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    by Published on 08-16-2014 05:24 PM

    Flue Steam provides important services that help your kitchen pass the fire safety portion of a restaurant inspection.

    As the owner or operator of a commercial kitchen, you have countless regulations to comply with as to the condition of your facility, the behavior of your employees, and your food handling practices. With so many rules and requirements, the potential ...
    by Published on 08-15-2014 04:48 PM

    Flue Steam provides important services that help your kitchen pass the fire safety portion of a restaurant inspection.

    As the owner or operator of a commercial kitchen, you have countless regulations to comply with as to the condition of your facility, the behavior of your employees, and your food handling practices. With so many rules and requirements, the potential ...
    by Published on 07-20-2011 07:43 AM

    A Massachusetts restaurant owner who failed to upgrade his obsolete fire suppression system was not entitled to collect insurance money after a massive fire six years ago — and must return $15,000 advanced to him by his insurer, an appeals court judge ruled.

    At issue is an exclusion in a commercial lines policy issued to the French King restaurant in Erving, which required the restaurant owner to maintain a fire suppression system. The insurer — Interstate Fire & Casualty Co., a subsidiary of ...
    by Published on 04-29-2011 11:00 AM

    WOODSTOCK— A fire last year at a local restaurant has landed its owner in hot water.

    The owner of the Bamboo restaurant on Norwich Avenue has been fined $22,000 plus court costs for numerous fire code violations discovered after a November 2010 fire there.

    On March 9, the company and manager plead guilty to a total of 11 charges, which ranged from not testing the fire alarms annually to failing to install the appropriate equipment at two cooking stations.
    ...
    by Published on 04-20-2011 07:02 AM  Number of Views: 2392 

    US Fire Administration report on Restaurant Fires

    Restaurant fires cost $172 million a year in US

    A report examining the characteristics of restaurant building fires has been published by the United States Fire Administration.

    According to the report, an estimated 5,900 restaurant building fires occur annually in the United States, resulting in an estimated average of 75 injuries and $172 million in property loss.

    The leading cause of all restaurant fires is cooking at 59%, and nearly all of these cooking fires (91%) are small, confined fires with limited damage.

    While cooking is the leading cause of all restaurant fires as well as the smaller, confined fires, electrical malfunction is the leading cause of the larger, non-confined restaurant fires.

    Deep fryers (9%), ranges (7%), and miscellaneous kitchen and cooking equipment (5%) are the leading types of equipment involved in ignition in non-confined restaurant fires.

    According to the report, restaurant fires occur most frequently in the late morning, peaking from 10-11am, with another small peak between 7pm and 8pm.

    The report states: “Although national estimates resulted in zero restaurant building fire deaths for 2007 to 2009, the potential for fire-related fatalities still exists in these establishments.”

    http://www.usfa.dhs.gov/downloads/pd...tics/v12i1.pdf







    Cleaning Commercial Kitchen Exhaust Systems Since 1971

    5734 Bankfield Avenue
    Culver City, California 90230
    310-636-8361 x 203
    Grant Mogford
        Number of Views: 5658 

    IKECA was founded in 1989 when a small group of exhaust cleaners were attending the same meeting. They found that they all had similar needs and beliefs in the importance of proper and complete exhaust cleaning to the fire protection world. Within two years, these founders had created the first trade association for the kitchen exhaust cleaning industry.

    Almost twenty years later, IKECA Members represent the best companies in the industry, and the association has made significant contributions to the decrease in commercial kitchen fires in the US.

    Recently, IKECA joined ANSI with the intent to develop a definitive ANSI standard for cleaning and inspecting commercial kitchen exhaust systems. Once completed, this standard can be adopted by other ANSI organizations (NFPA, ICC) as well as jurisdictions across the US.

    And that’s just the beginning. With members all over the world, IKECA is bringing its core beliefs and ethical standards to every part of the globe, and continuing to lead the industry in certification and education.

    What is Certification?
    Certification is a knowledge-based recognition of an individual who shows a competency on the guidelines, codes and standards in the industry. By studying the materials and passing the test, a student shows that they have a working knowledge of the required codes and standards that apply to the entire industry.

    Neither training nor certification guarantees that any company or individual will do a good job. Some organizations offer “certification for life” and others let candidates take open book exams. IKECA’s programs are different. We believe that individuals should continue their education well beyond the exam, and that those that we certify, uphold the most rigid Code of Conduct and Ethics in the industry.

    IKECA Code Of Ethics:

    All Members shall agree to uphold the following:
    To, at all times, serve our clients with integrity, competence and objectivity;
    To perform all work for clients in accordance with the latest standards and practices published by IKECA;
    To clean all readily accessible areas of the kitchen exhaust removal system, utilizing positive cleaning methods and techniques consistent with proactive by-product management;
    To strive to comply with all applicable municipal, state and national codes and guidelines during the course of business engagement;
    To ensure that safety of life and property remain an integral operations effort;
    To strive to comply with all applicable industry-related environmental standards, and practice with ongoing awareness as continuing education advances the industry;
    To operate with a good working knowledge of available products and to specify, where applicable, those accepted within the industry as efficient and effective;
    To establish initial and ongoing documentation consistent with local, state and national guidelines regarding kitchen ventilation by-product management service schedules and scope;
    To strive to continue education consumers, neighboring industries and authorities with respect to kitchen exhaust removal systems;
    To strive to operate morally, ethically and in good conscience during the course of maintaining kitchen exhaust removal systems;
    To obey local, state and federal laws, rules and regulations as they pertain to our industry;
    To remain within compliance of the policies, standards and practices and by-laws of the International Kitchen Exhaust Cleaning Association.
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