Proper ventilation can provide savings on the energy used to cool your clients’ kitchens and facilities and ensure their cooking and warewashing equipment works more efficiently. Cleaner and fresher air in the kitchen also makes for a more comfortable and productive work environment.
But clean air isn’t easy to come by as grease builds up in ventilation systems. Just as fat deposits clog arteries, restricting blood flow to vital organs, grease particles build up in ventilation systems, limiting the flow of air to other parts of a building. Worse, since grease is highly flammable, it drastically increases the risk of a fire in the kitchen, ventilation system or on the roof.
Foodservice professionals are well aware of the dangers of grease buildup and spend a considerable amount of time and money cleaning hood baffles and ductwork to eliminate grease contamination.
“Grills are in constant use and finding down time to clean hood baffles is a challenge,” says Joe Salpietra. “Cooks generally break down and clean the hood and vent at least once a week to limit the amount of grease getting into the ductwork, but this takes a lot of time—sometimes up to 45 minutes. In addition, metal baffles are cleaned or changed up to four times a week. Sometimes this gets overlooked because restaurants just don’t have the time.”
Grease Management Begins with Hood Baffles
Joe Salpietra cautions that restaurants that don’t adhere to a preventive maintenance schedule and take the time to thoroughly clean hood baffles and ductwork could literally be playing with fire.
“Proper grease management begins with the hood baffles,” explains Joe Salpietra. “This is the first line of defense, and the best way to ensure vents are grease-free is to capture all of the grease at the point of entry.”
That’s great in theory, but traditional metal baffle filters capture only about 15 percent of grease particles; the remaining 85 percent slips into the ventilation system. One way you can help clients improve their baffle filter efficiency is to recommend wool filters that work in combination with metal baffle filters.
Hobart wool filter add-ons, used in combination with metal baffle filters, capture more than 90 percent of grease particles. Less grease in the ducts means a cleaner and more efficient ventilation system. As a result, restaurants can spend less time cleaning their ducts and more time serving their customers.
Less Time Spent on Cleaning Ductwork
Many restaurants conduct full-scale ventilation system cleanings four times per year. Using Hobart’s wool filter add-ons, your clients can reduce this number to one cleaning a year. Additionally, wool filters significantly reduce the need to clean metal baffles as frequently. Some restaurants clean metal baffles between three and seven times a week. This task can take up to 25 minutes and 14 gallons or water per baffle per week. Depending on the operation, wool and metal filter baffles may need to be cleaned only once or twice a month. That’s a significant savings in time, labor and water.
Wool filters also have a positive environmental impact. Since wool and grease are biodegradable, wool filters can be tossed out with the garbage. By throwing away grease with the wool filters, grease cannot get into the water supply, which typically happens as metal baffles are washed in a sink.
Wool is also naturally flame retardant, so it offers an added layer of fire protection. Don’t take our word for it, though. Superior Grill in Shreveport, La., field-tested Hobart’s wool filters and their experience is documented here. You can also check out Hobart’s flame-up test video, which shows how wool filters stand up to grease fires.
Click here for more information on how Hobart’s wool filters can help your clients reduce grease buildup in hood baffles and ductwork or to learn more about other grease-fighting strategies you can pass onto your clients.
Click here if you have any questions concerning this story or need additional product support from the Hobart Consultant Services Group.
