Did you know that commercial kitchen cooking appliances that produce grease in some countries must be equipped with a UL-certified separator filter above them to trap grease-filled steam and prevent flames and other flammable debris from entering the plumbing system?
These baffle filters can be made of three different types of metal: stainless steel, galvanized or aluminum. Stainless steel is the most common in restaurants because they are the most durable and easiest to clean.
First, how does the baffle filter work
When oil-rich steam is produced during cooking, the oily steam and air are drawn upward to the negative pressure generated by the range hood fan. When the grease-filled steam reaches the baffle filter, they are pulled inside and forced to change direction quickly and repeatedly. Grease particles are heavier than air and cannot move quickly, so the air escapes into the piping system and the grease is captured by the filter. As the grease condenses, it drips down and collects in the hood tray.
Second, how does the baffle filter reduce the fire risk
Whenever cooking utensils are used, the baffle filters must be installed in the range hood, fitted closely together without any gaps. Using cooking utensils without baffling filters or gaps between filters is a major fire hazard, as grease-filled steam and flames can enter your plumbing system freely.
Third, when should clean the baffle filter
The baffle filter should be cleaned regularly, or more frequently if grease accumulates on the filter. This is common for cooking operations using deep fat fryers, frying pans, frying or broiling chicken, or using solid fuels. In some cases, the baffle filter may need to be cleaned several times a week or even a day.