Commercial kitchens stand by a higher volume than the usual kitchens, requiring more frequent and professional maintenance and cleaning. Commercial range hood cleaners have appropriate expertise in commercial kitchen hood cleaning, so customers might keep their minds calm regarding safety and reliability. Many restaurant and hotel owners might wonder how often the commercial hood cleaning service is conducted and how to keep the commercial kitchen hood serviceable longer? Keep reading to find out.
Professional commercial vent hood cleaning at the glance
The commercial range hood cleaners are engaged in fully cleaning hood equipment in the commercial cooking areas. This process typically includes several stages. First, cleaners will take hood filters off and put them in the cleaning solution to soak, while kitchen surfaces will be covered with a unique plastic coverlet. The area behind the filter bank and duct shaft will be scrubbed manually. Next, cleaners will apply chemicals to the duct shaft and exhaust fan blades. After cleaning, the exhaust fan and filters will be reinstalled while a team will be engaged in polishing the backsplash and canopy. All the chemicals will be rinsed at the end of a job, as well a plastic coverlet will be taken.
Why do commercial hoods need more frequent cleaning?
1. For fire prevention
The significant grease accumulation is flammable in most cases, acting as fuel and leading to a fire. Commercial kitchen exhaust systems require regular cleaning to reduce the potential fire hazard in the cooking areas.
2. For appliance efficiency
The cleaned exhaust systems in the commercial kitchens allow smells, grease, and smoke to get out from the kitchen room. This can significantly influence the working conditions for staff and increase overall productivity. It is worth mentioning that regular hood cleaning results in a reduction of kitchen equipment maintenance.
3. For compliance with insurance
There is a common requirement for kitchen exhaust inspection. If the commercial kitchen continues to work after the end date of this inspection, a restaurant or hotel takes full responsibility for any damage or loss caused by the fire.
How often should kitchen hoods be cleaned?
The NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations determines how often the kitchen hood inspection should be performed. This inspection is mostly conducted by a third-party vendor who can also perform a hood cleaning if needed.
· Every month – for kitchens that utilize firewood or charcoal for cooking purposes
· Every three months – commercial kitchens with high-volume cooking demand, including 24-hour restaurants and cafés with wok cooking operations
· Twice a year – the kitchen exhaust inspection should take place twice a year for restaurants and cafés with moderate cooking volume
· Once a year – places that stand by low-volume cooking operations, including seasonal businesses and churches, need to pass an inspection annually.