RMedbery
banned
Pretty good shots here of the inside of the kitchen after the fire and a rep from the Fire Dept. saying it was in the exhaust system.
http://video.knbc.com/player/?id=166468
http://video.knbc.com/player/?id=166468
Pasadena, California
- Thread starter RMedbery
- Start date
JohnB
JohnB
Maybe the hood cleaners were to busy watching the belly dancers... OOOOH LALA... I hope whoever cleaned it was insured and thought to take before and after photos as well as filled out a vent hood cleaning completition sheet and had it signed by the manager .... if not ...... Man I hate seeing stuff like this... One little spark in a dirty , greasy hood and Boom Fire everywhere.. I think a big part of protecting ourselves as hood cleaners is the clause in the NFPA 96 .. That says the hood should be cleaned to bare metal when there is evidence of any grease laden vapors ,, which there usually is evidence of grease laden vapors the day after we clean it and it is used for say 1 hour.... Grant have you at least been there and seen the belly dancers, are they any good...
So is that statement true, if its true how could they ever hold a KEC guy responsible. unless they can prove gross neglagence.
JohnB
JohnB
CHECK OUT 11.4
* Reprinted with permission from NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations ©2004, National Fire Protection Association, Quincy, MA 02269. The reprinted material is not the complete and official position of the National Fire Protection Association, on the referenced subject which is represented only by the standard in its entirety.
11.3 Inspection of Exhaust Systems
The entire exhaust shall be inspected by a properly trained, qualified, and certified company or person (s) acceptable to the authority having jurisdiction in accordance with Table 11.3
Table 11.3 Exhaust System Inspection Schedule
Type or Volume of Cooking Frequency Frequency
Systems serving solid fuel cooking operations Monthly
Systems serving high-volume cooking operations Quarterly
such as 24-hour cooking, charbroiling, or wok
cooking.
Systems serving moderate-volume cooking Semiannually
operations.
Systems serving low-volume cooking operations, Annually
such as churches, day camps, seasonal
businesses, or senior centers.
11.4 Cleaning of Exhaust Systems
Upon inspection, if found to be contaminated with deposits from grease-laden vapors, the entire exhaust system shall be cleaned by a properly trained, qualified, and certified company or person (s) acceptable to the authority having jurisdiction in accordance with Section 11.3.
11.4.2 Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge.
11.4.3 At the start of the cleaning process, electrical switches that could be activated accidentally shall be locked out.
11.4.4 Components of the fire suppression system shall not be rendered inoperable during the cleaning process.
11.4.5 Fire-extinguishing systems shall be permitted to be rendered inoperable during the cleaning process where serviced by properly trained and qualified persons in accordance with Section 11.3.
11.4.6 Flammable solvents or other flammable cleaning aids shall not be used.
11.4.7 Cleaning chemicals shall not be applied on fusible links or other detection devices or the automatic extinguishing system.
11.4.8 After the exhaust system is cleaned to bare metal, it shall not be coated with powder or other substance.
11.4.9 All access panels (doors) and cover plates shall be replaced.
11.4.10 Dampers and diffusers shall be positioned for proper airflow.
11.4.11 When cleaning procedures are completed, all electrical switches and system components shall be returned to an operable state.
11.4.12 When a vent cleaning service is used, a certificate showing date of inspection or cleaning shall be maintained on the premises.
* Reprinted with permission from NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations ©2004, National Fire Protection Association, Quincy, MA 02269. The reprinted material is not the complete and official position of the National Fire Protection Association, on the referenced subject which is represented only by the standard in its entirety.
11.3 Inspection of Exhaust Systems
The entire exhaust shall be inspected by a properly trained, qualified, and certified company or person (s) acceptable to the authority having jurisdiction in accordance with Table 11.3
Table 11.3 Exhaust System Inspection Schedule
Type or Volume of Cooking Frequency Frequency
Systems serving solid fuel cooking operations Monthly
Systems serving high-volume cooking operations Quarterly
such as 24-hour cooking, charbroiling, or wok
cooking.
Systems serving moderate-volume cooking Semiannually
operations.
Systems serving low-volume cooking operations, Annually
such as churches, day camps, seasonal
businesses, or senior centers.
11.4 Cleaning of Exhaust Systems
Upon inspection, if found to be contaminated with deposits from grease-laden vapors, the entire exhaust system shall be cleaned by a properly trained, qualified, and certified company or person (s) acceptable to the authority having jurisdiction in accordance with Section 11.3.
11.4.2 Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge.
11.4.3 At the start of the cleaning process, electrical switches that could be activated accidentally shall be locked out.
11.4.4 Components of the fire suppression system shall not be rendered inoperable during the cleaning process.
11.4.5 Fire-extinguishing systems shall be permitted to be rendered inoperable during the cleaning process where serviced by properly trained and qualified persons in accordance with Section 11.3.
11.4.6 Flammable solvents or other flammable cleaning aids shall not be used.
11.4.7 Cleaning chemicals shall not be applied on fusible links or other detection devices or the automatic extinguishing system.
11.4.8 After the exhaust system is cleaned to bare metal, it shall not be coated with powder or other substance.
11.4.9 All access panels (doors) and cover plates shall be replaced.
11.4.10 Dampers and diffusers shall be positioned for proper airflow.
11.4.11 When cleaning procedures are completed, all electrical switches and system components shall be returned to an operable state.
11.4.12 When a vent cleaning service is used, a certificate showing date of inspection or cleaning shall be maintained on the premises.