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Kitchen Exhaust & Hood Cleaning

The National Fire Protection Association's NFPA 96 requires trained and certified personnel to clean restaurant kitchen hoods and exhausts on a regular basis (NFPA 96-11.4). Their mandated cleaning schedule is as follows: 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 According to NFPA-96 section 11.6.1: "Upon inspection, if found to be contaminated with deposits from grease-laden vapors, the entire exhaust system shall be cleaned by a properly trained, qualified, and certified company or person(s) acceptable to the authority having jurisdiction in accordance with Section 11.4." The entire exhaust system includes the hood, filters, fan and all associated horizontal and vertical ductwork. In addition, NFPA-96 section 11.6.2 states: "Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to remove combustible contaminants prior to surfaces becoming heavily contaminated with grease or oily sludge." Grease and particulate buildup in the exhaust system is a fire hazard, and greatly impacts on the efficiency and lifetime of mechanical equipment. According to the NFPA, the majority of restaurant fires originate on the kitchen cooking appliances and flare into the kitchen exhaust system. If the entire exhaust system is not cleaned, a significant risk for fire exists whenever cooking appliances are used. Pee Dee Fire & Safety, Inc. is a proud member of IKECA, the International Kitchen Exhaust Cleaning Association, and we have IKECA-certified teams available on a contract basis to service your every kitchen exhaust cleaning need. Pee Dee Fire & Safety, Inc. is the only IKECA-certified company in the Pee Dee area. Click here for the IKECA guidelines and best practices for choosing a professional exhaust cleaning contractor

Fire Suppression Systems

Pee Dee Fire & Safety closely follows the guidelines set forth in NFPA 96, the National Fire Protection Association's standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. NFPA 96 sections 10.1.1 and 10.1.2 state: "Fire-extinguishing equipment for the protection of grease removal devices, hood exhaust plenums, and exhaust duct systems shall be provided" and "Cooking equipment that produces grease-laden vapors and that might be a source of ignition of grease in the hood, grease removal device, or duct shall be protected by fire-extinguishing equipment." Pee Dee Fire & Safety installs and maintains a variety of customized fire suppression systems, featuring the Amerex KP, the industry standard in reliability and safety.

The Amerex KP Restaurant System The Amerex KP Restaurant Systemis a pre-engineered, wet chemical, stored-pressure type with a fixed nozzle agent distribution network. The system agent is Amerex KP liquid fire suppressant, a potassium acetate based solution that suppresses cooking grease fires both through saponification and cooling. The agent has a pH of 9 or less and does not harm stainless steel surfaces.The Amerex KP is listed by Underwriter’s Laboratories, Inc., ULC and tested to UL Standard 300. The system also conforms to NFPA Standards 17A and 96. In either automatic or manual actuation, the Amerex KP system works in this manner:

When a fire starts, the detection network, consisting of fusible links or pneumatic tubing, will automatically detect the fire or the manual pull station can be used, releasing a low pH agent throughout the hood, duct and onto the appliances.

ABC or Multi-Purpose extinguishers utilize a specially fluidized and siliconized mono ammonium phosphate dry chemical. It chemically insulates Class A fires by melting at approximately 350°F and coats surface to which it is applied. It smothers and breaks the chain reaction of Class B fires and will not conduct electricity back to the operator. Metal valve construction, UL & U.S. Coast Guard listed.

The Amerex KP agent quickly suppresses the fire and cools the fuel while securing the vapors with a smothering foam reaction.

The combination of the Amerex KP system and an Amerex Model B260 or B262 Wet Chemical extinguisher provides restaurants with a “one-two” attack against the threat of business loss due to cooking operation fires. Click here for the full Amerex KP PDF document.