Kitchen extraction system cleaning
Proper maintenance and cleaning of the kitchen extraction Cleaning is crucial for any bar or restaurant that utilizes heavy-duty cooking equipment. The ducts and hoods located above the kitchen equipment serve to eliminate airborne contaminants like grease particles, smoke, and odors, as well as reduce the risk of fire. Neglecting to maintain the hood or duct system can increase the chances of uncontrolled fires and pose health risks, while also detracting from the appearance of your business.
To prevent these hazards, it is essential to clean the kitchen extraction system. Properly designed and maintained hoods and ducts eliminate airborne contaminants, preventing their spread to other areas of the building. Accumulation and buildup of contaminants can occur on almost all surfaces within the building, further increasing the potential fire load.
Regular cleaning by a certified contractor for duct and hood cleaning can help prevent unexpected interruptions and downtime that could impact your business's bottom line. A preventive maintenance schedule will keep your operation in good shape and help reduce the need for emergency repairs.
A certified hood cleaning contractor should inspect every kitchen extraction cleaning at least once every six months, with more frequent cleaning and inspections required for some cooking operations. Solid fuel cooking equipment like smokers and wood-fired grills requires separate hoods and duct systems that should be inspected and cleaned each month due to the high levels of creosote they produce.
Commercial kitchens that produce more grease or airborne contaminants should be inspected quarterly and cleaned as needed. These include cooking operations that use a greater amount of grease-based cooking/frying or operate for extended hours or 24-hour days, which are more likely to produce airborne contaminants.
To prevent these hazards, it is essential to clean the kitchen extraction system. Properly designed and maintained hoods and ducts eliminate airborne contaminants, preventing their spread to other areas of the building. Accumulation and buildup of contaminants can occur on almost all surfaces within the building, further increasing the potential fire load.
Regular cleaning by a certified contractor for duct and hood cleaning can help prevent unexpected interruptions and downtime that could impact your business's bottom line. A preventive maintenance schedule will keep your operation in good shape and help reduce the need for emergency repairs.
A certified hood cleaning contractor should inspect every kitchen extraction cleaning at least once every six months, with more frequent cleaning and inspections required for some cooking operations. Solid fuel cooking equipment like smokers and wood-fired grills requires separate hoods and duct systems that should be inspected and cleaned each month due to the high levels of creosote they produce.
Commercial kitchens that produce more grease or airborne contaminants should be inspected quarterly and cleaned as needed. These include cooking operations that use a greater amount of grease-based cooking/frying or operate for extended hours or 24-hour days, which are more likely to produce airborne contaminants.
