As a restaurant owner, it's important to maintain and maintain every piece of equipment that keeps your business up and running. Kitchen hoods and venting are among the most important equipment for maintaining and keeping the restaurant clean. This is an area that should not be overlooked to any degree. Dirty kitchen hoods and exhaust pipes not only contaminate food, reduce cooking quality, but also fine the health department, which can be a potential hazard.
Grease fires, explosions and smoke damage are some of the common hazards associated with unobstructed kitchen hoods and exhaust pipes. Unfortunately, commercial kitchen fires are more common than you might think. According to NFPA, more than 11,000 kitchen fires are reported each year.
Regular cleaning and maintenance of commercial kitchen equipment is critical to reducing these statistics. To make sure this doesn't happen in your restaurant, learn how to take care of your hood and exhaust, and what to do if your commercial kitchen equipment is too dirty to clean.
Recommended maintenance
Kitchen hoods and exhausts are not the only parts of the system that require regular maintenance and attention. In addition to the hood and vent, kitchen vents and piping require the same maintenance. In addition, regular deep fryers, grease traps, stoves, ovens and open grills should be cleaned and inspected. This will help improve airflow in the kitchen, maintain fire protection, ensure a safe working environment, and reduce the risk of fire. All of these and more will keep local firefighters, health inspectors and insurance companies unimpeded!
Fire codes and standards
These areas and systems should be cleaned and inspected by the certification company every three to six months. In fact, NFPA fire regulations require all commercial kitchens to be inspected by a qualified company. Always hire professional inspection services to maintain proper technology, training and knowledge to responsibly and reliably detect any dangerous problems or complications in your hood and exhaust.
Damaged or defective equipment
If daily cleaning is not enough to restore your commercial kitchen utensils, you can do some replacement. While this will be a huge initial investment, you can safely know that your old equipment, faulty equipment or defective equipment can be sold on-site to local scrap metal buyers or recycling centers. Whether or not it is effective, the appliance retains nominal metals such as iron, steel, copper and aluminum. This means that regardless of their condition, they can be sold to local scrap yards in cash, and you can refund some money for new equipment.
Orignal From: Independent restaurant owner's kitchen hood and exhaust cleaning tips
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