The Sharp Edge of Cutting Corners

Posted Friday April 20, 2018

Posted By: Greg Kerr

Category: Fuels,Fuels

By Greg Kerr, Communications Advisor, TSSA

It was late for Sam but he had to get the numbers straight. He was going over the accounts for his fusion restaurant, Chez Guz, trying to balance the books.

 

The fuels contractor that came in last week wanted $500.

“He looked at my ovens and said something about the vents – bringing them up-to-code,” recalled Sam. “Probably another scam.”

He closed the books. There was just enough time to run by Chez and go over Friday’s menu with Salman, his sous chef. On the drive there, Sam thought to himself, “If we cut a few corners (like that contractor), things will balance themselves out.”

Lights on at the back, so Salman must still be there with Giselle, the prep cook, and Frank and Bob, the dishwashers.

When he walked in the back, all four staff members were unconscious on the floor.

Sam moved fast. He called 911 and moved Salman, Giselle, Frank and Bob out into the open air. When he dragged the last one out, the kitchen exploded in a great ball of flame.

 

After the ambulance took his staff, police and fire wanted to ask Sam a few questions. He didn’t know what happened and felt sick to his stomach. “My team was knocked out on the floor, and now my restaurant is in flames,” he cried. “Why did this happen?” A car pulled into the lot and a man stepped out, identifying himself as an inspector from the Technical Standards and Safety Authority (TSSA). He was there to investigate the cause of the incident and further ensure the safety of the area. Surely, he could find out why this happened. Sam received the TSSA report shortly thereafter and the results were alarming. The oven vents at Chez Guz were blocked, which let deadly carbon monoxide leak into the kitchen. And a delayed ignition with the pilot light had allowed a buildup of gas, which found a source of ignition and blew up. All of this could have been avoided if Sam listened to the contractor and hadn’t crossed him off his list. His staff were thankfully safe, released from the hospital, but Chez Guz was in ruins.

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This is a fictitious story and you probably think it can’t happen to you. It can. And it does all too often.

TSSA has seen a significant rise in fire-related incidents as a result of improper or negligent work practices and/or defective or failed equipment in restaurants and food service locales.

Fuels are  dangerous if not handled or maintained safely. Poor maintenance of fuel-fired appliances, such as stoves, fryers and ovens in restaurants and bakeries, has led to an increasing number of grease fires and explosions resulting from delayed ignition. Kitchen staff have left burners on overnight, resulting in the same catastrophic ends.

Here are a few safety tips.

Maintain your oven, fryer, any fuel-fired device, particularly when it deals with its potentially lethal bi-product, carbon monoxide and catastrophic fire. TSSA’s risk analysis shows that inadequate maintenance is a leading cause for concern. To protect yourself and your equipment, only use a TSSA-certified fuels technician.

Remember:

• Appliances must be serviced to manufacturer’s instructions;
• Only operate equipment for its intended use;
• Follow manufacturer’s lighting instructions every time;
• Users must be trained in the safe operation and use of the system; and
• Immediately report any unsafe and/or hazardous condition.

Cooking generates combustion, heat and exhaust – all of which need to be kept within safe environmental limits. Make sure all your venting systems are maintained and working effectively. For a system to operate properly, fresh make-up air must be introduced at the same rate that contaminated air is exhausted. Have your TSSA-certified technician check these critical areas too.

In commercial kitchens, fire-extinguishing systems are interlocked with the gas supply, which automatically shut off the gas, including the pilot light, to keep your staff and kitchen safe. Determine which system is best for you and in line with fire and safety regulations.

Questions? Contact TSSA’s Fuels Tech Desk at fuels_technical_services@tssa.org or TSSA toll-free at 1-877-682-8772. Visit us online at www.tssa.org. and www.tssablog.org.