As Operations Manager and a Certified Exhaust System Inspector (CESI) for Hood Boss of Austin, I visit many types of facilities and inspect numerous types of kitchen exhaust systems. Besides following up on the quality of work of our technicians, most of my visits are to inspect the work of other vent hood cleaning companies. I have a trained eye to look for the areas that many vent hood cleaning companies have a habit of overlooking or do not consistently give attention. I do not consider these visits as a sales call and I never use it as an opportunity to “bash” a competitor. I consider it as an opportunity to educate someone on the importance of our service and what should be considered quality workmanship.
The president of the NFPA released a few thoughts on the recent fires that have occurred in the last few weeks. He stresses the importance of staying vigilant in our awareness of fire codes. Business owners should hold themselves accountable and not become complacent in regards to fire codes that are in place to protect human life and property. Here’s a video of Jim Pauley’s statement.
In this article by Robert Fiorito, he discusses the importance of day to day awareness in the kitchen. During daily operations, the threat of fire can be a fleeting thought when the restaurant is slammed busy or even in the slower down times. These lapses in awareness allow for the possibility of kitchen fires. Minimizing these lapses comes down to proper training, preventative maintenance, and proper inspection/cleaning schedules. All kitchen fires can be prevented with the proper systems in place. Follow this link to learn more.
Solid fuel cooking is becoming a staple in many kitchens across the nation. Whether it be a wood burning pizza oven, a smoker pit, or even a charcoal fired grill; there are certain hazards that are inherent to this cooking style. In this article by Alex Garrote (a restaurant fire protection specialist at Cleveland-based ABCO Fire Protection), he covers a few factors that are extremely important to reducing the risks involved with solid fuel cooking. Follow this link to learn more.
I ran across this great article in Retail & Restaurant Facility Business regarding the “consequences of not using trained and certified KEC technicians.” Restaurant owners always have the bottom line in mind when it comes to daily operations. Preventative maintenance and inspections are usually the first thing to get cut when money gets tight. This article puts into perspective the importance of not skimping on the areas that are ultimately in place to protect your investment. Follow this link to learn more: