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.
COMPLIANCE & REGULATIONS · K–12 VERTICAL A suburban district outside Fort Worth runs forty-two campuses on one child nutrition budget. Six of them have full production kitchens. Thirty-six receive food from those six and reheat it. Four high schools have culinary arts classrooms with commercial ranges. Every stadium and gym
COMPLIANCE & REGULATIONS · SHARED KITCHEN VERTICAL A converted warehouse off I-35 in Dallas holds fourteen kitchen stalls. Nine are delivery-only brands, two are caterers, one is a meal-prep company, one is a food truck operator’s commissary, and one turned over last month. They share a roof, a duct trunk,
Who is actually responsible for kitchen exhaust cleaning in a leased restaurant — the lease, the fire code, the roof, and the clauses that keep both parties protected.
OPERATIONS & EQUIPMENT · SEASONAL PLANNING A steakhouse in Dallas does 40 percent of its annual catering revenue between the Monday before Thanksgiving and New Year’s Eve. A hotel banquet kitchen in San Antonio runs holiday parties six nights a week in December. A hospital cafeteria in Oklahoma City never
COMPLIANCE & REGULATIONS · SENIOR LIVING VERTICAL A 120-bed skilled nursing facility has a main production kitchen, three “country kitchens” on the memory care households with residential ranges, a bistro in the independent living wing, and a staff break room with a griddle somebody installed in 2019. Its residents can’t
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
