Commercial Kitchen Hoods & Fire Suppression
Your kitchen’s hood is one of the three main components of your kitchen exhaust system. Its main job is to catch grease, smoke, grime, etc so that it doesn’t escape into the rest of your facility. If it’s dirty it cannot function properly which can lead to diminished air quality, germs spreading causing your staff and guests to become ill, etc. Studies have shown that uncleaned hoods have lead to respiratory illnesses and other health related issues.
Our hood and fire services ensure your hoods are properly maintained so your business can run smoothly and safely.
Not only can a poorly maintained hood cause illnesses but, did you know about the fire risks? Hundreds of injuries are caused every year due to kitchen fires that spread into your exhaust system. Over time your hood system will develop a coating made up of grease and food particles. That coating, when heated, can drip on stoves and ignite fires.
But what happens if a fire starts? Businesses are required by law to have fire extinguishers safety of not only their employees, but their customers. A fire can start in a moment’s notice and an extinguisher can help put out a small fire or at least control it so everyone can exit the area safely. Extinguishers need to be placed in a non-obstructed area and clearly marked.
What happens if a fire starts? Businesses are required by law to have fire extinguishers safety for not only their employees, but their customers. A fire can start in a moment’s notice and an extinguisher can help put out a small fire or at least control it so everyone can exit the area safely. Extinguishers need to be placed in a non-obstructed area and clearly marked.
What type of extinguisher should your business have?
There are various extinguishers to handle the several classes of fires.
- There are various extinguishers to handle the several classes of fires. Water extinguishers have red labels and are great for Class A fires which involve solid materials such as wood, paper, or textiles. This extinguisher sprays a water over the area to put the fire out and prevent it from reigniting.
- Foam extinguishers have a cream label and are used for Class A and Class B fires. Class B are fires involving flammable liquids such as oil, diesel or petrol. This type should not be used on free flowing liquid fires. Foam extinguishes starve the fire of fuel and air.
- Powder extinguishers have blue labels and suitable for Class A, B, and C fires. Class C are fires involving gas. This extinguisher can also be used on electrical equipment that has caught fire. Powder extinguishers are not recommended for using inside of buildings as they have been known to cause breathing issues and loss of visibility.
- CO2 extinguishers have black labels to and work best for electrical fires. This extinguisher works by smothering the fire.
Frequently Asked Questions
A commercial kitchen hood is installed directly above any cooking appliance. Once in place the hood will suck any greasy or contaminated air coming off the appliances. It will then move the contaminated air through the ductwork of the system and disperse it outside and replace it with clean air.
Filters should be cleaned daily. Clogged filters don’t work efficiently and if they are not maintained they become increasingly hard to clean.
It varies depending on regulations for your area and the volume of your business, but they should be properly cleaned at least once every 6 months.
Your hood design depends on several factors. This includes what type of food you will be cooking and are there certain codes that must be followed for your area. Once these are determined the best hood can be selected to meet your needs.
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