Commercial range hoods play an important role in evacuating smoke, heat, and odors from the cooking area. The kitchen manager attests to the accumulation of oil in the extractor hood extraction system to an extraordinary degree. When oil accumulates, the risk to the safety of restaurant employees and diners becomes a major risk.
The most common cause of fires in the kitchen is the buildup of grease. Proper care and thorough cleaning of the hood, and exhaust filter can reduce this safety risk. You can also call the professionals for commercial kitchen exhaust & filtration maintenance via Bilby Group.
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The National Fire Protection Agency requires all commercial kitchens to professionally clean extractor hood ventilation systems. Failure to comply with these requirements not only increases the risk of fire in the kitchen but also large fines and forced kitchen closures.
The cleaning areas of the vacuum cleaner are as follows:
- Remove, degrease and clean the extractor hood (including the filter line for the extractor hood, grease collection container, and removable grease cup)
- Clean all the nearest parts of the pipe from each and every suction device to the suction fan
- Pour food-safe nail polish down the stainless steel drain
- Thoroughly clean all affected areas (removing dirt, mops, etc.)
- Prepare a detailed written report of all work carried out and defects in the exhaust system
- Recommendations for solving problems