Blog

Below are some tips for successful outdoor dining.

Get Proper Permits.

Before you get started, please check with your local municipality to see what permits and ordinances are in place. 

The safety of your guests and staff should be the #1 priority. 

Since outdoor spaces are typically uneven, the space should be inspected to make sure there are no cracks, potholes or rutting for customers or staff to fall or trip on.  Make sure there are no electrical cords for people to trip on and all furniture is level. Lights and equipment need to be built to withstand outdoor conditions, and proper covering and wiring around outlets is crucial.  Protect outdoor dining areas with physical barriers to prevent cars from intruding into the space. 

Good lighting is essential.

Space should be well lit to allow safe access for customers and wait staff.   Install sturdy outdoor lights that can withstand harsh weather and that are firmly secured. 

Plan for all types of weather.

Equip your patio with heaters, umbrellas, awnings, or tents to provide shade and rain protection.  Make sure all equipment is securely tied down and can withstand the elements without falling over.  Develop an evacuation plan and review with employees for preparation in case of dangerous weather conditions.

Invest in durable, weather resistant outdoor furniture and equipment.

Whatever you purchase, make sure it can withstand the elements, is easy to clean, and is easy to wipe dry after a rainstorm. Also, make sure all the furniture is level.  Be mindful of bugs and insects by investing in high quality mosquito treatments.

Design an effective layout.

Space should be ADA compliant. Doorways and walkways should be clear and safe for all servers to navigate with trays around tables and customers. Provide proper signage so that guests know how and where to check in along with exit and rest room signs.

Be a good neighbor.

If sound systems are permitted, keep the volume down.  Be mindful of adjoining businesses making sure neighboring businesses remain visible to pedestrians and motorists.

A properly designed, installed and functional ventilation system is critical for building fire safety. It is required to remove smoke odors and grease laden vapors from the cooking area to the exterior of the building. For this reason, it is imperative that the system is operating during all cooking periods and should operate for a minimum of 15 minutes after cooking has stopped.

Below are recommendations for optimal ventilation system performance.

• Ventilation systems should be constructed of stainless steel rather than galvanized or aluminum, which are cheaper but do not provide sufficient protection in a fire event.

• All seams should be externally welded to prevent grease from escaping and the hood should cover all cooking appliances.

Insufficient clearance between the hood and ductwork to surrounding combustible building

members, creates a severe fire hazard. Over time, high heat levels can lower the ignition

temperature of wood to combustible walls, ceilings, roofing members, etc. This can be

mitigated by increasing the air space between the metal duct/hood and the frame building

members, utilizing mineral wool insulation or installing stainless steel on spacers or

insulation. NFPA 96 should be consulted for guidance.

Fans should be mounted on the exterior of the building and cleaned on a regular basis.

Their exact location is governed by the building construction and NFPA requirements, which

include fan clearance to doors, windows, roof slope clearance, etc.

Place baffles in the hood area to minimize the amount of grease that is drawn into the

duct system. They should be of stainless-steel construction, installed at a 45° angle and

must be tight fitting. Baffles and grease trays should be cleaned daily. Older systems utilize

galvanized baffles or mesh type grease filters. Grease filters should be replaced with up to

code stainless steel baffles as they absorb grease, creating a fire hazard.

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

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

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.

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

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

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