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.  Click link to read more: http://totalfood.com/fire-loss-prevention-avoiding-flare-ups-kitchen-safety/

Eric Kimberling

Eric brings a unique perspective to Hood Boss as General Manager. He studied hotel management and administration at Oklahoma State University, and he has thirteen years of restaurant management experience. His background and experience of running restaurant operations and interacting with vendors gives him the opportunity to integrate his expertise and knowledge into the kitchen exhaust cleaning business. The collaboration ensures that customers' specific needs and expectations are met to the highest of standards. Eric's background has provided a framework that keeps in-step with our belief that customer service is the top priority of Hood Boss.