Hotels use chafing fuel to keep banquet food and hot boxes warm. By design, chafing fuel produces an open flame. To help minimize the potential for fire, caution must be used when working with chafing fuel. To do this, we need to know some basic “Do’s and Don’t’s”:
◆ When removing the lid from the can, DO use a blunt object; DON’T use a sharp object. This will help prevent you from poking a hole in the can which could allow fuel to spill and fire to spread outside the can.
◆ After removing the lid, DO remove excess gel from the lid. This will minimize the chance that you could set the lid on fire when trying to extinguish the can.
◆ DO keep a portable fire extinguisher within 25 feet of all burning cans of chafing fuel.
◆ DO wash your hands after opening the can, but before attempting to light the fuel. This will help prevent you from accidentally setting yourself on fire if some of the fuel gets onto your hands.
◆ To minimize the potential for getting burnt while using chafing fuel, DO place the can under the chafing dish before lighting it. DO use a long handled match or butane lighter to light the can, and DO keep all napkins, loose clothing, hair, and other combustible materials a safe distance away from the flame.
◆ DON’T use a lit can to try to light another can.
◆ DON‘T carry a lit can.
◆ DON‘T carry a chafing dish with a lit can underneath
◆ DON‘T attempt to blow out the flame and DON‘T use your hands to put out the flame. DO extinguish the flame by using the lid of the can.
◆ To avoid being burnt by the can, DON‘T try to touch the can before it has cooled and DO allow the can to cool before attempting to touch or move it.
◆ To minimize the potential for fire when storing chafing fuel, DO store chafing fuel in fire resistant cabinets.
◆ DON’T throw hot chafing fuel cans in the trash. Always make sure the lid is in place and the can has completely cooled before throwing them away.
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