Fire Investigation Course
This course is designed to show fire investigators, attorneys and insurance agents the common origins and causes of commercial kitchen system fires.
Course Description

This full-day course uses video, virtual picture tours and PowerPoint to take you into commercial kitchen systems and onto rooftops to reveal code deficiencies. You will learn how to recognize many of the investigation challenges of kitchen systems. A virtual tour of real case studies will show you the worst of what can happen. Guest speakers cover topics of special interest (available on a per course basis).
Arrange for a Fire Investigation Course
Course Goals
Components of exhaust and fire suppression systems.- Construction, installation and maintenance of commercial kitchen ventilation
- Understanding codes and standards: NFPA 96, IMC, UL 300 and other code requirements.
- Why fires are not controlled
- Common sources of kitchen fires
- Why fire suppression systems fail
- Common exhaust systems deficiencies
- How to gather fragile evidence
- What are the key elements that destroy commercial restaurants
Course Curriculum
Day One
Introductions
- Course overview
- Explain course objectives
Theory
- Ventilation and fire safety
- Cooking equipment and the different by-products they create
Codes Requirements
- Exhaust systems and suppression systems
- NFPA #96 and Local Fire/Building Codes
- UL 300 (ULC 1254.6)
- Need for proper access
Appliances
- Deep Fryers
- Char Broilers (Chain Broilers)
- Solid Fuel
Construction and Installation
- Common construction and installation errors
- Clearances to Combustibles
- Fire suppression failures
Responsibilities of the Service Providers
- Fixed Pipe Fire Suppression Systems
- Exhaust Cleaning Requirements
- After Service Follow-up Reporting
Conducting the Investigation and Evidence Gathering
- Key highlights of Specific Components and Issues
Interviewing
- Actions of the Kitchen Staff and Management
- Service Providers
Test and Evaluation (if requested)
Day Two – Field Trips (Optional)
Site Tours
- Field Tour – Site inspection of actual kitchen exhaust systems
Examinations of commercial kitchens
- Teams prepare inspection reports
- Teams meet and review and critique reports
Review of Case Studies (as time allows)
- Group discussion of variables in systems
Question and Answers
Questions? Contact Phil Ackland & Associates toll-free at 1.888.537.4878

