Despite compelling evidence that grease build-up in kitchen exhaust systems present serious fire hazards, the message isn’t getting through.
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.
An American study on over two million businesses revealed that they spend around US$100 billion on repairs and maintenance (R&M) annually. What’s more, $20 billion of that is unnecessary.
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!
Not only can a dirty kitchen exhaust system compromise food safety and hygiene requirements, it can be a potentially devastating fire hazard. Here are some tips to keep in mind!
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.
Fires in restaurants and cafés represent 42 per cent of all fires within the foodservice industry. So, what can designers do to help prevent and protect against fire spreading?
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