Tag Archives: Hood Cleaning Consultant

Protect your restaurant from a kitchen grease fire

One of the biggest threats to restaurant and bar owners is fire, which can be a costly and potentially business-ending disaster.

Grease accumulation, equipment malfunction and general poor housekeeping are all potential hazards.

From 2006 to 2010, an estimated average of 7,640 structure fires in restaurants and bars were reported to U.S. fire departments each year.

Associated average annual losses included two civilian deaths per year, 115 civilian injuries and $246 million in property loss, according to the National Fire Protection Agency.

Although 71 percent of restaurant and bar fires remain relatively small, they are no less damaging to business owners.

Loss of revenue, stress on staff and the cost of repairs make bouncing back an expensive task.

On top of this, owners run the risk of losing customers to competitors when “Closed” signs hang in the windows.

Preparation can make or break a business.

Almost all commercial cooking generates grease, which is a huge fire hazard to its highly combustible nature.

Because of this, there is really no way to completely erase the threat of fire.

However, there are precautions you can take to decrease the likelihood of a potentially catastrophic event.

Proper duct and hood cleaning.

Exhaust hoods and ducts are designed to collect cooking vapors and residues. Poorly cleaned kitchen hoods and ducts account for 21 percent of all fires.

The National Fire Protection Association’s fire code NFPA 96 prescribes the minimum fire safety guidelines for cooking equipment.

Kitchen exhaust hoods, grease removal devices, exhaust duct-work and all other components involved in the capture, containment and control of grease-laden cooking residue.

The NFPA 96 standards are considered necessary to offer an proper level of protection against damage to property and loss of life.

Restaurant owners must install a UL300-approved automatic fixed fire suppression system.

To protect their ducts, grease removal systems, hoods and commercial cooking equipment such as deep fat fryers, woks, ranges, griddles and broilers.

This system must be serviced every six months.

In addition to complying with fire, health and building codes, a professionally installed kitchen exhaust hood system helps keep up a clean, safe environment.

Commercial cooking generates grease-laden air and other pollutants. An adequately designed kitchen exhaust system is vital to maintaining good airflow.

Kitchen hoods should be made of and supported by steel or stainless that meets minimum thickness requirements.

Other approved materials of equal strength and fire corrosion resistance may also be used.

NFPA 96 recommends that kitchen hood and duct cleaning frequency be based on an individual restaurant or bar’s cooking volume:

Monthly – For systems serving solid fuel cooking operations

Quarterly – For systems with high-volume cooking operations such as 24-hour cooking, charbroiling or wok cooking operations

Semi-annually – For systems serving moderate-volume cooking operations

Annually – For systems serving low-volume cooking

Grease filters are the first line of removal for grease-laden vapors.

Clean filters improve ventilation and cut the fire hazard significantly. Filters should be cleaned on a weekly basis for moderate- to high-volume cooking operations.

Empowering employees.

Employee fire safety and response training should include a fire prevention plan and an emergency action plan.

Is a powerful defense against fire threats and can mean the difference between a localized fire and an uncontrolled blaze.

Fire prevention plan.

In addition to basic fire training and an action plan, hands on training can offer a better understanding of fighting fires.

Employees should also be familiar with personal protective equipment and fire evacuation routes and should have real training in using a fire extinguisher.

A basic fire prevention plan should include.

A list of all major fire hazards, proper handling and storage rules for hazardous materials, and potential ignition sources.

Procedures to control the accumulation of flammable and combustible waste material. Procedures for regular maintenance of safeguards installed on heat-producing equipment.

Names or job titles of employees responsible for maintaining equipment

Emergency action plan.

A well-developed emergency action plan should give employees with basic training on what to do in the event of a fire.

Employers should check the emergency action plan:

When the plan is developed, when the employee’s responsibilities or designated actions under the plan change, when there are updates to the plan.

While proper employee training and prevention efforts can substantially mitigate fire risks, use of flames, oil and grease makes it difficult to fully fireproof restaurants.

Instituting a prevention plan and maintaining a clean, properly cared for working space minimizes these hazards.

Fire reported in Harlingen McDonalds : News : ValleyCentral.com

Authorities responded to the scene of a fire in at the fast food restaurant in Harlingen after a grill caught on fire.

Witnesses told Action 4 News that a grill in the kitchen of the restaurant on the 600 block of Sunshine 77 caught on fire around 10:50 a.m.

Employees reportedly attempted to put out the flames with a fire extinguisher, but called the Harlingen Fire Department as the fire continued.

Customers and employees also evacuated the fast food restaurant.

Witnesses said three fire trucks arrived at the scene to battle the flames inside McDonalds.

No injuries were reported from the fire.

Flames coming through rooftop vents Fire damages downtown Greenville restaurant

The fire at Wild Wing Cafe in downtown Greenville was reported at 9:23 a.m., according to the Greenville Fire Department.

Flames coming through rooftop vents were visible from offices across the street.  The restaurant is in the same block as Barley’s Tap Room, Trappe Door and Luna Rosa.

Greenville Fire Battalion chief Richard Mullinax said the fire broke out in the kitchen in a ruptured gas line in the cooking area.   He said firefighters had to delay briefly until the gas was cut off.  He said once they were able to get inside to fight the fire, it was out within 8 to 10 minutes.

Mullinax said the common attics shared by businesses in the older downtown buildings pose a challenge for firefighters, but in this case, the fire was limited to Wild Wings.  He said Barley’s and other businesses may have some odor of smoke, but should likely be able to operate normally once the fire fighting operation is completed.

Trappe Door and Barley’s will both be open as usual Wednesday by happy hour.

Mullinax said that Wild Wing will be closed for repairs because there is smoke and water damage because the sprinkler system went off and helped keep the fire contained.

West Washington Street was closed between South Main and Richardson streets.

Tips For maintaining kitchen exhaust maintenance

As a kitchen exhaust system owner, it is crucial to keep up and care for every piece of equipment that makes your business run properly. 

One of the most important pieces of equipment to maintenance and keep clean in an eatery is the kitchen exhaust system.

This is the one area that should never be neglected in any degree. Not only can a dirty kitchen hood and exhaust contaminate food and cut the quality of cooking, it can be a potential danger.

Grease fires, explosions, and smoke damage are among a few common hazards associated with unkempt kitchen hoods and exhausts.

To be sure this doesn’t happen to you or your beloved restaurant, catch up on tips to cleaning and maintaining your kitchen hood and exhaust equipment effectively.

Proper Maintenance for Kitchen Hoods and Kitchen Ducts, Vents.

Kitchen exhausts hoods need required maintenance schedule check-ups. Along with the kitchen exhaust vents, ducts require equal maintenance.

These areas should be cleaned and inspected every three to six months by a certified commercial cleaning company.

In fact, the NFPA 96 Fire Code mandates that all commercial kitchens have to be inspected by a qualified company.

Commercial cleaning companies keep the proper technologies, training, and knowledge to responsibly and reliably detect any dangerous issues or complications with your kitchen exhaust system.

Unfortunately, commercial kitchen fires are more common than you would think. According to the NFPA, more than 11,000 kitchen fires are reported every year. Regular cleaning and maintenance of commercial kitchen equipment is imperative to reducing these statistics.

Commercial Kitchen Hood and Exhaust Cleaning When a professional company comes in to service, inspect, and clean your restaurant kitchen, there are several places they will cover.

Areas such as deep fryers, grease traps, stoves, ovens, open grills, ductwork, and ventilation systems are all examined.

They will work to improve the kitchen’s airflow, keep up fire code compliance, ensure a safe working environment, and cut fire risks. This will keep you in compliance with the fire marshals, health inspectors, and insurance companies.

For more in-depth details call for a free consultation.

Contact us today 1-800.932.1969

Fire Damages Iconic Bee Cave Restaurant – keyetv.com Austin News, Weather, Traffic KEYE-TV Austin – Top Stories

An iconic restaurant in the Bee Cave area suffered heavy fire overnight.

According to West Lake Fire Department, around 3:30 a.m. a call was received about heavy smoke and flames coming through the roof of the Honey Baked Hams restaurant.  Upon arrival, firefighters went into offensive mode and made their way into the restaurant.  A second alarm was called minutes later.

The fire was under control in approximately an hour.

Neighboring businesses suffered smoke and water damage.  No injuries were reported.

No estimates of yet of damage amount.  The cause is still under investigation but is believed to have started in the kitchen.

via Fire Damages Iconic Bee Cave Restaurant – keyetv.com Austin News, Weather, Traffic KEYE-TV Austin – Top Stories.