Whether kitchen grease is found in solid, liquid or vapor form, it can be easily ignited. The National Fire Protection Association reports well over ten thousand grease fires start in commercial kitchens in an average year in the United States. The result is property damage, injury and even death.
Many fires start right on the cooking line beneath an exhaust canopy hood equipped with some type of automatic fire suppression system.
Deep fat fryers are often to blame, as well as greasy stoves, ovens, open-fire grills that ignite grease hoods and/or ductwork.