53rd Annual Institute for Building Officials

Before cleaning, after someone cleaned, and after we stick the camera up the stack further and further up still! 

 Outside of the Type 2 system and Up another Bakery stack from hood last week

Hi All,

I want to thank the University of MN for having me teach my continuing education  seminar on grease exhaust vent systems for the MN area Building officials at the St Paul Campus. We had over 50 in the class who braved the 20 below zero weather to learn all about grease (exhaust) and how to deal with it. I used many real world pictures and experiences showing proper installations, cleanings, inspections, etc. They were very receptive and there were quite a few good questions. One of the questions dealt with Type 2 systems which I do not think should exist over cooking equipment. In perfect timing, one of the participants asked me just how dirty a bread oven exhaust can get? My very next picture showed a Bakery Oven system we had just inspected. They always say a picture is worth a thousand words and this one was on point. We often find these systems severely built up with grease and flour. They are a huge fire hazard and should be on a regular cleaning schedule. I wish everyone would realize how difficult it is to clean type 2 system as they have almost zero containment for water, grease, and most of all fire!! I attached some pictures of inside the bread systems for all to see.  There have been several fires over the past couple years in Bread oven systems including one in Mpls. I ask all to make sure they only install type one welded systems above cooking equipment as they all build up grease and need to be cleaned at some point(or contain a fire).