We value the safety of your employees and business, and kitchen fire safety starts just above your cooktop. We offer a total understanding of the right way to clean and maintain not just the range hood, but the ductwork, fans, and ventilation system where dangerous grease build up can hide.
The range hoods above your cooktop are absolutely essential for any commercial kitchen, not only for your employees' benefit but as a Health and Safety Inspection requirement. Range hoods prevent exhaust fumes, smoke, grease vapor, moisture and heat from spreading to the rest of the building and is a point of inspection for your local Fire Marshal.
Advanced Fire & Safety offers stainless steel kitchen hoods with exhaust fans, ductwork and filters in a wide variety of configurations. We have both the technical knowledge and the experience to install hoods of any size for your facility. We clearly explain to our clients what must be done to ensure the byproducts of their kitchen don't linger or cause any issues in their establishment.
Your grease duct has a very important role in preventing kitchen fires. These ducts are designed to vent grease-laden vapors from any cooking equipment. It is very important that you keep your grease duct up to date and frequently make sure that it is working properly. Advanced Fire & Safety offers inspections for your grease duct, and we'll make sure that your grease duct is working perfectly, as well as offer up suggestions for replacements or upgrades when necessary.
Containment systems will help prevent roof damage and prevent OSHA violations. These catch grease before it reaches the roof which protects it from leaking. Let our AFS technicians empty the grease collection boxes on each occasion when we service your account. Choose the containment option for you.
These catch grease before it reaches the roof which protects it from leaking.
These allow for a better access point to the fan, for improved cleaning, and keep the fan lasting longer.
For the safety of your roof, your restaurant and the job we do for you, hinge kits allow for a better access point to the fan, for improved cleaning, and to keep the fan lasting longer.
Let us complete the job correctly with duct access panels and stay in compliance with NFPA 96 standards.
This will also allow for cleaning and those hard to reach places.
By law, kitchen exhaust cleaning is required for virtually every commercial cooking establishment in the United States. Kitchen grease exhaust cleaning is required by the Fire Marshals, Health Inspectors and Insurance Companies. The National Fire Protection Association (NFPA 96 standard) requires commercial kitchens exhaust systems to be cleaned by a properly trained, qualified and certified person(s).
Advanced Fire & Safety is the leading certified hood cleaning company in Nebraska and Western Iowa. In the State of Nebraska, the Fire Marshal follows the NFPA 96 Standards as part of the fire code. If you violate the code by using a non-certified kitchen exhaust cleaning company, it can be considered to be negligence on your part. If one of your businesses ever has a fire that originates in the kitchen exhaust system, it could be denied by your insurance company for coverage. Before you consider using a non-certified company, think about the liability.
NFPA 96 — Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations (2011 Edition).
4.1.5 — The responsibility for inspection, maintenance, and cleanliness of the ventilation control and fire protection of the commercial cooking operations shall be the ultimate responsibility of the owner of the system provided that this responsibility has not been transferred in written form to a management company or other party.
4.1.8 — All interior surfaces of exhaust system shall be accessible for cleaning and inspection purposes.
22.214.171.124 — Fans shall be provided with safe access and a work surface for inspection and cleaning.
126.96.36.199 — Approved upblast fans with motors surrounded by the airstream shall be hinged, supplied with flexible weatherproof electrical cable and service hold-open retainers, and listed for this use.
11.4 — Inspection for Grease Buildup. The entire exhaust system shall be inspected for grease buildup by a properly trained, qualified and certified person(s) acceptable to the authority having jurisdiction and in accordance with Table 11.4.
Table 11.4 — Schedule of Inspection for Grease Buildup Type or Volume of Cooking Inspection Frequency Systems serving solid fuel cooking operations. Monthly Systems serving high-volume cooking operations, such as 24-hour cooking, charbroiling, or wok cooking. Quarterly Systems serving moderate-volume cooking operations. Semiannually Systems serving low-volume cooking operations, such as churches, day camps, seasonal businesses, or senior centers.
Annually 11.6.1 — When the exhaust system is found to be contaminated with deposits from grease-laden vapors, the contaminated portions of the exhaust system shall be cleaned by a properly Trained, Qualified, and Certified person(s) acceptable to the authority jurisdiction.
11.6.2 — Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned at frequent intervals to remove combustible contaminated prior to surfaces becoming heavily contaminated with grease or oily sludge.
11.6.8 — After the exhaust system is cleaned, it shall not be coated with powder or other substance.
11.6.13 — When an exhaust cleaning service is used, a certificate showing the name of the servicing company, the name of the person performing the work, and the date of inspection or cleaning shall be maintained on the premises.