Design, Construction And Capacity of Storage Cabinets




Not more than 60 gallons of Class I and/or Class II liquids, or not more than 120 gallons of Class III liquids may be stored in an individual cabinet

This standard permits both metal and wooden storage cabinets. Storage cabinets shall be designed and constructed to limit the internal temperature to not more than 325ºF when subjected to a standardized 10-minute fire test. All joints and seams shall remain tight and the door shall remain securely closed during the fire test. Storage cabinets shall be conspicuously labeled, “Flammable – Keep Fire Away.”

The bottom, top, door, and sides of metal cabinets shall be at least No. 18 gage sheet metal and double walled with 1½-inch air space. The door shall be provided with a three-point lock, and the door sill shall be raised at least 2 inches above the bottom of the cabinet.

Do You Really Know Commercial Insurance Loss Control? … Or Are You Just Faking It?


Are you ready to move to a higher level? Do you have real loss control training … or are you just faking it … you’re a picture taker? You think you are a shark … but, maybe you are really a goldfish. Are you strong and powerful with a strong mind? Knowledge means more money. Anyone can take photos … today’s cameras auto-focus and automatically set the exposure … your customer will tell you where to point and shoot. Do you have the training background? Become the expert and make more money in 2016. Become a real professional. Move to higher levels. Make more money.

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Did You Know That A Church Is A Business?



Central United Methodist Church …
Beaver Falls … Range Exhaust Fan

A church is considered to be a business. All cooking equipment in a church is considered to be commercial cooking equipment and must meet the same NFPA 96 standards as an Olive Garden restaurant. NFPA 96 provisions cover the design; installation; operation; and inspection, testing, and maintenance of the full spectrum of cooking equipment, hoods, grease removal devices, exhaust duct systems, fans, fire suppression systems, and clearance to combustibles.

Does this church kitchen range exhaust fan meet NFPA 96 standards? Comment on what is wrong here.

Fire Alarm Pull Stations … Dye Used On Some Pull Stations To Cut Down On False Alarms


This vegetable-based dye is used to reduce vandalism and false alarms by identifying the culprits. A very small amount of this gel-like solution is placed on the handle of a pull station and when a culprit falsely pulls the station they will be identifiable immediately. The dye is designed to activate and spread with water. Therefore, when the culprit proceeds to wash the gel off their hands, EVERYTHING turns BLUE. The syringe applicator allows for clean application. One syringe covers approx. 40 – 50 pull stations (depending on the amount applied to each pull station). 10ml syringe.

Commercial Cooking Equipment Inspections Will Almost DOUBLE in About 10 Years


The Washington Surveying and Rating Bureau (WSRB) reports that there are over 1 million restaurant locations in the United States and that number is expected to rise to over 1.7 million by 2026. These restaurants employ 14.4 million people and generate $782 billion in revenues. With about 8,000 restaurant fires happening each year, causing over $246 million in property damage, it is critical to understand and implement all the safety precautions. Almost all fires start in the kitchen and food preparation areas showing you how important a working kitchen fire suppression system is.

Check out the commercial insurance loss control training products at Grow your business to a higher level and earn more money in 2016.

What Is In These Drums? Ask For A SDS, MSDS Or PSDS



A safety data sheet (SDS), material safety data sheet (MSDS), or product safety data sheet (PSDS) is an important component of product stewardship and occupational safety and health. It is intended to provide workers and emergency personnel with procedures for handling or working with that substance in a safe manner, and includes information such as physical data (melting point, boiling point, flash point, etc.), toxicity, health effects, first aid, reactivity, storage, disposal, protective equipment, and spill-handling procedures. SDS formats can vary from source to source within a country depending on national requirements.