It is important to understand grease extraction and new options in capturing grease particulate efficiently near the source.
A commonly overlooked byproduct of many cooking processes is grease — overlooked, that is, until it causes problems at a restaurant facility. To this day, even in lieu of research and new standards, the foodservice industry still struggles to understand grease extraction and options in capturing grease particulate efficiently near the source. It is understandable, however, because many filter manufacturers still claim that their filters are more than 90 percent efficient when in reality their actual efficiency may be around 20-30 percent. Why? These claims are based on a test developed by the U.S. Navy in 1974 (NBSIR 1974). This test was created before good methods of measuring particle size were readily available. Today, we know that particle size is one of the most important components of grease extraction efficiency.