The Facts about Grease
Grease is a Big Problem
Grease can be easily ignited in solid, liquid or vapor form. The statistics from the National Fire Protection Association indicate that in an average year there are 11,100 structure fires in eating and drinking establishments in the United States resulting in $163.1 million in property damage.
- Half of these fires start in the kitchen. Some type of cooking equipment caused two of every five fires in eating and drinking establishments. Deep fat fryers ranked second in fires in eating and drinking establishments and first among cooking equipment in dollar loss.
- The other major causes of cook line kitchen fires included stoves, ovens, open fired grills, and grease hood or ductwork.
- All of these major kitchen fires began on a cook line beneath an exhaust canopy hood equipped with some type of automatic fire suppression system.
We Solve The Grease Problem
Proper cleaning of your kitchen exhaust system will help prevent you from becoming a statistic. Don’t lose your business by a preventable fire due to improperly trained and uninsured hood cleaners. Let us keep you, your staff, your customers, and your facility safe from the hazard of grease!
NFPA 96 sets the baseline frequency for required kitchen exhaust cleaning. Some jurisdictions require more frequent cleanings. Failure to comply with NFPA 96 frequency can subject you to forced closure from a Fire Marshal, serious property damage or destruction, and your insurance company will reject your property damage claim.
Kitchen Exhaust Cleaning Frequency Requirements Per NFPA 96:
systems serving solid fuel cooking operations
systems serving high-volume operations such as 24 hour cooking, charbroiling or wok cooking
Semi – Annually
systems serving moderate-volume cooking operations
Systems serving low-volume cooking operations, such as churches, day camps, seasonal businesses