Monday, June 15, 2009— DENVER, COLORADO — When a fire occurs in a restaurant, studies show that it most frequently begins in the kitchen.

That is why it is important not only to have kitchen hood systems cleaned of flammable build-up on a routine basis, but to have them cleaned by a professional who knows how to perform the work properly, said Massoud Farazandeh, general manager of Nationwide Fire Protection Corp., an affiliate of American Professional Services (APS-Hoods).

APS-Hoods has provided Colorado Springs hood cleaning services since the company opened for business in 1989.

The National Fire Protection Association’s Fire Analysis and Research Division released a study in February 2007, which stated that 54 percent of fires in restaurants originated in the kitchen

Restaurant fires often occur when a flame ignites cooking materials that have been left to build up in kitchen hoods, fans and ducts, said Farazandeh, who also is a Colorado Springs hood sales representative.

“When you’re talking about grease and oil build-up, you are talking about a substance that cannot be removed without special chemicals and tools,” he said, “and if it isn’t properly removed on a regular basis, poses a tremendous fire hazard.”

Farazandeh said there are some criteria restaurant managers and owners can use when selecting a professional exhaust cleaning company to help ensure they have selected the right person for the job.

One of the first questions to ask is to request details regarding the scope of the cleaning services.

“There are companies out there that will clean the hood only, and never touch the ducts or the exhaust fans,” Farazandeh said. “Not cleaning each part of the system can leave the restaurant vulnerable to significant property damage in the event of a fire.”

It’s also a good idea to ask about the inspection and cleaning standards that the company follows. The Most reputable companies abide by the established standards outlined in the following codes:

• NFPA-96: the standard for ventilation control and fire protection of commercial cooking operations.
• The International Fire Code: includes regulations that govern the protection of life and property from varying explosions and fire hazards.
• The International Mechanical Code: establishes minimum regulations for mechanical systems using prescriptive and performance-related provisions.

These codes are designed to provide general safety provisions, outline maintenance of hood systems and fire protection systems, prevent fires and limit the negative impact of fires when they occur, Farazandeh said.

Companies should be willing to provide proof of insurance, licenses and certifications, he said. They also should be able to provide dates for when the work will start and when it will be completed, as well as information about what specifically will be done during the cleaning process. Upon completion of the work, professional companies should provide something in writing that outlines what was done, any deficiencies that were found and recommendations on items that should be repaired or replaced, he said. The company also should provide a certificate of performance that can be placed near the hood as proof that it has been serviced and the date of the cleaning or inspection.

Companies also should be willing to provide a list of references that restaurant owners and managers can contact.

Cleaning Frequency
Once a restaurant has selected a cleaning company, it is a good idea to consult with the company on how often their kitchen hood system should be cleaned, Farazandeh said. The types of cooking processes used, along with the volume of food cooked, are factored in when determining the frequency of cleanings.

“At a minimum, hood systems should be cleaned twice a year,” he said. “But with some processes, we commend cleaning the systems every other month.”

Learn More
If you would like to learn more about how to select a reputable hood cleaning company or you would like more information on other services APS-Hoods provides, including its Fort Collins, CO hood installation services, please visit the company’s Web site: www.aps-hoods.com or call (800) 750-7313.

About APS-Hoods
APS-Hoods is a full-service restaurant fire protection business that installs, services, repairs and performs routine inspections and cleaning for hood and fire suppression systems. Founded by Chief Executive Officer Massoud Farazandeh in 1989, APS-Hoods has grown into a national leader in hood cleaning and fire protection for restaurants and facilities.

APS provides superior service, a quality guarantee and maintains a highly qualified and dependable staff. All crew members are professionally trained to comply with the National Fire Prevention Association Standards and state and local codes. APS-Hoods is fully insured and bonded. They are licensed in the mechanical and electrical fields, as well as fire protection contracting.

APS-Hoods is affiliated with the National Fire Protection Agency and the Colorado Division of Fire Safety Fire Suppression Program.

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