Maintaining fire sprinkler systems in Wyoming | APS-HOODS | Denver Colorado

Fire Sprinkler Maintenance: 6 Tips for Between Inspections

Image Source 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. © 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.

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Fire Restaurant Safety Tips | APS-HOODS | Denver Colorado

What you need to know about how to master fire prevention and fire safety restaurant

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 (NFPA) 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 Restaurant 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 Restaurant 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 Restaurant 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.

How to Master Fire Prevention in the Workplace

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 areas, call APS-Hoods today at (800) 750-7313 to schedule a consultation, or request a free quote online.

© 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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Fire Suppression Systems | APS-HOODS | Denver Colorado

Are Your Fire Suppression Systems Compliant? (Classifications of Fire Extinguishers)

Classifications of Fire Extinguishers

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.

Are Your Fire Suppression Systems Compliant?

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 and around the country.  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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Fire Prevent - fire system service | APS-HOODS | Denver Colorado

Types of fires that threaten your commercial kitchen (Fire Prevention / Restaurant Fire Cleaning).

Denver, CO – Fire is always a threat to commercial kitchens. In fact, a single fire outbreak can cost thousands of dollars in damages, not to mention lead to injury and loss of life. As a restaurant manager, owner, or operator, you should know how to Fire Prevention from occurring in your restaurant or foodservice business. What many do not realize is that fires can be caused by multiple sources, so it is best to be aware of all the bad situations in this area and prevent them, minimizing the risk of fire to your staff and kitchen. Always be safe.

Fire Prevention Tips

Install a Fire Suppression System:

You should always be prepared for a fire breakout. Having a fire-suppression system installed in your kitchen is your first line of defense. There are many systems to choose from, but a professional installer will be able to tell you which system will be best for your kitchen size and level of activity. Remember to have your fire suppression system inspected at least twice yearly to keep response times at optimum levels.

Portable Fire Extinguishers:

You should have a few hand-held fire extinguishers easily accessible from several strategic access points around your kitchen, as well as in the dining area. Be mindful that there are various classes of fire extinguisher, one for each type of fire. ABC fire extinguishers are used for fires involving wood, paper, textiles, and plastic. Class K extinguishers are intended for grease fires only.

Routine Maintenance:

Frequent cleaning and service of your exhaust system and electrical equipment will keep any negative surprises from popping up unexpectedly. Without this, your equipment can become dirty or even malfunction, which happens to be two of the most common reasons for kitchen fires. A certified commercial kitchen cleaning company can help.

Regular Testing of Alarms and Sprinklers:

A professional should inspect your sprinkler and alarm system at least twice yearly to ensure everything is in fine working order. And, just in case, make sure you have backup batteries for your smoke detectors and change them regularly.

Don’t Put Off Repairs:

If a piece of equipment breaks or malfunctions, or there are other changes to your fire prevention system, call a professional to fix any issues immediately. Conduct Regular Fire Safety Checks: Management and the owners should make frequent passes through the kitchen and dining room areas to maintain adequate fire safety. Paper and cardboard should be kept away from heat-making equipment, and flame-retardant material should replace as many cloth items as possible.

How to Prevent Grease Fires

Change Grease Filters Often:

The National Fire Protection Association (NFPA) states that grease filters must be constructed of steel or another material approved by the NFPA. To be acceptable, the alternate material must not bend or crush under normal operation and cleaning procedures. The material also cannot be made of mesh. When installing filters, they should be arranged at an angle not less than 45 degrees so that the exhaust air passes through the filter material. The filters you use should be easily accessible and removable for cleaning purposes.

Clean Grease Thoroughly:

Any grease left behind on ducts, walls or other surfaces is a potential fire hazard. Make sure staff cleans grease from all equipment, walls, floors, and anywhere else that isn’t a designated grease container. Grease traps should also be cleaned regularly to prevent an overflow or potential fire.

Inspect and Clean Your Exhaust System:

An exhaust system that hasn’t been cleaned in some time can lose its efficiency. The clean air you come to expect in your kitchen could become contaminated, creating greater danger to your staff. A regular cleaning schedule will keep fans and the rest of your HVAC system operating at optimum levels, maintaining a kitchen environment free of debris, smoke, and of course grease.

Preventing Chemical and Electrical Fires

Regular Maintenance of Electrical Equipment:

When checking the electrical equipment around your kitchen, look for frayed cords or wires, as well as cracked or broken switch plates. Some of these may be difficult to spot with an untrained eye, so it pays to have a professional conduct a thorough secondary check. Even if your electrical equipment is working properly, take care that combustible materials are kept away from all power sources.

Store Flammable Liquids Properly:

Flammable liquids should be kept in their proper containers in a well-ventilated space. The space you choose should be far away from stoves or other heat producing equipment.

Safely Store and Use Chemical Solutions:

Never mix chemicals unless the directions say so, and make sure the directions come from a reputable source. All spills should be cleaned immediately, and a clean-up space should be provided for employees in case of skin exposure.

How Your Staff Can Prevent Fires

Have an Emergency Plan:

Train your employees to head for the nearest exits in case a fire does break out. Regular fire drills never hurt, and at least one employee should be designated to call 911 and lead the evacuation protocol.

Teach Employees How to React to Fires:

All staff should be trained to use a fire extinguisher. Teaching employees the PAST acronym – 1. Pull the pin 2. Aim at the base of the fire 3. Make a sweeping motion 4. Ten feet from the fire. – will prevent them from panicking when it comes time to fight a fire. All employees should know where the fire extinguishers are located in the kitchen and dining areas, and all emergency exits should be clearly marked for safe evacuation.

No Smoking!

All commercial kitchens produce some sort of smoke, but cigarette smoke is never acceptable. Even if your employees smoke outside, ensure the cigarette butts are disposed of well away from grease or storage areas. These fire prevention guidelines can help to protect commercial equipment, staff, and patrons from the risk of fire. To learn more about commercial kitchen fire prevention and the cleaning of all hoods, vents, fans, and exhaust systems, call (800) 750-7313 or email Apps-Hoods today.

About Apps-Hoods:

For over 20 years, Aps-Hoods has been providing commercial kitchens and food service businesses with fire prevention installation and cleaning. Based in Denver, Colorado, the dependable employees at Aps-Hoods are prepared to service clients across the state, as well as in Cheyenne, Wyoming.  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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