Why is grease accumulation a concern in commercial kitchens?

by Nils Deacon, Manager, Inspections and Rating Services

The NFPA reports that cooking equipment is responsible for three out of every five structure fires in restaurants (https://www.nfpa.org//-/media/Files/News-and-Research/Fire-statistics-and-reports/Fact-sheets/EatingFactSheet.pdf). In many cases this is due to accumulations of flammable grease produced by food preparation.

Chapter 7 of NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations includes guidelines for exhaust duct systems. These systems contain traps to capture excess grease produced by cooking. The Standard specifies liquid-tight welds and telescoping joints in ductwork to channel grease to the low point of the trap where it can be removed during regular cleaning.

DISCLAIMER: This information reflects the interpretation of MSO, Inc. with regard to NFPA Standards and Codes. It does not represent NFPA’s official position on the items discussed.

Excessive grease accumulations in filter, hood, and duct.