Commercial Hood Cleaning kitchens

Commercial Hood Cleaning is the process of removing greases, oils, and other contaminants from the exhaust systems in commercial kitchens. This process is beneficial in several ways, including improving the overall hygiene of the kitchen, reducing buildup on the fan blades, and preventing fires. Read on for more information. You’ll be glad you did. You’ll be amazed at how much better your kitchen will smell and look after a thorough cleaning.

Commercial hood cleaning is the process of removing greases that have accumulated inside the exhaust systems of commercial kitchens

A thorough clean is necessary for commercial kitchen exhaust systems. The process involves scraping off greases and grimes and applying food-safe caustic chemicals to break down grease and dirt. These chemicals are typically applied using a garden-type sprayer, downstream injector pressure washer, or chemical foamer. The chemicals are then allowed to remain on the grease surface for a period of time before being rinsed away with hot water. A scraper is also necessary for heavier grease buildup.

Cleaning and inspection of the exhaust system of the commercial kitchen should be performed every six months or as required by fire and health department inspectors. During the cleaning process, a third-party vendor applies a sticker to the cleaned exhaust hood canopy that shows the date of the last inspection. These stickers are also helpful for insurance companies, fire inspectors, and health departments.

It increases overall hygiene

Commercial hood cleaning is essential for the safety of your employees and your customers, but you might be wondering how often you should clean them. Well, a comprehensive commercial hood cleaning is necessary at least twice a year, and it can be tied into a general deep clean two to three times per year. It is important to note that the frequency of commercial hood cleaning will depend on how often you prepare foods, how much grease and grime you produce, and the type of food you serve.

A well-designed hood should be able to capture airborne contaminants and prevent them from spreading throughout the entire kitchen or building. If it is not, there is a possibility of overspray, which can increase the risk of fire spread and make the food preparation area look unsanitary. To keep your commercial hood clean and working well, use plastic sheeting between 3 and 4 mil. Also, make sure to use proper protective coverings around your floor drains and kitchen hoods, which should be protected from grease.

It reduces buildup on fan blades

Regularly cleaning your kitchen hood is essential to keep it efficient and reduce buildup on the fan blades. Excessive buildup on the fan blades can inhibit airflow, slowing the fan’s speed and increasing motor wear. Not only that, but poorly-maintained canopy hoods can become a fire hazard. Excessive heat can cause grease and buildup to ignite, and random sparks can spread the fire to other parts of the kitchen.

Regular cleaning can reduce the frequency of repair calls, reducing the need for repairs. In addition to reducing maintenance costs, a clean hood also improves customer service. A well-ventilated kitchen has fewer problems with grease buildup. It may seem as if the kitchen is completely separate from the dining area, but in reality, it is connected. Even when the hood appears disconnected from the dining area, the air circulates between the two areas.

It prevents fires

NFPA 96 compliance is required in all commercial kitchens. Cleaning kitchen exhaust systems regularly can reduce fire risk and protect employees. According to APS-Hoods, over 50% of all restaurant fires are caused by grease buildup on exhaust systems. As a result, the grease in these systems can easily ignite and spread fire throughout the entire kitchen. Proper kitchen exhaust cleaning can avoid the costly repair of fire-damaged equipment or even the loss of insurance coverage.

Despite its importance, many restaurants fail to clean their exhaust systems regularly. The main problem is that grease-laden vapors are pulled through the exhaust system and travel through the ductwork and building. If a fire starts in the hood filters, it can spread to the ductwork and the building. Because of this, it is essential to regularly clean exhaust systems to prevent fires. However, this process can be costly, which is why NFPA recommends professional commercial hood cleaners.

It eliminates the need for third-party hood cleaning

While cleaning a hood is not the most dangerous task in a kitchen, there are certain aspects that must be considered. Not all hood cleaning companies are created equal. For example, some companies do not take the necessary steps to ensure that their equipment is up to code. In some cases, a third-party cleaner may even shut down a kitchen for failing to meet NFPA standards.

Aside from the health hazards associated with grease, it also poses a fire risk. Not only is grease dangerous, it can also generate a proliferative environment that encourages disease and mould. Not to mention, the presence of grease in the air can be dangerous, resulting in an increased risk of food-borne illness. Proper hood cleaning is essential to keeping your restaurant in good standing and up to code. Proper grease removal will reduce the risk of fire and ill health for guests and employees.