Bare Metal Standard of Idaho understands how crucial it is to clean equipment until it meets safety standards. The quality of clean you receive to your commercial kitchen will determine how safe your facility really is.
As specified in NFPA (Nation Fire Prevention Association) 96, the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, code 11.7.2 states:
Cooking equipment that collects grease below the surface, behind the equipment, or in cooking equipment flue gas exhaust, such as griddles or char-broilers, shall be inspected and, if found with grease accumulation, cleaned by a properly trained, qualified, and certified person acceptable to the authority having jurisdiction.
This code is extremely significant because its goal is to remove the grease buildup that exists on the cooking appliance itself, where most fires begin in commercial kitchens. Making sure cooking appliances are free of heavy grease deposits means that if something were to malfunction, there would be a minimal amount of fuel (grease) thus minimizing the fire hazard.
Please contact us today to get your cooking appliances deep cleaned by industry professionals.