The city of Boston is about to put in place new rules that will affect the companies that clean restaurant kitchens.
The change comes because of a tragedy that shocked the city two years ago when a grease fire killed two Boston firefighters.
"The most critical parts to prevent a fire are right here," explained Charlie Cochrane with Cochrane Ventilation.
Cochrane pointed out the key parts to keep clean in a commercial kitchen to prevent a grease fire from burning out of control. The same type of grease fire ended in death at the Tai Ho Restaurant in West Roxbury in 2007.
Grease and flames fueled a blaze that exploded into a massive fireball killing firefighters Warren Payne and Paul Cahill.
"That's the ultimate danger is someone dying from something in a restaurant," said Boston Dep. Chief Frank Kodzis. "A lot of the system is out of sight and out of mind, and assuring that part of the system is clean is critical."
That's why every person who cleans commercial kitchens in Boston is being tested to make sure tragedy sparked by a grease fire doesn't happen again.
Beginning May 14, every contractor will have to pass an exam, have 500 hours of experience and register with the city. Kitchens will be inspected and cleaned, and any problems must be reported to the fire dept.
"They can't just go in to clean the hood," Kodzis said. "They're responsible for the entire system from the fryolator to where it leaves the building."
The ducts, which are behind the hood, are a key area. At the Tai Ho Restaurant the ducts were separated, grease dripped into the ceiling and fueled the fire.
"The average grease filter catches at best 60 percent of grease, so 40 percent is going up inside the ventilation system," said Cochrane. "The dirty filter and dirty hood are like the wick of a candle waiting to be lit, then it gets drawn up into the system."
Once that candle is lit, the fire can be hard to control. Cleaning grease and reporting any problems are all part of prevention and saving lives.
So far only six people have completed the entire registration process to clean commercial kitchens in the city.
Cleaning Commercial Kitchen Exhaust Systems Since 1971
5734 Bankfield Avenue
Culver City, California 90230
310-636-8361 x 203
Grant Mogford
The change comes because of a tragedy that shocked the city two years ago when a grease fire killed two Boston firefighters.
"The most critical parts to prevent a fire are right here," explained Charlie Cochrane with Cochrane Ventilation.
Cochrane pointed out the key parts to keep clean in a commercial kitchen to prevent a grease fire from burning out of control. The same type of grease fire ended in death at the Tai Ho Restaurant in West Roxbury in 2007.
Grease and flames fueled a blaze that exploded into a massive fireball killing firefighters Warren Payne and Paul Cahill.
"That's the ultimate danger is someone dying from something in a restaurant," said Boston Dep. Chief Frank Kodzis. "A lot of the system is out of sight and out of mind, and assuring that part of the system is clean is critical."
That's why every person who cleans commercial kitchens in Boston is being tested to make sure tragedy sparked by a grease fire doesn't happen again.
Beginning May 14, every contractor will have to pass an exam, have 500 hours of experience and register with the city. Kitchens will be inspected and cleaned, and any problems must be reported to the fire dept.
"They can't just go in to clean the hood," Kodzis said. "They're responsible for the entire system from the fryolator to where it leaves the building."
The ducts, which are behind the hood, are a key area. At the Tai Ho Restaurant the ducts were separated, grease dripped into the ceiling and fueled the fire.
"The average grease filter catches at best 60 percent of grease, so 40 percent is going up inside the ventilation system," said Cochrane. "The dirty filter and dirty hood are like the wick of a candle waiting to be lit, then it gets drawn up into the system."
Once that candle is lit, the fire can be hard to control. Cleaning grease and reporting any problems are all part of prevention and saving lives.
So far only six people have completed the entire registration process to clean commercial kitchens in the city.
Cleaning Commercial Kitchen Exhaust Systems Since 1971
5734 Bankfield Avenue
Culver City, California 90230
310-636-8361 x 203
Grant Mogford
