Commercial Kitchen Fire

Commercial kitchen fires—restaurants, cafeterias, hotels, and institutional kitchens—often involve high-BTU cooking equipment, grease-laden vapor, and busy service periods where a few seconds of inattention can escalate into major smoke and property damage. Grease buildup in hoods and ducts, combined with open flames and fryers, produces heavy, oily soot that spreads through exhaust systems and adjacent spaces.

Beyond the cook line, fire suppression discharge, sprinkler activation, and firefighting water can damage dining areas, storage, and mechanical rooms. Smoke travels through rooftop ducts and make-up air paths, affecting multiple floors in mixed-use buildings.

Our team addresses fire-damaged finishes, grease-impacted surfaces, smoke and odor in ductwork, water from suppression systems, and documentation needed for business interruption and property claims—coordinating phased work when partial reopening is possible.