First Fire In U/V

Phil Ackland

KEC Expert
It was bound to happen and finally did. There has been a fire in a U/V hood system. It was a VentMaster over a gas charbroiler. I have only a few details but apparently it happened when the staff was removing the cartridges above the hood and dripped grease down on the active broiler. The "hows and whys" are still coming out, but...
 
Phil,
Do you support the expanded use of UV hoods? They are utterly maintinance intensive and require time and knowlege that the restaurants are not willing to put forth the effort to do or learn.
I have experience with 3 diffrent UV systems and all are wastes of time. One was in use at a military base and due to the labor requirements (and the military labor is free) was removed and a standard Captive Aire system installed to replace it because even with the military's ability to send people to care for it it was too much work.
 
Phil,

This is good information. Would you please keep us advised as more information becomes available? This type of information could go a long way toward preventing a repeat of this type of incident.

Thank You
 
Alexy asked about my position on U/V hoods.

It is pretty much the same as with any other "gizmo" that is installed in the path of grease vapors being evacuated from a building. They can have a place but with conditions.

These devices (and others) are maintenance-dependent. Therein lays the most noticeable flaw. Our society has an overwhelming disregard for the importance of maintenance. (That reminds me, I am a couple months behind in replacing the water filters in the house).

It is not worth getting into the tired "rage against society" argument. Suffice to say that these units are an obstacle and an opportunity to exhaust cleaners. They will increase in use, so learn more about them. The knowledge you can provide to your customers is your greatest asset.
 
These devices (and others) are maintenance-dependent. Therein lays the most noticeable flaw. Our society has an overwhelming disregard for the importance of maintenance.
Very well put. Its my view the manufactures of these "gizmos" have VERY good salesmen. My guess is the customer is sold on LESS maintenance. I mean, after all, these gizmos make the grease disappear, you can get rid of that pesky hood cleaner.:rolleyes:
 
It has been my personal experience that the back service on these hoods are totally lacking. Either provided by the manufacturer or training of the restaurant staff to clean them.
Bottom line the kitchen staff will spend little to any time cleaning a hood system other than a superficial wipedown of the hood and maybe a dunk of the filters in the sink at the end of the night. Above that you are dealing in a fantasy.
 
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