Beginning in July of 2019, Hood Boss will proudly be incorporating the TEGRAS cleaning system into our ever-advancing arsenal of technology in the kitchen exhaust cleaning industry. The TEGRAS system uses a combination of an active foam generator with a pneumatic duct cleaning brush to significantly improve the efficiency of cleaning horizontal duct work. As an added measure of quality assurance, the brush utilizes robotic video equipment to capture video verification of the cleanliness of the duct system.
Hood Boss has put together this introduction to your Kitchen Exhaust System. This video walks you through the different components that make up your Kitchen Exhaust System. It also walks you through the cleaning process and maintenance involved between services. As a courtesy we have thrown in a few trouble shooting tips for your exhaust fan if it stops working. . We feel its important to educate yourself and your staff on how you vent hood works, how to trouble shoot issues with your system, and what to maintain between services. Please don’t hesitate to call us with any questions or concerns. Hood Boss would be happy to help provide information and/or give an in person orientation to your staff.
At Hood Boss we understand the revolving door that makes up the work force in the restaurant industry. With turnover in a facility comes lack of knowledge regarding how to use equipment. We came across this article that goes over step by step how to light pilot lights on different types of appliances.We wanted to share it with you to help provide resources to educate your staff. Hood Boss is always available to set up a time to provide an on site demonstration as well. Please let us know if there is anything we can do for you.
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.
Click link to view 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. Click link to read more: http://totalfood.com/fire-loss-prevention-avoiding-flare-ups-kitchen-safety/
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: http://retailrestaurantfb.com/industry-voices/fueling-the-fire
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.
Click here to read more:
A food service establishment is subject to hidden and illusive safety concerns that, if not addressed may impact its survival, the safety of its staff, and the safety of its guests. There is a lot that can go wrong in a kitchen, and cooking equipment is responsible for 57 percent of disastrous restaurant fires. Here is another example of how even a small kitchen fire can cause thousands of dollars in lost revenue and property damage…
Fire safety and fire prevention are two topics that any restaurant owner/operator should have at the forefront of daily operations. There is a lot that can go wrong in a kitchen, and cooking equipment is responsible for 57 percent of disastrous restaurant fires. A food service establishment is subject to hidden and illusive safety concerns that, if not addressed may impact its survival, the safety of its staff, and the safety of its guests.
Local fire codes demand that commercial kitchen operators comply with specific safety guidelines in this area including proper maintenance for their cooking appliances, fire suppression systems, and exhaust systems. Here is a great article that touches on safety training team members, exhaust cleaning, and emergency action plans.
Frequency of kitchen exhaust cleanings is always a matter of concern when discussing service with new clients and building relationships with current clients. The International Kitchen Exhaust Cleaning Association outlines the NFPA 96 code for frequency on their FAQ’s page:
The ultimate goal of the Fire Protection Act is to reduce the risk of a fire in your commercial kitchen. As we all know, though, there are always going to exceptions to any rule, and the NFPA 96 addressed this in Annex A: