Explore articles from Facilitec Southwest covering kitchen exhaust cleaning, hood cleaning, NFPA 96 compliance, grease containment, fire safety, inspection readiness, and commercial kitchen maintenance.
Find articles on kitchen exhaust cleaning, NFPA 96, compliance, fire safety, and commercial kitchen maintenance.
OPERATIONS & REGULATIONS · ENVIROMENTAL COMPLIANCE A hood cleaning crew arrives at 11 pm with a hot-water pressure washer, forty gallons of alkaline degreaser, and a kitchen whose duct holds thirty pounds of grease. Four hours later the duct is bare metal and the crew is gone. The grease didn’t
OPERATIONS & REGULATIONS · HOSPITALITY VERTICAL A 400-room convention hotel in Dallas has a banquet kitchen that plates 1,200 dinners on Saturday and nothing on Tuesday, a signature restaurant leased to a celebrity chef’s group with its own vendors, a lobby café, a room service line, an employee cafeteria, a
OPERATIONS & REGULATIONS · CHAPTER 17 A hood cleaning quote comes back with four hoods on it. The operator counts five in the kitchen. The fifth is the one over the dish machine — and the question of whether it belongs on the quote, on the fire marshal’s checklist, and
OPERATIONS & REGULATIONS · CHAPTER 17 A taco trailer on South Congress, a crawfish rig outside a Lafayette festival, a brisket truck at a Fort Worth brewery, a tent kitchen feeding a state fair for eleven days — every one of them is a commercial kitchen on wheels or under
OPERATIONS & REGULATIONS · HIGHER EDUCATION VERTICAL A flagship university runs more commercial kitchens than most restaurant groups — residential dining halls feeding thousands a day, a dozen retail concepts, catering, faculty dining, and a stadium that serves eighty thousand people seven Saturdays a year. Most of it is operated
OPERATIONS & REGULATIONS · CHAPTER 14 A post-oak pit in Lockhart, a wood-fired oven in Santa Fe, a mesquite grill in San Antonio, a charcoal char-broiler in a Lafayette steakhouse — every one of them burns something that produces embers, and embers travel. NFPA 96 gives solid-fuel cooking its own
OPERATIONS & REGULATIONS · SECTION 8.1.1.1 Of every deficiency a fire marshal writes on a commercial kitchen rooftop, a missing hinge kit is the one operators most often haven’t heard of before the citation. It’s a small piece of hardware — a hinge, a cable, a prop — bolted to
COMPLIANCE & REGULATIONS · PRE-OPENING Most of what goes wrong with a kitchen exhaust system over the first five years was decided in the first five months — in the drawings, in the construction punch list, and in the ninety days after the doors opened. An access panel that wasn’t
OPERATIONS & REGULATIONS · FIRE PROTECTION A restaurant operator calls to schedule hood cleaning and asks, “Will you check the Ansul system while you’re up there?” It’s the most common question in the business, and the answer — no, that’s a different vendor, a different license, and a different code
OPERATIONS & REGULATIONS · SECTION 12.6.5 Every hood cleaning quote in the Southwest promises the same three words: cleaned to bare metal. It’s the phrase fire marshals listen for, the phrase insurance adjusters look for on the written report, and the phrase NFPA 96 uses to define what a compliant
OPERATIONS & REGULATIONS · FIRE RESPONSE The fire is out. The fire department has left. The kitchen is a mess and the phone is ringing with reservations you can’t honor. The question every operator asks in that moment is “how fast can we reopen?” — and the honest answer is
OPERATIONS & EQUIPMENT · INSURANCE & RISK Your fire marshal walked the kitchen last month and left satisfied. Your service labels are current, your access panels are tagged, your written reports are on file. You’re NFPA 96 compliant. Then your insurance renewal arrives with a loss-control condition requiring quarterly cleaning
