Kitchen hood cleaning refers to the removal of grease and other built up compounds from a kitchen’s exhaust system. It is important to keep these systems free of dirt and grease to prevent fires. Restaurants and other commercial kitchens should invest in regular hood cleaning operations. In addition, cleaning helps to ensure the safe operation of these systems and the quality of the air in a kitchen.
Hood cleaning is a job that requires excellent time management skills and good organization. A hood cleaning job can also involve a lot of physical labor. For instance, a hood cleaning technician will need to access the roof of a building. They will also have to clean the fan blades, and the shroud of a wall-mounted fan. There are also some tasks that require criminal background checks and drug screening.
The National Fire Protection Association (NFPA) has set standards for hood cleaning. These standards dictate that most hoods in commercial kitchens should be cleaned every three to four months. If you have an older or low profile hood, this is probably less often. Typically, a hood cleaner will use hot water to power wash the vent hoods. This is usually done with around 1,500 to 2,000 psi.
During the cleaning process, a hood cleaner will use degreasers to break up the grease. The process also includes wiping down the walls and floor of a kitchen. Depending on the restaurant, the hood cleaner may also dispose of the oil and grease.
Some of the tasks that a hood cleaning service will perform include:
First, the hood cleaning technicians will remove the baffle filters from the vent hood. The filters are formed into a funnel shape and wrapped with plastic. They are then soaked in a degreaser solution for a certain amount of time. After this step, the hood is sprayed with hot water to rinse the grease off.
Next, the hood cleaning technicians will disassemble the Hood Cleaning vent hood. All parts of the hood, including the ducts, will be cleaned. Often, these parts will be polished to improve its appearance. Afterward, the hood is covered with a plastic cover to prevent any accumulation of grease.
After the hood has been cleaned, a sticker will be placed on it to show that it has been cleaned in accordance with the NFPA-96 standard. This sticker will be posted in a visible location to the public and fire marshals.
The service provider will then examine the results of the cleaning to make sure that everything is in proper working order. Moreover, they will also check the fans for noise and vibration. Lastly, they will polish the backsplash and other surfaces.
Having your vent hood and other parts of your restaurant inspected by a professional is very important to maintaining the health of your restaurant. Not only does it keep the vent hood and other surfaces clean, but it also keeps the kitchen in compliance with state and local codes.