The decision to rate a lower level as a basement instead of a first floor can mean the difference between treating a building as class rated or specifically rated. For an insured, this can have an effect on how their premium is calculated. However, the distinction isn’t always obvious, especially in the hilly Northwest.
Here is a quick guide to how we treat lower levels in our loss cost reports:Read More
You’ve asked all the right questions and collected all the filled-out forms. You may even know the building, but do you really know what’s going on inside and around the buildings you insure? It’s impossible to account for every possible situation and condition applying to a building through questions, conversations and building history and data.Read More
One of the most common items we find in restaurant suppression systems that cause a loss of credit is the lack of or removal of the caps on the extinguishing system spray nozzles.
Cooking vapors carry oils and grease as they rise. The hood and vent system draws these vapors up, cleans them and exhausts them out the roof fan system. In between the filter and the cooking are fire extinguishing system spray nozzles.
The actual spray nozzle opening is very small and designed to cover a certain area with fire extinguisher. To keep the opening from partially or completely clogging, the system is delivered with a small cap that pops off when the system is triggered.
Removal of this cap or failure to replace it if it is dislodged will compromise and defeat your client's system, causing loss of suppression credit, not to mention your customer's business.Read More