Restaurant fire statistics at a glance (NFPA, 2010–2014): U.S. fire departments responded to an average of 7,410 structure fires a year in eating and drinking establishments, causing 3 civilian deaths, 110 injuries and $165 million in property damage annually. Cooking equipment causes 61% of restaurant fires, and deep fryers alone account for 21%.
Data sources: NFPA, Structure Fires in Eating and Drinking Establishments (2010–2014 data); J. R. Hall Jr., NFPA, U.S. Experience with Sprinklers.
According to NFPA Research, from 2010 to 2014, U.S. fire departments responded to an average of 7,410 structure fires per year in eating and drinking establishments. These incidents not only disrupt business but carry heavy consequences, including an annual average of:
- 3 civilian deaths
- 110 civilian injuries,
- $165 million in property damage.
However, there has been a promising downward trend in restaurant fires over the past few decades.
Source: NFPA
Causes of Restaurant Fires
Cooking equipment is the leading cause of restaurant fires, responsible for 61% of incidents in NFPA data.
Source: NFPA
Which Cooking Equipment Causes the Most Restaurant Fires?
Deep fryers cause the most restaurant fires (21%), followed by grills, hibachis and barbecues (6%), ovens and rotisseries (5%), portable cooking or warming equipment (5%), and grease hoods, ducts and exhaust fans (2%).
These are the top five types of cooking equipment involved, according to NFPA Research (Quincy, MA):
- Deep Fryer (21%)
- Grill, Hibachi, Barbecue (6%)
- Oven, Rotisserie (5%)
- Portable Cooking or Warming Equipment (5%)
- Grease Hood/Duct Exhaust Fan (2%)
Notably, most of these fires tend to be contained to the equipment where they originally started.
Talk to a Houston fire-protection pro. Industrial Fire installs and inspects ANSUL restaurant fire suppression systems and Class K extinguishers for Houston restaurants, food halls and food trucks. Call (713) 223-9181 or see restaurant fire suppression systems in Houston.
What Stops a Restaurant Fire From Spreading?
An automatic hood suppression system over the cooking line is a restaurant’s first line of defense, backed by Class K extinguishers and, where installed, sprinklers, which operated in 93% of restaurant fires where wet pipe systems were present (NFPA). Where restaurants do have sprinklers, John R. Hall Jr.’s NFPA report highlights their effectiveness:
- Sprinklers were present in 23% of restaurant fires, predominantly wet pipe systems.
- Wet pipes activated in 93% of fires and successfully extinguished 88% of them. Failures were often due to human intervention or system shutoff.
- Dry pipe systems, less common at 7%, had a more limited role.
- Other systems made up 14%, with only the nearest to the fire activating.
- Financially, wet pipe systems reduced fire damage by 75%, representing significant savings.
For most kitchens, the core protection is an ANSUL R-102 fire suppression system.
When Do Restaurant Fires Happen?
Restaurant fires are spread almost evenly across the year, peaking slightly in March and July at about 9% each, and fires between 1 a.m. and 6 a.m. cause disproportionately high damage because kitchens are closed and unattended.
According to the NFIRS 5.0 and NFPA Fire Experience Survey, restaurant fires are distributed quite evenly throughout the year, with each month experiencing a nearly equal share of incidents. There is, however, a noticeable uptick of about 9% in the occurrence of fires during March and July, while the other months average around 8%.
The distribution is similarly consistent when looking at the days of the week. Each day accounts for approximately 13 to 15 percent of fires, with the weekend days—Friday, Saturday, and Sunday—showing a marginal increase of 15%.
The pattern remains steady at the time of day. Between 3 and 6 percent of fires occur each hour from midnight to midnight, with the peak being between 10:00 AM and 10:59 AM, at 6%.
A significant point to note is the period from 1:00 AM to 5:59 AM, which suffers disproportionately higher direct damage, with costs ranging from 12 to 15 million dollars despite not having the highest frequency of fires.
This starkly contrasts other times of the day, which typically see direct damages amounting to between 3 and 9 million dollars.
How Can Restaurants Reduce Fire Risk?
Restaurants reduce fire risk most by having hood suppression systems inspected every six months under NFPA 96, cleaning hoods and ducts on schedule, and keeping deep fryers properly separated from open-flame equipment.
Restaurant fires are a serious but preventable risk. Knowing the most common causes, especially cooking equipment, lets owners target prevention where it matters most.
Talk to a Houston fire-protection pro. Industrial Fire installs and inspects ANSUL restaurant fire suppression systems and Class K extinguishers for Houston restaurants, food halls and food trucks. Call (713) 223-9181 or see restaurant fire suppression systems in Houston.
Restaurant Fire FAQs
How many restaurant fires happen each year?
U.S. fire departments responded to an average of 7,410 structure fires a year in eating and drinking establishments between 2010 and 2014, according to NFPA. These fires caused 3 civilian deaths, 110 injuries and $165 million in property damage each year.
What is the most common cause of restaurant fires?
Cooking equipment causes 61% of restaurant fires, according to NFPA. Deep fryers are the single most common piece of equipment involved, at 21% of restaurant fires.
How often do restaurant fires involve grease hoods and ducts?
Grease hoods, ducts and exhaust fans are the equipment involved in 2% of restaurant fires in NFPA data. Grease buildup is still a major spread risk, which is why NFPA 96 requires scheduled hood and duct cleaning.
Do restaurants need a fire suppression system?
Yes. Commercial cooking operations that produce grease-laden vapors must have an automatic fire-extinguishing system under NFPA 96 and the International Fire Code, and the system must be inspected every six months.
