LIFE SAFETY AND FIRE PROTECTION REQUIREMENTS FOR RESTAURANTS?

Opening Your Dream Restaurant? Don't Let Fire Safety Be a Nightmare!

Launching a restaurant is an exciting adventure, but navigating fire codes can feel like a confusing maze. Central Fire Protection & Services is here to be your culinary crusader! This blog will equip you with the essential fire safety knowledge to turn your dream into a reality.

Fire regulations fall into two main categories: life safety and fire protection. Life safety codes apply to all businesses, ensuring a safe escape path in emergencies. While not restaurant-specific, these codes include crucial elements for your establishment.

Complementing life safety are fire protection regulations, specifically designed for restaurants and commercial kitchens. These regulations aim to prevent fires and, if they occur, suppress them swiftly to minimize damage.

Navigating the Maze: Life Safety Requirements for Restaurants

Ever felt lost in a building with confusing exits? Fire safety codes shouldn't feel that way! This guide will help you understand how life safety requirements, outlined in the National Fire Protection Association (NFPA) 101 Life Safety Code, apply specifically to restaurants.

The NFPA 101 goes beyond just escape routes. It recognizes that life safety involves more. The code mandates features that give occupants precious extra time to evacuate during a fire, while minimizing dangers from flames, smoke, heat, and toxic gases.

The specific requirements applied to your restaurant depend on its occupancy limit, determined by your local Authority Having Jurisdiction (AHJ). This limit considers the safe number of staff and customers allowed at any given time. It takes into account the size of your entire operation, including customer areas and the kitchen.

Restaurants with an occupancy limit of 50 or more people are classified as assemblies and face stricter requirements. On the other hand, those with a limit under 50 fall under the mercantile category, with generally less stringent regulations.

Two Ways Out, Every Time: Restaurant Egress Essentials

Imagine a fire erupting in your restaurant. Knowing there's a clear escape route can mean the difference between panic and a safe evacuation. Here's a breakdown of some key life safety requirements for restaurant egress, as outlined in the National Fire Protection Association (NFPA) 101 Life Safety Code:

Double the Exits, Double the Safety: It's the law! Every building, including your restaurant, must have at least two distinct escape routes. Forget using the kitchen, storage, or restrooms for escape - these don't count!

• Spaced Out Safety: The two exits shouldn't be located next to each other. This ensures that if one becomes blocked by fire or smoke, there's still a clear path to safety.
• Clear Paths, Clear Minds: Exits must be completely unobstructed at all times. This goes for furniture, decorations, and anything else that could slow down evacuation. Additionally, doorways should be wide enough to accommodate wheelchairs for those with mobility limitations.
• See Your Way Out: There's no room for confusion during a fire. Exits need to be clearly visible, or the path leading to them must be well-marked with easy-to-understand signage.
• Fail-Safe Security: Some exits may have devices installed to prevent misuse. Panic bars, for example, allow easy exit during emergencies. However, these devices must be fail-safe, meaning even if they malfunction, they cannot block the exit in an emergency.

By following these essential egress regulations, you can ensure a safe and smooth evacuation for your staff and patrons in the event of a fire. Remember, fire safety is paramount, so don't hesitate to consult your local Authority Having Jurisdiction (AHJ) for any further guidance specific to your restaurant.

FIRE PROTECTION EQUIPMENT

Early warning is critical to minimize risk and increase the safety of your employees and patrons in your restaurant. Having the fire protection equipment for your restaurant that is listed in chapter 9 of the Life Safety Code is one of the best investments you can make.

The Life Safety Code includes a general requirement that if your restaurant is arranged in such a way that a fire itself might not provide adequate warning to all occupants, a fire alarm system is required. And all restaurants with an occupancy of 300 or more are required to have them.

When required, fire alarms must include both an audible and visible alarm (e.g., strobing lights). The fire alarm signal must be transmitted to a location that is constantly attended while the building is occupied. This is most often accomplished by using a company that offers central monitoring station services.

All fire alarm systems must be installed and maintained in accordance with NFPA standards, including the NFPA 70®: National Electrical Code® and NFPA 72 National Fire Alarm and Signaling Code. The NFPA 72 requires both weekly and monthly visual inspections and functional testing of fire alarms at a frequency determined by your local jurisdiction. Requirements for other types of fire protection equipment, including sprinklers and portable fire extinguishers, will be addressed in the next section, where we will take a closer look at the fire protection requirements that apply specifically to the commercial kitchen.

Fire Protection Requirements for Your Commercial Kitchen

The NFPA has issued a report showing that seven out of ten of the fires that occur in eating and drinking establishments stay relatively small and do not spread beyond their point of origin. This may seem encouraging; however, even small fires can cause big damage. According to the U.S. Fire Administration, a fire in a commercial kitchen will result in an average loss of $23,000. For smaller establishments, the odds are pretty good that a single fire could shut down the business permanently.

KITCHEN FIRE SUPPRESSION SYSTEMS

The kitchen fire suppression system provides the foundation for fire safety in your restaurant because it is in the kitchen where that is the highest risk. The NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations requires automatic fire suppression equipment in all commercial kitchens. This equipment is required for all grease removal devices, hood exhaust plenums, exhaust duct systems, and any cooking equipment that produces grease-laden vapors.

Most restaurants today use wet chemical fire suppression systems, which offer the most effective fire suppression for commercial kitchens. Wet chemical fire suppression systems extinguish fires by spraying a chemical agent that reacts with the fats that are common to most kitchen fires in a process called saponification. The agent creates a layer of foam over the burning oil or fat, and reduces its supply of oxygen. These chemical agents also contain water, which simultaneously helps to cool the oils and fats to below their ignition point. Wet chemical fire suppression systems are connected to gas supply lines so that when activated, they interrupt the gas supply at the same time they are releasing the chemical agent.

The NFPA 17A Standard for Wet Chemical Extinguishing Systems requires all such systems to comply with the ANSI/UL 300 or other equivalent standards. ANSI/UL 300 requires that fire suppression nozzles must be installed in all hoods and ducts and above each piece of cooking equipment. Other requirements include a manual pull station located in the kitchen to activate the fire alarm and automatic shut-offs to the energy sources to all appliances, whether electrical or gas-fired. Your fire suppression system is also required to have semi-annual maintenance by trained professionals.

VENTILATION SYSTEMS

Your kitchen’s ventilation system must meet the requirements found in NFPA 96, which provides the minimum requirements for ventilation systems in commercial kitchens. It is designed to work with fire suppression systems. A hood and duct system is required above every piece of cooking equipment that can produce flammable, grease-laden vapors. In addition, a fire suppression system must be installed inside the hood.

The NFPA 96 provides the installation requirements for ventilation systems as well as requirements for their inspection and maintenance. However, these standards require different inspections and the type of cooking operation you have will determine the cleaning schedule for your exhaust system. If you’re not sure what your schedule is, you can call to Central Fire Protection & Services to ask an expert.

PORTABLE FIRE EXTINGUISHERS

Portable fire extinguishers are required by both the NFPA 96 and NFPA 10 Standard for Portable Fire Extinguishers. Fire extinguishers are classified based on the type of fires they are designed to extinguish.

Class K fire extinguishers are required in commercial kitchens because they are designed to put out fires involving grease, fats, and oils that burn at high temperatures. However, it’s also a good idea to keep a Class ABC extinguisher on hand for other types of fires (paper, wood, plastic, electrical, etc.). All fire extinguishers should be checked monthly and inspected and recertified annually.

Kitchen staff are required by NFPA 96 to be trained on how to operate fire extinguishers. A commercial kitchen that is equipped with an automatic fire suppression system will have a Class K fire extinguisher and are intended to be used only after the activation of a kitchen suppression system.

Central Fire Protection & Services Can Help

Our mission with this post was to simplify and provide overview of some of the most important requirements for restaurants and commercial kitchens. We also wanted to point out to current and prospective restaurant owners the relevant codes that pertain to their operations. The codes are highly detailed. But, you don’t have to figure them out on your own.

If you have any questions about the requirements for your restaurant or if you need assistance with inspections and routine maintenance of your fire suppression system, contact Central Fire Protection & Services today. We will be more than happy to ensure compliance with all the rules and regulations that apply to your business and give you the peace of mind that goes with it.