This presentation describes the added fire risk with solid fuel commercial cooking of creosote formation and deposition in exhaust hoods and ducts. The presentation discusses the physical and fire properties of creosote, and through selected case studies, will discuss the issues of detection, activation, and suppression with conventional fire suppression systems. This presentation also previews hybrid and newer technology fire systems with electronic monitoring, detection and actuation, suppression with unlimited water and surfactant, along with backup power supply and communication with building management systems.

Fire hazards in commercial kitchens include ignition source, flame spread, as well as heat transmission concerns. Proper design, installation, and maintenance of kitchen exhaust ducts is critical to the performance and safety of the kitchen ventilation system. Considerations include access for cleaning and maintenance, proper slope, clearances to combustible construction, and reduced clearance protective assemblies. The latest UL 710 Standard for kitchen hoods has incorporated specific testing requirements for insulation, which allows for reduced clearance to combustible materials. Duct systems must also meet clearance requirements, which involves field-installed fire wrap, as well as pre-insulated double wall ducts evaluated to UL Standard 2221.

Property loss in the commercial foodservice industry remains huge, commonly results in civilian and fire fighter injury, and most often can be directly traced to the cooking area where food product was the first material ignited. The wide array of effluent handling equipment must be engineered for the specific equipment employed. The inspection and the maintenance procedures must be an ongoing measure to properly control flammable cooking byproduct, and must be conducted by properly trained and qualified persons.