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Fire & Water - Cleanup & Restoration

Preventing Commercial Fires

3/1/2019 (Permalink)

Fire Damage Preventing Commercial Fires Fire in Commercial Kitchen

Fire damage to office buildings, motels, restaurants, and other small businesses can not only result in devastating physical property damage but the loss of company time and productivity. SERVPRO of Fayetteville is committed to helping you restore your business to it's prime conditions. However, it can be valuable for you and your business to know how to prevent commercial fire damage before it begins.

Here are the top three causes of commercial fire damage:

Appliances: Appliances such as furnaces, boilers heaters, and stoves can cause fires if they are not properly installed and checked regularly for maintenance issues. Smaller appliances like electrical equipment and circuitry can also cause fire damage if they are not operating as they should be or they are mishandled.

Human error: Some commercial fires are simply causes by human error and forgetfulness. Ensure that all employees know to turn off appliances such as space heaters and switch off microwaves and hotplates in the kitchen or break room. Something as small as a cigarette left un-extinguished can also lead to building fires.

Arson: According to Fireline, arson is one of the most common causes of fires in commercial buildings. Arson is planned and malicious intent to create a fire, whether by a malcontent employee, fired individual, or mentally unstable citizen. Security cameras, fire alarm systems, and keeping an eye out for suspicious behaviors can help prevent arson.

If you do seek restoration after a fire, SERVPRO of Fayetteville can provide assistance following commercial fire damage. Locally owned and operated, SERVPRO excels in fire damage as well as the water damage that accompanies firefighting efforts. A 24-hour emergency service company, SERVPRO offers top of the line technicians, special equipment, and personalized care.

For service contact SERVPRO of Fayetteville at (910) 860-1163.




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