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FREQUENTLY ASKED QUESTIONS
The frequency depends on the volume of cooking and the type of food being prepared. It can range from monthly for high-volume kitchens to semi-annually for lower-volume operations. Regulatory guidelines and insurance companies often have specific requirements.
Indicators include visible grease buildup, reduced exhaust efficiency, unpleasant odors, and smoke not clearing out as quickly as usual.
Restaurant hood cleaning involves the thorough removal of grease, smoke, and other debris from the exhaust system of a commercial kitchen, including the hood, filters, ducts, and fans. It's crucial for fire prevention, maintaining air quality, and complying with health and safety regulations.
Yes, most local and national fire codes, including NFPA 96 standards in the U.S., require regular hood cleaning to prevent fire hazards. Non-compliance can lead to fines and business closure.
The process typically involves degreasing the hood, filter, ductwork, and exhaust fan, scraping off hardened grease, and then washing these components with hot water and specialized cleaning agents.
It can vary from 3 to 6 hours, depending on the system's size, condition, and the last cleaning.
While minor daily maintenance can be done in-house, thorough cleaning should be performed by certified professionals with the right equipment and expertise to ensure compliance and safety.
While minor daily maintenance can be done in-house, thorough cleaning should be performed by certified professionals with the right equipment and expertise to ensure compliance and safety.
Professional hood cleaning is more comprehensive and targets the entire exhaust system using specialized tools and cleaning agents to remove grease and flammable residues effectively, which regular kitchen cleaning doesn't cover.
Neglect can lead to fire hazards, health code violations, decreased air quality, higher insurance premiums, and potential legal liabilities.
Ensure the kitchen is closed or the service is scheduled during off-hours, inform your staff about the cleaning to avoid scheduling conflicts, and clear the area around the hood system to provide easy access for the cleaning crew.