Commercial Kitchen Cleaning - Kitchen Hoods And Ducts

Posted January 24 2014

Commercial kitchen cleaning is an every day task. Exhaust hood systems play an essential duty in the dining establishment kitchen, drawing heat, smoke, and odor far from food preparation surface areas. This is for the defense of both staff members and the dining establishment center itself, however in time, the greasy accumulation inside hoods and duct-work can end up being a security risk of its own.

Shielding versus this threat needs comprehensive and routine cleaning of the exhaust hood, exhaust hood filters, and duct-work. Grease accumulation inside the hood duct system is among the leading reasons for dining establishment fires, and correct upkeep and cleaning can considerably minimize this danger.

The National Fire Protection Agency (NFPA) needs expert exhaust hood cleaning for all commercial kitchen areas. Failure to satisfy these requirements not just enhances the danger of fire, however likewise can put a dining establishment at danger for substantial fines and obligatory closure.

Exhaust hood cleaning requirements and finest practices are laid out in NFPA 96, consisting of the regularity of cleaning for different sorts of kitchen areas:

Month-to-month.

Systems serving strong fuel food preparation operations.

Quarterly.

Systems serving high-volume operations, such as 24-hour food preparation, charbroiling, wok food preparation, and so on.

Semi-Annually.

 

Systems serving moderate volume food preparation operations.

Each year.

Systems serving reduced volume food preparation operations, such as day camps, churches, seasonal companies, and so on.

While dining establishment workers are anticipated to clean the outside surface areas of exhaust hoods as part of their regular hood cleaning treatments, the extensive cleaning detailed in NFPA 96 is to be performed by qualified, qualified kitchen exhaust cleaning specialists.

The scope of this work ought to consist of:.

  • Dis-assembly, cleaning, and degreasing hoods, consisting of hood filter systems, grease troughs, and detachable grease cups.
  • Removal of roofing system and/or wall mounted fans from duct-work to degrease the base, shroud, and blades.
  • Checking exhaust fans for used or loose out fan belts.
  • Cleaning and degreasing all hood filters, hood parts and devices, and changing if required.
  • Cleaning all available parts of duct-work from exhaust fans to each specific hood.
  • Using food-safe polish to stainless steel duct-work.
  • Completely cleaning all influenced locations (get rid of plastic, mop, eliminate any debris, and so on).
  • Supplying a total, in-depth composed report of all work done, and insufficiencies in the exhaust system, and referrals for taking care of any troubles.
  • Connecting a certification revealing business name, individual carrying out the work, and date of cleaning to each hood cleaned.

Duct gain access to doors will enable expert hood cleaners to carry out a comprehensive "leading to bottom" cleaning of the exhaust systems. Specialist hood cleaning company will likewise have a strong understanding of NFPA 96 requirements, and must have the ability to assist dining establishment owners and managers see to it their devices depends on date, operating correctly, and conference requirements for compliance.

Licensed expert hood cleaning is a need for any commercial kitchen cleaning, both to decrease the danger of fire and stay clear of noncompliance. Many respectable hood cleaning company will be delighted to stroll you with their treatments, offer "in the past and after" pictures, and deal with dining establishment management to make sure security and compliance.

To make sure the security of personnel and customers versus unsafe structure fires, ensure to have all hoods effectively cleaned regularly.