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Commercial Kitchen

Passive and Fixed Fire Protection Controls for Commercial Cooking Operations

Fires in commercial cooking operations are common due to the production of combustible vapours, accumulation of fat/oil residues, over-temperature and ignition/fire spread to the building structure.

The applicable standards including NFPA 96 are designed to prevent fires and control fire spread in addition to direct extinguishment of fires.

Start date: 
Tuesday, September 18, 2018 - 17:30
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