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. (more…)