Best practices for conquering risks and cost inefficiencies with prefabricated duct.
Firefighters may be the only ones who fully respect the catastrophic potential of grease duct in commercial kitchens. Even experienced restaurant owners and chefs may not realize how critical this seemingly everyday mechanical component is for ensuring the safety and livelihood of a food service establishment. But, the fact is, the majority of restaurant fires originate on the kitchen cooking appliance and flare into the kitchen exhaust system.1 Leaks in field-welded grease ducts increase the risks of fire and also exacerbate the consequences. Unfortunately, most welded ductwork leaks.2
Prefabricated, UL-listed grease duct, an increasingly sought after alternative to traditional field-welded duct, significantly reduces the probability and consequences of grease duct leaks, which can lead to fires. This paper, intended as a guide for commercial kitchen owners, designers, and installers, explains how prefabricated duct differs from field-welded grease duct, and why it is an overall safer and more cost-effective solution. It also identifies best practices for prefabricated grease duct selection, installation, and maintenance.