Commercial Kitchen Grease Build-Up: Solving a Long-Term Issue

Grease build-up in kitchen exhaust systems is not always given the attention it demands because ducting from the kitchen canopy often runs hidden behind ceilings and walls. Until a fire occurs, there may be no other clear signs of danger. 

We are often shocked at how many establishments still don’t prioritize the management of grease build-up in their commercial kitchen; the costs of not doing so in terms of business disruption, damage to reputation, danger to the public and staff – not to mention the legal implications – can be substantial.

Legislation, standards, and insurance requirements thus impose strict regulations on kitchen exhaust hoods including regular inspections, routine maintenance, and duct cleaning.

Apart from the safety and health benefits, improved productivity through more comfortable staff – and reduced energy bills from clean fans and ducts – can also contribute to the bottom line ($$$).

It is, however, a double-edged sword, as the routine duct cleaning is also a substantial expense for commercial operators. Savings made are ultimately “eaten up” again (pardon the pun) when the next clean falls due.

What’s worse, grease build-up between scheduled cleans occurs. This accumulation between cleans can mean the kitchen rises to a level of risk yet again: