The National Fire Protection Association (NFPA) created NFPA 96 Fire Code as a standard to reduce fire hazards in commercial cooking through preventive and operative requirements. Originally adopted NFPA 96 is also accepted worldwide by organizations like the European Committee for Standardization and the National Building Code of Canada.
NFPA 96 is limited to commercial kitchen it pertains to restaurants, cafeterias and other food-handling areas that use grease-fired cooking equipment. NFPA 96 is divided into three sections: preventive measures, operative measures, and amendments to codes. NFPA 96 exists to prevent cooking fires through the combination of regular equipment cleanings, fire suppression system installation, heat sensor implementation, and more. NFPA 96 sets out guidelines to assist with the safe operation of cooking equipment, including how to safely handle flammable grease and oils. This section provides information on installing, repairing, and inspecting exhaust systems; training kitchen staff on safe procedures, and other strategies to reduce fire hazards while cooking.
Hood cleaning is an integral part of restaurant maintenance. Restaurant hoods will get dirty and clogged with grease no matter what, which will not only make them difficult to clean, but also cause safety hazards.
When choosing Hood Grease Removal Devices in Ottawa for your commercial kitchen, consider these:
(647) 335-3792
info@thecommericalhoodcleaning.ca
448 Cambridge Street South, Ottawa, ON
info@thecommericalhoodcleaning.ca
(647) 335-3792
448 Cambridge Street South, Ottawa, ON
