Why Install Naturalsorb Safety ShieldTM Grease Filters ?
100% New Zealand Recycled Wool Kitchen Grease Filters
GREASE BUILD-UP
Kitchen oil and grease build-up starts in the filters then travels through the hoods and ducts all the way to the roof. It’s an ongoing problem that needs an easy cost effective solution. Usual kitchen grease filters only capture about 40% of airborne grease.
Without Naturalsorb Kitchen Grease Filters
EXTRA COSTS
Many commercial kitchens do their grease hood cleaning more frequently than would be required if our Naturalsorb Safety Shield™ grease filters aren't used, amounting to extra labour costs. Repairs, maintenance and call out fees are extra costs due to grease hood cleaning and removing accumulated from rooftops. Water bills can increase due to constant kitchen duct cleaning. Chemical cleaners are an extra expense but can also be toxic and when flushed down the drain can have a serious impact on the environment.
Metal Baffle designed to trap up to 40% of Grease
Naturalsorb Safety ShieldTM designed to trap up to 99% of Grease
WHAT ARE SOME OF THE REASONS CLEANING YOUR FILTERS IN-HOUSE CAN BE A PROBLEM?
Staff can be injured and equipment can be damaged when used to stand on to reach the grease filter hoods. If the kitchen grease filters are not re-installed correctly this can lead to duct work contamination which can result in higher risk of fire / repairs.
Hot water and chemicals can create an unsafe work environment for your staff and used with out correct procedures can result in injury and damage to equipment. If staff are not trained with the correct procedures, you risk the potential for your insurance claims to be denied. Naturalsorb safet ShieldTM disposable kitchen grease filters are your best defense against a restaurant inspection infringement or fine. Insurance claims are commonly rejected if grease hood filters, canopies and the exhaust system have not been properly cleaned and maintained.
FIRE RISK
Most fires in food premises are known to have started in the kitchen hood system. New Zealand fire statistics from show that fires in restaurants predominantly start in kitchens. The ignition of cooking materials account for almost half of all commercial kitchen fires and all most all of these (90 percent) get into the kitchen exhaust system. Grease, dust and oil from cooking activities can build up in the grease hood filter if it is not regularly maintained, creating odour problems as well as a fire risk. It only takes 2 mm of grease build up to burn down a kitchen exhaust system.
A grease fire can burn through a typical fast food style restaurant in as little as 5 minutes. When kitchen hood filters are full of grease, it is transferred to the kitchen hood and released into the gutter for cleaning out, but when too much grease is in the kitchen hood it can travel up the duct and spill out creating an environment issue and fire risk. Many restaurants never re-open after suffering a fire loss and insurance policies may exclude claims related to uncleaned or grease laden exhaust ducts. When a restaurant is located in a larger building or complex, such as a Hotel, Hospital or Shopping Centre, Airport or Multi-storey complex the risk increases exponentially.
Here are some specific risk management tips to guide you.
Commercial kitchen fire safety Commercial cooking activities result in a significant number of fires each year.*
To help prevent any damage to your property and avoid business interruptions to your café or restaurant operations –
Regular cleaning and maintenance Cooking hood filter.
The fume extraction hood filters must be cleaned or exchanged at least every two weeks. For larger or very busy kitchens, this should be done weekly.
Consider using disposable pre-filters over the metal filters. These largely stop grease entering the metal filters and extraction flue, which means they require less cleaning.
Cooking hood ducts The ducting behind the filters and the inner ducting leading to the discharge outlet outside, including the extraction fan, must be professionally inspected and cleaned at least annually.
* New Zealand Fire Service Commission Research Report. NZI Risk Solutions (.pdf file)
FIRE HAZARDS IN THE KITCHEN INCLUDE:
- Flames, sparks and hot gasses from food prep can ignite residues in exhaust ducts
- Food preparation equipment left without supervision during operation
- Failure to switch off equipment, especially at the end of activity
- Overheated oils that can lead to spontaneous combustion
- Food preparation equipment based on solid fuels
- Gas blowtorches used for browning some foods
- Poorly operating thermostats or lack of thermostat or fault defecting equipment
- Faulty or overheating electrical equipment
- Metal exhaust flues that conduct heat and ignite nearby material or debris
- Ovens without igniters/pilot lights (lit with burning pieces of paper)