According to the National Fire Protection Association (NFPA), U.S. fire departments respond to 7,410 restaurant and bar fires annually with an average of three deaths, 110 injuries, and $165 million in property loss. A 2017 NFPA Research report titled “Structure Fires in Eating and Drinking Establishments” shows that grease hoods/duct exhaust fans were responsible for 150 fires between 2010 and 2014 alone, resulting in $7 million in damages. While hood materials, construction process, and size are important, it’s equally important to keep them clean over time to prevent such incidents.
Understanding the Challenge
Grease buildup in hoods isn’t a simple problem that’ll resolve on its own, nor should it be ignored. If ignored, it’ll become more challenging to overcome. While fires are the most extreme consequence of letting grease continue to build, many other effects impact everyday kitchen tasks.
For starters, Commercial Fire reports that the buildup of grease over time can drastically restrict airflow and reduce efficiency. From this point, the problem will not only affect the kitchen equipment but also the staff, due to insufficient air quality and temperature control, leading to potential respiratory issues. This exacerbates the problem by making it more challenging to maintain a stable working environment. The domino effect of the grease buildup also puts a strain on finances as the ventilation system is pushed to its limits, requiring serious part replacements or repairs. Yelp estimates that these costs can range from $2,900 to even higher amounts, depending on labor costs.
Repair and replacement costs are only the beginning of the financial consequences. Restaurant owners may also face regulatory and non-compliance fines. These penalties depend on the jurisdiction. For example, citations range from $5,000 in Atlanta to $10,000 in New York. To avoid these consequences, it’s important to follow the correct NFPA guidelines. One of those is that hood inspections should be conducted semi-annually for most restaurants. However, this depends on the type and cooking volume. Following the chart below is a great step toward protecting life and property.
(NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, 2021 2021)
The Truth About Hood Cleaners
Many restaurant owners are surprised that many professionals inspecting hoods aren’t actual hood cleaners. The main reason for this is that there are different roles and specializations. Even though they still focus on inspecting hazards and ensuring compliance with standards such as NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, their expertise typically doesn’t lie in the cleaning process. Without the proper training from the FED Learning Center or other venues, inspectors may not complete the job correctly. Attempting this without the necessary tools or training can lead to unintended damage to the hood, fan, ductwork, or suppression system.
Tools and training aside, having separate parties conduct the inspection and cleaning is a brilliant idea, as this eliminates any preconceived notions of conflict of interest between the two. The Authority Having Jurisdiction (AHJ) and insurance provider may require this for objectivity and compliance reasons. In Minnesota and other states, the AHJ may also request a certificate as proof that such training has been completed.
Accountability and Responsibility
Some restaurant owners may think it’s easier for inspectors to sign off on systems, regardless of whether they’re caked in grease or not. But the consequences for the business outweigh the inspector’s convenience. Passing over the issue and having a fire occur down the road can lead to potential liability for all parties if grease buildup and neglected maintenance are determined to be contributing factors. For more information on liability in Fire and Life Safety, please visit this link.
The restaurant and its overall reputation are at stake, so partnering with a reputable kitchen exhaust cleaner is essential. As previously stated, holding the correct credentials and certifications is a must. In addition, owners must ensure they have the necessary insurance for the job and are aware of the various range hoods that may be present in their kitchen environment. While finding one that fulfills the state’s and city’s permitting and licensing requirements can be a challenge, Commercial Fire makes it easy. They keep track of permitting and licensing nationwide, researching and understanding the regulations so that owners don’t have to. Click here to discover the benefits of Commercial Fire for affiliates and customers.
Variations in Grease Buildup
The amount of grease buildup is not the same at every commercial kitchen around the globe. The rate and type of grease buildup largely depend on the cooking methods and menu choices within each restaurant.
A variety of chain restaurants, like Burger King, for example, charbroil their Whoppers and other menu items. charbroil grills release large volumes of smoke and grease vapor. This leads to a quick buildup of stubborn grease that requires a more rigorous cleaning schedule, unlike other kitchens. In comparison, places that primarily rely on chicken fryers may have a lighter and arguably more manageable accumulation of grease. Fryers often splatter, but usually within an enclosed area. Thus, minimizing any airborne grease.
Regardless of the cooking methods or menu items, both can still contribute to hood contamination over time, albeit at different rates. With frequent cleanings and inspections, fire hazards within commercial kitchen environments can be easily prevented.
Inspection Protocols: What Happens When You Find a Problem?
Before explaining what happens when you find excessive grease buildup, it’s key to know how exactly it’s measured. While inspecting, a grease depth gauge comb should be placed on the surface.
(NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, 2024 2024)
If the grease depth is 0.078 inches (2000 μm), the surfaces must be cleaned appropriately. For fan housings, a depth of 0.125 inches (3175 μm) requires cleaning as outlined in the standard. In addition, all surfaces should be maintained to ensure that grease accumulation does not exceed 0.002 inches (50 μm).
What happens beyond these NFPA guidelines is at the discretion of the AHJ. The Kansas State Fire Marshal has their own procedures. “During a routine fire safety inspection, KSFM inspectors will occasionally find facilities with significant grease buildup on floors, walls, cooking equipment, and hoods. Because this buildup, when combined with open flames and hot cooking equipment increases the risk of a fire breaking out, a SCO [Stop Cooking Order] will be issued until everything has been properly cleaned and documentation has been submitted to KSFM enforcement staff.” Having a strict cleaning schedule in place helps prevent a time-consuming and tedious process, while also keeping life and property safe.
Conclusion
Without a doubt, regular kitchen hood maintenance is crucial for safety. Neglecting grease accumulation is a grave mistake that can lead to fires, costly repairs, and fines. Following guidelines set forth by NFPA and relying on certified hood cleaners significantly reduces these risks. There are also innovations like the Grease Lock filter system, which provides an extra boost by capturing airborne grease, reducing cleaning frequency, and extending equipment life. Working together on all of this enhances the safety and efficiency of commercial kitchens, while protecting both staff and business operations.
