Foodservice Equipment & Supplies

OCT 2016

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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parting shot "Parting Shot'' is a monthly opinion column written on a rotating basis by guest authors. The opinions expressed are not necessarily those of FE&S.; Shield Your Kitchen From the Top Four Fire Threats Exhaust ducts will collect grease, which can affect the ventilation of the kitchen hood and cause a fire. F ires in eating and drinking estab- lishments in the U.S. cause inju- ries, deaths and millions of dollars of property damage every year, according to the National Fire Protec- tion Association. Recognize National Fire Prevention Day — Oct. 9 — by making fire prevention strategies top of mind for kitchen managers and chefs. Avoid these top four threats we often see in the field: No. 1: Irregular (or Lack of) Cleaning Cleaning commercial kitchen equipment every day can be a tedious process, but it is critical to fire prevention. Exhaust ducts will collect grease, which can affect the ventila- tion of the kitchen hood and cause a fire. When first installing the equipment, schedule additional preventative mainte- nance every six months, then increase or decrease maintenance based on equipment usage. No. 2: Out of Sight, out of Mind Because gas lines are almost always located out of sight, behind kitchen equipment, problems often go unnoticed until gas is leaking into the air. Avoid the problem by regularly moving kitchen equipment away from the wall to properly inspect and clean lines. Look for grease and food buildup, which deteriorate the lines. Wall outlets and circuit breaker panels are also usually out of sight lines and need to be checked regularly. A good time to check outlets, which are susceptible to moisture and corrosion, is when kitchen equipment is already pulled out for a gas line check. Circuit breaker panels should remain free of obstruction by three to five feet. Typically located at the rear of the restau- rant, they frequently become blocked by trash receptacles, products or other debris. No. 3: Creating Carbon Kitchen teams need to understand how to properly dispose of grease buildup when cleaning flattop stoves or the inside of an oven. Grease that is scraped away into a tray or not cleaned immediately can harden into a carbon buildup that acts like charcoal, which can easily start a fire. Oil in deep-vat fryers, which becomes dirty from overuse, can also build up in the form of carbon. Prevent this by filtering the oil daily. In the event of a fire due to oven spills, turn off the oven and close the doors to suffocate the flames. Once cool, clean the oven thoroughly and properly dispose of the charred food. No. 4: A Food Jam We are often called to assist kitchen crews with conveyor toasters. Don't make the common mistake of continuing to use the toaster without removing the jammed food, which is clearly a target for fires. Instead, unplug the device, let it cool and then remove the item. Never try to remove a food item while the equipment is still connected to a power source. Don't leave yourself vulnerable by neglecting fire threats. Maintain regular checkpoints and keep the above four fac- tors front and center in your fire preven- tion plan. 104 • FOODSERVICE EQUIPMENT & SUPPLIES • OCTOBER 2016 Greg Meleney Commercial Kitchen Equipment Technician and CFESA Master Electric Motor Repair Company gmeleney@emrco.com

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