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What is a “hood wiper” ? A hood wiper is a person or company that simply wipes down the visible areas of the commercial kitchen exhaust system, this practice leaves your commercial kitchen exhaust duct system with grease buildup that hardens to a concrete point, following from years of grease accumulation. This becomes a highly flammable fuel source inside your kitchen exhaust duct system.
What is a Professional Hood Cleaning Company? A person and/or companies that have the knowledge to follow fire codes, NFPA codes to eliminate fire hazard and to be in compliance with your local fire Marshall. While a “hood wiper” only wipes the visible areas, a professional hood cleaning company clean the entire exhaust hood system including: duct, access panel, plenum, exhaust fan, and exhaust hood.
A kitchen exhaust is a ventilation system that extracts smoke, heat, and odor from cooking surfaces. If you are a restaurant manager, this device can come in handy for your restaurants. Large scale cooking is bound to get messy at some point, and if commercial owners do not take precautions, a fire outburst will occur. The kitchen exhaust protects the restaurant from hazards, but more importantly, clients and staff. The kitchen exhaust is great, no doubt, but over time depending on the cooking scale, grease does build up in parts of the system.
Restaurant managers are often clueless about what a properly cleaned exhaust system looks like and might find it difficult to choose the right equipment or the right professional cleaning service for the job. A complete kitchen exhaust is fitted with a hood, filters, fan, and horizontal and vertical ductwork; this is necessary to keep in compliance with certain standards for protection. Commercial facility owners should always have a guideline from a standard association on the safety requirements for public and private cooking operations. A great guideline is the NFPA-96 Standard (National Fire Protection Association Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations 2011 edition). Having an understanding of the requirements for proper equipment and cleaning necessities provides law for virtually every commercial cooking establishment that require a base for owners to keep to standard as kitchen exhaust cleaning
Cleaning an exhaust system would have to depend on how frequently the kitchen is used and what type of system that has been installed. Kitchen exhausts have hoods and ductwork to remove smoke from kitchens, but some of the exhaust gases have a residual impact on the ductwork. Generally, it is advisable to clean every three months, but if the restaurant uses wood-burning or charcoal-burning stoves, you should clean as often as two weeks, the type of fuel and how much food you cook can also be a determining factor.
For solid fuel cooking, you should clean the exhaust systems on a monthly basis. Clean exhaust systems in kitchens that cook meals moderately on a semi-annual basis and kitchens that cook a lot of food every 24-hours. Open cooking, Chinese cooking that involves cooking on the wok should quarterly cleaning. Clean exhaust systems in restaurants that use low volume cooking, for instance, seasonal restaurants even less frequently. These are baseline requirements for cleaning, but local fire codes and the type and quantity of food might require different cleaning frequencies.
Employees should wipe down the hood box with a non-reactive soap and water every day to protect the hood from grease. Restaurants that use solid fuel should have the spark arrestors in the wood cleaned on a daily basis. Some restaurants clean filters on a weekly basis to get rid of grease buildup but some clean daily to avoid the challenges that come with either soaking the filter overnight or scrapping filters to get rid of grease. Cleaning filters can also be dependent on health codes for the restaurant; some require washing in three-compartment sinks, and others allow running through a dishwasher.
The design of hoods installed in restaurants is a very important thing to observer, as some hoods come with other filters that you should maintain or replace regularly. Exhaust systems that have pollution control equipment also come with pressure sensors to give the users a sign that the filters are full and need to be changed; solid fuel users with charcoal filters should change these units bi-annually or quarterly. The staff should wash filter cells by hand using detergent and hot water bi-annually. It is important to regularly inspect the parts of the exhaust system that can be cleaned with a water-wash or have self-cleaning hoods to prevent grease buildup.
While many kitchen exhaust cleaning contractors tell their customers that a kitchen exhaust system must be CLEANED at specific periods of time, you must understand that there is no requirement within NFPA 96 identifying “scheduled cleaning.” Table 11.4 does, however, illustrate the Schedule for Inspection for Grease Buildup within a commercial ventilation system:
Carry out frequent inspections, check for grease buildup on the surfaces; if you find any, get it cleaned. You can also determine how clean your exhaust surface is by using a Grease Gauge; this provides an accurate measurement by determining the fuel buildup on the surface of the exhaust system.
It does seem an awful bother to keep checking and cleaning exhaust systems, but the truth is more often than not, fire outbreaks from restaurants occur. Yes, insurance might cover the cost of the burning building, but there is a lot of time that will be lost during trying to get the restaurant back on track. Customers might decide to find other places to eat. On the question of what could possibly be the cause of these fires, the answer is grease. This residue is not only a fire hazard, but it could also be a health hazard; grease produces odors and smoke that has a negative influence on customers. As such, it is important to get the kitchen exhaust cleaned as at when due.
Restaurant owners and managers should know that kitchen exhaust cleaning is standard in the maintenance of cooking operations. This makes it important to clean the kitchen exhaust because this is one of the ways to grade food establishments. It is important to clean the kitchen exhaust and keep all the units free from grease because health code violations are often met with strict enforcement and punishment like license retractions of the food outlets that fall short of the cleanliness criteria.
Once you understand how important it is to meet the assessment criteria for health inspection officers, you take steps to ensure the restaurant does not lose its license or get into a fire accident. Restaurant managers should get an exhaust cleaning service to take care of all units attached to the system because they have the necessary training for it. It is easy to get rid of grease on the exhaust surface, but some units have to be dismantled before cleaning. The areas you might not be able to reach, or you do not have the proper cleaning tools for should be outsourced to an exhaust cleaning service. Areas that are not visible could have grease deposits, cleaning services are able to go through the entry point of the hood to reach the grease in the kitchen exhaust. Professional service ensures that you are ready for a fire department inspection and insurance inspection. These services find out mechanical faults during cleaning that enables you to get preventive maintenance. These services do the hard work of cleaning filters, so you do not have to. A professional cleaning service ensures that the exhaust is cleaned according to NFPA 96 requirements. It is important to take note of all reviews before choosing a service. Choose professionals that have good reputations to their names.
Elite Hood Service is your Number 1 choice when to maintain your kitchen exhaust system clean. We are specialist in Commercial kitchen exhaust cleaning, and restaurant hood cleaning with 10+years of experience in the industry.
4913 professional court #207
Raleigh, NC 27609
Mon: 8:00 AM – 5:00 PM
Tue: 8:00 AM – 5:00 PM
Wed: 8:00 AM – 5:00 PM
Thu: 8:00 AM – 5:00 PM
Fri: 8:00 AM – 5:00 PM
As the dietary manager, I was satisfied with the quality of work provided.
I can not be more satisfied with the service provided by Elite, they leave my entire hood system clean and ready to cook
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