# How to Degrease a Commercial Kitchen the Right Way > Grease buildup in a commercial kitchen isn't just a mess—it's a fire hazard, a health code violation waiting to happen, and a source of persistent odours that no amount of ventilation can fix. The key - **URL:** https://janitori.com/blogs/news/how-to-degrease-a-commercial-kitchen-the-right-way Grease buildup in a commercial kitchen isn't just a mess—it's a fire hazard, a health code violation waiting to happen, and a source of persistent odours that no amount of ventilation can fix. The key is using the right degreaser at the right frequency, applied the right way. Here's how to do it properly. ## Why Commercial Kitchen Grease Is a Different Problem Residential kitchens generate grease over days. Commercial kitchens generate it over hours. High-volume cooking—fryers, flat-top grills, woks, ovens running at capacity—deposits grease on every surface: hoods, filters, walls, floors, equipment exteriors, and even ceilings. Standard all-purpose cleaners aren't formulated for this load. They'll move grease around, not cut through it. You need a true degreaser: a product with surfactants strong enough to emulsify baked-on, polymerized grease—but ideally one that doesn't leave behind toxic residues near food prep surfaces. ## The Surfaces That Need Regular Degreasing Not all surfaces in a commercial kitchen accumulate grease at the same rate. Here's a priority breakdown by frequency: **Hood filters and exhaust systems** — Every 1–2 weeks depending on volume. Grease-saturated filters are one of the top causes of commercial kitchen fires. Remove filters, soak in degreaser solution, then rinse thoroughly. **Flat-top grills and burner grates** — Daily, end of service. Use a degreaser after the surface has cooled slightly. Spray, let it dwell, wipe or scrape, then rinse. **Fryer exteriors and surrounding walls** — Weekly. Aerosolized fryer oil travels farther than you think and deposits on every nearby surface. **Floor drains and tile grout** — Weekly. Grease accumulation in drains causes clogs and odours. Apply degreaser directly to grout lines and let it work before mopping. **Ovens and convection units** — Every two weeks or per manufacturer guidelines. Interior oven degreasing requires a product safe for surfaces that contact food—plant-based formulas are ideal here. **Walk-in cooler door seals** — Monthly. Often overlooked; grease on rubber seals degrades them faster and compromises the cold seal. ## How to Apply a Degreaser Correctly Most degreaser failures come from skipping the dwell time. Spray-and-wipe immediately moves surface grease but doesn't break down the baked-on layer underneath. The correct method: - **Pre-clear the surface** — Remove loose debris, food particles, and any standing grease with a scraper or dry cloth first. - **Apply degreaser generously** — Spray or wipe on, ensuring full coverage. For heavy buildup, a thicker application is better. - **Let it dwell** — 3–5 minutes for light grease; 10–15 minutes for heavy, baked-on buildup. This is where the chemistry does the work. - **Agitate if needed** — For stubborn grease, use a non-abrasive scrub pad or brush. On stainless steel, use non-scratch pads only. - **Rinse thoroughly** — Food-adjacent surfaces must be rinsed completely. Even plant-based degreasers should not be left on surfaces that contact food. - **Dry** — Water left on metal surfaces accelerates oxidation. Wipe dry after rinsing. ## Choosing the Right Degreaser Strength Not every surface needs the same formulation. Using an industrial-strength degreaser on a food prep counter daily is overkill and harder on finishes. Using a light-duty formula on a hood filter is a waste of time and money. [Janitori Degreaser No.71](/products/degreaser-janitori-no-71) handles daily and routine cleaning—stovetop surfaces, walls, equipment exteriors, and general kitchen surfaces. It's plant-derived, biodegradable, and leaves no harsh chemical residue on surfaces. [Janitori Degreaser MAX No.72](/products/degreaser-max-janitori-no-72) is formulated for heavy-duty commercial and industrial use—hood filters, fryer surrounds, floor grout, and equipment with months of accumulated buildup. Same plant-based chemistry, concentrated for maximum grease-cutting power. Both are Made in Canada, Health Canada compliant, and safe for use in food service environments when applied and rinsed correctly. The 4L format makes them practical for any commercial operation running regular cleaning rotations. ## Common Degreasing Mistakes to Avoid - **Using bleach to cut grease** — Bleach disinfects but doesn't cut grease. Applying it to a greasy surface just traps the grease underneath. Degrease first, then disinfect if needed. - **Over-diluting** — Commercial degreasers are concentrated for a reason. Excessive dilution reduces dwell-time effectiveness and means more passes on stubborn buildup. - **Ignoring hood cleaning frequency** — In a high-volume kitchen, bi-weekly at minimum. Not monthly. - **Spraying on a very hot surface** — Degreaser evaporates too quickly to dwell. Let equipment cool to warm before applying. - **Mixing with other cleaners** — Degreasers and disinfectants are different products. Use them sequentially, not simultaneously. ## Frequently Asked Questions ## What is the best degreaser for commercial kitchen hoods? A heavy-duty, concentrated degreaser is the right tool. [Janitori Degreaser MAX](/products/degreaser-max-janitori-no-72) is formulated specifically for high-buildup commercial applications like hood filters and fryer surrounds. Remove the filter, apply generously, let it dwell 10–15 minutes, then scrub and rinse thoroughly. ## Are plant-based degreasers as effective as chemical ones? Yes—when properly formulated. Plant-derived surfactants emulsify grease through the same mechanism as petroleum-based ones. The difference is what's left behind: plant-based formulas break down faster and don't leave persistent chemical residues on food prep surfaces. ## How often should a commercial kitchen be fully degreased? Hood filters: every 1–2 weeks. Fryer exteriors and walls: weekly. Full deep degreasing of all surfaces: monthly minimum, more often in high-volume operations. Health code requirements vary by province—check your local standards as a baseline, not a ceiling. ## Grease Management Is a System, Not a Task The kitchens with chronic grease problems aren't failing because they use the wrong product—they're failing because there's no consistent schedule. Build degreasing into your daily, weekly, and monthly cleaning checklist, match product strength to the surface, and let the dwell time do its job. Janitori makes both [Degreaser No.71](/products/degreaser-janitori-no-71) and [Degreaser MAX No.72](/products/degreaser-max-janitori-no-72) available in 4L bulk formats—practical for any commercial operation. Both are plant-based, biodegradable, and Made in Canada. [**Shop Janitori Degreasers →**](/collections/all)