Fires that occur in restaurant kitchens typically involve electric, gas, and solid fuel cooking appliances. In some cases, the fire may involve the associated ventilation system.
Determining what component(s) of the commercial cooking operation caused the fire is only one part of the investigation. A potentially equally important aspect of the investigation is the evaluation of the restaurant hood, fire extinguishing system, and ventilation control from a fire spread standpoint. As it relates to commercial cooking operations, this paper outlines the extinguishing system components and operation, ventilation control system components and operation, applicable codes and standards, installation and service requirements, and common failure modes.