The NFPA 96 is a document produced by the National Fire Protection Association to provide the minimum standards for kitchen exhaust cleaning systems present in commercial kitchens. The document is the best way to ensure your restaurant is up to industry best practices regarding fire safety and maximize fire safety for everyone present in your
Owning a restaurant will require you to stay up to date with a multitude of local fire and health codes. It can get very confusing keeping up with everything and often this leads to corners being cut just so you can have some free time. One area that can get forgotten about is the system
There is a lot of work that goes into maintaining a commercial kitchen. Someone needs to make sure all equipment is working, there is enough food to meet customer demand, things stay organized and that a standard of cleanliness is upheld. One important piece of maintenance that often gets overlooked, however, is getting the hood
Whether you are just starting or have been a business owner for years, fire safety at your place of business has to be a top priority. Restaurants in particular have an increased risk of fire due to all the activity in the kitchen. Fire safety needs to be taken seriously and restaurant owners can do
If you are opening a new restaurant or renovating an existing establishment, a ventilation hood is a necessary piece of equipment that is required in all foodservice establishments. The hood is typically placed above cooking equipment in order to suck up any grease or other vapors that are coming off your grill and bringing them
Kitchen ventilation is an often overlooked part of any restaurant kitchen. The ventilation will suck up any smells, vapors and hot air coming off of a grill through the kitchen hood. The unwanted air will then be brought outside and replaced with fresh air. A well ventilated kitchen is a more pleasurable place to work
A clean restaurant is something that customers value and many restaurant owners take pride in. The dining area is the most important area to keep clean as that is where your patrons will actually be. After that comes the chef’s station in the kitchen, chefs appreciate and work better in a clean organized environment. Keeping
A kitchen fire is an unexpected occurrence that can be devastating to a restaurant. The damage from a fire can effect all aspects of the business and is tough to recover from. After the smoke clears many restaurant owners have little idea what to do and wind up closing shop for a considerable amount of
After getting a new hood installed, restaurant owners are often excited to be operating in a cleaner space. The new hood will prevent any fumes coming off of cooking equipment from getting to areas of the restaurant that they don’t belong. The fumes will be sucked up into the ventilation system, where they will be
One aspect of the restaurant experience that many restaurant owners overlook when planning their dining area is the climate. Air flow, temperature and smell all need to be considered when assessing the climate in your restaurant and what you can do to improve it. A restaurant that can offer a comfortable climate consistently is far
CS Ventilation | Commercial Kitchen Hood Cleaning