Commercial Kitchen Safety: Class K Extinguishers & Hoods Leave a Comment / NFPA / By saradhisravan Table of Contents Toggle ${idx+1}. ${r.seg.name} (${r.seg.type})Detailed ResultsAssumptions & MethodologyCost SummaryChange LogProject DetailsKitchen Segments (Appliance Groups, Solid-Fuel Pits, Duct Runs)Reverse Mode – How many Class K units do I need?Optional Costing (IN / US / UK)Calculated ResultsPlain-English GuideLearn More (deep dives & tools)Quick wins (what most kitchens miss) ✅First, a few jargons (in human words) 🧠NFPA 10 (2022): What to do with Class K extinguishers 🧯1) Selection & labeling2) Placement3) The placard (train your staff with this!) 📋4) Ownership & upkeepNFPA 96 (2014): Your hood, filters, ducts & fans are the frontline 🛡️1) Primary vs. secondary protection2) Automatic system performance (UL 300)3) Grease filters that behave (and drain) 🧩4) Ductwork that won’t feed a fire 🚧5) Solid-fuel (wood/charcoal) adds special risks 🔥🪵Chef’s-eye view: what to do in a fryer fire (train this!) 👩🍳🧯Common layout mistakes (and easy fixes) 🛠️Inspection, cleaning & who’s responsible 🧹🔍Keep learning Views in the last 30 days: 7Estimated read time: 0 minute(s)
Working Plans and Hydraulic Calculations for Sprinkler Systems Leave a Comment / NFPA / By saradhisravan
