The use of commercial cooking equipment generates grease laden vapors. Commercial grade metal baffle filters should be installed in the kitchen hood above the cooking line to capture this grease before it enters the exhaust system. Grease is highly combustible and poses a fire hazard if allowed to accumulate, so it is important that these filters be cleaned on a regular basis.

When do I clean my Grease Filter?

Filters should be cleaned at least weekly, but this frequency might need to increase if you observe grease accumulations on the filters between cleanings.

Cleaning can be performed by a hired professional contractor or in-house staff members.

How do I Clean My Grease Filter Right the First Time?

If grease filters are cleaned by your staff, consider these steps to help reduce the fire hazard for your business:

  1. Use a hood filter lifting tool to remove the filters from the hood. This device can be purchased for $60 – $75 and is a much safer way to perform this function.
  2. Start by removing the filters in the center and work toward the end sections. Of course, this will need to occur during non-business hours – once the filters are removed from the hood there should be no cooking.
  3. Several acceptable cleaning options exist. Choose the one that works best for you; no matter which option you choose, the filters should be cleaned down to bare metal without any remaining grease residue.
    • Put the grease filters into your dishwasher for cleaning. It might take several cycles to fully clean the filters.
    • Clean the filters using a degreasing agent and pressure washer in an area where the run-off can be collected appropriately.
    • Fill a kitchen sink with a degreasing agent and let the filters soak.
  4. During the filter cleaning process, empty any corner drain pans or grease channels.
  5. When replacing the filters with the lifting tool, make sure to note any directional markings or arrows that may be on the filter to indicate the proper direction. If there are grease holes, those should be placed at the bottom. The filters should be tight fitting, with no gaps, and installed at a 45-degree angle to allow for proper grease drainage.

To learn more about grease controls for your restaurant or bar, read this blog or download this handout to share with employees.

-Sherry Eastburn