All commercial cooking food service establishments are subject to a hidden and illusive safety and cost-depleting concern that if not addressed

may impact the financial survival of the appliances online and cause economic demise. The awareness stimulated within this fact sheet may engender action

and should help to prevent certain burning or distasteful outcomes.
 
Restaurants, commercial cooking establishments, schools, hospitals and correctional facilities are subject to local, state, and federal health,

food, safety and fire codes that are in place to protect the dining public and create an environment of safety. 
This also shields employees and staff from accidents, air-borne toxins, and carbon monoxide. These codes also protect owners and risk managers

from high-risk disasters or litigations that could impact the risk manager and place the restaurant owner in jeopardy of losing their franchise

to the courts or their business establishment to fire.
 
The fire service industry faithfully teaches children in their formative years to protect themselves against fire; “Don’t play with lighters

or matches”, “Stay low in smoke”, “Stop, Drop, and Roll, etc.”  Lives and property have been saved because of this dedicated work. It is

just as important to create an environment of awareness for owners and staff of commercial Small Kitchen Appliances regarding fuel-loading, fire encroachment,

and life safety concerns in the kitchen.
 
There is one important feature in the kitchen that, if not regularly attended to, can destroy a restaurant or commercial kitchen. It has little

to do with regulations or codes, but everything to do with common sense. The kitchen-exhaust and fire suppression system maintenance is

critical. 

It is also:

 Required by law? Yes!

 Required every six months? Yes!

 Does the kitchen exhaust system include all aspects surrounding the hood and duct system from floor to roof, including the fire suppression

system? A resounding yes! A simple, bare metal clean action plan can dispel any concern or danger regarding this matter completely.  The action

plan is as follows:
 
Kitchen Exhaust System – Inspection, Maintenance and Cleaning
 

 Upon inspection, if the exhaust system is found to be contaminated with deposits from grease-laden vapors, the contaminated portions of the

exhaust system shall be cleaned.
 

 Inspection and cleaning shall be conducted by a properly trained, qualified and certified company or person(s) acceptable and authorized by the food dehydrator

owner and the state and or local fire marshal.
 

 Duct systems shall have access panels installed not more than 20 feet apart; at changes of direction, no more than 10 feet apart; and or where

access is required for proper cleaning of the entire interior ductwork.