How kitchen smoke travels in a mixed building
Commercial kitchens have exhaust hoods and ducts designed to carry cooking smoke up and out, often through a dedicated shaft to the roof. During a fire, smoke and heat can overwhelm that path or escape around it. Smoke then follows pressure differences: up stairwells and elevator shafts, through gaps around pipes, and into return air systems that serve other floors.
Grease fires leave a sticky, oily residue that behaves differently from the dry soot of a paper or furniture fire. It smears when wiped, clings to ceiling tiles and ductwork, and carries a strong odor. Cleaning it requires the right chemistry and sequence, and some porous materials will not come clean at all.
Because other tenants were not near the fire, they may underestimate the impact. A suite five floors up can have fine residue on light fixtures and in its HVAC with no visible soot on the walls.
First steps once the fire department releases the building
Follow the fire department's direction
Do not reoccupy or start cleanup until the Denver Fire Department has released the area and utilities are confirmed safe.
Shut down shared air handling
Ask building engineering to stop or isolate air handlers that serve both the restaurant and other spaces, to avoid spreading residue further.
Walk the building for smoke paths
Check stairwells, elevator lobbies, shafts and the floors above the kitchen. Note odor and visible residue by location.
Separate the restaurant from the rest
Seal off the kitchen and dining area with temporary barriers so cleanup work there does not stir residue into common areas.
Bring in a hood and duct specialist
Kitchen exhaust systems typically need to be inspected and cleaned by contractors who work on them regularly before the restaurant reopens.
Restaurant space versus everyone else
The restaurant tenant
- Fire damage to kitchen equipment, finishes and stock.
- Health department and fire inspections before reopening.
- Business income losses that may be significant.
- Its own commercial policy and possibly its own restoration contractor.
Building owner and other tenants
- Smoke residue and odor in common areas, shafts and HVAC.
- Cleaning of suites that never saw flame.
- Possible relocation of affected occupants during cleaning.
- The owner's property policy and each tenant's own coverage.
What to verify before calling the job done
- HVAC ducts, coils and filters serving affected floors inspected and cleaned as needed.
- Ceiling tiles above corridors and suites checked for residue on their top surfaces.
- Elevator cab interiors and hoistway doors cleaned.
- Odor assessed with the air handlers running normally, not only while they are off.
- Kitchen exhaust system inspected and documented before cooking resumes.
General information for Downtown Denver, not a quote or professional advice. In an emergency, call 911.