Inspection and Maintenance Operations for Kitchen Exhaust Fire Safety

Property loss in the commercial foodservice industry remains huge, commonly results in civilian and fire fighter injury, and most often can be directly traced to the cooking area where food product was the first material ignited. The wide array of effluent handling equipment must be engineered for the specific equipment employed. The inspection and the maintenance procedures must be an ongoing measure to properly control flammable cooking byproduct, and must be conducted by properly trained and qualified persons.