"The innovations and evolutions in commercial cooking have created innovative and ever-evolving approaches to fire protection on the part of the system manufacturer’s design and development groups. Give your chefs the freedom to choose their own cooking equipment and methods with a fire suppression system that can meet today’s fire protection challenges while retaining the flexibility needed to meet new challenges in the future."
860-793-6900
U.S. fire departments responded to an estimated average of 8,160 structure fires at eating and drinking establishments per year during 2004-2008.
Source: U.S. Structure Fires in Eating and Drinking Establishments, Ben Evarts, NFPA Fire Analysis and Research, Quincy, MA, November 2010
Pete and Eric were knowledgeable about the equipment and gave good advice regarding maintenance/positioning of the equipment.
(860) 793-6900
