Posted by Todd Ellebruch on Tue, Jun 02, 2009 @ 09:16 AM
If you ever worked in a fast food restaurant or greasy spoon, then you know how bad a kitchen may get, even after a short period. In fact, if you ever thought about what goes on in a kitchen, you probably would not eat out much – if at all. Kitchens must have standards of cleanliness higher than most other establishments simply because other people’s health and safety depends on it.
A restaurant’s exhaust, or hood vent, system is one of the most important aspects, which much be cleaned, at least annually, to maintain proper health and safety. Even in the home, proper hood vent maintenance is essential to ensure a fire does not start. Grease has a tendency to build on surfaces and stay there, and unless cleaned properly, it will remain there.
- Make sure your commercial kitchen follows the standards set forth in NFPA 96, along with your local fire codes.
- Have your entire system cleaned at least annually to ensure you proactively prevent fire hazards.
- Grease buildup cannot only pose a fire hazard, it can also damage the exhaust equipment, and in some cases building structure.
- Shutting the system down for complete and proper cleaning is necessary. Ensure the fire suppression system remains active in case something goes wrong.
- For commercial kitchens, inspections are conducted according to law in regular intervals. In home situations, you should conduct your own inspection and know the proper care of your hood vent system.
- If cleaning a residential system yourself, it is a good idea to practice the highest levels of safety. Ensure the system is shut off and you are wearing the proper personal protective equipment (PPE).
- Make sure the degreaser is strong enough to remove all particulates from the filter when cleaning, and avoid spraying anything directly on the light bulb or in the light socket.
- Cleaning the exterior of the unit be done with any household cleaner, but if there is a ventilation system involved, it’s best to contact a professional with experience.