Have heard of Fire Dampers NSW? Approximately 1/3rd of all the fires in the restaurant originate within kitchen area and they are generally flash fires which occur because of the cooking products. Prevention of such incidents demands 2 most important steps i.e. controlling the ignitable sources and controlling the combustible material. One of the most typical sources of kitchen fire includes grease which is a naturally occurring by product of a number of cooking procedures.
When the fats get heated, they may change from the solid form to the liquid form or if there is a coat of Intumescent Paint NSW. Then they are drained off in the form of oil, or else get atomised particles and fly in air, propelled upwards by thermal currents from cooking process. The low temperature cooing develops liquid form of grease, a high temperature cooking helps in producing more amount of grease laden vapour.
The vapours are sucked in exhaust hood. Then once it cools down, it steelsmainly on the surfaces and ultimately becomes fire hazard in the exhaust programme. In case the staff of the kitchen has achieved the right training and right products of safety are available, wide range of fire could be extinguished within a few moments. If not, then it may rapidly expand in the duct work reaching about 2000 degrees F as it comes in contact with the flammable lint and grease particles.
As a result, an auto fire safety programmes important. In fact every insurance agency requires inspection of fire safety from exhaust hood experts before insurance coverage business issues a commercial coverage policy of commercial fire. As already mentioned, the site needs to be respected generally every 6 months for maintaining the insurance cover in force.
The rule for inspection of fire
Even if 6 months rule is not applicable in your locality, then it would be a good idea to have the program cleaned as well as checked professionals at least 2 times a year. The NFPA or National Fire Safety Association is the main authority for this topic and it sets strict regulations for the installations of commercial kitchens. Most of the canopy manufacturers offer fire protection methods as a part of the packages they offer, o=including installation but you may even choose an independent fire installer.
The auto fire safety systems comprise of the spray nozzles which are located above each piece of the external cooking products near hotline. You would find some particular rules for number of nozzles as well as their locations. The range top needs 1 nozzle for 48 linear inch. The griddles need 1 nozzle per every 6 feet of the linear space. The open broilers need 1 nozzle for every 48 inch of the broiler area.
Heat detectors
The heat detectors could be placed in duct work or in the hood. Inside duct work, there’s also the internal fire safety system- fuse link or separate thermostat which is used for instantly closing the fire dampers. Then the exhaust fan may shut off along with spraying water or the liquid fire retardants is released to interior.
When the fats get heated, they may change from the solid form to the liquid form or if there is a coat of Intumescent Paint NSW. Then they are drained off in the form of oil, or else get atomised particles and fly in air, propelled upwards by thermal currents from cooking process. The low temperature cooing develops liquid form of grease, a high temperature cooking helps in producing more amount of grease laden vapour.
The vapours are sucked in exhaust hood. Then once it cools down, it steelsmainly on the surfaces and ultimately becomes fire hazard in the exhaust programme. In case the staff of the kitchen has achieved the right training and right products of safety are available, wide range of fire could be extinguished within a few moments. If not, then it may rapidly expand in the duct work reaching about 2000 degrees F as it comes in contact with the flammable lint and grease particles.
As a result, an auto fire safety programmes important. In fact every insurance agency requires inspection of fire safety from exhaust hood experts before insurance coverage business issues a commercial coverage policy of commercial fire. As already mentioned, the site needs to be respected generally every 6 months for maintaining the insurance cover in force.
The rule for inspection of fire
Even if 6 months rule is not applicable in your locality, then it would be a good idea to have the program cleaned as well as checked professionals at least 2 times a year. The NFPA or National Fire Safety Association is the main authority for this topic and it sets strict regulations for the installations of commercial kitchens. Most of the canopy manufacturers offer fire protection methods as a part of the packages they offer, o=including installation but you may even choose an independent fire installer.
The auto fire safety systems comprise of the spray nozzles which are located above each piece of the external cooking products near hotline. You would find some particular rules for number of nozzles as well as their locations. The range top needs 1 nozzle for 48 linear inch. The griddles need 1 nozzle per every 6 feet of the linear space. The open broilers need 1 nozzle for every 48 inch of the broiler area.
Heat detectors
The heat detectors could be placed in duct work or in the hood. Inside duct work, there’s also the internal fire safety system- fuse link or separate thermostat which is used for instantly closing the fire dampers. Then the exhaust fan may shut off along with spraying water or the liquid fire retardants is released to interior.
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