The Ansul R – 102 restaurant fire suppression system is a pre-engineered, wet chemical, cartridge-operated, regulated pressure type with a fixed nozzle agent distribution network. The system is capable of automatic detection and actuation as well as remote manual actuation. Additional equipment is available for building fire alarm panel connections,...
It is important for facilities that use commercial dryers daily to develop a maintenance schedule that includes dryer lint removal to avoid the risk of dryer combustion. Commercial dryer vent fires are responsible for a substantial number of damages, injuries, and deaths annually. The National Fire Protection Association (NFPA) states...
As Operations Manager and a Certified Exhaust System Inspector (CESI) for Hood Boss of Austin, I visit many types of facilities and inspect numerous types of kitchen exhaust systems. Besides following up on the quality of work of our technicians, most of my visits are to inspect the work of...
Of the fires studied by the NFPA, more than 59 percent started in the kitchen, a fact that underscores how important understanding and implementing these best practices for fire safety really are.
We will describe several fire safety best practices in three primary areas – preventative maintenance, good housekeeping, and employee training – These practices together can help significantly reduce the risk of fire in your kitchen.
Beginning in July of 2019, Hood Boss will proudly be incorporating the TEGRAS cleaning system into our ever-advancing arsenal of technology in the kitchen exhaust cleaning industry. The TEGRAS system uses a combination of an active foam generator with a pneumatic duct cleaning brush to significantly improve the efficiency of cleaning horizontal duct work.
The president of the NFPA released a few thoughts on the recent fires that have occurred in the last few weeks. He stresses the importance of staying vigilant in our awareness of fire codes. Business owners should hold themselves accountable and not become complacent in regards to fire codes that...
In this article by Robert Fiorito, he discusses the importance of day to day awareness in the kitchen. During daily operations, the threat of fire can be a fleeting thought when the restaurant is slammed busy or even in the slower down times. These lapses in awareness allow for the...
Solid fuel cooking is becoming a staple in many kitchens across the nation. Whether it be a wood burning pizza oven, a smoker pit, or even a charcoal fired grill; there are certain hazards that are inherent to this cooking style. In this article by Alex Garrote (a restaurant fire...
I ran across this great article in Retail & Restaurant Facility Business regarding the “consequences of not using trained and certified KEC technicians.” Restaurant owners always have the bottom line in mind when it comes to daily operations. Preventative maintenance and inspections are usually the first thing to get cut...
A food service establishment is subject to hidden and illusive safety concerns that, if not addressed may impact its survival, the safety of its staff, and the safety of its guests. There is a lot that can go wrong in a kitchen, and cooking equipment is responsible for 57 percent...
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