Unlimited Tool Repair & Fab

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.

Commercial ice machines should be professionally cleaned and sanitized every 6 months at minimum, or more frequently in hard water areas. The FDA Food Code requires ice machines to be clean and sanitized to prevent mold, slime, and bacterial growth. Between professional cleanings, staff should clean the exterior, ice bin, and scoop holder regularly. Many operators who skip cleaning face costly repairs from scale buildup and potential health code violations.

1) Do NOT operate any electrical switches, phones inside, or create any sparks. 2) Evacuate all staff and customers immediately. 3) Call 911 from outside the building. 4) Call your gas company's emergency line. 5) Do NOT re-enter until emergency responders clear the building. 6) Contact a certified kitchen equipment technician to inspect and repair gas connections before reopening. Gas leaks can cause explosions — always take them seriously.