Cooking is one of the most basic rituals human being have in common. Once humans discovered fire, eating cooked food has been a necessity and an adventure in the kitchen. Whether you are looking for grub in Tampa, Clearwater, St. Petersburg, Bradenton, or Sarasota there is a multitude of offerings. You don’t need to travel to Epcot to experience dining around the world. A quick trip to downtown St. Petersburg should have you covered.
Yet not all places have what they need when it comes to safety. Some establishments can’t handle the heat. When the fire marshal comes, they aren’t equipped with the proper fire safety equipment. Most kitchens, food trucks, hospitals, and schools need kitchen fire suppression systems, also known as hood fire suppression systems. In fact, most cooking facilities fail their first fire marshal inspection. In Pinellas County – think St. Petersburg, Clearwater, Treasure Island, Gulfport – last month 136 restaurants passed their first fire marshal inspection. 221 restaurants failed their first inspection for various deficiencies. Warning: You might not want to read detailed reports of why kitchens failed their inspections – not all are due to fire safety. Many are quite disturbing.
So, how can restaurants stay safe and pass their fire marshal and insurance inspections? Proper installation and semi-annual inspection of their fire safety equipment. ANSUL, a world-renowned fire safety company, produces the ANSUL R-102 fire suppression system specifically for cooking. Any kitchens that use griddles, fryers, broilers or char-broilers, range tops, or woks can use this type of fire protection system.
The ANSUL R-102 works to suppress kitchen fires. Steel cylinders house fire suppressing agent and a system of sensors, pipes, and nozzles activate at a certain temperature to disburse the agent and suppress the fire. The ANSUL R-102 system utilizes ANSULEX for the extinguishing fluid. This is a low PH wet chemical extinguishing agent. When activated, it knocks down the flames in the exhaust and hood system, while also lowering the temperature and extinguishing fires in the cookware itself. Unlike many common fire extinguishers, this type of agent creates a foam when it interacts with grease that suffocates the fire. The agent is stored in 1.5-gallon or 3-gallon cylinders, dependent upon the size of the cooking area and system.
When preparing your kitchen for a fire suppression system, call your local Tampa Bay, licensed fire equipment dealer. Why?
You want someone educated and licensed to advise you and perform work.
You’ll need education on use of the system to teach your employees.
You’ll find someone who cares about the area and local businesses.
You can get a free estimate for the work that needs to be performed and future maintenance.
You can watch the installation or repairs and ask questions.
When choosing of an ANSUL R-102 system your fire suppression system technician should offer you two choices: an appliance-specific design or an overlapping design. An overlapping design is really best for oversized kitchens that frequently change cooking gear. They require larger amounts of extinguishing agent to accommodate any cooking equipment that might be placed in the fire suppression system area. For example, if your kitchen has rows and rows of fryers – this would be an ideal system. However, most kitchens’ needs will be met with an appliance-specific hood fire suppression system. This means the size of the suppress system matches and aligns with the specific cooking appliances in your kitchen. Appliance-specific designs use lesschemical agent. It can be calculated to the required amount for each appliance. In addition, the piping and nozzles and placed exactly where they are most likely to be needed.
Now that you know what the ANSUL R-102 system has to offer, think about reaching out to your local, licensed fire equipment dealer. Licensed technicians will speak to you by phone to give an estimate and can often come to your site and provide more specific information before providing service. These technicians should be able to explain what type of service is needed and why. They can also show you how to use your system and demonstrate its effectiveness.
In addition, you can create a positive relationship with your fire suppression system technician. You should schedule service with your technician or company every 6 months to meet ANSUL’s manufacturer specifications, as well as the National Fire Protection Association’s guidelines. Regular maintenance, repair, recharge, and certification of your kitchen fire suppression system not only keeps you safe – it avoids problems with the fire marshal and insurance inspectors. In the words of a wise client, spending 15 minutes scheduling service with worth a two-week headache after an emergency shut down of your restaurant.
Still not sure where to turn? Call All Florida Fire. We’ve been providing fire safety service since 1999. Licensed, locally owned, and family-operated we pride ourselves on having the lowest prices and best customer service in the greater Tampa Bay area. If you live in Hillsborough, Manatee, Pinellas, or Sarasota counties – contact us. We’ll be happy to assist you with your kitchen hood suppression system needs, as well as any other fire extinguisher needs you may have. Now get cooking!