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 vent.   This brought to attention the use of high-quality commercial kitchen hoods and fire suppression systems as a means to improve fire safety. Fire mitigation strategies include looking at the heat/grease system, from the cooking equipment to the commercial hood vent.   It also brought to mind the importance of moving a commercial ... Read More

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 on unlisted, welded on-site ducts. This results in problems of the integrity of the weld, the stability of the restaurant hood system against exposure to high temperatures, poor connections between exhaust ducts and hoods, improper penetrations of fire-rated barriers, insufficient duct clearance, non-compliance with drainage means and required slope, and lack ... Read More

How a commercial hood system is designed will dictate many of its functions.   When built with a fresh air fan, it draws on outside air and moves it in the kitchen to help cool off the area. When built with a fire suppression device, it filters out and removes grease and other pollutants to help maintain a clean and safe commercial kitchen.   Since it is vital that a kitchen is safe and healthy for the staff working in it and the people outside of it, it is best to have a complete commercial hood system that is made up of a ... Read More