Commercial Kitchen Safety
A proper cleaning and de-greasing of your commercial kitchen exhaust system and equipment on a regular schedule, greatly reduces the risk of a fire in your establishment – a requirement of the local AHJ and your insurance company, National Fire Protection Association (NFPA) – the standard for ventilation control, and Fire Protection of Commercial Cooking Operations.
Deep Fat Fryers
Deep fat fryers are a major cause of kitchen fires. Oil can splash and easily come into contact with an open flame from an adjacent piece of cooking equipment, such as a gas-fired range top. A 16-inch clearance must be maintained between the deep fat fryer and the open flame cooking equipment.
Flat grills and griddles are typically used for frying hamburgers and bacon. When used for this type of cooking, grease and grease laden vapors will be produced. To adequately control the fire hazard associated with these types of cooking operations, two fire protection components must be installed: a hood and ventilation system and an automatic extinguishing system.
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