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fire safety in commercial kitchens 3

https://wiki-wire.win/index.php/The_Right_Way_to_Approach_Grease_Removal_from_Kitchen_Hoods

In a busy commercial kitchen, grease buildup on filters and hoods is the main fire hazard; daily degreasing and monthly deep-cleans prevent flare-ups from igniting nearby surfaces. Staff should know the exact location of the nearest Class K extinguisher and how to activate the Ansul system, which douses hot oil fires with wet chemical foam. Keeping a clear path to exits and never stacking cardboard near fryers reduces risk further. Regular fire drills that include shutting down gas lines and ca…