Image Source Tile Ceilings – 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 Tile 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 environment.
Call APS-Hoods for a free estimate on your Commercial Kitchen Hood Cleaning & Kitchen Exhaust Cleaning needs.
Easy to clean/smooth: No-textured materials are permitted, as it is 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. 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.
Image SourceDenver, 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 a Makeup Air 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.
Call APS-Hoods for a free estimate on your Commercial Kitchen Hood Cleaning & Kitchen Exhaust Cleaning needs.
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 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!
Image SourceKitchen Power Cleaning – Denver, CO: 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 foodservice 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, Denver. 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.
Image SourceDenver-CO | Busy Commercial Kitchens- 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.
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.
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.
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.
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.
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.
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.
Proper commercial 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 commercial kitchen Maintenance Can Keep Costs Low
Image SourceDenver, CO – Restaurant Kitchen Deep Clean 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:
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 the deep cleaning of the restaurant kitchen
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. A 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. A 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 hazards? 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 and Restaurant Kitchen Deep Clean, contact APS-Hoods for a free estimate at (800) 750-7313 in Denver Colorado, and elsewhere 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.
SourceDenver, CO – Vent Hood Cleaning Services Most restaurant owners understand the importance of engaging in a regular commercial kitchen cleaning schedule. Keeping cooktops and food preparation areas spotless is crucial for hygiene reasons, but it’s equally as important to ensure that kitchen hood fans and filters remain just as clean. Here’s why. Grease and dust can build up in range hood fans and filters quickly, posing a potential fire hazard. Grease is highly combustible, so the risk of it catching alight and sparking a kitchen fire are increased if the residue build-up isn’t removed regularly. The kitchen’s hood and ventilation system provide a layer of protection in eliminating air contaminants and odors caused by cooking. So it’s essential the filters and fans are not just cleaned and maintained regularly so they operate effectively; they also need to be cleaned properly, ideally by a professional hood services company, to minimize health and safety risks. However, even with regular maintenance, there are times when a hood fan or filter will need to be replaced completely. Some signs to look for that could indicate a hood fan or filter may need to be replaced include:
You notice damage on the filter during a routine cleaning
The vent fan no longer draws smoke or cooking smells out of the kitchen as effectively
The exhaust fan makes unusual sounds or stops turning completely
The risk of an exhaust fan failing during operating hours could be devastating to any commercial kitchen operation. The risk of fire is dramatically increased, but there is also the problem of filling the kitchen and dining area with smoke. The specialists at APS-Hoods recommend creating a scheduled routine for cleaning, maintaining and replacing hood filters in every commercial kitchen. The actual length of time between each deep clean, service and replacement will vary, depending on the condition of the individual range hood. A ventilation hood over a busy restaurant kitchen may have filters that need to be replaced every six to eight months. However, that timeframe may shorten if the range hood, duct work and fan are not cleaned and maintained regularly. The majority of commercial kitchen owners simply don’t have the available staff or resources to undertake such a detailed task. In fact, most eateries need their staff to focus on what they do best – cooking great meals and serving satisfied customers. The easiest and most effective way to ensure that any kitchen’s hood, exhaust and ventilation system is operating at its best is to book a complete hood service and duct cleaning. Appointing a professional company to take care of the cleaning allows you to keep your staff focused on their jobs. You also have the peace of mind that the job is done properly and any faulty or damaged parts can be repaired or replaced quickly. To learn more about cleaning the filters in a commercial kitchen, contact Aps-Hoods for a free estimate by calling (800) 750-7313. About Aps-Hoods: Aps-Hoods specializes in services such as complete kitchen cleaning, Vent Hood Cleaning, hood installation, and fire protection services in Denver, Cheyenne, as well as across Colorado, and 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.
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.
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.
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.
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.
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.
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).
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.
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.
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 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.
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.
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 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. About Apps-Hoods: 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.
