Introduction At Hood Boss we have seen the number of locations implementing Pollution Control Units rapidly expand. Pollution Control Units utilize stages of special filters to control odor, grease, and smoke. These units are a desirable innovation as they remove air pollutants such as volatile organic compounds and grease aerosols...
The equipment on your roof top all work in unison, like one big orchestra. If one piece of equipment is out of place or not working properly it can greatly affect the efficiency of your systems which can increase maintenance and even increase energy bills. It is important to understand...
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...
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.
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.
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...
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