Most kitchen employees understand the dangers of cooking equipment from a utility standpoint. A lesser known cause for the spread of fire in commercial kitchens is moving kitchen appliances or equipment to unauthorized areas.
When kitchen owners or staff move equipment/appliances around a kitchen at their discretion, the fire protection system installed to protect that kitchen is no longer compliant with UL300 or the appliance manufacturer. Nozzles for a kitchen’s fire suppression system are an excellent example.
Located in the kitchen hood exhaust, the placement of each nozzle is based on the appliance they’re meant to protect. There’s specific coverage for certain appliances (i.e. a griddle vs. a fryer). If a kitchen appliance is moved from its intended space, the nozzles meant to extinguish a fire for that appliance may not have a high enough flow-rate or proper proximity to efficiently put out a fire.
Kitchen fire suppression systems also discharge different chemicals for different applications. For example, a different chemical will be used for grease fires than for oil or electrical fires.