The range hood in commercial kitchens is also known as the vent hood or exhaust hood is a place where grease and grime can accumulate in the event that it is not maintained regularly. The grease that accumulates in a kitchen in a restaurant could become extremely sticky and difficult to clean, resulting in the kitchen being a fire risk.
Based on the National Fire Protection Association, most fires in restaurants originate from kitchen appliances and eventually spread to an exhaust pipe in the kitchen. Regularly maintaining the restaurant’s kitchen exhaust system, including the range hood – is among the most effective ways to protect against fire dangers.
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What Is a Kitchen Hood?
A kitchen exhaust hood, also known as a range hood, is an appliance that is hung over commercial fryers, ranges, grills, and the rest of the cooking apparatus. Several mechanical fans eliminate the airborne heat, smoke, grease, and smells.
1. Cleaning the Grease Receptacles
To clean the commercial range hood properly, it is necessary to remove several components. It is the first thing to clean all grease containers and wash them on each part of the commercial range hood. They can easily be removed. Be sure to dispose of any liquid grease in an appropriate container for disposal.
Don’t flush this waste in the garbage! Make sure to soak the receptacles with cleaning detergent that cuts grease as well as hot water. Then, scrub the outside and inside of the hood of your range to get rid of any grease residue. Once the grease has been removed, let the receptacles dry before reinstallation inside the hood.
2. Cleaning the Hood Filters
Once the grease receptacles have been removed, remove those filters on the range hood. Then soak the filters in hot and detergent water to dissolve and clean any grease leftovers.
If the filters are covered in grease, it could be required to soak them for a couple of hours or for a few days to break up the grease. After the soak, lightly clean the filter to remove any residue that remains or put them in the dishwasher. Allow the filters to dry before placing them back in the hood ultimately.
3. Cleaning the Hood’s Surface
Spray a degreasing solution on the exterior of the commercial hoods to disperse the residue and then wipe it away with a soft sponge or cloth. If scraping is necessary, then use plastic scrapers and sponges made of nylon to avoid scratching the hood’s surface. After cleaning, thoroughly wash the commercial hoods’ exterior to eliminate all cleaning chemicals.
For your company to ensure it has the most efficient and clean kitchen, you should choose a reputable vent hood cleaning service. That offers the following services within its cleaning packages:
- Cleaning the system of grease and grease-based buildup
- Properly getting rid of the material
- Cleaning hoods horizontal and vertical ducts using the access panel
- Exhaust fan.
- Flooring around the vent hoods following the complete servicing. Also, before and after photographs should be taken to keep for your records.
Three Main Reasons Commercial Hoods Require Cleaning:
It is undisputed that regular cleaning of flues and hoods is essential to keep your restaurant operating efficiently and for security and liability reasons.
- Safety kitchen exhaust systems that haven’t been cleaned regularly can pose a fire risk due to the accumulation of large amounts of grease and grime that are flammable and may serve as fuel if the fire starts, which is the worst-case scenario for restaurants.
- Insurance liability: If a business has been operating after the date they have set for their required kitchen exhaust examination the restaurant is held to the entire responsibility for any kind of loss that results from an incident.
- Efficiency and productivity: Clean kitchen hoods and vent system helps reduce maintenance and improves efficiency. This leads to increased airflow over the cookware and permits the airborne smoke, grease and odors to exit the kitchen via the exhaust hood instead of remaining in the air of the kitchen and covering the kitchen’s surfaces. Furthermore, a clear kitchen exhaust system ensures that there is less possibility of unexpected breakdowns or interruptions that could affect your work.
How Often Should the Exhaust Systems of Commercial Kitchens Be Maintained?
The NFPA provides the guidelines for the nation regarding kitchen exhausts inspections as well as cleaning.
· Monthly:
Restaurants that employ the usage of solid fuels including such firewood or charcoal should be verified every month.
· Quarterly:
Large-scale cooking operations that include 24-hour cooking, charbroiling and wok-cooking, require to be examined every three months.
· Semiannually:
Restaurants operating moderate volume cooking operations are examined every two years.
· Every year:
Establishments that are not able to handle high-volume cooking operations , like day camps, churches or seniors centers, seasonal businesses and ski resorts, etc. Are inspected at least each year.
Although states are required to adhere to minimum standards local authorities can be more stringent than the minimum federal or state standards.
Regular inspections of kitchen exhaust systems are conducted by a third party vendor, who cleans build-up of grease from the kitchen exhaust system, if required. If the restaurant is inspected and the system was cleared by the supplier. They will place the latest inspection sticker on the back of the exhaust hood that is clean.
Showing the date it was examined or cleaned and when it’s due for the next visit by the vendor. Typically, local fire marshals will also be conducting an unannounced inspection every year to make sure that the establishment operates within the dates listed that are listed on the sticker for inspection.
If a fire marshal is on the scene and an inspection is due it could be a matter of time before the inspection is completed. They may shut the facility immediately due to the fact that it is non-compliance with NFPA standards.
How Does a Commercial Kitchen Hood Work?
Most kitchen exhaust hoods comprise four major components. This issome steps of what they are and what they can do.
· Filters
They are stainless steel mesh filters that are placed over the openings within the ductwork. They also prevent debris from flying through the fans.
· Fans
Behind the filters is some or all mechanical fans which draw air through the ductwork, and then out of the building.
· Grease traps
As smoke- and dust-filled air swells up in the ventilation systems, it accumulates at the edges of the ductwork, and then drips back down. The inside of the ductwork, there are tiny containers that store the grease. They’re called grease traps.
· Ductwork
The ductwork is the complete conduit that collects airflow that flows through the flared opening and then delivers it away. The filters, fans as well as grease traps, are part that ductwork.
