The Effect of Grease in Your Kitchen Systems
While you are cooking, heat, smoke, and grease-laden vapors are pulled out of your restaurant through your kitchen hood exhaust system. This system directs the vapors into your hood, through your vent hood filters, and into ductwork traveling through your building to your exhaust fan on the roof where it can safely exit your building. These vapors contain flammable residue including grease and oils which can provide fuel for a fire. These fires can quickly spread into the attic and spaces in your building not protected by fire suppression systems, resulting in catastrophic damage.
Recommended cleaning frequency
- 30 days: Wood-burning or charcoal-burning stoves, charbroilers, 24-hour restaurants and some hamburger places
- 60 days: Many hamburger restaurants and fast-food locations
- 90 days: Average restaurant, employee cafeteria, hotel or hospital kitchen
- 180 days: Pizza places, convalescent hospitals or small snack bars
- 1 year: Hoods over non-grease-creating appliances, such as steam kettles, dishwashers or soup vats