Are You A Photographer Or A Trained Commercial Insurance Loss Control Inspector?
This video was captured at a restaurant at Buch Gardens in Tampa. Is the automatic fire extinguishing system shown a dry or a wet system? What is missing in the video. How often does this hooded vent system require inspection for grease buildup? Can restaurant employees inspect the hood and ducts for grease and clean it if required? A real loss control inspector knows the answers to these questions. The answers are below … click on the continue button.
It’s a wet system … you can tell by the nozzles. The plastic nozzle caps are missing. Solid fuel … wood … is used for cooking and the hood and duct system requires a monthly inspection for grease buildup. Cleaning should be accomplished only by a qualified commercial hood and duct cleaning contractor. How did you do answering these questions?
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