Don’t Play with Fire

Although it seems like maintenance requirements for your hood and fire suppression system are very expensive and filled with red tape and bureaucracy, keeping you the restaurant owner from making a profit, the cost of not maintaining pale in comparison and will certainly be a source of misery. To look at it another way why would anyone buy an expensive car that they relied on for their livelihood and never change the oil, air filter, or brakes. Once the car broke down would that person spend time rummaging through junkyards to find parts and let a person who didn't have the proper tools or training perform the repairs. Would any logical person only get their car safety inspected only after they were pulled over and issued a ticket.  Lets say that in the unfortunate event that same car that was never inspected or maintained was involved in an accident and it caused a loss of life and property, do you think the insurance company would pay a claim?

Problems Associated with a Poor Hood Design & Installation

High Utility bills Poor ventilation Unhappy staff Grease on walls and ceilings Hot kitchen and dining room Understanding HVAC HVAC systems consist of; heating, ventilation and air conditioning. The goal is to balance the airflow between these systems to reduce energy consumption. The problem is difficult to manage and understand because you can't see it.   The front-of-house and back-of-house require separate heating & cooling systems, but need to operate together in harmony, not independently.  Air that is exhausted through the hood systems and exhaust fans must be replaced with an equal amount of make-up air from another source. Make-up air should be vented in from the outdoors and tempered when it goes below 40' in the winter. A poorly designed or inappropriate HVAC/Hood system will result in higher energy bills, and your profits will literally be sucked out the restaurant. Symptoms of an Inefficient Hood System: Your hoods don't collect all the smoke and steam in your kitchen. There is excessive heat in the kitchen. Your dining area has stale, stuffy or unpleasant odors or smells like grease. · Your exterior doors are difficult to open, a vacuum effect. Or outside air rushes in when the front door opens. You have excessive or unexplainable utility bills.

Basic Fire Suppression Routine Maintenance Requirements

The fire suppression system needs to be inspected every 6 months by a professional Links are required to be changed every 6 months Once a year change co 2 bottle in the control head Blow nitrogen or air through piping to insure there are no blockages in the nozzles Replace any missing caps on nozzle heads. Inspect portable fire extinguishers Submit an Inspection Report to the Fire Marshall and to the restaurant

Basic HVAC Maintenance for Hood and Make Up Air Unitis

Inspect belts on exhaust and make up air fans for tension and wear Inspect, clean, or replace make up air filters as needed Lubricate bearings on exhaust and make up air fans. Inspect electrical wiring
Fire PROTECTION What does it mean to your business? EVERYTHING!
Call 757-525-FIRE for a FREE consulation on your Hood and Fire Suppression needs!