Grease is an unavoidable ingredient in commercial kitchens. Unfortunately, its use creates a few key safety hazards. Here, we explore the problems with grease in commercial kitchens and how you can prevent issues from escalating.
Creates Fire Hazards
Grease coats commercial kitchens. Tiny particles splatter onto all surfaces, and it’s even one of the most common issues with restaurant ventilation systems. Grease is highly flammable, and when it builds up, it can easily ignite. All it takes is a spark from a burner or an overheated appliance for a grease fire to break out, putting your staff, customers, and entire operation at risk. Grease fires are notoriously hard to extinguish, and if one occurs, the damages can be costly.
Clogs Drains
Pouring grease down the drain is a no-go, but even small amounts of grease that get into your plumbing system can solidify and cause major blockages over time. Once these blockages form, you’re likely looking at slow-draining sinks, bad smells, or even sewage backflows. Fixing clogged pipes can be expensive, not to mention disruptive to the day-to-day rhythm of your kitchen.
Attracts Pests
Grease buildup doesn’t just affect your equipment and plumbing; it can also attract unwanted guests. Cockroaches, ants, and rodents are drawn to grease and food residue, which can accumulate all over your kitchen. Pests aren’t just a nuisance; they pose health risks and could lead to failed health inspections, tarnishing your reputation in the process.
Makes Surfaces Slippery and Unsafe
Grease doesn’t just stay confined to appliances and exhaust systems. It ends up on floors, walls, and all other surfaces. Greasy floors are slippery floors, which increase the likelihood of workplace accidents like slips and falls.
How To Keep Grease Under Control
You don’t want any of the above scenarios to occur in your kitchen. Fortunately, a bit of proactive maintenance should put you in the clear. First up, run a tight ship when it comes to cleaning protocols. Make sure your staff are wiping down and mopping surfaces often and actually removing (not just smearing around) grease droplets.
Secondly, use splatter screens. These kitchen tools restrict the number and size of oil splatters that result from greasy cooking. That means less grease to worry about cleaning up.
Thirdly, use a grease trap. These are probably legally mandated for your restaurant, but if not, it’s still smart to install one. This device filters solidified grease from wastewater, preventing it from entering the sewage system and wreaking havoc there.
Finally, limit your use of grease whenever possible. If you can bake something instead of frying it, that’s a super simple, effective way to keep oily surfaces under control.
By being aware of the problems with grease in commercial kitchens and taking these steps to prevent them, you can run a safer food business and avoid costly fines.