Briceville Restaurant hood cleaning is vital to keeping the efficiency of your exhaust system high. I would like to talk about the hoods themselves in this article. The hood is designed to do two things:
- Act as a fire protection device by removing the grease
- Remove smoke and heat from cooking area below
The kitchen exhaust system is designed to pull grease laden smoke up into the hood and to the filters where it is filtered, turned back into grease then emptied into a catch tray. The three basic hood designs are the canopy, the galley and the downdraft. The closer the hood is to the cooking surface, the more efficient it is.
The most common type of hoods seen in restaurants today are canopy style. They are a simple design, do a good job and are easy to maintain. Restaurant hood cleaning is normally a simple task with these hoods. Just make sure that your hood cleaning company is cleaning the entire exhaust system and not the hood only.
Restaurant Hood Cleaning
Kitchen exhaust cleaning is indeed a vital part of maintenance for restaurants around the country. Kitchen exhaust cleaning is a term describing the process of removing grease build-up from the exhaust fan, duct, and vent hood. NFPA 96 sets specific standards for cleaning and maintenance, but also gives the kitchen exhaust cleaning company a standard for cleaning which is known as cleaning down to "bare metal". Kitchen exhaust vent cleaning involves the use of different equipment and skills to accomplish the cleaning. In addition, lack of proper maintenance of vent hoods, exhaust ducts, and fans can result in quick and hot burning fires that can result in costly damage.
NFPA 96 states schedules for grease buildup inspections, which can be quarterly for high volume restaurants to semi-annually for medium volume cooking restaurants. The restaurant owner should schedule cleanings as such to prevent fire hazards and costly damage. The NFPA 96 also gives cooking equipment safety requirements, fire suppression system types, and hood types. In the statement I wrote earlier about cleaning down to "bare metal" I would like to explain the term a little more in depth. So the term cleaning down to "bare metal" means that the grease must be removed down to a specific thickness when cleaned to reduce the chance of the grease igniting resulting in fire. The kitchen exhaust cleaning company will use specific grade degreasers for the job. For example, when cleaning a Chinese restaurant a vent hood cleaning company most often will use a higher grade degreaser which would be much more potent in strength. For these types of restaurants kitchen exhaust cleaning prices will run higher than other restaurants that don't use oils of that nature.
Proper maintenance is very important when it comes to vent hood cleaning because of the fire factor and for such reason municipals have set rules and strict standards for the maintenance of the kitchen exhaust system. In some cases if these rules and standards are not followed the violator will be fined. Routine maintenance must be done by a qualified company with the equipment and skill level to achieve the desired results. Fires have all it's needs within a non-maintained exhaust system and will burn fast if one starts, so proper inspection and maintenance of fire suppression systems, exhaust fans, ducts, hoods, and access panels is vital as recommended by NFPA 96.
Exhaust Hood Cleaning - Restaurant Maintenance Service
A good hood cleaner is a god send to all restaurant owners. Not just a hood cleaner, but a good hood cleaner - these are two very different things. A good hood cleaner can walk into your establishment whether it is a sky rise building in Boston or Manhattan or a single level building with 3 feet of duct work and know in the first 25 minutes how the entire job is going to be done. From the point of the first roll of plastic being brought in to the point of each one in the crew exiting your building These men and women represent their company and all hood cleaners reputation.
Today it is a different world out there in this business than it was 20 years ago. Now the regulations are real, they are enforced on both the hood cleaner and the restaurant owner. The NFPA wants the fire hazards gone. They want the problems to be history. This is a good goal but the smaller restaurants took a hit in this whole thing some restaurants have issues with the codes yet the systems are still able to be cleaned properly. So in a circumstance like this, what happens?
But small company who actually cares about you and your system, will tell you about the issues that need to be corrected and probably tell you they can't take the job unless you are going to fix the issue first because the second they put a sticker up they assume responsibility and their license is on the line.
If there was a few changes of wording in the codes a whole world of difference would be made on the industry for the better.
How can a business prosper if they are supposed to regulate the service while staying honest at the same time?
Honest men of integrity suffer greatly in this business.