Grease is one of the toughest cleaning challenges in any food service operation. It doesn’t just make surfaces sticky or unpleasant; it creates fire hazards, attracts pests, and can put a business out of compliance with health codes. With the risks in mind, knowing how to clean grease in a commercial kitchen is critical for safety, regulatory compliance, and long-term efficiency.
Restaurant owners, kitchen staff, and maintenance teams all face different pressures when it comes to grease management. For owners, the stakes are high: failing inspections can damage reputation and result in costly fines. For staff, exposure to heavy chemicals and slippery surfaces creates serious workplace risks. And for inspectors, grease is one of the first things that signals whether a kitchen is maintaining proper standards.
This guide covers every step of grease control, from basic cleaning to advanced eco-friendly solutions. It also explains how regular maintenance of grease traps, ventilation, and equipment prevents buildup. With the right systems in place, kitchens can reduce hazards, save money, and deliver cleaner, safer food.
Why Grease Removal is Critical
Fire Hazards and Food Safety
Grease is extremely flammable. According to the National Fire Protection Association (NFPA), nearly 30% of all restaurant fires are caused by cooking equipment igniting grease. Once flames reach exhaust hoods or ducts, fires can spread quickly. Regular removal of grease on surfaces, vents, and filters reduces this risk dramatically.
Food safety is also closely connected to cleanliness. Grease accumulation harbors bacteria and mold, both of which can contaminate food preparation areas. Routine cleaning protects customers from foodborne illness and helps maintain strong public health standards.
Compliance and Inspections
Health and safety inspections often focus on visible grease buildup. Inspectors note whether restaurant cleaning protocols are followed and whether records are kept of cleaning schedules; inconsistent practices can result in citations, fines, or even temporary closure.
Initial Steps for Cleaning Grease in a Commercial Kitchen
Effective grease management begins with planning. Kitchens should:
- Identify high-risk zones, including hoods, fryers, stoves, and floors.
- Develop a commercial kitchen cleaning checklist that specifies daily, weekly, and monthly responsibilities.
- Train staff on grease removal techniques, safe handling of degreasers, and proper disposal methods.
- Invest in equipment that reduces cleaning workload, such as a heated soak tank combined with tiger carbon remover powder.
Step-by-Step Guide to Cleaning Grease
Preparation
Always begin by turning off and cooling down equipment. Staff should wear protective gloves, goggles, and slip-resistant footwear.
Pre-Treatment
Scrape or wipe away loose layers of grease. For ventilation systems, remove filters and pre-soak them in degreasing solution. Kitchens using FOG Tank’s system can process multiple hood filters at once without scrubbing, saving hours of labor.
Supporting tools include non-abrasive pads, heavy-duty brushes, steam cleaners, and power washers. For large areas like kitchen floors, rotary machines are efficient during deep cleaning procedures.
Scrubbing and Rinsing
Scrub all affected surfaces thoroughly, then rinse with hot water to remove residue. Pay special attention to cooking equipment, preparation tables, and wall tiles.
Sanitizing and Inspection
After rinsing, apply sanitizers that meet FDA and CDC guidelines. Supervisors should check that no buildup remains, especially in corners and under appliances. Adding inspections to an equipment maintenance schedule ensures consistency.
Routine Scheduling
Daily: Wipe down stoves, prep surfaces, and mop floors.
Weekly: Clean hood filters, degrease walls, and deep clean fryers.
Monthly: Schedule ventilation system maintenance and full inspections of traps and drains.
Breaking cleaning into manageable steps helps kitchens keep grease under control before it becomes a safety issue.
Health and Safety Regulations
Several agencies set requirements for kitchen sanitation practices and health and safety regulations in commercial kitchens:
- FDA Food Code establishes national standards for sanitation and food safety.
- OSHA requires proper ventilation, chemical handling, and workplace safety practices.
- NFPA sets fire safety requirements, including routine exhaust system cleaning.
- Local health departments often add their own, stricter sets of rules.
Compliance Strategies
- Keep documented records of cleaning schedules. Inspectors want proof, not just assurances.
- Train staff regularly on safe use of chemicals and correct cleaning techniques.
- Use sustainable, compliant products like certified eco-friendly degreasers.
- Schedule regular restaurant cleaning protocols such as hood and duct inspections.
Costs of Non-Compliance
Fines, shutdowns, and even lawsuits are common consequences. Investing in cleaning is far less expensive than paying out for accidents or closures.
Grease Trap Maintenance and Cleaning
Grease traps capture fats, oils, and grease (FOG) before wastewater reaches plumbing. Without them, clogs, backups, and expensive plumbing repairs occur. Regular grease trap maintenance ensures smooth operations and compliance with municipal codes.
Cleaning Frequency
Most traps should be cleaned at least every 1–3 months, though high-volume kitchens may need monthly or even bi-weekly service. Health inspectors often ask for cleaning logs to verify compliance.
Best Practices
- Check traps weekly for buildup.
- Remove floating grease daily, if possible.
- Document service dates in a cleaning schedule for restaurants.
- Hire professional cleaners for quarterly deep servicing.
Eco-Friendly Grease Cleaning Solutions
Traditional degreasers often contain caustic chemicals that are harmful to staff, corrosive to equipment, and damaging to the environment. By adopting eco-friendly kitchen cleaning solutions, restaurants create safer environments, improve indoor air quality, and meet customer expectations for sustainable practices.
Product Comparisons
- Traditional chemicals: Fast-acting but toxic, requiring extensive PPE.
- Green products: Non-toxic, biodegradable, and safe for frequent use. They’re equally effective when combined with the right tools and soak systems.
Green Seal and EPA’s Safer Choice program certify many environmentally friendly cleaning products, making it easy for restaurants to identify effective alternatives.
Transitioning to Eco-Friendly Practices
- Replace one product at a time with an eco-friendly equivalent.
- Use a heated soak tank to minimize water and chemical use.
- Incorporate eco-friendly cleaners into daily kitchen sanitation practices to reduce long-term exposure.
Restaurants that market their sustainability practices often gain a competitive edge; customers increasingly prefer to support establishments that reduce environmental impact.
Preventing Grease Buildup
Daily Routines
- Wipe down stoves and prep areas after every shift.
- Immediately clean grease spills to avoid slips and contamination.
- Train staff to dispose of cooking oil properly.
Weekly and Monthly Maintenance
- Cover how to clean commercial hood filters & vents regularly—high-volume fryers often need to be cleaned weekly.
- Schedule ventilation system maintenance monthly to prevent grease buildup in ducts.
Regular kitchen equipment maintenance reduces grease accumulation. For example, well-maintained fryers heat oil more evenly, producing less splatter. Exhaust systems with clean grease filters are more effective at trapping airborne particles.
Consistent prevention reduces emergency plumbing calls, lowers utility bills by improving ventilation efficiency, and minimizes workplace hazards.
Keeping Commercial Kitchens Clean
Grease management in commercial kitchens is about far more than aesthetics; it’s the cornerstone of fire safety, health compliance, and operational efficiency. By understanding how to clean grease in a commercial kitchen, operators can protect staff, satisfy inspectors, and save money.
The key takeaways are clear:
- Grease is a top fire hazard and must be removed regularly.
- Following a step-by-step cleaning process ensures thorough sanitation.
- Documented compliance with health and safety regulations prevents costly penalties.
- Regular grease trap maintenance keeps plumbing clear and kitchens odor-free.
- Choosing eco-friendly kitchen cleaning solutions improves safety while supporting sustainability goals.
- Preventive routines and strong kitchen cleanliness and maintenance protocols keep buildup from becoming overwhelming.
Restaurants that embrace a comprehensive strategy—combining staff training, reliable cleaning equipment, eco-friendly practices, and regular inspections—create kitchens that are safer, more efficient, and more sustainable. With FOG Tank’s soak systems, it’s possible to achieve spotless results without excessive labor or chemical use.