Delhi Fire Cti Seeks Review Of Safety Norms In Hotels Calls For Action Against Officials Responsible

New Delhi, The Chamber of Trade and Industry has written to Delhi Chief Minister Rekha Gupta seeking a review of safety arrangements in hotels, restaurants, banquet halls and cinema halls across the city following the Malviya Nagar fire tragedy in which around 21 people lost their lives.

In a letter to the chief minister, CTI Chairman Brijesh Goyal said the action should not be limited to the hotel owner alone. If there were violations, officials of the fire department, Municipal Corporation of Delhi and the Electricity Department responsible for oversight should also be held accountable, he said.

The CTI said the incident has raised serious concerns about safety standards in commercial establishments and underlined the need for stricter monitoring.

Goyal questioned how the establishment where the fire broke out was allegedly functioning without a fire department No Objection Certificate and how a property approved for six rooms had reportedly expanded to 25 rooms.

The organisation has sent an eight-point safety plan to the Delhi government, saying it could help prevent similar incidents in the future if implemented across hotels, restaurants, banquet halls and cinema halls.

As part of the recommendations, CTI said kitchens should have automatic fire suppression systems installed above tandoors, deep fryers and gas ranges, as oil fires cannot be controlled with water and require special foam or chemical-based systems. It also suggested deep cleaning of exhaust hoods every three months to remove grease deposits that can catch fire.

Heavy appliances such as deep freezers, ovens and air conditioners should have separate power lines and should not be run through extension boards, it added.

CTI also suggested that hotels and restaurants have adequate fire-fighting equipment, including ABC-type fire extinguishers at regular intervals, smoke detectors and fire alarm systems in kitchens, dining areas, stores and staff rooms. It said sprinkler systems should be mandatory in new hotels and large restaurants as per National Building Code norms.

Kitchen staff should also be trained not to throw water on oil fires and instead use fire blankets or thick wet towels to smother the flames, it said.

The body further suggested a daily safety checklist, including shutting the main gas valve, switching off electrical equipment at the end of the day and ensuring that no combustible material is left unattended in kitchens.

Gas cylinders, it said, should be stored in well-ventilated areas away from kitchens and no more than two spare cylinders should be kept on the premises.

CTI also urged all establishments to obtain fire fepartment NOCs and renew them every year. Regular fire safety audits along with compliance with Food Safety and Standards Authority of India norms should also be made mandatory, it said.

Among the common mistakes that should be avoided, the organisation listed cooking in closed kitchens, throwing burning cigarettes or tissues into dustbins, using flammable decorative materials such as cloth or thermocol and keeping fire extinguishers hidden in corners where they cannot be accessed quickly during an emergency.

The letter was signed by CTI Chairman Brijesh Goyal along with other office-bearers of the organisation.

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