Restaurant and Commercial Kitchen Fire Cleanup, Nationwide
Grease and protein residue, hoods and ducts, stainless steel and dining rooms, with a focus on reopening.
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Tell the operator your city, what happened and whether the fire department has cleared the building. You will be connected with a local provider that covers your area.
(833) 917-4160Fire damage? Call now, 24/7
- Give your city and ZIP code
- Say what happened and whether the fire is out
- Ask the company about its license and insurance
Quick answer
Restaurant fires leave greasy protein residue on hoods, ducts, equipment and dining room surfaces. Cleanup must meet food safety expectations before you reopen. Call (833) 917-4160 to reach a local company that works with commercial kitchens.
Why commercial kitchen fires are different
Kitchen fires involve cooking oils, animal fats and food, which leave sticky, odorous residue. Smoke travels through the exhaust path and into the dining room, bar, storage and offices. Many fires start in grease that built up in hoods and ducts.
What gets cleaned
- Hoods, exhaust ducts and fans
- Stainless steel equipment, shelving and prep surfaces
- Walls, ceilings, floors and floor drains
- Dining room furniture, upholstery and decor
- Bar areas and smoke odor in fabrics
- Walk in coolers and dry storage, which may need food disposal
Fire suppression systems
If a wet chemical or other suppression system discharged, a licensed fire protection company needs to inspect and recharge it. Hood and duct cleaning is covered by fire safety standards such as NFPA 96, and local fire officials enforce requirements. Ask your fire marshal what must be done before you reopen.
Food safety and reopening
Food exposed to heat, smoke, chemicals or extinguishing agents is generally not safe to serve. Your local health department may need to approve the kitchen before you reopen, and rules differ by city and state. Ask the health department what documentation it wants.
Phased reopening
Some businesses reopen in phases, such as a takeout counter first. A company can plan the order of cleaning and repairs to support that when local authorities allow it.
Dining rooms, bars, grease traps and exhaust
Restaurant dining room soot washing covers walls, ceilings, booths, tables and fabrics. Bar smoke odor counteraction treats upholstery, glassware shelving and ventilation. Commercial exhaust fan smoke remediation cleans or replaces fans and ductwork where grease burned, and a restaurant grease trap fire cleanup includes the trap area and floor drains. Commercial kitchen fire wall degreasing and stainless steel soot cleaning remove protein and grease film from surfaces that touch food. Ask your health department what approvals are needed before reopening.
24/7 help and where we serve
This service is part of our nationwide network of 24/7 fire damage removal and restoration. The phone line, (833) 917-4160, is answered 24/7, and the operator connects you with an independent company that covers your ZIP code. Browse all locations or choose a state.
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Frequently asked questions
How fast can a restaurant reopen?
It depends on damage, repairs, inspections and approvals. A small contained fire may take days to weeks, while larger fires take months.
Can stainless steel equipment be saved?
Often yes with proper degreasing and cleaning, though heat can warp or damage it. Electrical and gas equipment needs inspection first.
Does the exhaust system need replacing?
Not always. Ducts may be cleaned and inspected, but fire damaged sections or fans may need replacement.
What about the smell in the dining room?
Protein and grease residue travel and cling to fabrics. Cleaning residue first, then deodorizing, works better than masking.
Sources and standards
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