Why Kitchen Exhaust Cleaning Is Necessary

Kitchen exhaust cleaning is a necessary part of keeping a kitchen running smoothly. This involves removing any buildup of grease and other byproducts of cooking. The resulting clean system helps improve the health of the air in your kitchen and also ensures the safety of your employees.

A dirty kitchen exhaust system can have serious consequences. It will not work at peak performance and it could be a source of fire. Your insurance company may even decline your claim if you fail to perform a proper cleaning. In fact, kitchen exhaust cleaning is required by law in almost all commercial food establishments. If you want to maintain your insurance, make sure that you hire a qualified contractor to clean and inspect your kitchen exhaust systems.

Having a properly cleaned kitchen exhaust system can reduce the risks of a kitchen fire, which can happen in a matter of minutes. However, failing to do so can result in massive losses. Additionally, a dirty kitchen can cause poor air flow and can create odors. Keeping the ductwork and hoods in good condition will help your employees breathe easier and also keep your kitchen working at optimal efficiency.

During a typical commercial kitchen exhaust cleaning process, your hoods are thoroughly scrubbed from top to bottom. This includes scraping heavy buildups with a scrubbing brush or a scraper. When the process is complete, the ductwork and hoods are cleaned using hot water. They should be cleaned at least once a year, depending on the type of food being prepared.

A clean hood can also help you avoid fines and penalties from your local health department and fire department. These agencies are likely to notice a clean hood and take note of the Kitchen Exhaust Cleaning date you had it cleaned. Also, it is a good idea to get a certification sticker so they can check to see whether or not your kitchen is in compliance with state and local fire codes.

Several jurisdictions in the United States have adopted the National Fire Protection Association’s (NFPA) Standard 96. This guideline requires a cleaning at least once per year for a busy restaurant or at least twice a year for a medium to low volume operation. While this guideline is not a set amount of time, the frequency of your maintenance will vary based on the type of cooking, the number of employees and the types of foods being served.

A hood cleaning service will use hot water power washing to remove excess grease and grime. They will then polish the hoods to give them a shiny new look. Once they have finished, the hood will be labeled with a proof-of-performance decal that will be visible to the fire marshal.

A hood cleaning service will also remove any hazardous buildups from the hood, vents, filters and fan blades. This includes flammable material such as grease and ashes. Getting rid of this residue will make your kitchen safer for your staff and prevent future problems.