Adams 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
A lot of small businesses begin with dreams of growing into national companies.
They start small and rely on local clients to make them successful. Sadly, many of them forget those who helped propel them to success once they have achieved their goals.
But that isn't the case with the commercial hoods sales and installation companies.
Since they began the commercial kitchen hoods activities, they have prided themselves on their willingness to take care of their customers.
Now that they have launched a national campaign to serve every state in the nation, it is more important than ever that their Colorado customers understand that they will continue to provide them with the best commercial vent hoods services they have to offer. They want them to know that the level of service will not change for them, but that they are expanding to offer that same level of service to restaurants throughout the country.
Today, they are the top companies in the country that professionally clean restaurant kitchen hoods, ducts and fans.
The company's comprehensive cleaning services include the use of high-powered equipment and special chemicals. The type of cooking processes used by the restaurant and the volume of food cooked determine the frequency in which the cleanings should be performed. But as a rule, commercial kitchen systems should be cleaned at least every six months.
Stricter Regulation Vital For Restaurant Hood Cleaning
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.