Keep Your Kitchen Exhaust System Safe
Using the NFPA as a trusted resource is part of the equation here at Performance Industrial. Representing the gold standard in fire safety, we advocate for the spread of the valuable knowledge they provide.
- Straight-forward interpretation of the NFPA 96
- Tactical on-the-job fire-prevention tips
- Detailed illustrations of your exhaust system and fan
Chapter 1: Grease Drip Trays
NFPA mandates the presence of a grease tray below the lower edges of grease filters. But, based on PI experience, we know you need to go beyond and set a strict schedule for emptying the trays.
Chapter 2: Exhaust Duct Systems
You need drains at all low points of horizontal ducts as well as continuous welding. But, a commonly misunderstood requirement is the access panels. Do you have them where you need to? And, are they the right size?
Chapter 3: Exhaust Fans for Commercial Cooking Operations
Your system’s upblast fans must be hinged and supplied with flexible, weatherproof electrical cable and service hold-open retainers. But, the barn door hinge kits are commonly installed with cables in the way. Make sure yours is done correctly to keep workers safe while cleaning and guarantee access to every nook and cranny.
Chapter 4: Inspection, Testing, and Maintenance of Equipment
Do you know the proper inspection schedule for grease build up? If you can clearly see the grease build-up, you’ve waited too long.
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Keeping up-to-date on NFPA standards is just one way we work harder for you. The implementation of the latest procedures and best practices is the best way to keep your commercial kitchen safe and clean. We hope our crash course will be a useful exercise in preparing for your next exam.
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A four-chapter crash course to commercial kitchen safety