Had a grease fire on the line at a busy dinner service last Saturday.

I work at a spot in Denver called The Local, 200 seats packed on a Saturday. A cook left a pan of duck fat on high and walked away for a minute. It caught fire, flames hit the hood, and we lost 15 minutes of service time while we put it out. The hood suppression system kicked in but the whole kitchen smelled like burnt chemicals for hours. Now I make everyone put a timer on any hot oil and I check the extinguisher dates myself every week. Anyone else had a close call that changed your kitchen rules?

2 comments

2 Comments

julia_carter7010d ago

Damn, that's a rough one. We got complacent with a fryer once and after that I made a rule that nobody walks away from any open flame or hot oil, timer or not.

julia_patel10d ago

Wait, the hood suppression went off and you still kept running service that night? Did you have to get the whole system recharged or inspected before you could fire up the line again?