Author: Jen Davey

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Cleaning and Maintenance

A scheduled cleaning program prevents excessive buildup of grease in the hood, duct work
and fan. Grease accumulations lead to an increased fire risk. Semi-annual cleaning of the
ventilation system is often recommended; however, this is not an effective cleaning schedule
as the amount of potential grease accumulations varies drastically based on the type and
intensity of cooking. The NFPA 96 requires cleaning intervals based on the type and frequency
of cooking.

Type of Cooking VolumeInspection Frequency
Solid fuel cooking operations (wood burners)Monthly
High-volume cooking operations (24-hour cooking, charbroiling, or wok cooking)Quarterly
Systems serving moderate-volume cooking operationsSemi-annually
Systems serving low-volume cooking operations (churches, day camps, seasonal businesses, or senior centers)
Annually

Ventilation systems should be cleaned by a professional service that specializes in commercial
cooking ventilation systems as they can be difficult to clean due to the large number of
concealed spaces. Contractors must be able to gain access to the interior of the duct work to
properly clean the system. NFPA 96 chapter 7 outlines the requirements for access panels.
Access panels are designed to allow interior cleaning without damaging the integrity of the
metal duct work. Briefly stated, some of the basic requirements are as follows:

  • Multi-story vertical ducts require one access panel per floor
  • Horizontal ducts shall have at least one 20” opening for personnel access
  • Openings of sufficient size to permit thorough cleaning every 12ft
  • For hoods with dampers, an access panel for cleaning and inspection shall be provided in the duct or hood within 18” of damper

It is also a good practice for the baffles and grease pans to be cleaned daily.

There are an estimated 5,600 restaurant fires reported annually, resulting in over $116M in property damage. *

Most Common Causes of Fires in Restaurants**

  • Cooking Equipment is responsible for 57% of restaurant fires.
  • Heating Equipment is responsible for 10% of restaurant fires.
  • Electrical distribution and lighting equipment is responsible for 7% of restaurant fires
  • Smoking is responsible for 7%
  • Arson is responsible for 5%
  • Failure to keep a clean kitchen was a factor in approximately 22% of fires

*National Fire Incident Reporting System (NFIRS)
** National Fire Protection Association (NFPA)

Includes content provided by Mutual Boiler Re
Hospitality Insurance Group
106 Southville Road, Southborough, MA 01772

www.hmic.com
877-366-1140

by Jen Davey Jen Davey No Comments

Most Common Restaurant Fire Loss Sources and How To Prevent Them

There are an estimated 5,600 restaurant fires reported annually, resulting in over $116M in property damage. *

Most Common Causes of Fires in Restaurants**

  • Cooking Equipment is responsible for 57% of restaurant fires.
  • Heating Equipment is responsible for 10% of restaurant fires.
  • Electrical distribution and lighting equipment is responsible for 7% of restaurant fires
  • Smoking is responsible for 7%
  • Arson is responsible for 5%
  • Failure to keep a clean kitchen was a factor in approximately 22% of fires

Commercial Cooking Hazards

Grease Laden Vapors – all cooking is capable of producing grease laden vapors, especially when
utilizing lipids (oil, butter, lard, grease). Grease laden vapors are produced when heat and
steam rise from a cooking surface that contains grease. The passage of grease laden vapors
through the ventilation system results in deposits on the interior surfaces. A severe fire hazard
exists if the accumulated grease within the ventilation system is not removed. The most
prevalent sources of grease laden vapor productions are deep fat fryers, followed by woks,
broilers, grills, and stove top frying. The hazard associated with grease laden vapors is
exacerbated by the close proximity of ignition sources, such as open flames or hot appliances,
and a large supply of surrounding combustibles.

Greasy Towels and Rags

Folded towels are commonly used in restaurants for handling hot pots, pan handles,
trays, etc. This simple practice creates a fire hazard as towels collect grease from the
surrounding cooking environment. Grease laden towels present a significant fire hazard.
They can retain a grease residue even after they have been washed. Once they are removed
from a hot dryer the combination of residual grease and heat could lead to spontaneous
combustion. Dirty towels should be stored in metal cans with a tight-fitting lid until
they can be removed from the building daily or cleaned. The solution is to either use a
professional cleaning service or allow the towels to cool before folding and stacking.

Loss Mitigation

A restaurant’s potential for loss can be dramatically reduced with the combination of a
ventilation system, fire suppression system and a scheduled cleaning program. According to
the NFPA, approximately 30% of suppression systems failed to operate during a fire event
with lack of proper maintenance contributing to 44% of these failures. Commercial cooking
installations are governed by these model codes: NFPA 96, NFPA 17A and UP-300. The
minimum requirements for a safe installation include:

  • Proper 16” clearance between deep fat fryers and sources of ignition
  • Scheduled professional cleaning and servicing of the systems
  • Stainless steel hood and ductwork with externally welded, leak proof seams
  • Tight fitting grease baffles
  • Type K portable fire extinguisher
  • UL-300 compliant, wet type automatic suppression system

*National Fire Incident Reporting System (NFIRS)
** National Fire Protection Association (NFPA)

Includes content provided by Mutual Boiler Re
Hospitality Insurance Group
106 Southville Road, Southborough, MA 01772

www.hmic.com
877-366-1140

by Jen Davey Jen Davey No Comments

Automatic Suppression Systems

Automatic suppression systems are vital for protection against fire in commercial cooking.

The system has fusible links installed in the hood plenum area and, when a fire occurs, the

link separates and activates the suppression system. A suppression agent is released from

a series of nozzles, smothering the fire and creating a foam blanket to prevent re-ignition. In

addition, activation of the system shuts off the fuel supply. The suppression system needs

to be UL-300 Compliant, meaning it is specifically designed for modern commercial cooking

appliances that use vegetable oil instead of animal fat. Modern commercial high efficiency

appliances retain heat for longer periods of time and are therefore more difficult to suppress

during a fire. Modern suppression systems are complex and require semi-annual servicing to

ensure proper functioning in the event of fire.

Older suppression systems use dry powder as a suppression agent, which will not create

a foam barrier with vegetable oil appliances and could lead to re-ignition. For this reason,

older dry powder systems need to be replaced with a UL-300 compliant wet type system.

There are an estimated 5,600 restaurant fires reported annually, resulting in over $116M in property damage. *

Most Common Causes of Fires in Restaurants**

  • Cooking Equipment is responsible for 57% of restaurant fires.
  • Heating Equipment is responsible for 10% of restaurant fires.
  • Electrical distribution and lighting equipment is responsible for 7% of restaurant fires
  • Smoking is responsible for 7%
  • Arson is responsible for 5%
  • Failure to keep a clean kitchen was a factor in approximately 22% of fires

*National Fire Incident Reporting System (NFIRS)
** National Fire Protection Association (NFPA)

Includes content provided by Mutual Boiler Re
Hospitality Insurance Group
106 Southville Road, Southborough, MA 01772

www.hmic.com
877-366-1140

by Jen Davey Jen Davey No Comments

Hospitality Insurance Group Commemorates First BOP

Celebrating the first BOP written by Hospitality Insurance Group are Richard Welch (President & CEO, Hospitality Insurance Group); Mark Colantonio (Sales Executive, John M. Glover Insurance); and Sandra Haley (Senior VP of Underwriting & Marketing, Hospitality Insurance Group).

 In response to industry demand, Hospitality Insurance Group developed its Businessowners Policy (BOP) for commercial policyholders. Existing liquor liability policyholders, as well as a variety of other main street businesses, can now take advantage of this insurance product available in Connecticut, Massachusetts, New Hampshire, North Carolina, Pennsylvania, and Rhode Island.
by Jen Davey Jen Davey No Comments

Pay Online

Pay Your Premium Online

Hospitality Insurance Group is excited to announce that we’ve recently partnered with Xpress-pay, a leading ePayment solution provider, to provide our policyholders with a faster, more convenient way of making premium payments. We’re confident this will be a great addition to the service we provide you!

Hospitality Mutual Insurance Co.

MA Policyholders

Hospitality Insurance Co.

CT, NH, NC, PA, RI & VT

Download ACH Form

Frequently Asked Questions About Our Online Payments

Which link should I use to submit payment?
Hospitality Mutual Insurance Company
For policyholders in Massachusetts.
Hospitality Insurance Company
For policyholders in Rhode Island, Connecticut, New Hampshire, North Carolina, Pennsylvania & Vermont
What payments are accepted?
We now accept payment by Electronic Check, Visa, Mastercard, Discover, and American Express.
Am I able to set up an account to save my payment information?
 Yes, when you make payment, you are asked if you would like to set up an Xpress pay account.  If you check yes, it will allow you to create a password and your credit card or check information will be saved to your account.
Am I able to set up recurring payments?
Yes. Once an Xpress pay account is set up you can also set up recurring payments as well.
What if I don’t have my recent billing statement or have questions about your online payment system?
Please contact our office at 1-877-366-1140.
by Jen Davey Jen Davey No Comments

Hospitality Insurance Group Launches ‘Pay as You Pour’ Program

New Liquor Liability Financing Will Help Seasonal Businesses with Cash Flow

Hospitality Insurance Group is launching a new program that will give bars, restaurants, and any other eligible liquor liability policyholders more flexibility in how they pay their insurance premiums.

The Pay as You Pour program, offered in partnership with First Insurance Funding, will help businesses improve their cash flow by basing their bimonthly premium payments on how much liquor they sell. Premium payments will be lower when sales are down and, conversely, when sales volume is higher, businesses will be contributing more to premium payments. The program comes as many in the hospitality industry face a winter slowdown in business, particularly amid the ongoing COVID-19 pandemic.

The program was developed to assist our policyholders not only during the COVID-19 pandemic but for those customers who have seasonal businesses and find it challenging to keep up with their payment installments during their slow times.

“This program will alleviate the financial burden that occurs when insureds have slow months and money is tight, when sales are good, they will pay a higher premium and will be in a better position to make those payments.” said Sandra Haley, Senior Vice President of Underwriting and Marketing at Hospitality Insurance Group.

To participate, businesses must make a down payment of 10 percent, which is significantly less than the usual 20 to 25 percent deposits required to finance premiums. The lower down payment will aid businesses short on cash due to the COVID-19 pandemic.

“Especially with the COVID slowdowns, people simply don’t have as much cash in their pocket. It’s a benefit for them to be able to finance the premium with only 10% down.” said Mark Trombly, Marketing Manager at Hospitality Insurance Group.

The program is a permanent financing option that will continue to be available to businesses after the COVID-19 pandemic.

Participating businesses must also have an acceptable sales verification system to upload. For those who participate in the program the renewal process will be effortless since last year’s sales information will already have been recorded as part of the program.

In addition, businesses who have other policies with Hospitality may include those premiums at the same 10% deposit with 26 fixed installments.

The bimonthly premium payments for the liquor liability will be calculated by taking the average liquor liability rate which will then be multiplied by how much a bar, restaurant, or other business sells in liquor each month.

“At the end of the year, it all settles out and they only pay for what they actually sold during the year,” Haley said.

Pay as You Pour is available to Hospitality Insurance Group’s directly appointed agents. Other agents can access the program through the Group’s wholesale partners. Businesses who want to participate should contact their insurance agent.

The opinions expressed are the views of the author alone and should not be attributed to any other individual or entity and shall not constitute a legal opinion.

by Jen Davey Jen Davey No Comments

Happy Thanksgiving

The year 2020 will go down as the most socially challenging year of our lifetimes.  We’re all looking forward to a better year in 2021 and getting back to spending time with friends and family, attending sporting events and concerts, and enjoying one another’s company at our favorite restaurants and bars.  But before we leave 2020 in the dust, we wanted to thank all of you, our agents and policyholders, for all that you have done to weather the storm and work with us to help business owners as they adapt to the new rules and restrictions they face.  We’re truly thankful for all of you.

Thanksgiving gatherings won’t be the same this year but giving thanks for our many blessings will never go away.  Whichever way you celebrate this year, we wish you a safe and Happy Thanksgiving!

by Jen Davey Jen Davey No Comments

Times Are Tough – Don’t Miss Out on Discounts!

COVID-19 continues to present financial challenges for business owners. It is more important now than ever to make sure you are getting all the discounts you qualify for. Watch this short video to catch up on all of the discounts we currently offer. We continue to work hard to earn your business and are here to help. Give us a call on new and renewal business!

The opinions expressed are the views of the author alone and should not be attributed to any other individual or entity and shall not constitute a legal opinion.

by Jen Davey Jen Davey No Comments

Hospitality Insurance Reopening

At Hospitality Insurance Group (HIG), we are pleased to welcome back the many fine establishments throughout our region that are an integral part of our economy. We have been impressed by your professionalism and innovation as you have been asked to refashion your business to respond to this health crisis. In the face of tremendous adversity, you have answered the call to ensure the safety and health of both your patrons and staff.

Throughout this pandemic, HIG has been supporting our members by ensuring that their insurance coverage has adjusted to the changing times. Despite much uncertainty, we want you to know that the insurance coverage and service you have come to expect from HIG remains the same.

We created this video to formally wish all our restaurants well and to remind you that Hospitality will continue to be your trusted insurance partner and advocate no matter the season.

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