The creation of UL-300 (Fire Testing of Fire Extinguishing Systems for Protection of Restaurant Cooking Areas) on Nov. 21, 1994, is rooted in these changes, said Massoud Farazandeh, general manager of the Bay area fire protection company Nationwide Fire Protection Corp., an affiliate of American Professional Services (APS-Hoods).

Nationwide Fire Protection Corp. has provided Bay area fire systems sales, installations and repairs from its Denver headquarters since the company opened in 1989. The company opened a Placentia, California satellite location in August 2009 to better serve fire suppression system requests from throughout California.

Fire Suppression Before UL-300
Pre-engineered chemical suppression systems were created in the 1960s to protect commercial cooking equipment, ducts and plenums, according to an article posted on the National Association of Fire Equipment Distributors website.

Underwriter’s Laboratories crafted a series of fire tests for these systems and used the results to establish limitations and requirements for fire detection, nozzle coverage, extinguishing agent and piping systems for fire suppression system makers who agreed to allow their systems to be tested, the NAFED article stated.
Rendered animal fat was the preferred frying ingredient in commercial kitchens when these tests were conducted.

“Not only had the ingredients used in frying foods changed drastically over the years prior to UL-300 taking effect, but the appliances and other equipment also had evolved,” said Farazandeh, a Bay area fire sprinkler systems expert.
As people began to become more concerned with their health, animal fat was replaced with other vegetable-based oils for cooking, the article stated. At the same time, the desire to create faster cooking methods resulted in the use of insulated “high efficiency” fryers that heated faster and took longer to cool off.

What does that have to do with fire safety?
“The unintended consequence of this was that fire hazards increased in commercial kitchens,” Farazandeh said.
Animal fat contains high levels of saturated fat. The extinguishing agent used in pre-engineered restaurant systems was an alkaline base, which combined with fatty acids when discharged to create a soapy solution that blanketed the area, cut off the oxygen supply and contained the fire until the animal fat was cooled below its auto-ignition temperature of 550 to 600 degrees Fahrenheit, the NAFED article stated.

Vegetable oils are lower in fatty acids, and have a higher auto-ignition temperature of at least 685 degrees Fahrenheit. When a similar fire involving vegetable oils occurs, it creates a different set of circumstances. With only a limited amount of fatty acids, the ability to create the soapy blanket was hindered because the higher fire temperature caused the soap blanket to break down, reducing the extinguishing capability of the fire suppression system, the article stated.

Changes in cooking processes necessitated changes in the systems used to suppress fires. UL-300 created a new testing standard for fryers, woks, ranges, certain types of broilers, and griddles. The creation of UL-300 effectively eliminated dry chemical systems as a viable fire suppressant, Farazandeh said. Today, only wet chemical systems with higher flow rates, more flow points and increased agent capacity have met UL-300 tests.

What This Means For Restaurants
Restaurant owners and managers who have replaced older cooking equipment with more efficient models should upgrade their system to one that meets UL-300 standards, Farazandeh said.

“A growing number of fire equipment distributors won’t even work on dry systems in restaurants because of the liability involved in working on them,” he said. “And even if companies will work on them, manufacturers don’t make dry chemical systems anymore, which make it harder to repair them because finding replacement parts is difficult.”

Learn More
If you would like more information about how your updated equipment may effect your compliance with UL-300 or you would like to learn more about the Bay area sprinkler fire system services provided by Nationwide Fire Protection Corp., please 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. 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 article is strictly prohibited, with the exception of herein imbedded links.

-end-

The reasons address several safety and legal requirements, said Massoud Farazandeh, who serves as general manager of Nationwide Fire Protection Corp. NFP is an affiliate of American Professional Services (APS-Hoods), which opened a fabrication facility in Placentia in 2009 to better meet the demand for Los Angeles fire sprinkler system work.

The top five reasons are:

• The law requires it. UL 300, Fire Testing of Fire Extinguishing Systems for Protection of Restaurant Cooking Areas, took effect in 1994, which outlines improved testing requirements.
• Manufacturers no longer make dry chemical systems which makes it more difficult to repair those systems due to the scarcity of replacement parts.
• An increasing number of fire equipment distributors will not work on dry systems in restaurants because of the liability associated with working on old, outdated systems that do not have manufacturer support.
• UL 300 systems are more beneficial to restaurant owners, as they save on cleanup costs in the event the system is used by discharging only onto protected equipment.5. It is better for a restaurant’s bottom line. Most businesses can’t afford to be closed for days or weeks while cleanup and repair is performed after fire breaks out.

“Upgrading to UL 300 standards is important not just because the law requires it, but these standards also bring benefits to the customer,” said Farazandeh, a Los Angeles fire suppression system expert. “Systems that meet UL 300 standards cost less to clean if they discharge and they are easier to use.”

More fire departments throughout California are focusing attention on restaurants that do not meet this safety standard, and that could spell trouble for those restaurant owners, he said.

While responding to calls for Los Angeles sprinkler fire system installation and repair work, Farazandeh has found plenty of restaurants that don’t meet the current standard, he said.

“We are anxious to work with these restaurants to get them current on this important fire safety equipment,” Farazandeh said.

Learn More
If you need additional information about UL 300, Nationwide Fire Protection’s 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 free 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-

Although having a building catch fire is unlikely, it is a good idea to perform routine fire alarm system tests so property owners can be confident that in the unlikely event of a fire, they will function as planned, said Massoud Farazandeh, general manager of the Bay area fire protection company Nationwide Fire Protection Corp., an affiliate of American Professional Services (APS-Hoods).

Nationwide Fire Protection Corp. has provided Bay area fire system installations and other services from its Denver headquarters since the company began in 1989. However, in August 2009, the company opened a satellite location in Placentia, due to increased calls for service requests throughout California.

“Since we have had our fabrication plant in California, we have seen calls for Bay area fire suppression system services and installations increase exponentially,” Farazandeh said. “Because of that, we felt it was important to share some tips on how to properly maintain fire alarms so businesses can be better educated on when they need to call us for service.”

Numerous businesses do not conduct regular fire alarm tests. Those that do often fail to test the systems properly, he said. It is important that fire alarms be tested by trained, certified personnel. There are several entities that offer this certification, including the National Institute for Certification in Engineering Technologies or the International Municipal Signal Association. Personnel also may be factory-trained and certified, according to an article in the NFPA Journal.

Mistakes frequently made by businesses when testing fire alarms include:

• Resetting the main panel while the break glass test key is in.
• Triggering the fire system from the evacuate button on the main fire alarm control panel.
• Testing from the same call point each time.
• Failing to document testing in a log book every time it is conducted, or not writing all pertinent details in the book.
• When testing a fire alarm on a weekly basis, these procedures should be followed:
• Notify staff of the time and date of the alarm testing.
• Make sure staff knows that the alarm should be treated as real if it sounds for longer than one minute.

Leave It To The Pros
Scheduling fire alarm tests is yet another task added to an already busy day for many business owners, so they opt to have a professional company do the work.

Hiring a Bay area fire sprinkler system company such as Nationwide Fire Protection Corp. certainly has its benefits, Farazandeh said.

“We’ve already established that there are several things that can be done incorrectly,” he said. “Hiring an expert in this area means the testing will be done correctly the first time.”

Farazandeh also offers same-day service for tagging and recharging extinguishers. Extinguishers must be tagged annually, which lets fire department inspectors know that it is charged and lists its inspection date. If a fire department representative sees an untagged extinguisher, the business owner can be fined.

Included in the the alarm testing process is a complete report that details the work done, any deficiencies found and repair recommendations, he said.

Learn More
If you would like more information about choosing a fire protection system installer or would like to learn more about Nationwide Fire Protection Corp., please 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. 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 SEO for Google 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 article is strictly prohibited, with the exception of herein imbedded links.

-end-

NFPA released a fact sheet in February that compares fire damage costs in buildings with and without automatic fire extinguishing equipment.

The amount of damages per fire tended to be lower by anywhere from 40 percent to 70 percent in properties that had sprinklers, the study stated. Damages caused by flames was confined to the room in which the fire originated 95 percent of the time when those rooms had automatic systems, compared to 74 percent of the time when those rooms were without systems.

“We were happy to see this fact sheet released to the public, because it proves what I tell potential clients almost daily,” said Massoud Farazandeh, who serves as general manager of Nationwide Fire Protection Corp., an affiliate of American Professional Services (APS-Hoods). NFP opened a fabrication facility in Placentia in 2009 to better meet the demand for Long Beach fire protection work.

In eating and drinking establishments, the cost of damages per fire between 2003 and 2007- the years covered by the study- averaged about $42,000 when there were no automatic sprinklers in place. That amount was reduced by more than half when sprinklers existed, to $12,000.

In hotels and motels, damages in establishments without sprinklers averaged $19,000, while those with sprinklers averaged $9,000.

“When we meet with potential restaurant clients about hood cleaning services and we notice that they have no fire system in place because they have been grandfathered in, we always suggest adding that valuable equipment,” said the Long Beach fire system expert.

The study confirmed that sprinklers are effective and reliable. When structure fires were significant enough to activate the systems, sprinklers operated in 93 percent of fires in sprinklered properties and were effective 91 percent of the time. Wet pipe sprinklers operated in 95 percent of these fires, compared to an 83 percent operating rate for dry pipe sprinklers.

Learn More
If you would like more information about fire suppression system, or you would like more information about the Long Beach fire sprinkler system 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 commercial hoods 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.

© 2010 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-

The company has issued the call for experienced electrical and mechanical contractors who are interested in expanding their knowledge base and want to learn to install, service and repair fire protection systems, said Massoud Farazandeh, general manager of Nationwide Fire Protection Corp., an affiliate of American Professional Services (APS-Hoods).

The headquarters for Nationwide are located in Colorado, but the company saw the demand for its services in California and opened a fabrication facility in Placentia last August in an effort to meet the demand for Los Angeles fire sprinkler system installation and service requests.

Since the fabrication facility opened, Nationwide has experienced a steady climb in Los Angeles fire suppression system installation calls and inquiries, Farazandeh said.
Because of that, the company is ready to provide its services beyond the greater Los Angeles and Bay areas.

“We also have determined that we want to cross-train our employees in fire protection and hood cleaning so they can respond to calls for Nationwide and for APS-Hoods,” he said. “This will be more efficient for us because we can send one crew to perform multiple jobs and it will be more convenient and cost effective for the client because one crew will do everything in one trip, if necessary.”
The plan is to train the hood cleaning crew chiefs to inspect fire suppression systems.

“Restaurant owners and managers seem to like to streamline processes when possible,” Farazandeh said. “I think more restaurants would be inclined to do business with a company that can provide a variety of services in one visit.”
Even with cross-training, however, Nationwide still is in need of additional contractors so the company can provide timely, expert service to other parts of the state.

Learn More
If you would like more information about Los Angeles fire system installation or repairs, or you would like more information about becoming a contractor for Nationwide, 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.

© 2010 Sinai 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-

© 2010 Sinai 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-

Nationwide Fire Protection Corp., which offers Oakland fire sprinkler system installation and service to restaurants and other businesses, recently geared up for what is anticipated to be a busy spring for the company, as new restaurants open that will necessitate fire sprinkler system installations and improvements before they can operate.

NFP is headquartered in Colorado, but the company opened a Placentia fabrication facility in 2009 to address the increasing demand for fire protection work throughout California, including more demand for Oakland fire suppression systems.

Opening a new restaurant where an old one existed can be a double-edged sword, said Massoud Farazandeh, general manager of Nationwide Fire Protection Corp., an affiliate of American Professional Services (APS-Hoods).

“In many cases, it’s great if you have the opportunity because it’s already set up to be a restaurant,” said the Oakland fire system installer. “But depending on the age of the system, there could be elements of it that no longer meet current building and safety codes.”

When a restaurant owner is considering a building in which to occupy his or her business, there are some things they can look for that may provide some insight into the age of the fire suppression system and how well the system may have been maintained by the previous owner.

One of those is checking the fire extinguishers to see if they are tagged, which is a sign that they have been inspected and maintained, Farazandeh said. Another piece of equipment on fire security systems that can be checked is the links, because they often will have a date on them if they have been inspected by a professional.

There also are some common sense signs that show whether a system has been maintained, such as parts of the system being rusted or covered with grease.

“Those are clear signs that perhaps cleaning and maintenance schedules on the system weren’t maintained,” Farazandeh said.

To be sure of what they are purchasing before they seal the deal, many restaurant owners contact a professional fire system company to perform an inspection. These services often are free and can include cost estimates for any repairs and improvements that may be required to bring the system up to current code prior to the restaurant opening.

“When you don’t know what you’re looking for regarding these systems, it is a good idea to call a company that can send someone out to perform an inspection,” Farazandeh said. “That way, you go into the deal with your eyes wide open and fully aware of what additional expenditures may be necessary prior to opening the restaurant.”

Knowing of potential costs beforehand is helpful because opening a new restaurant can be an expensive ordeal, he said. Owners frequently must seek ways to save money.

“Sometimes they don’t feel urgency when it comes to fire protection,” Farazandeh said. “Unfortunately, having an outdated or poorly functioning system can keep a business from being able to open its doors on schedule. When that happens, the restaurant’s bottom line could be in jeopardy.”

Most people won’t argue that fire suppression systems are necessary, but statistics further drive home the point.

Between 2000 and 2004, fire departments throughout the United States responded to an estimated average of 8,520 fires in drinking establishments and restaurants, according to information provided by the National Fire Protection Association. Fires in restaurants and cafeterias were more common than in bars and nightclubs by a ratio of almost 7-to-1.

Cooking materials, which include food and confined cooking fires, accounted for about half of those fires.

“When you consider statistics like these, keeping your fire suppression system current and well-maintained, should be a no-brainer,” Farazandeh said.

Learn More
If you would like more information about fire system installation or repairs, or you would like more information about Nationwide Fire Protection Corp., please 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.

© 2010 Sinai 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-

-end-

All of these restaurants have caught fire this year and at least two of them did not have operable fire sprinkler systems.

“We are always trying to spread the word about the importance of having an operable fire suppression system, and with the news of so many California restaurant fires this year, it’s time to bring this topic to the forefront once again,” said Massoud Farazandeh, general manager of Nationwide Fire Protection Corp., a Placentia and Stockton fire system company.

Headquartered in Colorado, NFP opened a Placentia fabrication plant in August 2009 to address the growing demand for Stockton fire sprinkler systems and other services it offers throughout the state of California.

Super Antojitos Mexican Food in Santa Ana caught fire Jan. 8. The kitchen fire was the result of a grill accidentally left on by an employee for more than five hours, according to The Orange County Register.

The radiant heat generated from the grill eventually ignited nearby combustible items, according to Capt. Chris Caswell of the Santa Ana Fire Department.

The Press-Enterprise reported that Simple Simon’s in Riverside caught fire Feb.12. Because of the building’s older construction, it was not equipped with fire sprinklers.

Tigeorge’s Chicken in Echo Park caught fire Feb. 18 and although the cause was still under investigation, LAFD Battalion Chief John Vidovich said at the time of the fire that there were signs it could have been due to an electrical issue, according to information posted on The Eastsider .

The all-wood Cabo San Luis in San Luis Obispo was not equipped with fire sprinklers when it erupted into flames March 3 because it was built before sprinklers were mandated in the early 1990s, according to The San Luis Obispo Tribune. The fire also damaged nearby businesses, causing about $1 million in total damages.

Agaves Mexican Restaurant in Antioch caught fire on March 4, but firefighters had it under control within minutes, partly due to the effectiveness of the building’s sprinkler system, Fire Investigator Geoff Spinner told the Mercury News.

Spinner said the fire was suspicious and under investigation. Agaves also caught fire Feb. 2, when a Molotov cocktail was thrown at the building. The improvised device failed to explode, but did spark a fire.

“It’s heart-breaking to hear about restaurants without suppression systems catching fire, because those owners are completely at the mercy of local firefighters to save their business,” Farazandeh said.

Farazandeh has lobbied fire departments across the nation for years to better regulate fire suppression systems in an effort to protect lives and prevent property damage, he said.

There are glimmers of hope, however. Calls to Nationwide Fire Protection Corp. for Stockton fire suppression systems are increasing, as well as inquiries on fire systems from other restaurants throughout California.

“It is our desire to install and maintain quality fire suppression systems in restaurants throughout the state,” Farazandeh said. “If you own a restaurant, the truth is that it likely is just a matter of time before you experience a fire. How costly that fire becomes is largely dictated by the functionality of your fire suppression system.”

Learn More
If you are in need of a company to handle your Stockton fire protection needs or you want more information about Nationwide Fire Protection Corp., 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.

© 2010 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-

Known as controlled pollution units- or CPUs- these hoods are suitable for restaurants located in buildings where it isn’t possible to run ducts through roofs or out the sides of buildings. They also contain grease accumulation from cooking processes, yet still control exhaust fumes and prevent them from filling the kitchen area, said Massoud Farazandeh, general manager of Nationwide Fire Protection Corp., an affiliate of American Professional Services (APS-Hoods).

NFP decided to open a Placentia fabrication facility in 2009 in an effort to better meet the growing demand for Glendale fire suppression system work, as well as requests for fire systems work throughout the state of California.

“These hoods are a great option for restaurants located in crowded downtown areas where running traditional ductwork isn’t possible, due to either city restrictions or the building’s structure,” said Farazandeh, general manager of Glendale fire sprinkler system company . “However, because these hoods contain the grease within themselves, they need a very powerful fire suppression system.”

A quality fire suppression system is important in every restaurant, but even more so in restaurants with hoods where grease is contained instead of expelled through an exhaust system. It also is important to maintain regular hood cleanings for units that contain the grease, he said.

City restrictions placed on some new restaurants prompted NFP to begin manufacturing these hood systems earlier this year. Another alternative when traditional exhaust systems aren’t possible is UV hoods, but these are more expensive than controlled pollution hoods.

“The main difference is that the CPU hoods are not as sophisticated as the UV hoods, so that makes it possible for us to manufacture and sell them at a more competitive rate,” Farazandeh said. “At the same time, it’s really practical for people facing these restrictions.”

Learn More
If you are looking for a Glendale fire system company or you would like more information about Nationwide Fire Protection, 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.

© 2010 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-