Stop Being Victimized (by Shoddy Workmanship)

In a Matter of Minutes

Each year restaurant owners unwittingly throw away millions of dollars on shoddy workmanship while attempting to have their kitchen exhaust and fire suppression systems serviced. If theses systems are to function as designed they must be regularly and properly maintained.

Restaurant kitchen fire suppression systems have become increasingly sophisticated. They need to be completely serviced and tested by a properly trained individual. However, the market is rife with “rag and tag” outfits that come in, change the fusible link (maybe), and put on a nice new tag on the suppression tank. All this for as little as $59.99 (less for cash); and they only take a matter of minutes. The restaurant owner might as well burn $20 bills; it would cost him less.

The trade of kitchen exhaust cleaning carries the dubious distinction of being the least respected of any service a restaurant requires. Many times all the customer receives is an external hood wash and filter cleaning. It only takes a matter of minutes.

Exhaust cleaning is actually a complex service requiring knowledge in a number of areas, such as familiarity with a variety of manufactured components, knowledge of the Fire Code governing the exhaust system, installation of fire safe access, safety, waste water management and more.

More importantly, this cleaning requires a commitment to do the entire job and communicate to the restaurant owner if there are serious fire safety issues (as found in many exhaust systems).

Kitchen grease is combustible. If the exhaust system is heavily laden with grease and it catches fire, the fire suppression system will not be able to put it out (which surprisingly happens in a number of cases). If this happens a fire in the hood and duct can quickly reach the roof and the building will be gone - in a matter of minutes.

None of this has to happen. It only takes a matter of minutes for restaurant management to confirm they are getting what they are paying for.

When the fire suppression contract is signed, see that the service person is going to do all, every single one of the items on the manufacturers’ service checklist. Every manufacturer supplies this list (it came when the system was first installed). If you don’t have a copy, the service provider should supply one or you can contact the manufacturer.

When the service person comes in, take a minute and have them show you (both by demonstration and in writing), what they have just done.

When exhaust cleaners give you bid, ask for a written list of all that they are going to do for you. Take a minute and review it with them. Are they going to clean the entire system to NFPA #96 Standards? Make them sign it. For a Cleaning Performance List see www.philacklandcom/PF01.pdf

When they have completed the job, take a few minutes and have them show you what they did. Remove a filter from the hood and shine a flashlight up the duct. Accompany them to the roof and inspect the fan.

These simple tasks can save you ten of thousands of dollars and months, even years trying to get your restaurant rebuilt.

And how long does it take?

About the author: Phil Ackland is a member of the NFPA 96 Committee. He has written a number of books on the subjects of Installing, Inspecting and Servicing commercial kitchen exhaust systems (two are referenced in the 2004 NFPA#96). He offers training to associations, industry and fire departments. He has assisted a number of insurance companies with liability claims.

For more information visit www.philackland.com or contact Phil Ackland at 1-888-537-4878, or email phil@philackland.com.