Deep dive into our processes, safety standards, and equipment specifications.
The heart of a commercial kitchen is its ventilation. We provide custom-fabricated stainless steel hoods tailored to your kitchen's layout, ensuring every piece of equipment is properly ventilated.
Required for any cooking appliance that produces grease-laden vapors or smoke. This includes heavy-duty equipment such as char broilers, grills, tandoori ovens, gyro machines, candy stoves, burner stoves, deep fryers, and woks. These systems are welded liquid-tight and require a fire suppression system.
Proper ventilation requires more than just a hood; it requires a safe path for grease delivery outside. We install liquid-tight grease ducts that are continuously welded. These ducts are designed to contain potential fires and must maintain strict clearances to combustibles as they vent exhaust safely to the rooftop.
Modern commercial cooking generates high heat, making fire protection essential. We install UL-300 compliant wet chemical systems designed to suppress grease fires instantly.
Fusible links act as the mechanical detectors for your system. These heat-sensitive metal links are installed in the exhaust path. When temperatures reach a specific rating (e.g., 360°F or 450°F) during a fire, the link melts and separates, releasing cable tension to trigger the suppression agent discharge and automatically shut off the gas supply.
Our systems are designed to interface with your Fire Alarm System. Upon activation, the hood system sends a signal to the alarm panel, which notifies your monitoring company and local fire department immediately, ensuring response even when the kitchen is unattended.
A hood is only as good as its fan. We install heavy-duty rooftop upblast fans designed to pull grease-laden vapors out of your building.
When you exhaust air out, you must bring fresh air in. Without a Make-Up Air unit, your kitchen will suffer from negative pressure, causing drafts, lingering smoke, and inefficient HVAC performance. We calculate and balance your air to ensure a comfortable, smoke-free environment.
Fire codes require semi-annual (6-month) inspections of your suppression system. We go beyond a simple checklist to ensure true functionality and safety code compliance.
Our inspection process includes the balloon test, a crucial diagnostic method used to verify that the piping is clear of grease or debris and that the agent will flow freely to all appliances in an emergency.
Every commercial kitchen requires specific handheld fire extinguishers as a first line of defense.
Class K (Silver): Specifically designed for grease and oil fires. It uses a wet chemical agent similar to the hood system to cool and saponify the burning grease.
ABC (Red): A multi-purpose dry chemical extinguisher for paper, wood, trash, and electrical fires. Note: Never use an ABC extinguisher on a deep fryer fire, as it can splash the oil and spread the flames.
We supply, tag, and mount extinguishers in accordance with code distance requirements.