How to Put Out a Grease Fire

The best time to talk to kids about drugs is before they have had a chance to try them. Likewise, the best time to teach staff the best way to extinguish a grease fire is before the stove is aflame. If staff is unaware of how to deal with the problem, chances are something will be tossed on the flames that will only make a bad situation worse.

The importance of clean living

Start the conversation by informing staff how to avoid a grease fire. The No. 1 way to prevent a grease fire is simple enough: no grease, no fire. It's important for every operator to understand when and how to clean all the kitchen areas that get greasy. Anyone who has spent time in a kitchen knows where grease collects: in the hood, ducts, grills, vents, filters and fans, as well as in and around all sorts of hot line equipment, especially deep-fat fryers.

The drip trays in stovetops and under broilers are the fastest to get greasy and the quickest to go up in flames. Because of the proximity to open flames, the drip trays are the most popular spot for fires. These areas need nightly cleaning, and in extreme high-volume restaurants, sometimes after each shift. Layer the cleaned area with heavy-duty aluminum foil, and nightly cleanup will be a breeze.

Fat fryers are also grease bombs

A fryer left to collect cooked-on grease along with food debris, is a fire waiting to happen. They should be wiped clean each time the oil is filtered, and completely cleaned at least once a week, or whenever the oil is replaced. Remember to also clean the inside and the back of the fryer where grease can collect and puddle.