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A sprinkler system protects a whole building with water, while a fire suppression system protects one particular hazard, such as a commercial cooking line or a server room, with an agent chosen for that hazard. In Boss Fire’s experience about 9 in 10 restaurants have both, because new construction has to have sprinklers and the … Read more
A truck covered by the federal motor carrier safety rules has to carry a fire extinguisher rated at least 5 B:C, or 10 B:C if it hauls hazardous materials in placarded amounts, securely mounted and within reach. Lighter work vans not carrying placarded hazardous materials, and forklifts, fall outside that rule, and in Boss Fire’s … Read more
A smoker, a wood-fired oven, a charcoal grill or a wood-burning broiler all fall under NFPA 96’s solid fuel cooking rules, which are stricter than the rules for a gas or electric line. The appliance usually needs its own exhaust system, spark arresters, listed water-based fire protection, a water extinguisher or Class K extinguisher close … Read more
