A pop-up Macca’s shaped like a five-metre-tall packet of fries hit Sydney for the Women’s World Cup and Shepherd Filters support the initiative all the way!
A popular burger drive-in spot in Cedar City, may be closed until further notice as it recovers from a grease fire.
Still don’t believe wool is a great material to use in commercial kitchens for grease filtration management? You are about to change your mind…
The restaurant kitchen extraction system from the ground floor to the roof of the building was completely alight.
A summer camp’s insurer sued a range hood cleaning company to recover the nearly $5 million it paid to the camp for damage from a 2020 fire.
The fire was caused due to a fire in the pizza oven that spread to the kitchen duct and the cellar of the restaurant.
Supporting Australian farmers is part of our business’ ethos. So is supporting people with disability, something we have always done.
The fire was found to have travelled from the kitchen exhaust ventilation area to the roof vent.
Prolong the life of your commercial kitchen exhaust system by performing these five simple steps as part of your daily, weekly and monthly routines.
Still not 100% convinced that the Shepherd Filters solution is the right fit for your commercial kitchen? Let’s take a look at how we compare!
It only takes two millimetres of kitchen grease build-up in your extraction system to pose a severe fire risk, and a grease fire can burn through a typical fast-food style restaurant in as little as five minutes.
Methods for managing and removing grease from hood systems have remained essentially the same for well over 100 years. Rapid grease build-up is a fundamental characteristic in commercial kitchen hood and exhaust systems. Until only recently it’s been all but inescapable.
There are plenty of benefits to using disposable wool kitchen grease filters, yet there are two in particular that deserve more attention.
Fire statistics from Australia, the UK and the USA show that the ignition of cooking materials accounts for almost half of all commercial kitchen fires and almost all these fires (more than 90%) get into the kitchen exhaust system.
Madison Fire District says the fire started in a roof vent stack and spread to the kitchen hood ductwork.
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