Larger restaurants and those with sizeable commercial cooking operations face a significant fire exposure. This is especially true where cooking produces grease-laden vapors and/or smoke. The normal temperature range for food service frying is 325 to 375 degrees Fahrenheit. As the cooking oil temperature increases, so does the risk of an accidental grease fire, which can lead to substantial damage and possibly serious injuries. Deep fat fryers should be equipped with a high temperature shut-off device, which will disengage the fuel if the cooking oil exceeds 475 degrees Fahrenheit. 1
Restaurants in this category must conform to National Fire Protection Association (NFPA) standard 96. NFPA 96 identifies preventive fire safety requirements designed to reduce the potential fire hazard of commercial cooking operations. The standard covers the design, installation, operation, testing, and maintenance of cooking equipment.
Companies that insure restaurants typically use insurance inspectors to evaluate the facilities, specifically the condition of cooking equipment and loss-control practices of the restaurant operation. This enables the insurer to determine whether the operation meets its underwriting requirements and is eligible for insurance.
Insurance inspectors will look at the following features or details of the commercial cooking operation and equipment 2 :