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NFPA 96 (Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations) requires cleaning frequency based on cooking volume: monthly for solid fuel cooking (wood, charcoal); quarterly for high-volume cooking (24-hour operations, charbroiling); semi-annually for moderate-volume cooking; and annually for low-volume cooking (pizzerias, churches, seasonal businesses). Your local fire marshal may have additional requirements. Failure to comply can void your fire suppression system coverage.

1) Call an emergency refrigeration technician immediately. 2) Take and document temperature readings. 3) Move the most temperature-sensitive items (proteins, dairy) to alternate refrigeration first. 4) Contact your health department if temperatures approach 40°F+ — they can advise on food safety decisions. 5) Document all food temps for insurance claims. 6) Consider dry ice or portable refrigeration units for critical inventory. 7) Alert your supplier you may need emergency replacement products.

High-temperature commercial dishwashers must reach 180°F (82°C) at the final rinse to achieve proper sanitization per NSF and health department standards. Low-temperature chemical sanitizing machines must maintain proper chemical concentrations (chlorine, iodine, or quaternary). If your high-temp machine isn't reaching 180°F, it's not properly sanitizing and may fail health inspection. Call a technician immediately.