This is actually grease duct above the ceiling
Cardboard boxes holding up the duct plus plastic used
to cover the wall penetration to the sidewall fan. This is
also right over the only exit from the 2nd floor residential
units.
Inside the grease duct showing over 20 years of buildup.
They had been using companies to clean "accessible areas"
The fire dangers found at this restaurant are exactly why we have ANSI standards for grease exhaust systems. The issues run the gamut with no clearance to combustibles, thin round non-insulated galvanized heating duct being used for grease duct that is screwed together laying on wood joists above a permanent ceiling, no access into most of the system, plastic used to cover the penetration through the outside wall for the sidewall fan, cardboard boxes being used to prop up duct, ductwork running through the only exit point for the residences above, over 20 years of buildup throughout the system, The fryer backed against a sheetrock wall with no insulation or protection from fire, filter left out of hood as it cannot pull the smoke out with all grease filters in place, no clearance to combustibles where the fan is mounted outside the stairwell, no grease containment at the fan exit point, no filtered make up air, and an undersized fan. This location is in a multi use building with residential units located about the restaurant. If there was a fire in this system, it would be a disaster. The owners said they were quoted over $50,000 to make the proper upgrades that they cannot afford. They also said the local AHJ told them that the system is "Grandfathered in" and the upgrades do not have to be made. Although this is in a medium sized town and outside a metropolitan area, the inspectors need to understand the extreme dangers of leaving this system as is. This is a perfect example of a catch 22 where the upgrades needed would bankrupt a very good restaurant and local institution. This should have been dealt with years ago or at least a plan of action needs to be taken to bring this system up to code. Particularly since it involves residential units in the same building. I would bet the people renting out the apartments are not aware of the danger they are in.
The fire dangers found at this restaurant are exactly why we have ANSI standards for grease exhaust systems. The issues run the gamut with no clearance to combustibles, thin round non-insulated galvanized heating duct being used for grease duct that is screwed together laying on wood joists above a permanent ceiling, no access into most of the system, plastic used to cover the penetration through the outside wall for the sidewall fan, cardboard boxes being used to prop up duct, ductwork running through the only exit point for the residences above, over 20 years of buildup throughout the system, The fryer backed against a sheetrock wall with no insulation or protection from fire, filter left out of hood as it cannot pull the smoke out with all grease filters in place, no clearance to combustibles where the fan is mounted outside the stairwell, no grease containment at the fan exit point, no filtered make up air, and an undersized fan. This location is in a multi use building with residential units located about the restaurant. If there was a fire in this system, it would be a disaster. The owners said they were quoted over $50,000 to make the proper upgrades that they cannot afford. They also said the local AHJ told them that the system is "Grandfathered in" and the upgrades do not have to be made. Although this is in a medium sized town and outside a metropolitan area, the inspectors need to understand the extreme dangers of leaving this system as is. This is a perfect example of a catch 22 where the upgrades needed would bankrupt a very good restaurant and local institution. This should have been dealt with years ago or at least a plan of action needs to be taken to bring this system up to code. Particularly since it involves residential units in the same building. I would bet the people renting out the apartments are not aware of the danger they are in.