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Cleaning and Pressure Washing    970-618-0782

Kitchen Hood/Exhaust Sys

        Why clean your kitchen hood, vent and exhaust system?


1.)  Fire Safety Purposes

2.)  Environmental Health Purposes                                       


FIRE SAFETY PURPOSES
The majority of kitchen fires begin with cooking equipment that flare into the kitchen exhaust system ( ie: kitchen hood and ducts). Therefore restaurant, food court, bar & grill managers should strive to keep their cooking equipment and exhaust systems free of built-up grease  

Regular maintenance of a kitchen exhaust system is the primary defense against fire hazards.  By keeping these systems working at their best, they will also evacuate smoke and grease out of the building more efficiently.  This produces a cleaner, cooler kitchen and more appealing work environment for employees.

ENVIRONMENTAL HEALTH PURPOSES
Cleanliness of a kitchen exhaust system is one of the Board of Health Assesment Criteria in the grading system for food outlets.  Enforcement action may also be taken against the licensees who fail to keep their exhaust systems clean. ( Source: Environmental Health Dept, Ministry of the Environment, Singapore)


HOW OFTEN SHOULD YOU CLEAN?
The average restaurant kitchen exhaust system should be cleaned every 3 months.  If the restaurant does a large amount of Fast Food cooking or Char-Broiling it is recommended they clean monthly.  Most large restaurants clean monthly as a preventative measure.



                ! ! !  THINK SAFETY ! ! !


 Type or Volume of Cooking      Recommended Cleaning Frequency
 Solid fuel cooking operations       Every Month
 High Volume-24 Hour-Charbroiling-Wok Cooking  Every Month to Bi-Monthly
 Moderate Volume cooking operations                      Every 6 Months
 Low Volume cooking operations  Every 12 Months

       

 

 

 

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