ISSUE 59/ FALL 2025 Innovations in Field TechnologyThe IKECA Journal • Fall 2025 | 3 IN EACH ISSUE 04Letter from the President of the International Kitchen Exhaust Cleaning Associations 05Letter from the Executive Director of the International Kitchen Exhaust Cleaning Association 06Elevate Your Career: The Professional Edge of IKECA Membership and Certification FEATURED ARTICLES 08Stopping Flames at the Source: Part 1 Hood filters are the first line of defense against kitchen fires, but when they’re dirty, damaged, or missing, they can fuel flames instead of stopping them. 12Clearing the Air Pollution control units (PCUs) are becoming essential in commercial kitchens as cities tighten air quality regulations, especially in dense urban areas where emissions and community complaints are major concerns. 15Uncertainties to Opportunities There are three potential economic scenarios for the year ahead—ranging from a likely downturn fueled by tariffs and inflation, to a moderate slowdown with sector-specific impacts, to a less probable rebound if trade policy stabilizes. 19Connecting, Learning, and Leading The 2025 NFPA Conference & Expo in Las Vegas brought together nearly 10,000 fire protection professionals, code officials, manufacturers, and safety advocates to exchange knowledge, and explore new technologies. INTRODUCING 20Recognizing KEC Excellence: Julio Echevarria 22Air Filtration Excellence: Green Ladder Technologies IKECA UPDATES 24Committee Updates 26New Designations, Certifications & Members 27 INDEX TO ADVERTISERS Published By: Matrix Group Publishing Inc. Return all undeliverable addresses to: PO Box 41270 1450 Vassar Street Reno, NV 89504 Tel: (866) 999-1299 Fax: (866) 244-2544 sales@matrixgroupinc.net www.matrixgroupinc.net President & CEO Jack Andress Operations Manager Shoshana Weinberg sweinberg@matrixgroupinc.net Senior Publisher Jessica Potter jpotter@matrixgroupinc.net Publishers Julie Welsh, Christine Scarisbrick Editor-in-Chief Shannon Savory ssavory@matrixgroupinc.net Editors / Social Media Managers Jenna Collignon, Paul Adair, Kaitlin Vitt, Rich Cowan Finance / Administration Lloyd Weinberg, Nathan Redekop accounting@matrixgroupinc.net Director of Circulation & Distribution Lloyd Weinberg distribution@matrixgroupinc.net Sales Manager Jeff Cash jcash@matrixgroupinc.net Matrix Group Publishing Inc. Account Executives Ana Baez, Colleen Bell, Jackie Casburn, Chandler Cousins, Rich Cowan, Paolo Cruz, Rob Gibson, Wilma Gray-Rose, Jim Hamilton, Craig Hornell, Frank Kenyeres, Brendan Kidney, Sandra Kirby, Andrew Lee, Ian MacGregor, Brian MacIntyre, Chad Morris, Lynn Murphy, Monique Simons Layout & Design Cody Chomiak Advertising Design James Robinson ©2025 Matrix Group Publishing Inc. All rights reserved. Contents may not be reproduced by any means, in whole or in part, without the prior written permission of the publisher. Published For: THE INTERNATIONAL KITCHEN EXHAUST CLEANING ASSOCIATION 2331 Rock Spring Road Forest Hill, MD 21050 Tel: (410) 417-5234 Fax: (443) 640-1031 info@ikeca.org www.ikeca.org CONTENTS ISSUE 59 • FALL 2025 The IKECA Journal is an industry publication for cleaners, fire marshals, insurance professionals, facility managers, vendors, and other interested parties in the commercial kitchen exhaust cleaning and inspection industry. Advertise in the next issue. Email sales@matrixgroupinc.net to request a media kit.4 | The IKECA Journal • Fall 2025 year including the Restaurant Facility Manage- ment Association, the National Air Duct Clean- ing Association, the Ohio Life Safety Forum, the Mesa, AZ Symposium on Code Enforcement, the National State Fire Marshals Association, and in Canada, several events sponsored by Ontario Municipal Fire Prevention Officers Association, by our Canadian Chapter chair Alex Young. Each showcased the professionalism of our mem- bers and the essential work we do. We’ve been presenting in front of Authorities Having Juris- diction (AHJs) across the country, helping edu- cate code officials and fire marshals/inspectors about best practices, NFPA compliance, and the importance of certified professionals in main- taining kitchen exhaust systems. Looking ahead, we have more exciting initia- tives on the horizon, new training resources, enhanced member benefits, and more opportuni- ties to represent IKECA at the local, national, and even international levels. Thank you for being a vital part of our journey. Your support, expertise, and dedication continue to drive our mission forward. It’s an exciting time to be part of the International Kitchen Exhaust Cleaning Association (IKECA), and I’m proud to share some of the progress and momentum we’ve built together this year. As the demand for professional, certified kitchen exhaust cleaning continues to rise, our association is growing—not only in membership but in influence, reach, and recognition across the industry. We’ve seen a steady increase in new members joining IKECA who recognize the value of our certification, education, and professional commu- nity. This growth reinforces our commitment to setting the standard for certification, profession- alism, safety and performance in our field. More members mean more voices, and together we can advocate more effectively for quality, compli- ance, and the advancement of our industry. In addition to our expanding membership, we’ve been actively forging new partnerships and strengthening existing ones. These collab- orations are opening new doors for training, advocacy, outreach and positioning IKECA as a leader in industry standards. IKECA representa- tives participated in several trade shows this Letter from the President of the International Kitchen Exhaust Cleaning Association Dane Bundy, CECS, BCCS • IN EACH ISSUE President Dane Bundy, CECS, BCCS Vice President Paul Wardour, CECS Treasurer Kathy Slomer, CECS Secretary Mario Abab, CECS, CESI Immediate Past President Randy Russo, CECS, CESI Directors Andy Jacobs, CECS David Klein, CECS, BCCS Frank Mitarotonda, CECS, CESI Grady Eutenier, CECS Jeff Ralston, CECS Canadian Chapter President Alex Young, CECS Associate Member Director Jill Perris IKECA BOARD OF DIRECTORS, 2024-2025 IKECA BOARD OF DIRECTORS, 2024-2025The IKECA Journal • Fall 2025 | 5 The transformation of our industry extends beyond technology and economics—it’s about peo- ple and recognition. I’m particularly excited to high- light our Kitchen Exhaust Cleaning Professional Award Winner for Fall 2025 and showcase the inno- vative work being done by companies like Green Ladder Technologies. These profiles remind us that behind every technological advancement are dedi- cated professionals pushing our industry forward. All of these themes will come together at our Fall Technical Meeting this October. This gathering represents more than just continuing education—it’s where theory meets practice, where industry leaders share real-world experiences with emerging tech- nologies, and where we collectively prepare for the challenges and opportunities ahead. The updates to IKECA’s CECT, CECS, and CESI cer- tification programs over the last three years reflect IKECA’s commitment to keeping pace with industry evolution. As ventilation systems become more sophisticated, IKECA certifications must evolve to ensure our credential holders have the knowledge and skills to service them properly and safely. Looking ahead, I see an industry that’s matur- ing rapidly, with increasing professionalization and specialization. The KECs who will thrive in this envi- ronment are those who embrace continuous learn- ing, invest in understanding new technologies, and maintain the highest standards of safety and service quality that IKECA represents. IKECA continues to drive innovation and share best practices across regions and specializations, demonstrating the collaborative spirit that makes us more than just an association—we’re a community of professionals committed to excellence. As you read through this issue, I encourage you to think not just about what these innovations mean for the industry, but what they mean for your busi- ness, your career, and your customers. The future of kitchen exhaust cleaning is being written today, and IKECA members are the authors of that story. Thank you for your commitment to our industry. The kitchen exhaust cleaning industry stands at a pivotal moment in its evolution. As I write this message for our Fall 2025 issue, I’m struck by how rapidly our field is transforming—and how the International Kitchen Exhaust Cleaning Association (IKECA) continues to lead the charge in preparing our members for what’s ahead. This issue’s theme, “Innovations in Field Technol- ogy,” couldn’t be more timely. The articles you’ll find in these pages aren’t just about future possibilities; they’re about technologies that are reshaping our industry today. From AI-driven ventilation systems to the growing prevalence of pollution control units, the landscape of commercial kitchen ventilation is becoming more sophisticated, more regulated, and more opportunity-rich than ever before. For kitchen exhaust cleaners, this evolution pres- ents both challenges and opportunities. Under- standing these systems isn’t just about staying current; it’s about positioning your business for future growth and ensuring you can serve clients effectively in an increasingly complex environment. The regulatory landscape continues to tighten, particularly around air quality standards. Our compre- hensive look at Pollution Control Units and Electro- static Precipitators addresses a reality many of you are already facing, especially in markets with solid fuel cooking operations. These systems represent significant new revenue streams for knowledgeable KECs, but they also require specialized understand- ing of maintenance, inspection, and proper disposal procedures. The liability considerations are real, but so are the business opportunities for those who invest in proper training and certification. We’re also examining an external factor affect- ing us all: the impact of global trade policies on our industry. Tariffs are driving up costs and cre- ating supply chain challenges for everything from cleaning chemicals to equipment components. Our analysis of these economic pressures pro- vides practical insights for navigating these chal- lenges while maintaining competitiveness. Letter from the Executive Director of the International Kitchen Exhaust Cleaning Association Kathleen A. DeMarco, CAE IN EACH ISSUE •6 | The IKECA Journal • Fall 2025 I n the competitive world of kitchen exhaust clean- ing, standing out requires more than quality work—it demands professional cre- dentials that demonstrate your commitment to industry excel- lence. The International Kitchen Exhaust Cleaning Association (IKECA) offers the gold stan- dard for professionals seeking to advance their careers in this essential industry. Setting the Industry Standard Since 1989 Founded in 1989, IKECA has evolved into the worldwide pre- mier organization for kitchen exhaust cleaning profession- als, bringing together cleaners, insurance professionals, sup- pliers, facility managers, and authorities having jurisdiction. This diverse membership cre- ates a powerful network that drives industry innovation and best practices. connections and business development. The associa- tion serves as a hub for shar- ing insights, exploring part- nerships, and staying ahead of industry trends. •Cost Savings: Members receive greatly reduced rates for certification exams and renewal fees, IKECA confer- ence attendance, and publi- cations. These savings add up significantly over time, making membership a smart financial investment. •Professional Recognition: IKECA membership signals to clients, regulators, and peers that you’re committed to the highest standards of professionalism and industry knowledge. The Professional Advantage of IKECA Membership IKECA membership delivers tangible benefits that directly impact your bottom line and professional reputation. IKECA membership gives kitchen exhaust cleaning profession- als an edge in this highly competitive business, with members setting the industry standard of knowledge and increased worker profession- alism in the field. Here are some tangible ben- efits: •Networking and Business Growth: Members gain access to a community of industry leaders, creat- ing opportunities for lasting • IN EACH ISSUE Elevate Your Career: The Professional Edge of IKECA Membership and CertificationThe IKECA Journal • Fall 2025 | 7 Certification: Your Competitive Edge In today’s market, certifica- tion is becoming essential. Now more than ever, jurisdictions and facility managers are requiring certification for job bids in their area. IKECA certifications pro- vide multiple career benefits: •Enhanced Earning Potential: An IKECA certification next to your title shows dedication to success, helps increase your potential for a better salary, and provides recogni- tion throughout the kitchen exhaust industry. •Market Differentiation: In a competitive marketplace, certification sets you apart. IKECA certifications set the industry standard of knowl- edge and increase worker professionalism in the field. •Comprehensive Coverage: IKECA offers certification programs from technician to inspector levels, accommo- dating professionals at every career stage and specializa- tion area. ANSI Accreditation: Credibility You Can Trust IKECA’s commitment to excellence is validated through its recognition as an American National Standards Institute (ANSI) accredited standards developer since 2009. This pres- tigious status means IKECA standards carry the weight of national consensus and are rec- ognized by regulatory bodies across the United States. A Growing Demand for Excellence The kitchen exhaust cleaning industry is experiencing unprec- edented demand for certified professionals. More customers are requiring their operators to be IKECA certified because they know that means cleaning to the highest standards. This trend reflects a broader indus- try shift toward professionaliza- tion and quality assurance. Facility managers, insurance companies, and regulatory authorities increasingly recog- nize IKECA certification as a mark of competence and reli- ability. This recognition trans- lates into real business advan- tages: better contract opportu- nities, higher rates, and stronger client relationships. Building Your Professional Future IKECA membership and cer- tification represent investments in your professional future. The combination of indus- try networking, cost savings, enhanced earning potential, and market recognition creates a compelling value proposition for serious professionals. Whether you’re an established business owner looking to dif- ferentiate your company, a tech- nician seeking career advance- ment, or a new professional entering the field, IKECA provides the tools, knowledge, and rec- ognition needed to succeed in today’s competitive marketplace. The kitchen exhaust cleaning industry plays a vital role in fire prevention and life safety. By join- ing IKECA and pursuing certifi- cation, you’re not just advancing your career—you’re contributing to an industry that protects lives and property every day. Ready to take your career to the next level? Learn more about IKECA membership and certification programs at www.ikeca.org. Meet IKECA’s Management Team EXECUTIVE DIRECTOR Kathleen A. DeMarco, CAE (410) 417-5234, ext. 1119 kathy@ikeca.org ASSOCIATE DIRECTOR April Elligson (410) 417-5234, ext. 1135 april@ikeca.org ANSI SECRETARIAT Nikki Augsburger (410) 417-5234, ext. 1278 nikki@ikeca.org DIRECTOR OF STANDARDS Allison Forsythe (410) 417-5234, ext. 1132 allison@ikeca.org CERTIFICATION COORDINATOR Gina Gibson (410) 417-5234, ext. 1126 gina@ikeca.org ASSOCIATION & MEMBERSHIP COORDINATOR Rene Bonner (410) 417-5234, ext. 1130 rene@ikeca.org ASSOCIATION COORDINATOR Lisa Christie (410) 417-5234, ext. 1139 lisa@ikeca.org Thank you to the IKECA Journal's Editorial Review Board Grant Mogford, CFPS, CECS, CESI; Chris Bisbee; Charles Cochrane, CECS, BCCS; Robert Knauer, CECS; Donald Pfleiderer, CECS, CESI; and David Klein, CECS, BCCS8 | The IKECA Journal • Fall 2025 By Eric Dyer, President, Kescor Inc. I write this article as the long-time owner of three different commercial kitchen service com- panies: hood cleaning, fire suppression, and hood fil- ter exchange. My experience with these three separate and unique fire prevention servic- es has given me much insight into how they function together, and assuredly fail as a group when one or more pieces are missing. I call them the “Three Champions of Commercial Kitchen Fire Safety.” This article will focus on the role of hood filters in fire prevention and how they work, and will identify their hidden impacts on the exhaust sys- tems we service and the fire suppression systems that pro- tect them. What is the Role of a Hood Filter in Fire Prevention? The role of a hood filter in fire prevention is established by NFPA 96, the Standard for With that established, hood filters have two jobs: 1.To Act as a Flame Barrier: •Baffle-style hood filters, which are UL 1046 (ANSI/ UL 1046 standard, “Grease Filters for Exhaust Ducts,” 2022 revision) listed, force flames and hot gases to travel a zigzag path Ventilation Control and Fire Pro- tection of Commercial Cooking Operations (2024 Edition). Per NFPA 96, hood filters SHALL be in the hood when any cooking equipment is lit. “SHALL” is a legal definition used by the NFPA, meaning it is a requirement and not an option. • FEATURE Stopping Flames at the Source: Part 1 Hood filters are the first line of defense against kitchen fires, but when they’re dirty, damaged, or missing, they can fuel flames instead of stopping them. This article introduces the role and importance of a hood filter in fire prevention. Part 2, which will be featured in the Spring 2026 Journal, will outline eight fire safety issues within hood filters that every operator and service tech needs to know—before they lead to shutdowns, fines, or catastrophic fires.The IKECA Journal • Fall 2025 | 9 Without clean metal surfaces, these filters cannot function as designed. The last component of a hood filter is the weep hole. Weep holes are tiny drain ports at the bottom of commercial hood filters that allow liquid grease to escape safely into the hood’s grease management system. Keeping them clear is crucial for fire prevention. INSPECTION TIP #2 FOR HOOD CLEANING TECHS: After a hood cleaning, ensure the baffles are aligned vertically, and the weep holes face down- wards to allow grease to drain into the grease trough. This keeps the liq- uid grease flowing with- out slowing down. Slow- ing down the liquid grease causes it to become solid and clog the weep holes. Hidden Impacts on Grease Ducts and Rooftops Hood filters are primar- ily designed to capture larger grease particles from the cook- ing exhaust air, generally around 5 to 10 microns and larger. These particles form the liquid grease that drains through the weep holes when the filters are clean and operational. When hood filters are not clean, these heavier grease particles pass through them and become liquid grease in the ductwork and exhaust fan housing and blades. This causes the liquid particles that reach the fan blades to be aero- solized into liquid droplets that can cover rooftop surfaces. This creates an even coating of fine grease mist on the roof. these hot fumes come into con- tact with the cooler metal sur- faces, they condense and turn into liquid droplets. After the droplets gain enough volume, gravity pulls them down through the bottom of the hood filter, draining into a trough below in the kitchen hood. Heat from cooking equip- ment keeps this grease liquid, moving it towards a grease catch cup located at the side of every hood. NOTE: When the hood filters no longer have clean metal surfaces, they stop working, and excessive flam- mable grease starts to accu- mulate more heavily within the filter, plenum, ductwork, and exhaust fan. INSPECTION TIP #1 FOR HOOD CLEANING TECHS: If hood filters are coated in grease, even on the day of the hood cleaning, document this deficiency and take pictures for your records. Your documenta- tion may protect your com- pany in the future. Components of a Hood Filter All hood filters are designed to slow exhaust cooking air as it passes through them, allow- ing more contact time with the cooler metal surfaces. Most force the grease-laden air to change direction multiple times as it passes through vertically mounted interlocking baffles (barriers). Other hood filters, such as box filters, have chambers that redirect exhaust air. Regard- less of the type, all hood filters redirect exhaust air to force it over clean metal surfaces. through the filter’s metal blades. •This disrupts and cools the flame, helping to prevent direct flame penetration into the exhaust grease duct. •When installed correctly, maintained in serviceable condition, and kept grease- free, they are specifically designed to stop flames from passing through the filter. 2.To Capture Grease Before It Enters the Grease Ductwork •Filters trap grease-laden vapors, which condense on the cool metal and drain away. •This reduces the amount of flammable material entering the hood system and ductwork. Without this filtration, 100% of these grease-laden vapors can pass directly into the hood and then subsequently to the grease ducts, exhaust fans, and rooftops. This significantly increases the risk of a ventila- tion fire throughout the entire system. For fire suppression sys- tems to work at peak optimal- ity, flames from a cooktop fire must never be allowed to pass through hood filters or catch them on fire. It is important to remember that NFPA 96 was developed for public safety. How Commercial Kitchen Hood Filters Work Today’s commercial hood filters function because pow- erful kitchen exhaust fans pull the cooking smoke and fumes directly through them. However, to do their job, the filter’s inte- rior and exterior metal surfac- es must be clean so that when Next >