Our first time cleaning a chip machine in Stanley Ks
Our first cleaning a very large fan with heavy build up at the bottom
Restaurants—with their open flames, hot equipment, electrical connections, cooking oils, cleaning chemicals and paper products—have all the ingredients for a fire to flame out of control. Nearly 8,000 eating and drinking establishments report a fire each year, according to 2006-2010 data tabulated by the National Fire Protection Association (NFPA) in Quincy, Mass. These fires caused an annual average of $246 million in direct property damage.
A fire can devastate your business, leading to lost revenues and even permanent closure. But there are steps you can take to prevent fires and minimize the damage.
Train your staff to:
If a fire breaks out in your restaurant, your staff must take control of the situation and lead customers to safety.
The National Fire Protection Association (NFPA) is the authority on fire, electrical and building safety. The association has established Fire Code #96 with various expectations that restaurants are required to comply with.
Cooking causes 59 percent of restaurant fires. Nearly all of these types of fires are small and contained, resulting in limited damage. Cooking fires may be caused by failure to keep up with exhaust system inspection and cleaning. Hood filters and spark arrestor filters above stoves, deep fat fryers or open fired grills can be fire hazards if not cleaned regularly. Fans and ducts can also collect grease over time. The codes relating to these problems include:
Specific hood filters and spark arrestor filters are required in commercial kitchens. The relevant codes include:
Electrical malfunctions cause about 8 percent of all restaurant fires. To prevent these, the following fire codes exist:
Rooftop grease containment is another concern. The following fire codes are in place to combat fires on the roof:
Even though 74.3 percent of all restaurant building fires remain confined to the equipment that started them and do very little harm to the building or the people inside, it’s important to take precautions against restaurant fires with these tips:
Important NFPA 96 codes pertaining to restaurant owners and managers in Kansas City.
Some fans require much heavier duty hinges to safely lift and clean what’s beneath. Doing the job right the first time saves fan damage like this unit had experienced while keeping the flammable grease out of the ductwork. Call us and we are happy to help discover what may be best for your equipment.
Hood care made easy.. a very informative article for those in a position to choose a hood cleaning provider…
“You have a kitchen exhaust system for three reasons (besides the fact that they’re required in most operations): the safety of your guests and staff; their comfort; and protection of the restaurant itself.
Kitchen ventilation systems pull heat, smoke and odor away from cooking surfaces, which makes both the kitchen and restaurant environment more pleasant and comfortable, and helps protect against fires. Type I hoods, which are required over most gas-and solid fuel-burning equipment or cooking equipment that produces grease or smoke, also have a fire suppression system for additional protection against grease fires.”