Grandview 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 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.
Commercial Kitchen Hoods
New or expanding restaurants don't always have an unlimited amount of money at their disposal, so it makes sense that many owners and managers look for ways to save a buck when they can.
There are lots of opportunities to purchase used restaurant equipment. However, when it comes to purchasing used kitchen hoods and fire protection equipment, it's best to involve a professional consultant.
Fire safety codes change and older equipment and parts don't always meet the new codes. Also, older hoods often aren't UL listed, while many new hoods are. Equipment that is UL listed has had its electrical components tested for potential hazards by the Underwriters Laboratory, an independent testing organization.
Installing plumbing and electrical in a way that doesn't impede ongoing maintenance, cleaning and repairs makes it easier to do an effective job and it saves the customer money because the job can be done more quickly.
People are looking for ways to save money and run the kitchen efficiently and all of this can be done in the design phase.