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HVAC Summer Issues Denver

Summer is a Perfect Time for Adjusting your HVAC System by APS Hoods

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Denver, CA – While commercial kitchens always run hotter than dining areas, in the summertime–restaurant kitchens become can become hazardously hot. Furthermore, restaurant owners find that their energy bills–from cooling, fan use, and unbalanced air, etc.–increase dramatically. This ends up leeching resources from their profits.
It also makes summer an ideal time to fine-tune and check your commercial kitchen HVAC system professionally. Here are some common problems that may be plaguing your restaurant in the warmer months:

Cool Air Is Pulled Out Through Exhaust Fan

Is your air conditioning bill incredibly high, while your establishment always seems inadequately cool? What may be happening is that your cold, conditioned air is being circulated out of your exhaust hood due to lack of make-up air. Instead of just doing its job of pulling gasses and hot air from above the stove, the exhaust hood can sometimes suck out the desirable air from inside your building. This often creates a vacuum effect in your entire restaurant, where it become difficult to open doors without them slamming you upon closing. The solution to this problem is as simple as installing a makeup-air unit.
This kind of unit in your kitchen will generate much needed negative air pressure that will disallow unpleasant smells from flowing out into your general building, while also not letting your air conditioned air to so easily escaping through the vents.

Grease Filters Making Your Ventilation Ineffective

Spring, and especially summer, tend to be the busiest and most profitable months for any restaurant. People are out and about on the town, looking for new eateries to discover.  This brings many more people to your establishment than during the harsher seasons of the year. However, the increased amount of cooking also results in clogged grease traps, which may need to be changed out more often than recommended.
Clogged grease filters can cause your kitchen to overheat. Then, your air will become unclean, as a dirty filter cannot function at top capacity. This will cause both kitchen and dining area to become smoky or otherwise unpleasant in odor. Moreover, your air conditioning bill will rise ever higher, while your exhaust fan will need to work harder to compensate for all these issues. This makes for employee health dangers, customer discomfort/dissatisfaction, and higher bills for you!
It is easy for even the most disciplined restaurant crew to forget to monitor their grease filters, but it is necessary to keep tabs on the situation to maintain optimal function of your HVAC system. It is smart to schedule routine filter changes throughout the Spring and Summer, when business really picks up.

For an air balancing test to determine whether your cold air is being cycled out of your establishment–or, for grease filter service, call APS Hoods. We will help your restaurant to remain safe and help you to save money on energy bills.

© 2018 Millionairium and Farazandeh. Authorization to post is granted, with the stipulation that Millionairium and Farazandeh are credited as sole source. Linking to other sites from this document is strictly prohibited, with the exception of herein imbedded links.
Drop Tile Ceilings for Restaurant Kitchen Denver

Drop Tile Ceilings: APS Hoods Talks Best Materials For Restaurant Kitchens

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Denver, CO – If you are in the process of building or renovating your restaurant kitchen, many questions are bound to arise about which materials are best to use. It is not just about aesthetic value either, but about fire safety, cleaning efficiency, and ease of repair. Let our experts at APS Hoods advise you on some basic rules of thumb when it comes to commercial kitchen ceilings.
Different states have various regulations about which materials are permissible for use in commercial kitchens. However, the general requirements revolve around the material being safe for its use in a kitchen environments.

The construction material must be:
  • Easy to clean/smooth: No textured materials are permitted, as it hard to clean out dust and grime. Vinyl coated tiles are fantastic, and sealed wood or concrete ceilings are acceptable as well.
  • Non-absorbent: Since steam will rise to the top of your kitchen, an absorbent and porous material will leave your ceiling susceptible to mold. That will present a health hazard and a costly repair in the future.

Other Considerations for Restaurant Ceilings 
  • Ease of Access to Infrastructure: Since you may need to repair above-ceiling pipes or fix electrical wiring, the wisest choice for a ceiling solution is a drop tile grid, not large panels of wood or Sheetrock, This way, all that has to be done for an HVAC or electrician tech to do their inspections or repairs—is popping the individual tile or group of tiles off. Then they can be replaced when the service is over.
  • Easy Repair: If a part of the ceiling becomes damaged, say—from a leak or fire damage—having a tiled ceiling is a huge advantage, since you only need to replace the section that was damaged.

If you’d like a quote for professionally cleaning your restaurant walls, ceilings, floors or equipment, call the experts on commercial kitchen cleaning, at APS Hoods. Reach us at 1(855) 236-6114.


 © 2018 Millionairium and Farazandeh. Authorization to post is granted, with the stipulation that Millionairium and Farazandeh are credited as sole source. Linking to other sites from this document is strictly prohibited, with the exception of herein imbedded links.
Make-up Air Service Commercial Kitchens Denver

The Importance of Makeup Air in Commercial Kitchens

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Denver, CO – The same exhaust fans that are keeping your commercial kitchen comfortable and protecting the area from overheating may also be creating air imbalance problems throughout your establishment. Because the size, design, door and window placement of every building varies, the mechanism by which the atmosphere of your restaurant can best be corrected is most accurately established by an HVAC professional. They can provide what is called an air make-up service, which essentially replaces the air lost through hood fans with a special unit, which avoids some of the problems which present themselves when air from other areas of the home or building replace that lost air.

Negative Air Pressure

If the exhaust fan was not installed/incorrectly installed, or simply, if the makeup air from the fans is not enough to replace the air exiting from the stove area, negative air pressure can occur. Negative air pressure creates a sort of vacuum in your space, where windows and doors can shut suddenly, dust particles can settle fast onto surfaces or food, and whistle-like noises can also persist when air is let out or into the space. These are very undesirable conditions for a dining or cooking area because of hygiene reasons as well as the disruption of ambiance this can create.

Draft-back

With negative air pressure sucking everything back into your space, the gasses that are supposed to be going out from your chimney will actually come back in, creating a health hazard. This can set off carbon monoxide detectors and threaten the safety of your patrons and employees.

Inefficiencies in Hoods

The exhaust hood, unaided by the sufficient amount of make-up air, will–in turn–not be able to process the amount of air it was designed to handle. Over time, you will notice a buildup of grease and grime on your kitchen surfaces. Also, unpleasant cooking and other smells will seep into all the space pockets of your building, including the dining areas, where patrons are trying to enjoy their food!

Higher Energy Expenditures

Insufficient replacement air in your kitchen will encourage the air from outside to be absorbed inside. This ends up throwing the heating and cooling conditions out of balance, when your heater or air conditioner tries to counteract the problem. Your establishment will probably run too hot or too cold at all times, causing freezing or condensation and never really achieving a comfortable state.

You, as the restaurant owner will only get a higher energy bill and a big headache trying to figure a way to finally stop this air imbalance problem. However, the problem is one for the professionals with a good diagnostic system that needs to be applied in a customized manner to every restaurant space with the care each one deserves.

For help with replacement air in your Denver-area commercial kitchen, contact APS Hoods today.

© 2018 Millionairium and Farazandeh. Authorization to post is granted, with the stipulation that Millionairium and Farazandeh are credited as sole source. Linking to other sites from this document is strictly prohibited, with the exception of herein imbedded links.
Kitchen Power Cleaning Los Angeles

APS Hoods Explains Kitchen Power Cleaning

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Los Angeles, CA – If you own a commercial kitchen for any length of time, chances are– you have probably rented a power washer or have contracted commercial power cleaning professionals. The truth is, this service is almost mandatory, as it not only cosmetically improves the look of your restaurant, but also protects your facility from fire and bacteria growth.

What does commercial kitchen power washing involve?


Commercial power cleaning involves a powerful machine that appears similar to a large lawnmower with a hose and several tanks. The tanks are filled with steaming hot water and commercial grade cleaning concentrate.

This piece of equipment is then taken inside your kitchen to help wash your tiles, walls, floors, hood and anything that has built up a greasy film. The high pressure (4000 psi) combined with extra heavy duty degreasers cuts through the worst messes.

Then, outside your facility, we spray down the areas around your garbage, where stains and spills often cause bacteria growth and foul odors. Our enzymatic solution will eat through these stains, restoring your exterior to a pleasant state that will never embarrass you in front of inspectors or new staff.

Even your roof, where grease collected through the vents will benefit from a good power washing.

Why hire professionals for power washing your restaurant kitchen


Many local companies in each city rent smaller power washers for use in food service businesses. However, not many of them can compare to a larger, commercial machine owned by dedicated power washing companies.

Here are the benefits to hiring the pros for your next commercial kitchen power washing job:
  • Stronger pressure in commercial grade machines.

  • No wasted time on a steep learning curve. Proper and effective use of power washers requires your staff to learn special techniques. Cleaning and washing these devices before returning back to the shop is also a job in itself.

  • The detergents available on the general market do not compare in strength to what is sold to professional contractors. Even if you do get your hands on a powerful solution, you must take care that it doesn’t get into the public water and get you in trouble with the city.

  • Not all publicity available washers have the steaming hot water feature necessary to really break down grease, while all professional machines do.

  • Grease disposal: a professional crew can properly discard any oil harvested from your hood and grease filter with no headache for you.

If you are ready to speak with a representative about restaurant power washing in any of our locations, please call 1(800)842-1583. We provide power washing, hood/vent/duct cleaning, commercial kitchen cleaning, fan servicing and much more in Los Angeles, Denver, Phoenix, and Salt Lake City.

© 2018 Millionairium and Farazandeh. Authorization to post is granted, with the stipulation that Millionairium and Farazandeh are credited as sole source. Linking to other sites from this document is strictly prohibited, with the exception of herein imbedded links.
Vent Systems Replacement in Colorado

How Often Do Each of Your Vent Systems Need to be Replaced?

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Orange County, CA – The ventilation system in your commercial kitchen or food prep facility can prevent the air from becoming polluted and can also prevent fires. If you have recently installed your vent hoods or it’s been a couple years, replacement isn’t likely. Even in the busiest of kitchens, these components are designed to last years into the future, and many come with warranties that protect against the risk of fan breakdowns and other anomalies.
Yet if you have had your vent hood system for fifteen years or more, you may want to consider a replacement. Here are the signs to look for when you’re wondering if a new vent system may be worthy of your investment.

Signs to Replace Your Vent Hoods


Tons of Grease Buildup

If anything will catch on fire quickly, it’s a grease-laden vent system. When grease gets caked into your fans and vents and throughout the various components that comprise your system, the slightest spark can create a dangerous situation you won’t want to encounter.
To save your employees, equipment, building, and customers, keep your ventilation system free of grease at every turn. While some buildup is normal during the average shift, too much is a hazard. Use a heavy duty cleaner nightly and schedule regular vent hood cleaning and maintenance to keep your equipment grease-free.
If the grease builds up over a long period of time, it can turn into an uncleanable mess, and replacement might be your best and least-costly option in the long run.

Working Too Hard

If your vent system is huffing and puffing and yet seems to be pushing even less air through than before, that’s a good sign that your vent system needs to be overhauled or replaced. In some cases, a simple fan replacement can do wonders, but only a professional ventilation hood expert should make that call.
Scheduling regular maintenance can keep the problem of not enough airflow in check, but outdated systems may be helpless and replacement may be your only recourse.

Changes in Production

If you have recently changed your menu or if you are suddenly producing more volume in your kitchen, your old vent hood system may not be able to keep up. This isn’t something you want to find out weeks into the new way of doing business.
It’s far better to schedule a maintenance and cleaning call if you do suspect that your equipment isn’t in the best working order before things get out of hand. New and energy-efficient vent hoods by top manufacturers will keep production ramping up without sacrificing quality, and you’ll even save on energy costs.

Changing Your Vent Hood Filter

Of course, some ventilation systems can seem to be malfunctional when changing your filter is all the situation calls for. Make sure you are changing or at least cleaning your hood filters regularly to prevent grease buildup and other problems. And, of course, to keep your ventilation system operating like new.

Conclusion

The bottom line is that you should never make the decision to replace your vent hoods all on your own. Get an expert’s opinion by scheduling regular vent hood cleaning and maintenance or by calling for a free estimate on a complete replacement. Only a professional will be able to give you an honest assessment on whether your equipment needs to be maintained, fixed, or replaced altogether.

For more information on vent hood maintenance, cleaning, and replacement, visit Aps-Hoods, your choice for commercial kitchen ventilation systems, food truck construction, and more.

© 2018 Millionairium and Farazandeh. Authorization to post is granted, with the stipulation that Millionairium and Farazandeh are credited as sole source. Linking to other sites from this document is strictly prohibited, with the exception of herein imbedded links.
Lowering Kitchen Energy Costs, Colorado

7 Energy Cost “Busters” for Today’s Busy Commercial Kitchens

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Orange County, CA – The cost of food, equipment, and overhead is enough to cripple many food establishments unless precautions are taken. Restaurant managers should prioritize the lowering of energy costs if the business hopes to remain solvent long into the future. Here are the steps to follow when you want to minimize your energy bills to maximize the success of your commercial kitchen.
  1. Operational Changes: Keep track of business day-to-day and look for any lulls where you can turn off equipment, such as keeping one oven operational as opposed to all three, for example. The smallest actions can lead to major savings when it comes time to receive the energy bill.
  2. Low-Cost Retrofits: Vent hood professionals can examine your ventilation system to determine if any parts can be retrofitted for major savings. Going off-brand or refurbished can produce the same efficiency as a brand-new name-brand but get a professional’s opinion before any parts are switched out. This isn’t something you want to “wing,” after all.
  3. HVAC Maintenance: Your HVAC (Heating, Ventilation, and Air Conditioning) system accounts for nearly 30% of your overall energy expenses. For that reason, you will want to ensure that all of your system’s components are operating as they should. Regular ventilation cleaning and maintenance can keep your energy costs down and the risk of fire at bay.
  4. Short Pre-Heats: Many kitchen managers feel that it’s better to pre-heat early, but this can lead to exorbitant natural gas expenditures. Steam tables, grills, and broilers shouldn’t need to be pre-heated much or at all, and ovens should only need 15 minutes tops, depending on the appliance make, model, and age.
  5. Newer Equipment: While the thought of purchasing all new equipment can fill frugal restaurant managers with dread, those appliances will soon pay for themselves. When you consider that most major commercial food equipment is designed to be Energy Star rated, you can save loads by giving those energy-hog components the old heave-ho. The ventilation and commercial kitchen professionals can help you choose the ideal components for the lowest energy fees possible.
  6. Precook Foods: Potatoes, chicken, for example, can be cooked in a steamer before they are fried. Steamers are more efficient than fryers, and soon you’ll see the difference on your electric bill.
  7. Proper Kitchen Layout: Believe it or not, the way you arrange your kitchen can lead to more significant energy costs. If your ovens are places directly next to your refrigerators, your fridges may have to work twice as hard. For best results and lower energy fees, place all your cooking equipment under a single vent hood and away from all cooling equipment.

Regular Maintenance Can Keep Costs Low

There is one more point that must be made. A clean kitchen in a more efficient and cheaper kitchen. When you consider that grease buildup and grime can jam up your vent hood fans and other ventilation system components, you could be paying more than you should to keep your kitchen operational. Regular cleaning by the ventilation and commercial kitchen system experts can keep your energy costs as low as you need to ensure your commercial kitchen – and overall business – succeeds.

To learn more about reducing energy costs for commercial kitchens, contact Aps-Hoods, the commercial kitchen and food truck expert in Orange County, CA and Denver, CO. Get a free quote today!

© 2018 Millionairium and Farazandeh. Authorization to post is granted, with the stipulation that Millionairium and Farazandeh are credited as sole source. Linking to other sites from this document is strictly prohibited, with the exception of herein imbedded links.
Maintaining fire sprinkler systems in Wyoming

Fire Sprinkler Maintenance: 6 Tips for Between Inspections

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Cheyenne, WY – Fire sprinkler systems are often hard to maintain and are easy to forget about, but making sure that they are kept in good repair all year long is important. In fires where sprinkler systems failed, 69% of them were due to water not reaching the fire. Here are 6 Tips to make sure that your fire sprinkler system is in good shape year round.

Make sure that the water flow is on. This may seem obvious, but if your place of business catches fire and your sprinkler system valves are closed, they won’t do you a bit of good. In this report from the NFPA, they reported that in 50% of fires the sprinkler system failure was due to “system shut off.” Make sure after any maintenance or inspection is done, that the valves are open so that your system is operational.

Make sure that you never paint over the sprinkler system. Sprinkler systems are not the most decorative things in your restaurant or business, and they really aren’t meant to be. They are meant to be functional. While it might be tempting to paint them to blend in with your ceiling, it could block to flow of water and prevent them from serving their purpose.

Don’t block the sprinklers. Storage space in restaurants can be limited, and it’s easy to fill any space just to maximize storage. Just make sure that when you are stacking things, you are not blocking the fire suppression system. Your sprinklers can’t do their job if something is obstructing their way.

Make sure there is no corrosion or build-up on the sprinkler head. Similar to painting, corrosion or build up of any kind will keep the sprinkler system from working to its full ability. Periodically check the sprinklers to make sure they are clear of anything that might block the water flow.

Don’t let it your wet pipe sprinkler system freeze. In an attempt to save money, it can be tempting to turn the heat down when the building is empty. No one will be there to be bothered, right? The problem is that the sprinkler system using wet pipes can freeze, keeping water from flowing through. Make sure that your building is kept at a temperature at least high enough to prevent freezing.

Don’t hang things from the sprinkler system. Sometimes it seems really convenient to use your fire suppression sprinklers as mounting anchors. However, these systems are not designed to hold any sort of weight. Hanging things from sprinkler heads can cause bending and breaking. Plus, they may further block the water from reaching its target.

Making sure that your fire suppression system is fully operational is just as important as reducing your risk of having a fire. To avoid one of the top causes of fires in your restaurant, make sure to get your vent hoods cleaned out regularly by professionals in restaurant hood repair like Wyoming based APS-Hoods.

With fire system installations and semi-annual inspections, we guarantee everything is built and installed in a manner that promotes safety, efficiency, and longevity of the equipment in your commercial kitchen.

For more information about cleaning services or fire suppression services, contact APS-Hoods for a free estimate at (800) 750-7313 in Denver Colorado, Los Angeles & Orange County California, and elsewhere around the country.

© 2018 Millionairium and Farazandeh. Authorization to post is granted, with the stipulation that Millionairium and Farazandeh are credited as sole source. Linking to other sites from this document is strictly prohibited, with the exception of herein imbedded links.
Restaurant Kitchen Cleaning Denver, CO

Restaurant Kitchen Deep Clean: How Long Will the Kitchen be Down and is It Worth It?

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Denver, CO – One of the most important, and most overlooked, parts of running a great restaurant is doing a deep clean. While it’s easy to have regular employees do the dishes, wipe the counters, and mop the floors, it’s harder to make time to do the deep cleaning.

Deeper cleaning, like cleaning the exhaust hood, ductwork, rooftop exhaust fans, and other appliances, takes a lot more time and effort. This is especially true if you don’t have the proper tools and cleaning products. So what is the cost of professional cleaning and what is the cost of neglecting a deep clean?

The Cost of Professional Cleaning

Time

Yes. The kitchen will have to be shut down for a professional deep clean. The stoves and fryers must be turned off to cool and some other appliances will need to be turned off for proper cleaning and for the safety of everyone.

Cleaning the exhaust hood and ductwork takes an average of 2-5 hours. It depends on the number of hoods and air fans and how long the ductwork happens to be, as well as how easily accessible everything is.

The good news: APS-Hoods service times are 24/7, so you can pick a time that you are already closed or, if you are open 24/7, a time that you get the least amount of business so that you aren’t missing out on many sales.

Cleaning and Servicing Fees

APS-Hoods offers a number of services beyond just exhaust hood, air fan, and duct cleaning. We also offer:
  • Commercial Kitchen and Appliances Cleaning Don’t just wipe down your surfaces. Have them high pressure and steam cleaned and your stainless steel polished to shine.
  • Ceiling Tile, Wall, And Floor Have your ceiling tile, walls, and/or floor pressure washed, disinfected and de-greased until it resembles its original condition.
  • The Exterior Keep your restaurant looking inviting and prevent future damage by having dirt and grease build up steam and pressure washed from your parking lot, dumpster area, sidewalks, roof, and building exterior.
The cost is going to depend on which services you choose and the size of your restaurant. For a free quote from APS-Hoods, click here.

The Cost of Neglecting Deep Cleaning

Fire Hazard

If you have exhaust hoods and fans in your kitchen that have dust or grease build up, that is a severe fire hazard. You may be able to reach some of the gunk yourself. However, there is even more up in the ductwork or in the fans on the roof that is hard to get to and easy to forget about, since you can’t see it. But just because you can’t see grease and dust, doesn’t mean that it isn’t a danger.

This report by the National Fire Protection Association lists “Failure to Clean” as the top cause of fires in eating and drinking establishments. That means that the leading cause, 22%, of fires in restaurants was avoidable.Lower Inspection Grades and Higher Inspection Fees Inspectors are trained to find the violations that most people wouldn’t think about. They are there to make sure that buildings are safe and not a health hazard. Simple oversight can cost hundreds of dollars in fees as well as a lower grade, which might turn off some customers.

Customer Perception

No one likes to be in a dirty place, but especially when they are eating. Customer perception and word of mouth are vital to a business’s reputation and profitability. If a customer sees that a place doesn’t look clean, they will not want to eat there and are likely to warn the people they know as well.

Employee Satisfaction

Just like no one wants to eat somewhere that doesn’t look clean, no one wants to work in a dirty kitchen either. If it gets bad enough, they might seek employment elsewhere. You will then have to replace them and spend the time and money training someone else. Not only that, but you want to have a safe environment for your employees. A satisfied employee is a more productive employee.

The Bottom Line

So is it worth it to spend the money and hours of downtime for professional cleaners?

Doing it yourself will cost employee hours and stress. Plus, the end result is likely to not be enough. Your employees likely don’t have the experience or the tools to get the job done properly, much less the time. And is it worth the risk of customer perception, inspection fees, and fire hazard?

On the other hand, having professionals come in and do a deep, thorough cleaning will eliminate any of the downsides of not having it done well. Furthermore, cleaning will take less time because professionals are trained for this specifically and they have the proper tools to get the job done well. Plus, APS-Hoods guarantees your satisfaction. It will likely save you money in the long run and will give you peace of mind.

For more information about cleaning services, contact APS-Hoods for a free estimate at (800) 750-7313 in Denver Colorado, Los Angeles & Orange County California, and elsewhere around the country.

© 2018 Millionairium and Farazandeh. Authorization to post is granted, with the stipulation that Millionairium and Farazandeh are credited as sole source. Linking to other sites from this document is strictly prohibited, with the exception of herein imbedded links.
Workplace Fire Prevention Denver

How to Master Fire Prevention in the Workplace

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Denver, CO – Each year, fires cause serious damage to property, sometimes even resulting in injury and death. One of the most effective strategies to protect a building against fire is for management to educate everyone on staff regarding methods of fire prevention and urge them to report any possible fire hazards so that the situation can be handled quickly and properly.

Although workplace environments vary, there are some common fire hazards business owners need to be aware of; following are some examples and tips on how to reduce the risk of them causing a fire.

Flammable Liquids and Vapors: This is more of a threat in some environments than others. Particularly at risk are factories and industrial warehouses where large amounts of vapors and flammable liquids are kept. Flammable liquids can ignite immediately when they come into contact with a flame or spark.

To decrease the risk of a fire in these areas, always be sure that solvents and flammable liquids are correctly sealed – and if a spill does happen – be sure they are safely and properly cleaned immediately.

Waste and Combustible Material: In many business offices, there is a buildup of trash, paper, and other flammable items that can easily catch fire. If these objects are not discarded on a regular basis, they can provide ample fuel for a dangerous blaze.

Avoid stowing rubbish on site as much as possible, or make sure it is in an assigned area, away from main buildings and any possible sources of ignition.

Overheating Objects: In some cases, electrical equipment and machinery warm up during use, providing the potential for a fire. Combustible materials should be kept away from heat sources and unplug any equipment that is not being used whenever possible. Never leave any machinery or electrical equipment turned on overnight unless it is necessary.

Overloaded Sockets: This is a common cause of electrical fires, but it can be easily avoided. A fire can start if faulty extension cords are used or there are too many appliances plugged into the same socket. Use one plug in each socket only, and never use appliances that total more than 3,000 watts or 13amps across the entire socket.

Faulty Equipment: These fires are one of the most common types that occur in the workplace. Encourage staff to be on the lookout for any signs of loose cables or damaged plugs and replace them immediately. All electrical equipment should be checked by an expert technician on a regular basis.

Human Negligence: Unfortunately, one of the most common causes of fires in the workplace is human negligence. Even though the component of human mistakes cannot be completely removed, with proper training business owners can eliminate these errors by providing effective training and guidance for their staff.

A clean workplace is a safe workplace. For all your commercial cleaning needs in the Denver and Los Angeles areas, call APS-Hoods today at (800) 750-7313 to schedule a consultation, or request a free quote online.

© 2018 Millionairium and Farazandeh. Authorization to post is granted, with the stipulation that Millionairium and Farazandeh are credited as sole source. Linking to other sites from this document is strictly prohibited, with the exception of herein imbedded links.

Classifications of Fire Extinguishers

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Salt Lake City, UT – The majority of restaurateurs understand the importance of fire safety in a commercial kitchen. A single fire outbreak has the potential to cost tens of thousands of dollars in damage to a commercial kitchen. There is also the risk of causing injury or loss of life if the fire is not quickly and effectively controlled.

Fire systems require much more attention than simply installing a fire extinguisher beside the deep fryer or cooktop. Fires can be sparked by a number of different sources within a kitchen, some of which may require specialized fire systems to extinguish properly.

There are several different classifications of fire extinguishers, each suited to fighting fires sparked by different sources.

How Fire Extinguisher Classifications Work



Labels on the front of each fire extinguisher display letters that outline the type of fire each system is suited to fight. The National Fire Protection Association (NFPA) defines three classes of common fires and another two specialty classes. These are:

Class A – Used to combat fires sparked by common combustible sources such as paper, cardboard boxes, or wood.

Class B – Used to fight high-heat fires fueled by flammable liquids, including gasoline, paint, oil, and other solvents.

Class C – Used to extinguish electrical fires that may have been caused by appliances or motors.

Class D – Used specifically for fighting fires that involve combustible metals, such as titanium, sodium, magnesium or potassium that have the potential to react violently if doused with water or other chemicals.

Class K – Used specifically for combating fires sparked in cooking appliances or that involve cooking fats or vegetable oils.

Standard dry chemicals found in common fire extinguishers are ineffective when trying to extinguish fires in modern cooking appliances, so using specialized fire extinguishers is crucial for improving kitchen safety.

Aside from having the correct fire extinguishers and other fire suppression systems in place, commercial kitchen owners can reduce the risk of fire by regularly cleaning and inspecting hood installations, changing grease filters often, and checking that any flammable liquids or chemical solutions are stored properly away from stoves or cooking equipment.

All commercial kitchens are required to adhere to national fire testing standard UL-300, which was designed to ensure fires are safely controlled and maintained. A professional fire system service can provide peace of mind that your kitchen’s fire system installation is up to code and that you have the correct classifications of fire extinguishers to suit your kitchen’s needs.

For professional fire system service, hood installation, maintenance, and cleaning, call APS-Hoods at (800)750-7313, now serving customers in Denver, Salt Lake City, Cheyenne, Phoenix, Wyoming, and other across the U.S.

© 2017 Millionairium and Farazandeh. Authorization to post is granted, with the stipulation that Millionairium and Farazandeh are credited as sole source. Linking to other sites from this document is strictly prohibited, with the exception of herein imbedded links.

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