If your facility has a commercial kitchen, you likely already know there are many standards and compliance requirements necessary to safely run the kitchen at your facility. When it comes specifically to fire prevention and ventilation, NFPA 96 is an important standard to become familiar with.
Getting to Know the Codes & Standards
The National Fire Protection Association (NFPA) is a non-profit trade association in the U.S. that works to create and adopt standards and codes for use by local governments. When it comes to protecting commercial buildings from fire and other risks caused by the cooking of food in a kitchen, NFPA 96 includes standards for fire marshals to follow when ensuring a facility is up to code. This includes safety related to design, installation, operation, inspection, and maintenance for both public and private cooking operations and more specifically the cleanliness of commercial kitchens for fire prevention.
Why Precautions are Necessary
Responsibility to ensuring you’re up to code typically falls on the property or business owner. You should ensure you have proper rooftop terminations, grease traps, drains and fans and exhausts as well as checking that all electric wiring is functioning. Another important element in a commercial kitchen is the exhaust system and ducts. Keeping these accessible, clean and well maintained will help prevent fires, release dangerous gases and keep air in the facility clean.
Preferred HD has a team of trained technicians with all the proper tools, training and expertise needed to maintain your commercial kitchen’s hood and exhaust system. If you’re a restaurant or business owner in Connecticut, we’re fully licensed and certified by the ASCS and have some of the most trusted, reputable kitchen hood and exhaust system cleaners in the state.