PROPER VENTILATION FOR COMMERCIAL KITCHENS COMMERCIAL KITCHENS i. They have multiple sources of fires and heat. ii. Presence of highly flammable substances such as grease. iii. High levels of respiratory hazards such as smoke and excess heat from ovens. They experience more traffic that might hinder access to extinguishers.
CHOOSE AN APPROPRIATE KITCHEN LAYOUT 25% of commercial kitchens have an ineffective kitchen layout. Is yours among them? An appropriate layout for a commercial kitchen accommodates the 5 principles of safety: i. Simplicity ii. Modularity iii. Ease of sanitation iv. Space efficiency v. Ease of supervision
PROPERLY INSTALL EXHAUST HOODS Ventilation exhaust hoods can prevent kitchen fires by up to 60% Exhaust hoods direct the heat and fumes from hot grease into a ventilation shaft on the exterior of the kitchen. What kitchen layout do you have? Zone-style and assembly line kitchen layouts allow for wall mounted exhaust hoods while kitchen islands work best with overhead exhaust hoods.
INVEST IN FIRESUPPRESSING HOODS 65% of kitchen fires can be managed by firesuppressing exhaust hoods Fire suppressing exhaust hoods are designed with nozzles which concentrate fireextinguishing chemicals directly at the source of the fire. They are recommended because: i. Fire caused by hot grease spreads fast. ii. The extinguishing action can be triggered either manually or automatically.
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