Commercial range hoods and exhaust vents are larger and more expensive than standard residential units, but have additional features that require cleaning and maintenance at certain intervals. Exhaust hoods vary in terms of brand, model, size, and the type of grill they contain. Because of these differences, it is important to follow the manufacturer’s cleaning instructions.
Commercial kitchen exhaust systems are usually located near a workstation, have long ducts, and are equipped with various grease extractors. These factors increase the frequency and type of cleaning. Commercial range hoods that are in constant use need to be cleaned at least once a week. During this frequent cleaning, the exhaust ducts should also be cleaned of accumulated grease and grime.
The frequency of cleaning depends on the cooking operations at that particular station and the quality of the exhaust fans. For example, if solids such as food scraps accumulate in the ducts, they will be difficult to remove. The instructions below can help you to clean properly.
Cleaning the Hood Filters.
The filters should be cleaned after each use. Therefore, it is important to check the frequency of cleaning depending on the daily amount of cooking at each station. After a thorough cleaning, these filters must be replaced and properly installed in the hoods.
The filters consist of two main parts:
The metal screen can be cleaned with a plastic brush. It should be washed with water until it is clean and can no longer absorb grease.
Plastic or fiberglass filters placed on the metal screen to protect it from accumulating too much soot after frequent use.
These regular cleaning procedures are essential for the proper functioning of the kitchen exhaust system. Cleaning filters, extractor hoods and ducts does not take much time if it is done systematically weekly or more often, depending on how often the extractor hood is used.
Cleaning the Surface of the Cooker Hood
If the surface of the cooker hood is made of stainless steel, it needs to be cleaned more often than if it is painted. The frequency depends on how much cooking is done at each station and other variables. Use a soft brush to remove crusted grease from the stovetop. After cleaning, dry the surface with a soft cloth and replace it.
A clean and efficient kitchen is critical to success in the food industry. That means you need a professional range hood cleaning company to take care of everything from draining the grease buildup in your system, to properly disposing of the residue, to the access panels for the fans and the floor around the vents after the work is complete. So what are these companies missing? Photos. Always ask for before or after photos so you know what the company did – not just said they’d do everything – when they are done working on the dirty blades around your hoods.
Cleaning of Grease Receptacles
After every meal, the grease should be removed from these containers. This can be done with a plastic or metal scraper to remove as much grease as possible. The cleaning process is repeated until no more material or only very small amounts are leaking from the container. Cleaning these vessels also involves washing them at least once a week. This is important because where grease accumulates, it can burn and cause fires.
The materials that grease containers are made of should be checked regularly. If they show signs of wear, they need to be replaced and repaired if necessary. This is necessary so that they can continue to provide the required level of protection. If the insulating materials are plastic, they should be removed and thoroughly washed or replaced. The same applies to the grease filters, as grease and deposits accumulate here in most cases.
The frequency of cleaning these parts depends on how much cooking is done at each station. The grease filter should be cleaned once a week. However, the drip tray must be cleaned after each meal, as cooking produces large amounts of grease and oil that can end up in the drain if not removed in time.
Cleaning the Exhaust Ducts
The vents should be inspected regularly for signs of damage. If you notice that the vents are starting to deteriorate at any point, they need to be replaced and repaired as needed. You should also clean the ventilation ducts regularly, as they accumulate grease and dust particles that can start a fire if left unattended for too long.
If you can not do this yourself, you should hire someone who knows how important it is to keep your exhaust system in good working order using a pressure washer for exhaust ducts! The frequency of cleaning these parts also depends on how much cooking is done. This part should be cleaned once a week, as it accumulates large amounts of grease and dirt that can cause fires if not cleaned properly.
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