Lebanon 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.
Restaurant Hood Cleaning
Indoor air can be more polluted than outdoor air; this can lead to various health problems. Professionals use high-tech equipment to clean exhaust hoods and air ducts in commercial buildings. Such services help to decontaminate the air in duct systems and exhaust hoods by removing odor and reducing dust and other allergens.
For a restaurant owner, cleanliness is a critical aspect in running a successful business. Spending endless hours on the decoration of your restaurant and food quality, without taking any initiative towards maintaining a hygienic environment, will lead to an unhealthy indoor environment and unhappy customers. Regular inspections, at least twice a year, should be done followed by professional cleaning services to ensure a clean, safe, healthy and well-maintained indoor space.
Commercial Exhaust Hood Cleaning
A dirty exhaust system can ruin your business. It needs to be properly maintained and cleaned to promote a safe and healthy environment. Without proper care and maintenance, exhaust hoods may lead to:
- Cleaning the entire duct system: Done to ensure a thorough cleaning process, without damaging the ductwork.
As per NADCA, the entire cleaning process for the air duct systems takes around three to five hours. Moreover, the trusted professionals apply the best industry practices to ensure a thorough and careful cleaning process.
How Often Hoods & Ducts require Cleaning?
Exhaust hoods and air ducts require cleaning on the basis of their usage. For systems under light use of two to six hours per day, having a professional inspection and cleaning done every 12 months is generally recommended. For commercial kitchens using exhaust systems and air ducts for more than six hours, cleaning done every six months is recommended. For heavy usage exceeding 12 hours, cleaning of hoods and vents every three months offer a safe and healthy setting.