Many entrepreneurs are still unaware of their obligations when it involves the cleaning and maintenance of kitchen exhausts and hoods. Improperly cleaned and maintained kitchen exhaust hoods can have disastrous effects. Fire is the most common issue. Greasy and grimy canopies can catch fire easily and without any warning. It can also spread quickly through grease-filled ducting. If you have a poorly maintained exhaust hood, there is a high chance that your insurance claims will be rejected. This will further aggravate your financial burden. Furthermore, dirty exhaust systems violate safety and health regulations, which can lead to fines and even the closure of your business. Read on to know the process of professional kitchen exhaust hood cleaning.

Cleaning the exhaust hood

All professional exhaust hoods should be cleaned regularly by a professional cleaning agency. However, the cleaning frequency depends on several factors, like what is being cooked or how long it is used every day. For light use, about 2 to 6 hours every day, you need to clean it only once a year. But if you use the kitchen for more than 12 to 16 hours on a daily basis, make sure to clean the exhaust hood once every three months.

Equipment prep

Your kitchen should be prepared properly before the cleaning process. The cleaning company will cover everything in the kitchen with tarps and plastic wraps to prevent contamination or harm to any of the kitchen appliances or equipment. A funnel will be built to direct any water or oil to the drainage in order to minimize waste and residue. Remember that the waste water should not be drained into the stormwater system.

Deep clean

Thoroughly clean the ductwork, hood filters, and fans of the exhaust system. A professional cleaning company does this before cleaning with chemicals or pressure washing. This is also a great way to remove the vast majority of muck and built-up dirt.

Cleaning agent

Use a degreasing agent to clean the stubborn grease spots. This will ensure that there is no residue left behind.

Pressure washing

The exhaust system and the fan should be pressure washed after cleaning them with the degreasing chemical. All the leftover grease, grime, oil, and similar impurities that have accumulated over time will be eliminated by this technique.

Thorough cleaning

After you pressure wash the exhaust system, you should check and clean the more difficult-to-reach spots. Drain and dry out all the excess water. Break and throw out the funnel you made for draining the dirty water. Remove the tarps and plastic covers from the appliances.

Polish the hood

After you have completed the main cleaning, wipe down your exhaust hood and fan and give them a thorough polish to make them look spotless.

Check the equipment

The professional company you have hired should check the exhaust hood after the entire cleaning is over to ensure that it is working.

Get certification

It is important to get a certification sticker so that you can show it as a cleaning record when a health inspector or fire marshal comes for an inspection.

In Conclusion

It is illegal to have a dirty kitchen in a food service establishment and is punishable by law. Professional exhaust hood cleaning will keep your kitchen clean and make it compliant with safety and health standards. Get in touch with the experienced professionals at Hoods Kitchen Exhaust today for premium kitchen exhaust cleaning services.