How often do we hear about fires in the commercial restaurants? How often are we told what causes them? the main cause is always the same GREASE

Commercial kitchens have extraction systems designed to expel smoke and smells. The fumes expelled are high grease which builds up in filters, hoods, conduits and the extractor. This grease is highly inflammable and is responsible for most fires which occur in restaurants. Dirty systems also force the ventilator to work harder, consuming more energy than necessary, creating unpleasant smells, through inadequate ventilation. By regularly cleaning out the Exhaust System, you can avoid these unnecessary risks