Milligan College 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 a mandated fire prevention service that should be taken very seriously. For a very long time commercial kitchen operations, have unknowingly hired inferior technicians. You see the industry was unregulated, there was an authority which trained and certified technicians.
However it was not a mandated criteria for hood cleaning companies to perform the service. Unfortunately in many parts of the country these unfortunate situations still remain. But in many states such as Massachusetts, Those days are long over.
These laws are now being enforced under strict penalties for both commercial cooking facilities, and hood cleaning companies. Certified companies now required to perform kitchen exhaust system cleanings at set scheduled intervals. A certified technician is required to be at the job site for the duration of job. The commercial cooking establishment is responsible for housing kitchen exhaust system cleaned by a certified hood cleaning company at the scheduled intervals.
Remember not every hood cleaner is created equal. Certification is important it measures a hood cleaning technician's worth and knowledge in the field. You need to hire a technician who truly knows what it is they are doing in order to avoid costly problems down the road.
Kitchen Exhaust Cleaning Outline
There are plenty of shows on "do-it-yourself" techniques for everything from retiling a bathroom to installing a new kitchen sink.
But when it comes to commercial kitchens, there is no substitute for professional hood, fan and duct cleaning services
The International Kitchen Exhaust Hood Cleaning Association is a Maryland-based trade association dedicated to educating its members about safety and cleaning techniques. The association has established stringent standards and practices for contractors engaged in kitchen exhaust cleaning, conducted a variety of educational programs and worked with influential code setting bodies such as the National Fire Protection Association to improve existing codes and regulations.
Even something that sounds as simple as cleaning a filter is not a job for a novice, as filters capture grease and other debris and when cleaning them, proper disposal of the effluent washed from the filter is an important consideration.
Federal law states that none of that wastewater can be put into a public sewer. But city and state guidelines also must be taken into consideration so the application of that law can vary from state to state for this reason.
Recommended cleaning schedules vary according to the type of equipment, cooking methods and volume of food cooked. However, there are recommendations that restaurant managers and owners can follow to determine how often to have kitchen hoods, ducts and fans professionally cleaned.
Restaurants should be cleaned every six months at a minimum. Restaurants that use deep fat fryers and/or charbroilers should clean these systems every three months at a minimum.
Eating establishments that use smokehouses or wood fires should undergo monthly cleanings at a minimum.
Restaurants that use large amounts of vegetable oils in their cooking processes should go no longer than three months between cleanings. When vegetable oil grease is left to build up, it becomes "glue-like" and removing it is a difficult task.