What is the one aspect of cooking that all chefs get spooked by? No, it’s not your boss. It’s not Gordon Ramsay. It’s Grease!!!
Grease gets everywhere in a kitchen. On your clothes, hands, back wall, hood filter, everything!!
All business need to have their hoods cleaned and inspected every six months, but some fire protection companies do better jobs at hood cleaning than others.
Today, we’ll investigate 5 unusual areas in your kitchen where grease gets built up. Ignoring these areas is a health and safety hazard that won’t pass inspection from the fire marshal.
And there’s a special treat, at the end of this post, we’ll share a solution to get rid of the grease by up to 98%.
The 5 unusual areas where you’ll find kitchen grease are:
1. Fusible Links
Fusible links are inside your hood and through the filter, where the first step in fire suppression occurs. When a kitchen fire begins to get out of control, the flames produce a temperature hot enough to melt a piece of metal which triggers detection cables. Those cables travel down into the agent storage cylinder (aka extinguisher) and triggers its activation.
Grease disrupts the function of the fusible links by cementing around the metal, making the metal impossible to melt.
Insight – Make sure your fire protection company always replaces the fusible links at every fire inspection (every 6 months). Some companies love to skip this step, pretending it’s not a major issue. As we can see, it’s tremendously important to the fire suppression inspection system.
2. Detection Cable
The detection cable is the cable attached to the fusible links that start the fire suppression system. We’ve seen grease mounted throughout the cable, most dangerously at the ends of each line, so that when the metal melts and starts the cable movement towards the extinguisher, the cable NEVER moves…stopping the entire system.
Insight – Cable systems don’t need to be replaced at every inspection, but they definitely need to be looked at with a caring eye for safety.
3. Discharge Nozzle/Caps
After the fire suppression system is activated, agent goes through the lines and exits through the strategically placed nozzles.
When you’re cooking, you see the nozzles just sitting there, but since you have filters in place, you never really expect grease to build up inside those nozzles. From a company who handles thousands of inspections per year, we see these nozzles completely clogged about 25% of the time.
A safety-conscious, fire inspection company will shut down the clean agent during inspection, blow air through the lines and determine if the nozzle is clogged or not.
Insight – Nozzles usually don’t get replaced during inspections, but the nozzle caps do every single year! (It’s ANSUL recommended)
The roof? How does grease get up there? Simple. grease goes into the exhaust fan, the fan eventually gets overflown, and then the air flow slings the grease out of the fan reservoir. When the grease gets slung up the reservoir, it will accumulate throughout your rooftop as small droplets.
Insights – A roof costs WAYYYYY more than a simple kitchen grease cleaning. Make sure you stay up on your regular inspections, or you may be in for a financial awakening.
5. HVAC coils
The final destination of grease flow is the HVAC coils. HVAC units capture air (and therefore grease) when starting the air cooling process. The bottom line is that HVAC coils need to be clean to operate at full efficiency.
Insights – What makes HVAC cleanliness important is when your kitchen fire safety company is on the roof power-washing grease into the gutters. Power-washing sprays grease around, including into the air, which will be inhaled by the HVAC unit.
These are all issues…unless you stop the problem before it starts!
What if I told you there’s a way to block 98% of grease…before it ever even enters the system?
Please read about Shepherd Filters and how you can eliminate typical kitchen grease cleanings by up to 75%.