To address an overheating stove in a restaurant, first identify the root cause. Common triggers include blocked ventilation, faulty thermostats, or insufficient exhaust systems. Immediate steps involve disconnecting power, allowing the stove to cool, and inspecting vents for obstructions. Adjust the thermostat settings if malfunctioning, and ensure the exhaust fan operates optimally. If the issue persists, contact a licensed technician for mechanical repairs or component replacements. Proactive measures like regular cleaning, scheduling professional maintenance, and training staff on emergency protocols are critical to prevent recurrence.

Overheating stoves pose significant safety and operational risks. According to the National Fire Protection Association (NFPA), kitchen equipment accounts for 19% of cooking-related fires in the U.S., with faulty appliances being a leading cause. A 2022 study by the U.S. Department of Labor found that 35% of restaurant fires stem from neglected maintenance, underscoring the need for systematic checks. Overheating can also lead to energy waste; the U.S. Energy Information Administration notes that inefficient stoves increase utility costs by up to 25%. Implementing regular inspections (at least quarterly) reduces fire risks by 40%, per NFPA data. Additionally, training staff to recognize overheating signs—such as unusual odors or discoloration—lowers incident frequency. For example, a 2021 study in the Journal of Hospitality Management highlighted that restaurants with formal safety programs saw a 50% drop in equipment-related incidents. Combining technical repairs with preventive training ensures compliance with OSHA standards and minimizes financial losses, as extended outages can cost $5,000–$20,000 monthly. Ultimately, addressing overheating stoves proactively safeguards lives, preserves equipment longevity, and enhances operational efficiency.