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Kitchen Fire System NYC Restaurants Where Are You On This???

post #1 of 2
Thread Starter 

What is amazing to me frankly in going through what I think is an excellent site is that there are no boards, threads or otherwise discussions with respect to commercial kitchen cooking safety. The types of cooking equipment and the way they're placed can lead to fires and it's just surprising that there's nothing on this site about this.


Chefs and their cooks need to be safe.  So do patrons,  Just a suggestion but a discussion area related to safety and violation removal would be a good addition to the site.  In NYC Restaurants have to comply with a grading system.


Thoughts on this anyone?

post #2 of 2

I think this is an area of kitchen design that has been completed by the time a place opens.  Those who own the business discuss this and are guided by insurance companies and fire, health and safety organizations. Once the equipment has been put in its proper, regulated arrangement, the discussion ends.  I don't know how much any cook or chef is involved in this process during the restaurants development unless they are also the owner and then  it is a question of compliance with regulation, not individual design preference.

     Fire suppression and proper venting seems to be the major area of concern. Certain equipment must be placed under the hood system and covered by a fire suppression system. Beyond that, equipment arrangement is typically guided by the style of food production and needs of any individual place. 

     Of course regulations do change over time, meaning an originally compliant restaurant may no longer be so but upgrading can be cost prohibitive and all involved may not be familiar with changes in regulations and so may not check. 

     As a former owner, I can relate stories about all of that but prior to becoming an owner and having to be involved in those decisions, my job as an employee never included such concerns.  I will offer that as an employee I have observed many situations I thought were questionable  for one reason or another but the owners were also aware of them and as far as I knew, the inspection agencies never addressed them, overlooked them or were fine with them.

     In the course of completing my daily tasks as an employee, there was very little opportunity to address those issues and my opinion was never requested.  On the few occasions my opinion was offered, it wasn't appreciated.  

     I'm not sure what you refer to as "violation removal". As I stated, as an employee I was not familiar enough with all regulations to understand what the owner might be in violation of. As an owner I worked hard to correct those violations brought to my attention while engaging the regulatory agencies in discussions about why certain situations were a violation in the first place.

     Some regulations are outdated or serve no practical purpose, yet continue to be enforced. Others are seemingly enforced randomly and yet others are enforced with unnecessary zeal. I can say that the agency representatives were not always as knowledgeable as I expected and some were more than a little surprised/put off by my desire to examine certain regulations beyond simply complying. 

Many regulations are implemented by state legislatures, often for political, not practical purposes. Getting them to change or update them is next to impossible. 

  We have now begun the discussion. 

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