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KESCA is contracting other companies to develop courses
teaching the licensing certification process to ensure
clean, healthy, energy efficient fire preventative services.
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Restaurant system serving high-volume operations such
as 24-hour cooking, charbroiling, or wok cooking must
be cleaned every 3 months.
This fact is from:
NFPA 96 Standard for ventilation controls and Fire Protection
Cooking Operations 2001 Edition.
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