Fire prevention in kitchen: key to dormitory safety on JB MDL Published Feb. 24, 2012 By Tech. Sgt. James Blackburn 87th Civil Engineer Squadron JOINT BASE MCGUIRE-DIX-LAKEHURST, N.J. -- Cooking fires are the number one cause of dormitory fires. Nearly all cooking equipment fires start with the ignition of food or other cooking materials such as grease and cooking oil or other items found in a kitchen, such as wall coverings, bags and curtains. The U.S. fire departments responded to an estimated annual average of 3,300 structure fires in dormitories, fraternity and sorority buildings and barracks from 2002 through 2005. These fires caused an annual average of seven civilian deaths, 46 civilian fire injuries and $25 million in property damage. Cooking equipment was involved in 72 percent of the reported dormitory fires between 2002 and 2005; this includes confined or contained fires. Heating equipment was listed as the equipment involved in two percent of these fires; an additional two percent were confined heating equipment fires. Structure fires in these facilities are more common during the evening hours between 5 and 11 p.m., as well as on weekends. Fire safety reminders: · Open flames are not allowed in the dormitories. This includes decorative or scented candles, as well as any form of incense that requires burning. Airmen may have candles in their rooms for decoration or scent as long as the wicks are completely removed. This will be looked at during routine dormitory inspections. · Do not overload extension cords or multi-outlet power strips. Connecting more than one power strip, into another could overload a circuit or short the power strip. · Cooking appliances in rooms are limited to coffee makers and microwave ovens. Toasters and toaster ovens may only be used in authorized such as the dayroom and kitchen. · Appliances with heating elements, such as irons and hair dryers should not be left unattended and need to be disconnected from electrical outlets when not in use. · Cooks should remain in the kitchen when frying, grilling or broiling food and must turn off the stove when they leave, even if it's only for a short period of time. If simmering, baking, roasting or boiling food, always check it regularly and use a timer. Anything that can catch fire, including oven mitts, wooden utensils, food packaging, paper towels or curtains should be kept away from the stovetop. It's not the fire department's intention to overly restrict the lifestyle of those living in dormitories, but these actions have proven to be factors to fires. By learning from history, perhaps lives will be saved and property preserved. No one wants an unexpected call from the fire department and certainly not a call about trying to save a family's personal possessions from fire, smoke and water damage. Contact Tech. Sgt. James Blackburn in the Joint Base McGuire-Dix-Lakehurst fire prevention section at 754-1412 or 754-2451 for any questions regarding fire safety.