Restaurant kitchen ventilation: hygiene and fire safety

How grease builds up

Grease particles released during frying and grilling enter the ducts through the hood and stick to the walls as they cool. Over time this layer thickens and becomes flammable.

Grease filters

Baffle filters in the hood catch most of the grease. Depending on use they should be washed weekly or more often. A hood running without filters sends grease straight into the duct.

Duct cleaning

Ducts are cleaned from the inside with special brushes and cleaning agents. This requires access hatches in the ducts — often forgotten at the design stage.

Make-up air

Air extracted from the kitchen must be replaced. Without make-up air the kitchen stays under negative pressure, doors are hard to open and hot air and odours flow from the dining area.