Grease Buildup in Restaurants: How to Clean & Prevent It

A restaurant kitchen without a grease management program is more than a potential health code violation—it's a safety hazard. Let’s explore practical steps to help you avoid slip-and-fall accidents, fires, rodent infestation, and other issues that could jeopardize your establishment.

Addressing Grease Hotspots

When tackling restaurant grease removal, focus on these high-risk areas:

Kitchen Exhaust Systems

Your kitchen hood is ground zero for grease buildup. If you operate a high-volume kitchen, we recommend scheduling professional restaurant cleaning service every quarter. To maintain health and safety standards in between, regularly replace filters and wipe down surfaces with restaurant grease cleaner.

Floor Areas

No matter how efficient your backhouse staff is, there are going to be spills and splatters, particularly around fryers and stoves.

Unfortunately, mopping with traditional floor cleaners only spreads grease. Instead, opt for restaurant grease cleaner specifically designed for floors. Additionally, schedule quarterly deep cleans to remove embedded grease that regular mopping misses.

Grease Traps

Your grease trap cleaning schedule will vary with volume. For low-volume kitchens, we recommend quarterly cleanings, while high-volume enterprises may require bi-weekly or monthly cleaning.

How do you clean grease traps, though? Follow the ¼ rule: Scheduling cleaning when grease and solids reach 25% of your trap’s capacity. Waiting longer could lead to backups, odors, and code violations.

Wall Surfaces

Like floors, kitchen walls are grease magnets. To fight back, follow a regular cleaning schedule:

• Weekly: Wipe down wall areas within 3-4 feet of cooking equipment with a restaurant grease cleaner.
• Monthly: Clean all kitchen walls from floor to ceiling.
• Quarterly: Schedule a deep clean with a professional restaurant cleaning company.

Ventilation Filters

If you run a large commercial kitchen with multiple cooking lines, chances are you have multiple filters throughout the exhaust system.

Primary baffle filters (those located directly above cooking surfaces) should be cleaned at least once every week for light cooking, and every day for high-volume restaurants.

Secondary filters typically located further along in the ductwork should be inspected every week and likely replaced every 1-3 months, depending on volume.

Hidden Areas

We recommend scheduling deep quarterly cleaning with a professional restaurant cleaning company like ours. We use specialized equipment designed specifically for tight spaces. We also have the expertise to move heavy equipment when necessary to access those hard-to-reach areas where grease loves to hide.

Grease Prevention Strategies

Spills and splatters are bound to happen, but consistency will always be the best grease prevention strategy. To ensure you maintain a safe and clean cooking environment:

• Train staff on proper cooking techniques that minimize grease splatters. Just as important, reinforce immediate cleanup, training employees on how to use restaurant grease cleaner products.
• Set and stick to a regular cleaning schedule, posting checklists so key touchpoints aren’t overlooked.
• The better you maintain equipment, the less excess grease it produces and the more efficient it operates. Regularly inspect equipment and maintain it according to manufacturer guidelines.
• Invest in quality ventilation, swapping out filters to reduce airborne grease particles.
• Schedule professional restaurant cleaning with an experienced partner that uses the right equipment and follows industry best practices.

Goodbye Grease, Hello Peace of Mind

While keeping a regular restaurant grease removal schedule is the first step in a safe and compliant kitchen, sometimes you need a helping hand. With over 40 years of commercial cleaning experience, we have the knowledge and expertise to tackle even the most challenging grease buildup situations. Don’t let grease buildup jeopardize your business. Contact us today!