Posts Tagged ‘fire system installation’

Fire Restaurant Safety Tips Los Angeles, CA

What You Need to Know About Fire Restaurant Safety


Salt Lake City, UT – While restaurants bring a lot of people joy, the fact is they are highly dangerous places. The kitchen is the culprit. Hot equipment, flames, chemicals, and paper products increase the risks of fire significantly. The National Fire Protection Association reports that thousands of establishments report fires every year to the tune of hundreds of thousands of dollars per year.

In other words, as a restaurant owner, a fire could cost you a significant amount of money and could cost you your business altogether. It’s not worth the risk, especially when there are ways to prevent restaurant fires. Here are the steps to take.

Install a Fire-Suppression System

A fire suppression system releases chemicals when it detects a fire. The chemicals suppress the flames, and the system automatically turns off the electrical supply.

Keep Class K Extinguishers Within Arm’s Reach

Place K Extinguishers near all areas where fires could start, such as near the stoves and ovens. ABC extinguishers are best for areas where paper, wood, and electrical fires could occur.

Schedule Inspections Regularly

Inspections ensure everything is in good working order and there are no fire risks. They should be conducted quarterly unless your restaurant is a high-volume operation. >

If your kitchen has wood or charcoal burning ovens, you should schedule monthly inspections.

Train Your Staff

Fire safety training for staff is important. All staff should have a refresher every six months.

Training should include:
  • How to clean up grease
  • How to deal with a grease fire
  • How to remove ashes
  • Where to store flammable liquids
  • The importance of keeping areas tidy
  • An emergency plan

Maintenance Is Important

You should have all equipment maintained at least every six months. A fire safety professional can check for any loose or frayed wires and broken switch plates. A report will identify any fire hazards you’ll need to take care of to pass inspection.

Schedule Maintenance to Prevent Restaurant Fires

Is it time for a maintenance and fire safety inspection appointment? Contact APS-Hoods for professional cleaning, maintenance, and fire protection services. We can protect your business by ensuring your kitchen’s equipment and setup have a low risk of fire. Call us today at 800-750-7313 for a free quote.

© 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.
Fire Suppression Systems

Are Your Fire Suppression Systems Compliant?


Los Angeles, CA – Commercial kitchen facilities are required to uphold fire testing standard UL-300, a policy that has been in place since 1994. UL stands for Underwriters Laboratories, the organization that created the rules to help commercial kitchens deal with and control property and life-threatening fires.

To earn UL 300 certification, which is necessary to secure a Property Insurance policy, Underwriters Laboratories must test and certify each piece of fire suppression equipment independently. The goal is to help restaurants reduce the risk of fires by ensuring that all cooking equipment and the kitchen setup minimizes the collection of grease in the duct-work and the air. Fire extinguishing equipment must also be adequate in handling the severely hot temperatures that can be found in most commercial kitchen equipment.

UL-300 Certification

Before 1994, most commercial cooking operations used animal fat and deep fryers that were poorly insulated, resulting in inconsistent and inefficient cooking temperatures. In those days, kitchens used dry chemical systems that would smother a fire if one were to break out.

Modern Fire Suppression Systems

These days, kitchens have done away with animal fat and have instead turned to vegetable oils, which tend to heat to cooking temperatures more quickly. The deep fryers used in today’s kitchens retain heat more efficiently and are well-insulated. However, dry chemical systems are no longer used, as they are incapable of extinguishing fires and keeping them extinguished.

UL-300 calls for the use of wet chemical fire suppression systems, which serve two primary purposes. First, UL-300 systems still smother fires similar to the way dry chemical extinguishers did. Second, they are designed to cool the liquids so that the fire doesn’t re-ignite, something dry systems were unequipped to do.

UL-300 Requirements

If you hope for your commercial kitchen to pass inspection, the following requirements will need to be put into place.

  • Fire extinguishing nozzles should be located in all hoods and ducts, as well as above each cooking appliance.
  • All gas and electrical power sources should have automatic fuel shutoff capabilities.
  • A manual shutoff pull station should be available for all power sources.
  • You should have at least one wet chemical fire extinguishing system that adheres to UL-300 (and that is checked semi-annually by a certified professional).
  • All hoods and ductwork should be maintained and cleaned semi-annually by an authorized service company.
  • Grease filters should be cleaned on a weekly basis.

NFPA 96

NFPA stands for National Fire Prevention Association, an organization that works to prevent fires in commercial kitchens, and other cooking facilities. NFPA 96 is a publication that outlines the safety guidelines that restaurant owners can put in place to reduce fire risk.

The guidelines include the proper distance and angles for installing exhaust hoods and cooking surfaces, as well as what types of exhaust filters are acceptable for cooking equipment.

The publication also delves into the proper construction for ducts, including how large they should be, and what materials they should be comprised of. The angles at which they produce exhaust outside of the building are also covered.

While these guidelines may seem daunting, they’re actually good for you, the restaurant owner, as it takes much of the guesswork out of how to properly set up a commercial kitchen. They are also designed to keep your property, staff, and customers safe by preventing grease and other fires.

To learn more about being UL-300 compliant and to ensure your fire suppression systems are maintained and cleaned properly, contact Aps-Hoods for a free estimate at (800) 750-7313 in Colorado, California, and elsewhere around the country.

© 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
© Copyright 2017 APS-Hoods, All Rights Reserved. Internet Marketing by Millionairium
    Address: 5325 E. Evans Ave. Warehouse A Denver , CO 80222