Cooking equipment is involved in 3 out of 5 restaurant fires. Grease accumulation in exhaust ducts acts as fuel — a single flare-up on the cooking line can ignite the entire duct system within seconds.

According to the NFPA, US fire departments respond to approximately 7,400 structure fires at eating and drinking establishments annually, causing:

• 247ドル million in direct property damage
• 90 civilian injuries annually
• Multiple fatalities per year

Three elements must be present for fire:

1. Fuel — Accumulated grease on duct surfaces (as little as 2mm / 0.078 inch)
2. Heat — Flare-up from cooking appliances, reaching 1,100°F+
3. Oxygen — Exhaust airflow pulls air through the duct system

Once ignited, a grease fire in a duct can spread through the entire system in seconds. The exhaust fan pulls flames upward, turning the duct into essentially a blowtorch.

• Clean grease traps and baffle filters daily
• Empty grease collection containers at 50% capacity
• Wipe down hood surfaces after each shift
• Train staff to never throw water on a grease fire

• UL 300-compliant wet chemical systems
• Semi-annual inspection by certified technician
• Manual pull station accessible within 20 ft of cooking line
• Automatic fuel shutoff integration

NFPA 96 requires access panels every 12 feet of horizontal duct and at each change of direction (elbows, tees, transitions) and on each side of an inline fan.

Without properly placed access panels, the duct CANNOT be fully cleaned — leaving grease fuel in place. This is the most common NFPA 96 violation.

Questions to ask:

1. Do you provide video documentation of the entire duct interior?
2. What method do you use — manual entry or robotic?
3. Are your technicians CECS or ASCS certified?
4. Do you inspect and clean the exhaust fan?
5. Will you provide a written report detailing deficiencies?

Companies using robotic equipment (such as Gaolijie systems) can provide complete HD video proof of cleaning — valuable for insurance documentation and fire marshal inspections.

If a duct fire occurs:

1. Evacuate immediately — Do not attempt to fight a duct fire
2. Call 911 — Report "commercial kitchen duct fire"
3. Activate manual pull station (if safe to do so)
4. Shut off gas/electric to cooking equipment (if accessible)
5. Do NOT use water on a grease fire — it spreads burning grease

Many commercial property insurers now mandate:

• Proof of scheduled NFPA 96 compliance cleaning
• Photographic or video evidence of clean ducts
• UL 300 fire suppression system certification
• Written documentation maintained for minimum 2 years

Non-compliance can result in denied claims after a fire incident — even if the fire was not caused by the exhaust system.

• NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations
• NFPA: Structure Fires in Eating and Drinking Establishments (2021 Report)
• UL 300: Standard for Fire Testing of Fire Extinguishing Systems

For fire-safe cleaning equipment: gaolijierobot.com