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

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

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 ... Read More

According to the National Fire Protection Association, approximately 22% of the causes of fires that happen in commercial kitchens are a result of failure to clean cooking and heating equipment, including vents and ductwork.   Large amounts of grease will accumulate when the equipment is not cleaned properly, resulting in structure fires.   What ... Read More