Here is an article for you Greasers to use.........

Update

"Usually the grease will catch on fire, but it just goes out really fast and it caught on fire this time and it was too big to control," said Molly Self, an employee at Renfrow's Cafe.

Sounds like they really kept on top of that hood system!
 
Usually it catches on fire and goes out real fast! OMG that is crazy I would think the owner or manager would be concerned after one fire, from her comments it sounds like they have had more than one.
 
I don't think the article was very clear. Small grease fire could easily mean a small fire in a frying pan. That happens quite regularly. It doesn't mention if the hood was clean, fire suppression was up-to-date, or even what "air duct" the fire was "sucked into" and how it got into the attic from there...
 
I don't think the article was very clear. Small grease fire could easily mean a small fire in a frying pan. That happens quite regularly. It doesn't mention if the hood was clean, fire suppression was up-to-date, or even what "air duct" the fire was "sucked into" and how it got into the attic from there...

Small town, greasy spoon. I would really be surprised if the fire suppression and cleaning were up-to-date or ever even checked by the fire marshall.
 
Usually it catches on fire and goes out real fast! OMG that is crazy I would think the owner or manager would be concerned after one fire, from her comments it sounds like they have had more than one.

Unreal , direct negligence.


Ron Musgraves text me 480-5225227 ???Sent from my iPhone using Tapatalk
 
Small town, greasy spoon. I would really be surprised if the fire suppression and cleaning were up-to-date or ever even checked by the fire marshall.
I'm not saying you're wrong, Pat. I'm just saying that there is a small fire on the stove of about 90% of restaurants every single day. A little flare up while sauteing.
I doubt this would resonate with any of my potential customers...
Now, if the FM and FD declare it was due to a greasy exhaust/lack of fire suppression, I can go with that. But, it would have to say that the insurance company refused to pay due to neglect. That article comes occasionally, and can be persuasive!
Restaurants think they're insured and are willing to take the risk. Insurance companies have a clause to deny coverage for such neglect, but keep it close to their chest. Restaurants pay premiums for critical coverage they have made themselves ineligible for, and insurance collects premiums for a coverage, of extreme risk, they have almost no risk for...
When a place burns down, insurance doesn't pay, restaurant is embarrassed to admit they had let things get so bad (who would eat at their next place?), and things go away very quietly.
I've had conversations with some very large restaurants that say they were told by corporate to hire a hack as long as they had enough insurance. The restaurant then maintains a relationship with the insurance more so than the cleaner/suppression company. They don't care if the job is done poorly, as long as they have assurance that blame can be placed and claims can be paid.
Not my favorite business plan/model but it appears to make money for some!
 
Thats a crazy statement the lady made about it usually going out fast other times.. It makes me scape that much harder to get places up to par each time we head out. After some time being away working/family stuff I think its time i call up Cullen, im sure I have a email that is lost in flippen drafts folder vs Sent. Cleaned a little Asian shop today... came out pretty damn good, bare shiny metal S.S. on a galv exhaust chute with a nice upblast fan... cheap filters but non the less it came spotless. On the caulking, what is approved for us to apply? 100% silicone from GE? Any tip is appreciated, feel free to pm me please.

Either way its scary to see any place go up in flames no matter if the exhaust system is spotless or baked on with stalactites. Ive seen 5" danglers on the conduit for the trip line. Insane.... We left it nice and bare though!
 
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