Fire In Morton’s Kitchen Duct Work

According to Pittsburgh Fire Bureau Deputy Chief Harry Scherer, the fire originated in ventilation duct work in the restaurant’s kitchen that had been cleaned earlier in the day.

“[Firefighters] found the wind pushing a lot of smoke around and it was suspected in the restaurant at Morton’s, and someone from the restaurant did say that there was a fire in the kitchen, and we found it in the ventilation duct work,” said Deputy Chief Scherer.

The cleaning of the duct work was routine maintenance, Deputy Chief Scherer said.

Officials say about 25 employees were inside at the time of the fire, but no customers were there yet. All of the employees were able to get out on their own.One employee said the fire was in the main broiler where the steaks are cooked.

“We were standing in the restaurant having a meeting and somebody said the broiler was on fire, and we went in and there was smoke smoldering from above the hood from above the broiler,” he said.

He said some of the employees grabbed fire extinguishers, but the smoke became too heavy. “Everybody got scared at first, but once we saw the smoke outside, then management said we got to get out,” he added.

“So we just all moved out into the street.”Deputy Chief Scherer said crews managed to put out the fire quickly, but it did cause a substantial amount of damage inside.“There’s some smoke and water damage from extinguishing the fire,” Deputy Chief Scherer said.

“The ventilation system itself had to be dismantled to gain access to extinguish the fire. The fire was confined to the duct work. ”No cost estimates for repairs have been released at this time.

And no injuries were reported. But it could have been a lot worse. Deputy Chief Scherer said early detection of the fire and crews getting on scene quickly kept it from spreading.

“When it comes to fire spread, it could spread in any direction, so the good news is we were in quarters and able to get on scene quickly and extinguish the fire,” Deputy Chief Scherer said. Some smoke did make its way over to Heinz Hall, but nothing else was affected.

Deputy Chief Scherer said officials there opened the doors to ventilate building, and Saturday evening events are going on there as planned.Back over at Morton’s, the restaurant will remain closed until the Allegheny County Health Department can come out and check the building.

Officials say they are trying to arrange that for Sunday. There’s no word on how long repairs will take.

Building evacuated after fire breaks out in restaurant kitchen and travels up duct.

Around 100 people were evacuated from a eight-storey building on George Street after a fire broke out in its basement on Tuesday.

Firefighters said the fire started in the kitchen of the Emperor’s Choice Chinese restaurant just before 4pm and spread to the roof via an outside flue.

The fire broke out in the building’s basement and spread to the roof. Photo: Anouska Knox”The fire’s occurred in a downstairs area in a restaurant and has traveled up the chimney, or the flue, up the outside and onto the roof,”

Fire & Rescue NSW Superintendent Ian Krimmer said.

Advertisement Huge plumes of dark smoke and a flame on the outside of the building could be seen from nearby office buildings and the footpath on what is one of Sydney’s busiest streets.

An office worker who did not want to be named said he saw the fire from an adjacent building and left the area because it smelled “toxic”. He said the flame went up in a matter of minutes.

The building alight on George St. Photo: Supplied By around 4.30pm the blaze was out, and by around 5pm firefighters were allowing people back into the building.

Superintendent Krimmer said firefighters were on the scene within two minutes and it was due to that rapid response that the fire was quickly contained.

He said there was fire damage to the kitchen and some water damage to the restaurant. They do not know what caused the fire to start.Witnesses said an external pipe on the building looked to have caught fire.

Photo: Troy KnoxThe Transport Management Centre said one northbound lane closed on George Street, but by 6pm had reopened.There was heavy northbound traffic near Margaret St.

Structure Fire at The Gazebo Restaurant in Beach Haven Ruled Accidental

The Gazebo Restaurant, located in Schooner’s Wharf in Beach Haven, suffered a structure fire at the start of Labor Day weekend Friday, Aug. 29, around 11 a.m.

About 25 firefighters from the Beach Haven and Ship Bottom fire departments responded to the scene. The fire, which was contained to the kitchen’s exhaust hood, was ruled accidental by the Ocean County Fire Marshal’s Office.

“The suppression system that’s in the hood system extinguished the fire. The fire departments just did precautionary measures afterwards,” explained Bill Gee, deputy fire marshal.

Small pockets of fire, farther up the hood toward the roof, had to be extinguished, said Beach Haven Fire Chief Matt Letts.“For the most part, it was pretty fast to put out,” he said.

“The biggest issue that we had was trying to find the trapped pockets of fire inside the wall.”Emil Delettoe, owner of The Gazebo Restaurant, said he was able to open up again six hours later.

Start Restaurant Hood Cleaning Business

Start a Hood Cleaning Business

  • It Is Required By the National Fire Protection Association.
  • (NFPA 96)
  • It Is Repeat Business.
  • Mandated by Authority having Jurisdiction.
  • Health Dept in your State, County, Town.

NFPA 96 Code 11.6.1 Requires It.

11.6.1 Upon inspection, if the exhaust system is found to be contaminated with deposits from grease-laden vapors, the contaminated portions of the exhaust system shall be cleaned by a properly trained, qualified, and certified person(s) acceptable to the authority having jurisdiction.

NFPA 96 Fire Code 4.1.5 states:

“The responsibility for inspection, maintenance, and cleanliness of the ventilation control and fire protection of the commercial cooking operations shall ultimately be that of the owner of the system, provided that this responsibility has not been             transferred in written form to a management company, tenant, or other party.”

NFPA 96 Fire Code 11.4 states:

11.4 – Inspection for Grease Buildup. The entire exhaust system shall be inspected for grease buildup by a properly trained, qualified, and certified company or person(s) acceptable to the authority having jurisdiction and in accordance with Table 11.4

Kitchen Exhaust System Cleaning – Hood Cleaning, Exhaust Fan Install/Repairs, Access Doors, Install Hinge Kit, Grease Containment, Commercial Kitchen Cleaning is better than any other contracting type of work because it is a necessity.

The grease is flammable has to be removed, using de-greaser and hot water under pressure to thoroughly clean kitchen exhaust system.

If a system is inspected by a Fire Marshal and found to have too much grease he will order them to have it cleaned or face fines.

According to the National Fire Protection Association Standard 96 the hood system needs to be cleaned by a properly trained and certified professional.

One major reason for this is so that restaurant owners do not send their own people in to clean it because it is unlikely to get cleaned effectively.

Another reason is so that unqualified people generally, even contractors, don’t attempt to clean it when they haven’t been properly trained-certified.

What this means for you is that if you are a certified professional, your Company can be the one who cleans it.

It’s Repeat Business

The NFPA 96 requires the grease to be cleaned regularly.

Type or Volume of Cooking Inspection Frequency
Systems serving solid fuel cooking operations Monthly
Systems serving high-volume cooking operations, such as 24-hour cooking, charbroiling, or wok cooking Quarterly
Systems serving moderate-volume cooking operations Semiannually
Systems serving low-volume cooking operations, such as churches, day camps, seasonal businesses, or senior centers Annually

The NFPA requires that the grease gets cleaned with regular frequency to prevent dangerous buildup.

Depending on the volume of cooking (i.e. how busy the restaurant is) determines how frequently it should be inspected for grease buildup.

When the grease reaches 2000 microns it is time for a cleaning.

Most hood cleaning companies simply clean the system regularly according to this grease buildup, once per month, every three months, or every six months.

Nursing homes, schools, and churches some are once per year cleaning.

Kitchen Exhaust Hood System is required to be cleaned on a regular basis, this means repeat business for you.

Your service will be necessary even in a slow economy.

People will always continue to buy food even when the economy is slow.

Restaurants are not going away. In fact, they are steadily on the rise, popping up everywhere.

Now is a great time to get in the hood cleaning business. As long as people are eating, your service will be required and necessary.

That’s good business.

You Know Who and Where Your Customers are attracting Customers is simple the majority are looking for the services sooner or later.

In the contracting business, you never know where your next customer is going to come from.

Residents and commercial businesses will need contracting work from time to time, but you never know who, where, or when.

Kitchen Hood cleaning is the exact opposite. You know exactly who your customers are, Government, State, County, restaurants, schools, churches, nursing homes, hospitals, deli’s bakeries bagel places etc.

You know exactly where they are which makes it easy to get a list of them and begin going down that winning sales list with our internet marketing when you are ready.

More Info  1-800-932-1969