Restaurants & Commercial Kitchens
Full detailsCommercial kitchens combine open flame, hot oil and grease-laden exhaust every day. Restaurants usually need several services on different calendars — hood cleaning, semi-annual suppression inspections, extinguisher service and often fire alarm and emergency lighting checks. We put them on one schedule with one point of contact.
Key considerations
- Grease buildup in hoods, ducts and exhaust fans
- Suppression nozzles must match the current appliance layout
- Class K extinguishers for cooking oil hazards
- After-hours service to avoid disrupting service
- Landlord and insurer documentation requests