PLACENTIA, CALIFORNIA— Years ago when restaurants began upgrading to new, high-efficiency burners that resulted in higher heating rates of cooking oils, it became apparent that new standards for fire systems were warranted.

Underwriters Laboratories created those stricter standards in November 1994. Unfortunately, many restaurants today still have not upgraded their systems.

“These requirements were a welcome addition to fire systems companies such as mine because it increased safety in commercial kitchens,” said Massoud Farazandeh general manager of Nationwide Fire Protection Corp., which provides Bakersfield, CA fire systems service for restaurants, as well as fire protection services throughout California.

New fryers are so well-insulated these days, that it slows the cooling rate of cooking oils below their auto-ignition point. It was discovered that the kitchen fire systems prior to UL 300 systems weren’t effective at putting out fires caused by these fryers, Farazandeh said. What was worse was that traditional dry chemical systems performed much worse than the newer liquid suppression systems.
UL addressed this deficiency by creating UL 300, which created a new standard for testing that mandates tougher and more realistic fire tests for ranges, fryers, griddles, newly added woks and certain types of broilers.

Companies that made kitchen fire suppression systems subsequently redesigned and re-tested  their systems to ensure they complied with UL 300.
Under the new testing standards, no dry chemical systems have been able to pass the test, Farazandeh said. Only wet chemical systems with greater flow rates, more flow points and more agent capacity have met UL 300 tests to date.

Besides the fact that it’s the law, there are several other reasons restaurants should upgrade their systems, Farazandeh said.

UL 300 systems discharge only onto protected equipment, which means there is no “fallout” throughout the restaurant, according to an article by Pat Jaugstetter, president of the Fire Equipment Manufacturers Associaion. This results in cost savings for cleanup in the event the system is used.

Manufacturers no longer make dry chemical systems for restaurants, which means replacement parts are unavailable, Jaugstetter’s article stated.

An increasing number of fire equipment distributors will not service dry systems in restaurants because they fear they could be held liable if the old, outdated systems failed. Since manufacturers no longer make the systems, they also no longer support them.

Restaurant business depends on keeping the doors open and when the kitchen isn’t operational, that results in lost revenue, the article stated.

“Most restaurants don’t have the luxury of being able to shut down for days or weeks for cleanup and repair in the event of a fire,” Farazandeh said. “That’s all the more reason to upgrade these systems. Some people feel as though they can’t afford to do it, so they put it off. But they can’t afford to put this off, either.”

Farazandeh has seen several restaurants that don’t meet UL 300 standards when he has responded to Bakersfield, CA fire sprinkler systems jobs, as well as requests for fire systems service throughout California, he said.
“We’ve always provided this type of service to California restaurants, but now that we have a satellite location here, it’s even easier for us to address clients’ needs regarding UL 300 and other fire system needs,” he said.

Learn More

If you are a new or existing Bakersfield, CA fire suppression systems client who would like more information about UL 300, NFP’s California fire systems services, or you would like more information about the company, call (800) 750-7055, or visit the company’s Web site: http://www.nationwidefireprotection.com/.

About Nationwide Fire Protection Corp

Chief Executive Officer Massoud Farazandeh founded Nationwide Fire Protection Corp. in 1989 and grew the business into a national leader in fire protection and hood cleaning of restaurants and facilities. In August 2009, he opened a satellite location in Placentia, CA. The company’s comprehensive service offerings enable businesses to do what they do best, which is to focus on their customers and their business. In turn, NFP focuses on what it knows best- keeping businesses in compliance and ensuring the safety of restaurants, staff and patrons.

NFP prides itself on providing exemplary service, offers a quality guarantee and maintains a dependable and highly qualified staff. All crew members are professionally trained to comply with the National Fire Prevention Association Standards and state and local codes.

Nationwide Fire Protection is fully insured and bonded. It is licensed in fire protection contracting in addition to our licensure in the mechanical and electrical fields.

© 2009 Sinai Google SEO Marketing and Nationwide Fire Protection Corp. Authorization to post is granted, with the stipulation that Sinai Marketing is credited as sole source. Linking to other sites from this press release is strictly prohibited, with the exception of herein imbedded links.

-end-