Cooking Hazards

Cooking equipment that is improperly installed, maintained, or used represents a potential for major losses. To minimize losses, underwriters should determine whether cooking equipment and related items comply with National Fire Protection Association (NFPA) Standard 96. The standard covers cooking equipment that produces smoke and grease-laden vapors and includes fryers, grills, broilers, charbroilers, stoves or ranges, and kettles (large open vats that use gas, electricity, or steam for cooking). Fryers are one of the most common sources of fires involving cooking equipment. 

Limited cooking equipment — which includes hot dog rollers, infrared warmers, toasters, coffeemakers, and steam tables — can also be hazardous, even though those devices don't produce grease-laden vapors.

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Limited cooking equipment

Commercial cooking equipment producing grease-laden vapors