DW172, Grease Build-Up and Why Prevention Matters

DW172 is the recognised UK specification for commercial kitchen ventilation systems. A significant part of the guidance focuses on managing grease within extract ductwork, and for good reason.

Grease build-up remains one of the biggest fire risks in commercial kitchens. As grease-laden air passes through the extract system, deposits can accumulate inside the ductwork, creating a potential fuel source in the event of a fire.

This is why DW172 places such importance on access panels, inspection and regular cleaning.

Traditionally, the industry has focused on managing grease once it has entered the ductwork. Cleaning programmes, inspections and maintenance records all play an important role in keeping systems safe and compliant.

But there is another approach.

Instead of focusing solely on removing grease from the duct, technologies such as Jimco KPC are designed to reduce grease before it reaches the ductwork.

Using UV-C light and ozone within the kitchen canopy, Jimco KPC breaks down grease particles, smoke and odour compounds through a process known as photolytic oxidation. By treating the extract air at source, less grease enters the duct system.

The benefits can include:

• Reduced grease accumulation within the ductwork
• Lower fire risk within the extract system
• Improved odour control
• More consistent system performance

DW172 will always remain an important part of commercial kitchen design and maintenance. But as the industry continues to focus on fire safety and operational efficiency, there is growing interest in technologies that help prevent grease build-up rather than simply managing it.

At Elgin Bay, we've been installing Jimco KPC systems across the UK for more than 20 years, helping customers create cleaner, safer and more efficient kitchen environments.