The overall design of a restaurant and large kitchen has a massive impact on the staff and guests as well as the restaurant’s profitability. A great deal of planning goes behind how exactly all the cooking appliances and equipment will be arranged in the available space in order to make the kitchen both safe and comfortable for the employees to work in. During the construction of a restaurant, professionals pay serious attention and adhere to all the building and fire safety codes as prescribed by the local authorities. Whether it is the cooking appliances, water supply, drainage, heating and ventilation systems, every part and component of all the systems and units must be designed in a highly effective and accurate manner.
If you plan to build a new restaurant or remodel an existing one, you should reach out to APS Hoods in Denver, CO, a highly trusted company that specializes in commercial kitchen design, exhaust hood installation, HVAC installation, kitchen equipment cleaning, restaurant hood repair, duct repair etc.
The Restaurant Industry Has Reinvented Itself!
Over the last one decade, the restaurant industry has evolved and come a long way. This is to keep pace with the changing demands of the customers as well as the changing codes, laws and regulations.
When you start designing and building a kitchen, the first thing you should do is to familiarize yourself with the recent developments in the restaurant and commercial kitchen industry. If you are up-to-date, it will become easier to build a restaurant and commercial kitchen that caters to the specific needs of the modern-day guests and keep the employees happy. Right from investing in the right type of commercial cooking appliances to the methods of installation, you should carry out every project with a focus on the changing needs. Food safety, food handling practices and waste management should be paid serious attention.
Not just design and construction, but the maintenance of all cooking appliances and equipment in the commercial kitchen is an important concern. That is exactly why it is crucial to work with those professionals who have deep expertise in building a large kitchen from the scratch level.
Designing a Restaurant Floor Plan
A restaurant floor plan contains all the details about the physical arrangement of the cooking appliances and equipment and all other components including refrigerators, stoves, ovens, freezers, mixers, slicers, range hoods, sinks, fire suppression systems, tables, chairs, entrance area, waiting area, windows, doors, emergency exits and a lot more. If you plan to design and construct a large kitchen, the planning stage is of utmost importance. Here, it is extremely important to understand that one size does not fit all, particularly when it comes to designing restaurants and commercial kitchens. Every floor is different and unique.
It is the job of experts to create an ideal floor plan for a restaurant based on the specific needs of that restaurant. Design engineers and professionals are quite well-versed as to how the space can be maximized and made functional and practical for a hassle-free working experience in the kitchen.
Most importantly, the floor plan should be designed in accordance with the building and safety codes. A commercial kitchen is designed for employees in the first place and the dining area for guests in the first place. When a restaurant is designed and constructed, the focus should remain on the needs of the average customer. Apart from APS Hoods, we operate two other sister companies including the Hood Builder and Nationwide Fire Protection to provide clients with a one-stop shop where they can get all services for building a commercial kitchen, completing all the technician works and installation and maintenance of all cooking appliances.
To find out more about what exactly a restaurant and commercial kitchen floor plan will be designed and what it will include, reach out to one of our highly trained professionals at APS Hoods in Denver, CO.
What Equipment You Need in a Commercial Kitchen
The kitchen is the core part of a restaurant. It is the kitchen where all the different types of foods are prepared and dishes are cooked. A commercial kitchen has a wide range of cooking appliances and equipment to perform different functions for proper cooking and food preparation. The actual selection of the kitchen equipment depends on what kind of menu you have for guests.
Here is a list of some of the most important appliances and equipment you will need in your large, commercial kitchen.
The moment you think about a restaurant kitchen, oven is the first word that comes to your mind. Before you choose ovens, you should be clear about exactly what type of restaurant you plan to operate. There are both specific ovens as well as multipurpose ovens. It is important to understand that ovens occupy a lot of space inside a kitchen. That is why you need to pick the right size and quality of commercial oven. It is always best to go through online reviews and testimonials before you invest in the right type and brand of commercial ovens. Always go for oven brands that have a solid reputation for providing top quality for years.
With our professionals by your side, you will find it easy to select the right type, size and quality of ovens for your commercial kitchen.
The air inside a commercial kitchen becomes contaminated and polluted due to the production of a large amount of heat and smoke. The function of exhaust hoods is to throw the contaminated air out in order to maintain better air quality inside the kitchen. There are two main types of kitchen hoods including Type I and Type II. Based on what type of cooking will be done in your commercial kitchen, you will need to select either the Type I or Type II exhaust hoods.
Range hoods or exhaust hoods are one of the most crucial pieces of commercial kitchen equipment. Experts will custom-design exhaust foods to fit the exact needs and size of the cooking station.
Heating and Air Conditioning
A perfect commercial kitchen offers a fully safe and comfortable working environment for employees. Without proper heating and air-conditioning, working inside the kitchen will be extremely difficult and unsafe.
No matter what season or weather it is, a properly installed heating and air-conditioning system will create a safe working environment. However, setting up this entire system requires planning. The heating and air-conditioning system is designed as per the size and type of your kitchen. While correct installation is essential, it is also important to give the system regular maintenance.
Like you design and plan for everything else, you should also plan for kitchen ventilation in a proper manner. Since a lot of people work inside the kitchen, it becomes crowded as well as sweaty.
Using a high quality HVAC system, you will be able to take care of each including heating, ventilation and air-conditioning together. If your kitchen is well-ventilated, the indoor air quality will improve and offer employees a cool and comfortable working environment for the staff. When it comes to the ventilation hood installation, it is very important to carry out the entire project while following all codes and safety regulations. The vent hoods should also be powerful enough to pull out contaminated air and pull in fresh air without any hassle.
HVAC makeup air and ventilation air volume are important considerations during the design and installation of the vent hood system. At APS Hoods in Denver, CO, we possess sound expertise in designing ventilation hood systems as well as provide HVAC service, HVAC repair and HVAC balancing. Feel free to get in touch with one of our experts to get more information.
Food processors are one of the most useful equipment placed in a restaurant kitchen. Whether it is chopping, slicing or blending, food processors make all these tasks feel like a breeze. When looking for these appliances, you will come across different types and varieties. Based on your exact needs, you should purchase the right type of food processors for your commercial kitchen. Some popular types of these processors include Batch bowl food processors, Continuous feed food processors, buffalo choppers etc. Over the years, the design of food processors has also evolved to maximize functions. When looking for these appliances, you should definitely take a look at the products’ horsepower ratings.
When it comes to the selection of food slicers, you should take your menu into account. Without having slicers, the staff will have a hard time prepping food. You should always select the most ideal type of food slicers for your commercial kitchen. Slicers are available with different horsepower capacities. If you will do a great deal of slicing in your kitchen, go for high HP slicers.
Freezers and Refrigerators
Refrigerators are essential equipment for storing foods and ingredients. You will need a highly efficient refrigeration system both for storing food as well as managing your inventory. Freezers and refrigerators used in a large kitchen are commercial-grade. These refrigerators are designed to fulfill the specific needs of a commercial kitchen on an everyday basis. Depending on what type of restaurant you plan to build, you can choose either reach-in or walk-in refrigerators.
Walk-in refrigerators are custom-designed to suit the specific needs of large restaurant kitchens. To find out more about what type of refrigeration system will be best for your kitchen, you should seek the help of experts.
Commercial Kitchen Cleaning and Maintenance
Building a large, commercial kitchen is a big investment. That is exactly why you need to pay serious attention to the proper cleaning and maintenance of every area, part and component of the restaurant kitchen.
Giving your commercial kitchen proper maintenance will extend the life of all the appliances, equipment and units. While you may want to do some general cleaning on your own, you should always call in professionals to clean all the commercial-grade equipment and cooking appliances. Without proper training, cleaning these appliances can be unsafe and dangerous. Plus, you may even end up damaging the expensive equipment in the process. Cleaning and maintenance of ovens, refrigeration system, exhaust hood system, cold rooms and fryers requires training and certification. At APS Hoods, we specialize exhaust system cleaning, grease trap cleaning, trash chute cleaning, kitchen equipment cleaning, range hood cleaning and duct cleaning as well as wall and floor cleaning.
Timely cleaning of kitchen equipment and appliances will help you boost efficiency and avoid costly repairs. Our company has a well-defined procedure in place for restaurant hood cleaning. Our professional cleaning includes degreasing the hoods, removal of grease deposits from other components and cleaning the duct work as well as repairing the exhaust hood fan belts.
Why You Should Work with Us
Whether it is the design and construction of a commercial kitchen or its proper cleaning and maintenance, we are your one-stop solution to all the needs. In addition to APS Hoods, we run two other companies to provide you all restaurant-related services under one umbrella. With our expertly trained professionals, you will be able to design and build the restaurant and commercial kitchen of your dreams while staying compliant to all the codes, laws and regulations.
Our track record for accomplishing restaurant building projects is well-proven. We cater to the needs of restaurants, hotels, food establishments, cafeteria, coffee shops and cooking facilities all across Denver, CO.
Talk to a Commercial Kitchen Design Specialist
Do you plan to launch your new restaurant and commercial kitchen soon? Whether you want to open a new one or remodel an existing one, head over to APS Hoods in Denver, CO. Being a restaurant construction and design company, we provide complete restaurant building services including the entire design, construction and maintenance as well as all the technical work. Our professionals will help you set up a restaurant, commercial kitchen, cafeteria, dining establishment or cooking facility while abiding by all the essential codes and regulations.
Along with APS Hoods, we also run Hood Builder and Nationwide Fire Protection to bring you all the restaurant design-related services in one place. For your free consultation with one of our specialists, you can either call our office phone number or write to us using the contact form.
If you plan to run your commercial restaurant in a smooth manner, you should always pay attention to the proper functioning of the kitchen ventilation system. If the ventilation hood system does not work with full efficiency, all kinds of problems will continue to arise while interrupting business. You may have to deal with poor indoor air quality and increased risks of fire and safety hazards. That is why it is crucial to keep a close watch on how the kitchen ventilation system works and address every issue as quickly as you spot it. Accurate troubleshooting is essential not just to address various problems but also prevent them in the future.
Let our experts at the APS Hoods in Denver, Colorado, help you with some of the most useful troubleshooting tips for your commercial restaurant ventilation system. Our company specializes in the installation, repair and maintenance of HVAC systems for a range of commercial kitchens.
Why Proper Kitchen Ventilation is Crucial!
Before food is ready to serve, everything happens in the kitchen. A large commercial kitchen generates a great deal of heat, smoke and odor on a regular basis. If all of this is not handled in a proper manner, it can become really hard for the staff to work in the kitchen. Not just the workers, but the uncomfortable and unsafe kitchen environment takes its toll on the guests too.
Installation of a high-grade ventilation system is essential in a commercial kitchen. The system is specially designed to maintain better air quality inside the kitchen and ensure a comfortable working condition. All the heat and smoke that is generated in the kitchen on a daily basis makes the indoor air impure and contaminated. Poor indoor quality affects the health of the workers. Deposits of grease in the range hoods enhances the risk of kitchen fire. Proper ventilation is a proven way to deal with all these issues and ensure smooth running of the kitchen as well as the restaurant. Though it is important to invest in the right type of HVAC system, it is also essential to give the system proper attention and maintenance. Timely inspection, repair and maintenance will also extend the life of your commercial ventilation system.
Different types of problems can arise with any commercial restaurant ventilation system. What is important is that you get the problems solved without any delay. Ignoring even some minor issues can worsen the situation further and affect the entire ventilation system and reduce its lifespan.
Useful Troubleshooting Tips for Your Kitchen Vent Hoods
It is a good idea to have some knowledge of how a typical ventilation system in a large or commercial kitchen works. While you may come across various types of problems with the commercial vent hoods, there are some issues that you can troubleshoot yourself. Using some troubleshooting tips means you will be able to fix problems fast without affecting the business.
Given below are some of the most useful troubleshooting tips you can use the next time your ventilation system is not working.
Ventilation System Doesn’t Turn On
If you turn on your kitchen ventilation system but it won’t start, you will certainly feel concerned. When it happens, you may also think that the entire system has been damaged. However, you should not worry much and do some troubleshooting to find out what exactly is the reason for it.
When an issue arises with your vent hood system, many things will come to your mind. But unless you find out the exact reason, you can never be sure what has caused a specific problem. If your ventilation system fails to start, you should first take a look at the breakers and the wiring. The problem may arise due to the failure of a power-related component in the vent hood. You may be able to troubleshoot the commercial vent hoods in this case and fix it quickly. In case you are unable to detect the problem, the best idea is to seek professional help.
For more details on this problem and how to fix it, feel free to talk to one of our HVAC repair specialists at APS Hoods.
Rattling Sound Comes from the Vent Hood System
One problem that may arise with a commercial kitchen ventilation system is a rattling sound heard when the system starts.
If you hear rattling noises coming from the vent hood system, this means one or more components are loose. The components that make the noises may be located either in the external or internal part of the system. It can be easy to take a closer look at all the external parts and see if there is anything loose. But finding a loose component inside the system will be difficult. In such cases, it is important to locate the component that is producing the noise. Any delay in this regard can worsen the problem and the system can sustain costly damages.
If you cannot find a loose component you can fix yourself, you should immediately reach out to a trained technician or a kitchen hood installation specialist in or near your location. If your restaurant is located in Denver, CO, APS Hoods is an ideal destination to hire highly trained technicians.
Breaker Needs Constant Resetting
Do you have to reset the breaker of your ventilation system? You may come across this issue when running the system. While you would think that it is the fuse that is the culprit, the cause may be something else.
It is not always the fuse that requires you to repeatedly reset the breaker of the kitchen vent hood system. Many times, it happens because the HVAC motor is faulty. Apart from checking whether the motor is damaged, you should also have a look at the motor starters, located on the back side of the access panel. Both the trip button and the reset button are located inside the access panel of the vent hood system. If you find that you have to push the trip button over and over again, this means you need to replace the vent hood motor with a new one.
The problem in question may arise due to other causes. It is for a highly trained HVAC technician to troubleshoot the restaurant ventilation system and find out the exact cause and fix it in a proper manner.
Kitchen Air is Smokier than Usual
Heat and smoke are common in a commercial kitchen. But if you find that the level of smoke is higher than usual, it is troubleshooting time. Another problem with a smokier kitchen is that the indoor air temperature rises too. When a problem like this arises, you will certainly be worried.
The environment inside a commercial kitchen should always remain comfortable and healthy. Too much smoke and heat will make it hard for workers to do their job in a proper and effective manner. That is why you should take action as soon as you see your kitchen atmosphere is smokier than usual. One common culprit behind this problem is greasy vent hoods. Over time, the range hoods collect a lot of grease and this is how more smoke is formed. In particular, you should take a look at the vent hood, exhaust hood filters and exhaust fan.
While you may be able to handle minor problems on your own, it is always best to take the help of an experienced technician. At APS Hoods in Denver, CO, we specialize in exhaust system cleaning, vent hood cleaning, grease trap cleaning, duct cleaning, trash chute cleaning etc. For more information, reach out to one of our highly trained and skilled vent system specialists.
A professional will perform vent hood cleaning in an effective manner as well as replace the damaged hood filters, if required.
Kitchen is Infiltrated by Excessive Moisture
If a lot of moisture infiltrates your kitchen, it can cause health and hygiene issues. To find out whether you have this problem or not, the quickest tip is to take off the exhaust hood fan’s cover after shutting off power.
You will always see some amount of moisture, which is not a problem. But if the amount of moisture crosses limits and it infiltrates your commercial restaurant kitchen, you should be concerned. As a result of excessive moisture, you will face sanitation issues as well as mold growth. If the problem is not taken care of in a timely manner, your restaurant will be badly affected.
Reach out to a professional for an inspection of the kitchen exhaust system and get the necessary repair and maintenance done.
Excessive Heat in Restaurant
When you have a problem with your ventilation hood system, it is not just the kitchen that is affected. In fact, the entire restaurant as well as the building can get affected as a result of that. If your restaurant feels hot, it is definitely time to take a closer look at how your vent hood system is functioning.
Too much heat in a restaurant is an even bigger problem during summer months. The reason for excessive heat is negative pressure created by the exhaust hood system you have installed. As the ventilation system operates, it throws out hot and contaminated indoor air and draws in fresh air. There has to be a certain balance between the two for your kitchen and restaurant to remain cool and comfortable. If the vent hood fan stops to perform its function in an efficient manner, the air inside the kitchen becomes hot and it gradually heats up the entire restaurant.
The solution to this problem is air balancing. If you are in search of a company that specializes in commercial air test and balancing, head over to APS Hoods that operates in and near Denver, Colorado.
Prevent Problems with Regular Vent Hood Maintenance
At all times, you should ensure the ventilation system of your commercial kitchen runs in a hassle-free manner. While problems with the system may arise from time to time due to various reasons, you should never ignore any of the problems – even if it appears to be a minor one. In fact, you should try to understand how the commercial vent hoods in your restaurant work as well as know how to find out when the system is not working in a completely efficient manner. As soon as you spot an issue, you should wear your troubleshooting hat or seek the help of an expert to address the vent hood problem in a fast and efficient manner.
Hopefully, the troubleshooting tips above will help you solve a number of problems in a speedy manner. One surefire way to prevent vent hood problems is to give the system timely repair and proper maintenance.
When you run a commercial restaurant, your goal is to pull as many visitors as possible and increase the bottomline. That is why it is extremely important to provide both your kitchen workers and guests a safe, healthy and comfortable environment. When diners feel great comfort, they will visit your establishment over and over again while also spreading the word about it. So, always take proper care of your vent hood system and ensure it runs efficiently and smoothly.
Talk to a Commercial Vent Hood System Specialist
Ventilation hoods serve a crucial role in a restaurant’s kitchen. As a restaurant owner, you definitely have a number of things to handle. But you should never ignore the regular maintenance of the vent hood system. When it comes to troubleshooting, inspecting and cleaning the system, you should always remain proactive. If you spot ventilation hood problems you can’t handle on your own, you should reach out to an expert for an ideal solution. At APS Hoods in Denver, CO, we provide professional commercial hood services, kitchen equipment cleaning, vent hood cleaning, grease trap cleaning, exhaust fan services etc.
For your free consultation, you can give our office a quick phone call or write an email using the contact form on our website. 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. 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:
- Fat removal method
- How to deal with a grease fire
- Clean the ashes method
- 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 plugin 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.
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. The 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
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 protection 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 Protection 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 extinguishers, 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.
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 protection 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 a 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 Fires Protection
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.
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 protection 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.
For over 20 years, Aps-Hoods has been providing commercial kitchens and foodservice businesses with Fire Protection 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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