The Hidden Fire Risk: Why Cleaning the Bottom Section of Open Fryer Canopies is Crucial
26/03/2025
In commercial kitchens, safety and hygiene are paramount. While regular cleaning schedules often cover visible areas, one critical spot is frequently overlooked – the bottom section of open fryer canopies. Neglecting this area can lead to severe fire hazards and compromise kitchen safety.
Understanding the Risk
Fryer canopies are designed to capture and filter grease, smoke, and other by-products produced during cooking. While the upper parts of the canopy may receive attention during routine cleanings, the bottom section tends to accumulate stubborn grease deposits. These deposits are highly flammable and can ignite with the smallest spark or heat source, posing a significant fire risk.
According to TR19 Grease compliance standards, all parts of a kitchen extraction system must be accessible for thorough cleaning. Ignoring the bottom section of the canopy not only violates these standards but also increases the chances of grease fires that could cause extensive damage.
Why Is This Area Neglected?
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Limited Visibility: The bottom section is often concealed, making it easy to miss during inspections and cleaning.
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Inaccessibility: Access to the bottom of the canopies is often blocked by open fryers which need to be moved prior each clean.
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Misconceptions: Some kitchen operators assume that visible cleanliness equates to overall system safety, which is not the case.
The Carb’n-Off Solution
At Carb'n-Off, we specialise in providing comprehensive kitchen extraction cleaning services, ensuring all areas, including the bottom section of fryer canopies, are cleaned to the highest standards. Our experienced technicians remove grease deposits and mitigate fire risks.
Stay Safe and Compliant
Don’t let unseen grease put your business at risk. Schedule a professional kitchen extraction clean with Carb’n-Off today. Our tailored cleaning solutions will ensure your system remains safe, efficient, and fully compliant.