Your insurance loss control customer will often provide an inspection form that includes a restaurant cooking equipment checklist. This checklist is by no means comprehensive, and is not intended as a substitute for knowing and understanding applicable federal, state and local codes and regulations.
Be sure to understand NFPA 17 (dry systems) and NFPA 17A (wet systems). Below are some general rules:
A hood and duct, and fire extinguishing system should be installed to cover all stoves, grills, ovens, deep fryers, and other cooking appliances.
An adequate number of extinguisher heads should be placed so that they cover all cooking areas.
The extinguishing system must be regularly serviced to assure that it remains properly charged.
An emergency switch to activate the fire extinguishing system should be placed away from the cooking area along the escape route
Hoods should have baffle filters, rather than the wire mesh type that are difficult to clean.
Filters and hood surfaces should be cleaned daily to prevent grease buildup.
Lights and nozzles within the hood should be properly covered.
A professional hood and duct service should frequently clean the hood to prevent buildup of grease within the hood interior.
Ducts must be professionally cleaned to eliminate dangerous deposits.
External venting for the duct system should be away from combustibles. Ducts placed through walls should have proper non-combustible sleeves.
Deep fryers should be kept away from other cooking appliances or separated from them by a sixteen-inch metal barrier to avoid igniting oils
All appliances should be moved periodically to clean hidden surfaces.
Refrigeration compressors, a source of heat, should be dust free and not near combustible materials.
Garbage and cartons should be kept away from heat sources.
A thorough daily maintenance routine should be followed to clean floors, counters and cooking surfaces.
Proper type fire extinguishers must be available. They must be inspected and employees must be trained in their proper use.