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December 5, 2017 -
According to the National Fire Protection Association (NFPA), commercial kitchen fires cause an estimated $165 million in direct property damage each year. A large majority of these fires are caused by the failure to clean and maintain the kitchen’s cooking equipment.
Fortunately, facility managers can significantly decrease the likelihood of a fire by taking preventative measures to ensure kitchen staff are properly trained and good housekeeping measures are diligently maintained. To mitigate risk, property owners and facility managers should take the below steps to ensure the kitchen is safe for both employees and patrons.
Whether your commercial kitchen is serving students in a university cafeteria or guests in a five-star restaurant, ensuring your facility is a safe environment should always be top priority. Facility managers should implement the guidelines above to ensure their commercial kitchen is clean, their equipment is functioning correctly, and their restaurant maintains a reduced risk of a dangerous fire.
This Quick Read was provided by Nate Wojtasinski, CECS, technical training and support manager, HOODZ International.
In addition to posing a fire hazard, grease build up causes different problems in commercial kitchen drains. For more on tackling grease there, check out this article.