Protect Your Restaurant, and Commercial Kitchen from Fire in Sahuarita, Arizona
One of the biggest threats to restaurant and bar owners is fire, which can be a costly and potentially business-ending disaster. Grease accumulation unseen in exhaust systems, equipment malfunction and general poor housekeeping are all potential dangers and perpetual fire hazards. From 2006-2010, an estimated average of 7,640 structure fires in restaurants and bars were reported to U.S. fire departments per year. Associated annual losses included two civilian deaths per year, 1115 civilian injuries and $246 million in property loss.
While cooking and cooking equipment account for 57 percent of all restaurants and bar building fires, potential threats also lurk in some often-overlooked spaces. For example, grease accumulations, behind equipment, under equipment and inside of various equipment cavities while not as obvious a danger, resulted in 21 percent of fires. Heating equipment failure accounted for 22 percent. Electrical failure fires can be the most damaging, often becoming large and non-confined building fires.
Although 71 percent of restaurant and bar fires remain relatively small, they are no less damaging to business owners. In most cases fire suppression systems reduced massive damages, however many huge losses were a direct result of fire suppression system not performing as designed because of heavy greasy build up.
Heavy grease build up can deter systems from fully functioning because of:
Excessive grease on scissor link can result in not opening
Conduit impacted with grease does not allow cable to freely move in the detection line
Discharge nozzles clogged with grease do not spray surfactant
COOKING EQUIPMENT ACCOUNTS FOR 57% OF ALL RESTAURANT FIRES
POORLY CLEANED HOOD SYSTEMS ACCOUNT FOR 21%OF ALL FIRES
BE PROACTIVE IN OBTAINING A QUALIFIED KITCHEN EXHAUST (HOOD) CLEANING COMPANY
The National Fire Protection Association’s fire code, NFPA 96, 2017 Edition prescribes the minimum fire safety guidelines for cooking equipment, exhaust hoods, grease removal devices, exhaust ductwork and all other components involved in the capture, containment and control of grease-laden cooking residue. The NFPA 96 standards are considered necessary to provide an appropriate level of property protection and loss of life. Cleaning Resource Center can provide you with a copy of the NFPA 96 2017 Edition.
We have Tucson based crews to help maintain a safe environment in your Kitchen Systems - for expert cleaning in your restaurant commercial kitchen in Sahuarita, Arizona
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