March 20, 2009, Newsletter Issue #159: Where There's Grease, There's Fire

Tip of the Week

Nothing can put diners off their feed like a 3-alarm grease fire in the restaurant's exhaust duct system. To ensure that the restaurant stays intact and in business, greasy build-up from char-broiling meat and fish and other delicacies needs to be removed regularly.

This can be done the old-fashioned way using buckets of harsh cleaners, rubber gloves, lots of elbow grease and millions of man-hours. Or, the restaurant can invest in a pressure washer or hire a pressure washer contractor to get this important job done.

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