COMMERCIAL KITCHEN FIRES CAUSED BY GREASE IS COSTING NYC RESTAURANT OWNERS MILLIONS OF DOLLARS (PART 2)

When it comes to commercial kitchen fires it’s best to be proactive and take the initiative.  There’s a famous commercial from the 1970’s that suggests “You can pay me now or you can pay me later.”  This is true.  Whether or not you choose a Commercial Mechanical Fire Protection Company NYC such as Master Fire Mechanical with over forty years of experience in the fire protection and fire prevention services industry or another qualified contractor, the main idea is to first schedule a top down inspection.

While a NYC restaurant owner can never be 100% sure that a fire won’t erupt in their commercial kitchen, here are some other steps that can be taken to minimize one’s risk.

1. Establish a regular cleaning and maintenance schedule with a professional hood cleaning company that adheres to National Fire Protection Association (NFPA) standards.

2. Protecting your food and beverage establishment against grease related fires by selecting the right type of hood filters.  Websites like hoodfilters.com sell all types of range hood filters and have a buying guide that is comprehensive and written in plain language.  Questions such as relate to proper fit, correct installation, when to replace, and compliance requirements are addressed.

3. Determine the correct cleaning schedule for your hood filters.  Usually this is dependent on the type of food that is being prepared, the number of hours your vents are in use per day and other factors.  Most hood filters perform at their best with a daily or weekly cleaning and a professional cleaning.

4. Clean your entire commercial kitchen exhaust system at least two to three times per year.

5. Hand washing is perhaps still the most effective way to keep hood filters clean though deep soak systems like a Hood Filter Soak Cart are sometimes more convenient.  They can hold as many as six filters at a time which minimizes labor costs.

Visit the National Fire Protection Association at www.nfpa.org for more information on how to limit the harmful effects of grease buildup and grease laden vapors in your New York City commercial kitchen’s duct work and hoods.

Search for the most up to date information on “NFPA 96: Standard For Ventilation Control And Fire Protection Of Commercial Cooking Operations”.

Lastly, tight and secure is the way to go.  Using only approved commercial kitchen hoods with grease-tight fittings, and making sure you have the correct hood filters installed, and cleaned on a regular schedule will greatly limit your risk and exposure to grease accumulation.

For more information on commercial kitchen design build, inspections, fire suppression, commercial kitchen ventilation and exhaust systems – custom fabricated to spec – call us at (718) 828-6474.