All commercial food service establishments are susceptible to a hidden and elusive safety and cost-depleting concern, which if not addressed, may impact the financial survival of the kitchen and cause economic demise. The awareness stimulated within this fact sheet may encourage action and help prevent certain burning or distasteful outcomes.
Restaurants, commercial cooking establishments, schools, hospitals and correctional facilities are subject to local, state, and federal health, food, safety and fire codes. These codes are in place to protect the public, help create a safe environment, as well as help shield employees and staff from accidents, air-borne toxins, and carbon monoxide. The codes also protect owners and risk managers from high-risk disasters or litigations that could impact the risk manager and place the restaurant owner in jeopardy of losing their franchise to the courts or their business establishment to fire.
It is just as important to ensure owners and staff are fully aware of the ways to help create a safe environment of their kitchen. The one important feature in the kitchen that can destroy a restaurant or commercial kitchen if it is not properly maintained and cleaned is the kitchen exhaust and fire suppression system (range hood). Range hood cleaning is required by law to be cleaned every six months at minimum. This cleaning includes all aspects surrounding the hood and duct system from floor to roof.
To help provide more information on cleaning your kitchen’s exhaust system, see our action plan below:
Kitchen Exhaust System Action Plan:
Openings provided for replacement air through ventilation equipment shall not be restricted, blocked or shut-down while cooking operations are in progress.
Exhaust fan housings shall be hinged with flexible power cables for effortless opening.
Fan housings shall be supplied with a grease drainage and a grease containment system.
The roof structure shall be free of grease pooling or corrosive contaminants on roof coverings.
Owners, when cleaning is finished expect three items to be placed in your hands and one to be placed on the hood in a conspicuous location:
We are all extremely busy, but it will be of great value for the restaurant owner to get to know the owner or service technician of the Fire Protection Company contracted to inspect and clean the exhaust system and to become acquainted with the local fire marshal or inspectors who serve in the area where kitchens are located.
*Free estimates within service area
Want more information here is the official Utah Fire Marshal contact and site: