Kitchen Hood & Exhaust Cleaning

Kitchen exhaust cleaning is the removal of dirt and dust from the exhaust and hood. Restaurant and food cafes are mandatory to avoid kitchen fire accidents. With the help of a licensed professional kitchen exhaust cleaning company, you could get this process done with perfection.

a man working at commercial kitchen



Steps to kitchen hood and exhaust cleaning’


  • Turn off pilot lights and gas valves on the appliances and cover them with tarps. 
  • Wrap the hoods with poly plastic and funnel the plastic into a container
  • Remove filters and soak them in chemical tanks for some time. Now pressure washes the filters to remove the grease. 
  • Scrap the ductwork manually, following spraying the chemical.
  • Remove the exhaust fan and spray the bottom and top of the fan with chemicals, also use a pressure wash method using hot water. This helps in the removal of all the grease. 
  • Filters are placed back after cleaning and polishing the hood. Experts check the working of the exhaust fan to make sure it’s working.

As we know it’s mandatory to do the kitchen exhaust cleaning,  a sticker showing the date of cleaning and next cleaning due date will be pasted on the hood. Using stainless steel polish, wipe down the system and mop the floors. Now you can use the pilot lights and turn on the gas.


Kitchen hood cleaning should be done in a period of 6 months. The kitchen hood and exhaust cleaning company schedules your cleaning and makes sure it is done on time. When you skip the cleaning, it becomes difficult to remove the dirt from the duct using the chemicals. Even though it is suggested a period of 6 months to clean the hood and duct, it may vary for each premise based on the cooking volume. 

If you own a restaurant, you must be aware of the importance of cleaning the kitchen hood and duct. An uncleaned duct and hood can cause a fire. You are putting your employee’s life at risk and may lose a lot of money. 


Based on the type of restaurant, the frequency of cleaning varies. For fast-food restaurants, it is suggested that 4 times per year, whereas for restaurants with a normal working pattern, it’s 3 times a year.


Comments

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