Restaurant Fire Safety Tips for Kitchens and Dining Areas

Protect the cooking line

Commercial cooking equipment that produces grease-laden vapors needs a listed hood and duct suppression system designed for the appliances beneath it. Keep appliance layout consistent with the system’s approved design.

• Keep nozzles aimed at the protected appliances.
• Do not move or add equipment without reviewing suppression coverage.
• Keep manual pull stations accessible and clearly identified.

Use the correct extinguisher

Place a Class K wet chemical extinguisher for commercial cooking oil and fat hazards as required by the applicable standard and AHJ. General ABC units serve other areas but are not a substitute for Class K protection at the line.

Control grease before it becomes fuel

Follow the hood cleaning schedule appropriate to your cooking volume and grease load. Clean grease from filters, accessible surfaces, fryers, floors, and behind appliances without allowing residues to build up.

• Filter and handle fryer oil using your written procedure.
• Store clean towels away from hot equipment.
• Keep cardboard and packaging out of cooking and utility areas.
• Check gas shutoff access at opening and closing.

Make the response routine

1. 1Alert the team — Call out the emergency, activate the alarm procedure, and call 911.
2. 2Shut down only if safe — Use the hood system or emergency fuel shutoff as trained; do not delay evacuation to do so.
3. 3Use Class K only for a small cooking fire — Maintain an exit route and stop if the fire is spreading or smoke is heavy.
4. 4Evacuate and account for staff — Move guests and employees to the assembly point and meet responders.

Train every shift, including dish, prep, front-of-house, and delivery staff. The person nearest the fire may not be a cook.

Keep service records ready

Maintain records for hood suppression inspections, hood cleaning, fire extinguishers, employee training, and corrective work. Your local Tennessee AHJ may request records or require a different interval.

Common questions

What extinguisher is used for a grease fire?

A listed Class K wet chemical extinguisher is used for commercial cooking oils and fats.

Can I move a fryer under an existing hood?

Do not move or add cooking appliances without confirming that the hood suppression system still provides approved coverage.

Do ABC extinguishers replace Class K units?

No. ABC units may be appropriate elsewhere in the building but do not replace Class K protection for commercial cooking hazards.

What should the staff do first?

Alert others, call 911, activate the trained emergency procedure, and evacuate if the fire is not immediately controllable.