From the years 2007 to 2011, the leading cause of commercial building fires was cooking, according to the U.S. Fire Administration. With an average loss of almost $50 million in a five-year period, questions on risk and cost mitigation arose, as well as adding in a higher quality commercial hood ... Read More
10
Apr2018
Existing applicable codes and standards for connecting an exhaust duct to a Type I restaurant exhaust hood or restaurant hood system are set to ensure compliance with codes and standards for connections, cleaning access, materials, drains, welding, and other provisions.
Still, there are food service facilities and fire scenes that operate ... Read More
April 10, 2018Greg
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