Tell us what you need. We respond during business hours, Monday-Friday 8am-5pm CT.
In Texas, a commercial kitchen needs a fire suppression system whenever it cooks on appliances that produce grease-laden vapors, such as fryers, griddles, charbroilers, woks and range tops, under a grease hood. The requirement comes from the fire code each city adopts and from NFPA 96, the national standard for commercial cooking, which the Texas … Read more
A business should not put an old fire extinguisher in the trash or the recycling bin while it still holds pressure or agent, and the household chemical drop-off centers run by Fort Worth and Dallas County are for residents, not businesses. The safe route is to have a fire extinguisher service company empty it, recover … Read more
A Type I hood is the grease hood a commercial kitchen needs over any appliance that gives off grease or smoke, and the building codes expect it to carry an automatic fire suppression system. The hood captures the grease-laden vapor, the duct carries it out, and the suppression system protects the appliances, the hood plenum … Read more
A refillable fire extinguisher has no expiration date. It stays in service for as long as it keeps passing its monthly check, its yearly maintenance and its pressure tests, and it comes out of service when it fails one of them, reaches a date the standard sets, or can no longer be serviced. Disposable extinguishers … Read more
