A university dining hall can run more cooking hours in a week than many restaurants do in a month. Hoods over the main line, woks at the stir-fry station, and a fryer bank at the grill all feed grease into shared exhaust paths that climb through several floors to a rooftop fan. In Connecticut, where campus kitchens answer to local fire marshals and insurance reviewers, a loose university dining hall hood cleaning schedule can turn into a failed inspection or a serious fire. T