickly detect and put out a blaze, while any post-fire clean-up typically requires no more than flushing the affected area with water or steam. It meets all the relevant Australian and international standards and can be retrofitted to existing kitchens.
Insist on experience
When choosing a supplier of fire-suppression systems, make sure they offer quality products and a high level of service in the form of pre-installation guidance and assistance after the systems have been installed.
There is nothing worse for restaurateurs than having sophisticated equipment being installed, but then not being able to make contact with installers and suppliers if they have any questions or concerns at a later stage.
An experienced supplier can also talk you through the best options for mitigating fire risks. They will tell you, for example, that water-based systems are typically not an option for restaurants because grease fires spread when water is added. Likewise, they should be able to discuss the deployment of foam concentrates, gaseous suppression technology that literally starves a fire of air, and strategically positioned discharge nozzles and heat detectors.
Armed with knowledge about the best fire-suppression options, restaurateurs and their teams can get back to doing what they do best - serving fabulous food to ravenous diners.
Delta Fire Australasia specialises in the design, installation and servicing of commercial kitchen fire-suppression systems that safeguard many of the country's premier restaurant kitchens. Visit www.deltafire.com.au for more details.
