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Grease buildup does more than sit inside a hood waiting to be cleaned. It physically restricts airflow through the system, […]

NFPA 96 sets cleaning frequency for commercial kitchen exhaust systems based on the type and volume of cooking a kitchen

Inspectors evaluating a restaurant fire suppression system typically check nozzle coverage against the current equipment lineup, cylinder or tank service

Yes, changing cooking equipment can absolutely affect fire suppression coverage, and in many cases it does, even when the change

The most common fire suppression integration problems in commercial kitchens come down to a handful of recurring issues: nozzles that

Welded grease duct requirements are set primarily by NFPA 96 and the International Mechanical Code, and they cover far more

Welded grease duct fabrication matters because the alternative, a duct system with even one imperfectly sealed seam, creates a fire

Welded grease duct fabrication is the process of custom building the ductwork that carries grease-laden vapor away from a commercial

Without proper make-up air, a kitchen does not fail all at once. It degrades gradually, in layers, starting with minor

You do not need an engineering background to notice when a kitchen’s air balance is off. Most owners and kitchen