As with most technologies, the science and engineering behind commercial kitchen exhaust systems are ever-evolving and improving. So it is important that the Performance Industrial kitchen cleaning team stay up-to-date on the equipment available to make buildings safer and exhaust systems more effective. Here are a few recent advancements.
1. Particulate filtration
The air being vented via a commercial kitchen’s ductwork contains microscopic bits of grease, oil, smoke, odors, and dust, making particulate filtration essential, especially in situations where nearby structures can be impacted by these cooking byproducts.
- A plate precipitator is a two-stage filtration system that contains a vertical row of thin metal ionizing wires in front of a horizontal stack of large flat metal plates.
- The wires apply a high-voltage positive electrical charge to the contaminants in the air, and as the air flows through, this positive charge causes debris particles to adhere to the negatively-charged plates, thus effectively collecting the particulate matter within the exhaust air.
2. Water Wash Commercial Hoods
Self-cleaning hood technology can save time, as well as protect commercial kitchens from deadly grease fires. Like a dishwasher for kitchen hoods, this equipment removes grease daily from the plenum and lower portion of the ductwork using a water spray cycle with surfactant. Options for these water wash commercial hood systems include:
- A hot water wash feature increases the effectiveness of the cleaning cycle. Performed at the end of the day when the hood is still hot, the process is even more useful for particulate removal.
- A cold water mist option cools exhaust gases while the hood fan is in operation to aid in the removal of grease vapor.
3. Ultraviolet (UV) light
Another new technology for commercial kitchen exhaust systems uses ultraviolet (UV) “C” lamps to prevent grease build-up and reduce the likelihood of a fire.
- Exhaust air is exposed to UV light, which helps to break down the grease molecules into carbon dioxide, water vapor, and microscopic, non-grease compounds.
- These minuscule particles are then carried out of the system instead of collecting within the ductwork, thus lessening grease build-up while also reducing odors that are emitted through the exterior vent.
4. Roof-top grease collection
What goes up must come down. When particulate-filled air exits a kitchen exhaust system, the microscopic bits of fats, oils, and grease often end up pooling on the building’s roof, resulting in corrosive damage as well as creating a serious fire hazard. Roof-top grease collection systems can help alleviate this issue.
- A grease gutter with an absorbent pad can be installed on the exhaust fan.
- The pad soaks up grease particles before they exit the exhaust system thus reducing the potential for grease to accumulate on the roof.
An ounce of prevention…
If you could prevent a potentially deadly fire, wouldn’t you do it? Assuming you answered yes, it is worth the time and money to consider these new technologies for your commercial kitchen. It isn’t an exaggeration to say that proper kitchen grease removal is a life and death matter. The Performance Industrial kitchen cleaning team is ready to inspect your facility