Analysis of causes of fires in commercial kitchens

Fire hazards may occur in places with combustibles, combustion-supporting materials, and ignition sources. Commercial kitchens are typical fire-prone places. Commercial kitchens include natural gas,  diesel, and are so on ,be often used during cooking. Open flame operation greatly increases the risk of fire. Once a fire breaks out in a commercial kitchen, it will not only cause certain economic losses, but also threaten people's personal and property safety.


1. Fires caused by oil accumulation in the flue: During use, the exhaust hood and air duct will gradually accumulate grease due to the cooling of the oil fume. When cooking, the flame of the stove is as high as 200 to 400mm, which is very close to the exhaust hood, and the high temperature directly bakes the food. When the exhaust hood is grilled, the dirty oil heats up and flows. When the dirty oil in the exhaust hood and air duct encounters an open flame, the flame will be sucked in by the negative pressure of the fan and spread rapidly along the air duct and other channels, which can easily cause a fire. Because the fire burns in the flue, it is difficult to detect in time, and it is extremely difficult to put out the fire. As a result, the high temperature of the flue ignites other combustible materials, and the fire spreads and causes disaster.

2. Fire caused by the continuous high temperature of the oil pan: Exploding the pan, deep-frying, frying, etc. in the kitchen are common cooking processes. The oil pan is continuously heated. When the oil temperature in the pan reaches the ignition point (about 315°C), the oil pan A fire will suddenly break out. Due to the negative pressure suction of the range hood, the flames will jump into the exhaust hood. The flame will spread faster due to the wind. Judging from the test situation, about 20 seconds after the oil pan caught fire, the fire developed to a violent level, causing a larger fire.

3. Fuel leakage can cause fires when exposed to open flames: Gas and fuel used in the kitchen are all flammable. Once leaks occur in stoves, pipelines, fuel tanks, and gas storage tanks, fires will occur when exposed to open flames. If it is not discovered in time or measures are not taken properly, the fire will spread quickly and become a big fire. There is also a kind of fire that is difficult to prevent. The gas tank slowly leaks after the staff get off work, and the gas fills the room. When the refrigerator is started, the relay sparks ignite the gas, and a violent explosion occurs. All the doors and windows are blown away. The high temperature of the explosion ignites the fire. Fires involving combustible materials.

4. Fires caused by improper fuel storage settings: improperly set fuel warehouses, gas rooms, fuel tanks, gas tanks or pipelines are too close to the fire source and are baked by high temperatures, which can easily cause fires; fuel warehouses, gas tanks and power sources are too close , the circuit is short-circuited and the electric spark ignites the fuel. Once a fire breaks out, it's very dangerous. Poor base quality or poor wiring may cause heat to ignite cables or other combustible materials.