East End Fire, Inc. 1-877-789-FIRE

East End Fire Inc.There’s significantly more that goes into making restaurants and catering facilities safe than great cuisine. Protecting restaurants and eating establishments from kitchen fires is a primary objective of business proprietors, but a concern of perhaps little or no consequence to customers and patrons. Restaurateurs are, in fact, required to follow strict guidelines and protocol that keep their fire alarm and fire suppression systems updated and in accordance with code.
Ian Rankin, owner of East End Fire, Inc, and officer manager Jenn Rankin, are doing that in the metro area today. Since the husband-and-wife team established their business in 2011, the company has grown exponentially. Their estimated 600 clients include businesses and a host of eating establishments in New York, Connecticut and Pennsylvania. Monroe College in New York and Sushi Tai in Tarrytown are two named clients whose fire suppression systems East End Fire, Inc. service.
“Acquiring a license is a lengthy process and we are looking very forward to expanding our business here in Suffolk County because this is where we live,” Jenn explains. While the high demand of servicing their current client base has kept the Rankins busy, Jenn said they are looking ahead to beginning their application process.
So what’s involved in inspecting fire suppression systems? Jenn takes us on a verbal tour through an interview with her simplified explanation of how the very detailed profession works. “The services we provide include inspections of kitchen fire suppression systems in restaurants which must be done every six months. We also inspect portable fire extinguishers yearly,” Jenn explains. Imperative to safe kitchen operations are that “links” in kitchen systems operate optimally. “This is extremely important because if the links become greasy, then the chemicals won’t penetrate to stop a fire if one should occur if the links are not changed,” she points out. Yet another component of the safety inspection process in culinary kitchens is hydrostatic testing of fire systems. “Here, we conduct inspections to ensure all systems are compliant and up to code,” Jenn said. “We are then required to fill out a system report which we sent to fire marshals.”
What the Rankins place at the top of the pyramid of priorities in their business is ethical professionalism. “We are honest and reliable to all our clients,” Jenn said. “The most important part of the work we do is to ensure the safety of the establishments we conduct inspections so their customers are safe,” Jenn stated. “So when we do kitchen system inspections, we fill out the system report and we tag the fire extinguisher gratis, but only if everything is in order,” she said, underscoring: “Our number one importance is that we never put tags on something that is non-compliant because safety is our number one concern. This is the kind of business where you need to really care about your client and their customers,” Jenn stated. “There are some companies,” she said, “that will tag even though results of some inspections may not be up to code.”
So next time you look forward to joining family, friends or colleagues for great cuisine at a nice breakfast, lunch, dinner or catered affair, take just a moment to reflect about the behind-the-scenes coordination that is synchronized to keep you and your party safe.

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