Talk:Grease duct

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More info on homes[edit]

Seems like this could be a very important subject for homes, too. Can something be added about home cleaning, home risks?

24.130.14.14 (talk) 07:29, 27 March 2008 (UTC)[reply]

There is no code requirement on North America for residential/single family dwelling/private kitchen exhaust ducts to comply with NFPA96. For commercial kitchens, that's different. It certainly would not hurt to use that type of ductwork, particularly if a lot of grease were being vapourised in someone's home, but since there is no code requirement, builders could no afford to use a more expensive system than the bare minimum and still expect to make a profit. Nobody is prevented from upping their fire safety afterwards, subject to approval by the Authority Having Jurisdiction. Similarly, nobody is prevented from making a code change proposal in an effort to have that become the law of the land.--Achim Hering (talk) 21:11, 29 October 2015 (UTC)[reply]

What's the difference to an extractor hood?[edit]

AS a non-native English speaker I am not yet fully clear what the difference between these two terms is. - Bernburgerin (talk) 12:17, 29 June 2009 (UTC)[reply]

A hood is what sits above the range or stove or deep fryer or conveyor belt pizza oven in order to collect the smoke and have a place for the automatic suppression system to go. The grease duct is connected to the hood on one end and a fan on the other. The fan usually sits outside of the building, either on the side or on the roof, where it can be cleaned regularly. The hood is what cleaners usually clamp tarps to, which they funnel into trash cans or other receptacles, to catch everything that is washed down during cleaning operations, which ordinarily begin at the fan. Afterwards, cleaners will typically also polish the hood and apply a sticker as per NFPA96, to indicate the date of cleaning and when new cleaning will be required again, depending upon the type of cooking operations (quarterly, every six months or annually).--Achim Hering (talk) 21:17, 29 October 2015 (UTC)[reply]

Grease fire[edit]

Someone should create a page on "grease fire" because it directs to this page, which is misleading. A page specifically on them, could explain how to put out a grease fire (since that page isn't on wikipedia, people have to go elsewhere on the net to learn how), famous grease fires that have resulted in deaths and restaurant fires, etc. Stopde (talk) 15:23, 23 August 2013 (UTC)[reply]

I think you just volunteered for that didn't you? :-) I can tell you two items in this regard: Grease inside of real grease ducts can be extremely flammable. I have seen it light up like you would expect unleaded gasoline to go. By the same token, when a grease duct leakage test is done for product type approvals, a whole pan with vegetable oil and lard can be very difficult to set on fire. The attempt to set that grease on fire, can cause so much heat to go into the duct test sample (which is smeared with lard on the inside), that the test lard in the duct can be melted out by the time the stuff in the pan catches fire. Go figure! --Achim Hering (talk) 21:22, 29 October 2015 (UTC)[reply]