Due to the current pandemic, business owners are being forced to make extreme budget cuts to keep their doors open, their staff employed, and their bills paid. No other industry has been hit harder than the Food and Beverage. The restrictions placed on in-store dining has left business owners reinventing...
We wanted to put together a video showing how the fire suppression operates in you commercial cooking facility and what to look for in your inspections that are performed every six months. We hope this helps educate your staff. If you have any questions please do not hesitate to call...
They use monoammonium phosphate which is a dry chemical that is able to quickly put out the fire. It is a pale-yellow powder that is able to put out all three classes of fire – Class A for trash, wood and paper, Class B for liquids and gases, and Class...
A Class K fire extinguisher is used on fires involving cooking media (fats, grease, and oils) in commercial cooking sites such as restaurants. Saponification takes place when alkaline mixtures, such as potassium acetate, potassium citrate, or potassium carbonate, are applied to burning cooking oil or fat.
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,...
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.
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...
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