Listed below are 9 amazing restaurant fire statistics provided by the National Fire Protection Association. We hope knowing these statistics will help restaurant owners and managers protect their operations against the fire hazards listed.
To guard against fires, Philadelphia restaurants should adhere to the two NFPA standards, which address the most common areas where fires occur in restaurants.
- NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations and
- NFPA 17A, Standard for Wet Chemical Extinguishing Systems.
Be sure to check our blog frequently as we will cover specific details of these standards in greater detail in upcoming post.
9 Restaurant Fire Statistics
- 10:00 am is the peak time for restaurant fires.
- There were an estimated 7,670 fires reported to public fire departments nationwide each year in restaurants between 1999 and 2002, per NFPA statistics.
- These fires resulted in direct property damage of $153 million annually.
- Approximately 64 percent of all restaurant fires in 2002 were caused by cooking – and cooking materials were the most frequent items initially ignited
- Approximately 31 percent of these fires involved deep fryers, 18 percent involved cooking ranges and 11 percent involved cooking grills
- Approximately 35 percent of cooking fires were extinguished by portable fire extinguishers
- 91 percent of the losses by dollar value and 78 percent by number of occurrences were due to fire, according to an insurance company’s property loss experience from 1999 through 2005 for all restaurant losses exceeding $100,000
- Only 12 percent of the restaurants were protected by a full or partial sprinkler system, but over 90 percent were equipped with overhead hoods with extinguishing systems in the cooking areas according to the insurance company’s loss experience
- Only 46 percent of the restaurants were protected by either a sprinkler system or an overhead hood with extinguishing systems in the area a fire occurred per national statistics in 2002.