There are numerous ways restaurant operators and building managers can prevent fire hazards from breaking out in their facility. For instance, all commercial kitchens must have a proper fire suppression system that helps to stop fire breakouts from getting out of hand. All buildings require fire extinguishers and emergency light units. Installing life safety equipment is just the first important step to guarantee protection. The next crucial step is to ensure that they are regularly inspected and maintained.
NFPA 10 & NFPA 101 says you must complete fire extinguisher & emergency lighting inspections every twelve(12) months by a licensed fire protection companies.
NFPA 96 says you must complete restaurant kitchen hood fire suppression system inspections every six months by a licensed fire protection companies. Therefore, twice a year, certified fire safety professionals must ensure if there is a fire in your commercial kitchen, your suppression system will activate, put the fire out, and shut off the gas line or electric running to the equipment.
A certified technicial will perform a complete fire suppression system inspection, provide service and resolve any deficiencies.
“Pat was highly responsive to our needs at Little Bones Wings. He sourced the right piece of equipment and installed it professionally allowing us to double our food production capacity. We have seen tremendous growth as a result.”
David MacKay - Managing Director
Through our size and our well-established relationships with equipment manufacturers, we offer extremely competitive pricing on equipment necessary to build and protect your investments and assets.