This
is the time of year when lots of families plan for big meals at home. To save
some time in the kitchen, many people opt to order their main course items,
such as turkeys and hams, from a restaurant rather than make it at home
themselves. This is great news for restaurants, particularly in a struggling
economy, but it means that the restaurant's owner and manager also must be
mindful of their hood cleaning schedules.
A lot
of business owners can relate to the idea that at this time of the year, it is
difficult to do anything more than simply manage their restaurants because this
time of year is so busy. But If you are ignoring routine hood cleanings or
additional hood cleaning due to increased cooking volume could spell disaster.
Grease and residue that are left to accumulate in kitchen exhaust duct cleaning hoods, ducts and fan systems create a fire
hazards.
Restaurants
hood cleaning service that should
consider having their systems cleaned include those that smoke or fry turkeys
or bake hams around the holidays. These cooking processes cause grease and
residue to build up, which must be removed professionally with special
chemicals and high-powered machinery.
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| Hood Cleaning Service |
Hood Cleaning
Guidelines
Kitchen exhaust Hood duct and fan cleaning frequency is dictated by the types of
cooking processes used by the restaurant and the volume of food cooked.
However., there are some general guidelines that can assist restaurant owners
and managers in determining when they should schedule cleaning. Restaurant that
use wood fires or smokehouses in their cooking processed should schedule
through cleanings once per month. Restaurants that use deep fat fryers, char
broilers or those that cook with large volumes of vegetables oils should have
their systems cleaned at every three months at a minimum.
It is
particularly important for restaurants that use vegetable oil to have their
systems cleaned regularly because this grease cannot be removed by hand. When
it is allowed to accumulate in areas, it takes on an almost glue-like
consistency and removing it takes considerable work, even for professionals who
have the right equipment. Every restaurant, regardless of cooking process used,
should have fun, duct and restaurant kitchen exhaust cleaning performed
every six months.
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