How The Professionals Clean Your Kitchen Exhaust System
I have talked about other accidents caused by hidden fat accumulations caused by the consistent use of the necessary equipment, and about all sorts of avoidable breakdowns that people make at home. Drinking causes cooking appliances to overheat and cause cooking accidents, but what about the kind of "avoidable" breakdowns people make in their homes?
The conditions that lead to such hazards are indeed inevitable, and for this reason the National Fire Protection Association (NFPA) has set its "preventive and operational fire safety requirements" for restaurants and hotels in NF PA 96. These are designed to reduce the risk of fire accidents in restaurants, hotels and other commercial establishments. This means that the cleaning of the hood is a prerequisite, but not the only one.
Otherwise, this can lead to a number of serious consequences, including loss of life and property in the event of a fire or other disaster. So, look at what your hood is, how often it needs to be cleaned and for what? An extractor hood is a hanging device to remove smoke and heat from a kitchen or fan in restaurants.
It contains one or more mechanical fans that remove heat, grease, smoke and odours from the air. It is an absolute magnet for dirt and debris, which can cause great damage inside your restaurant if not thoroughly cleaned.
Most cooker hoods have four main components, and they all have their own unique characteristics: The ventilation hood, heat exchanger, fan and fan.
And so we do: we will clean the cooker hood of our restaurant, as well as the heat exchanger and the fan.
At the inside of the canal there is a small bowl in which the grease is collected, and at the filter there are one or more mechanical fans that suck air through the canal system. There is an accessory made of stainless steel grille, which spans the opening to the sewer pipe and prevents dirt from getting into the fans. When the air is filled with debris and smoke, it rushes upwards and collects in the filters.
The grease trap is fixed by a stainless steel grid on the inside of the sewer pipe and a small bowl in the sewer on the outside of the sewer.
The filter, fan and grease trap are located in one channel and the pipe is a whole pipe that passes the air through an open opening and releases it back.
During cooking time, the kitchen cover of a restaurant has a constant supply of dirty and greasy air. The accumulation of grease and dirt in the ventilation system reduces air circulation and makes life in a kitchen less comfortable and healthy. To improve the air flow in the kitchen, you need to clean it and clean the grease trap.
This reduces the risk of fat slipping and falling and reduces the risk of fat accumulation in the ventilation system. The obvious danger is dripping from the ceiling, but it also reduces the risk of kitchen fires due to a lack of air circulation and fat accumulation on the floor and walls.
Cleaning Hood Filters
Keeping those filters working at maximum efficiency you must have them cleaned every day to keep them free of grease. You can help the filtering by running them through your dishwasher or washing them by hand... unless they're aluminum. Aluminum is light, but unfortunately will bend and damage easily and you may end up replacing them rather quickly. A number of cleaners that are used in commercial dishwashers could render them unusable and potentially corrode them in the long run.
Replacing Your Vent Hood Filters
Leaving old food scraps lying around in the cooking environment is a risk of contamination, and a dirty hood can contaminate an entire room, especially if it dries out during cooking. Clean vents as quickly as possible to save money on potential fines and closures.
It also increases the life of the fan motor by removing the adhesion between the blades and reducing the airflow through the vents and air pressure.
You have to clean your usual hood, but you have to keep on the right side of the law, and that should be reason enough.
If you're a grill restaurant and you use a lot of solid fuel, it can get louder, especially if it sounds like a QR code on the menu. Those saving money can also save a little more on their gas bill, but not much more.
The NFPA recommends that kitchens and cooking establishments use solid fuels in their hoods for one month and that they use them every month. Solid fuels are all solid materials that are burned during cooking, such as wood, paper, wood chips, plastic or metal. Make sure you include this checklist for cleaning your restaurant and also set a recommended frequency for cleaning kitchen exhaust and cabinets.
The large-scale production of solid fuels should be cleaned every quarter, and the small - to medium - production in the first quarter of each year.
This is the case, although most restaurants do not use solid fuels and are only used on special occasions. In an average commercial restaurant, the moderate volume is about 1,000 gallons of solid fuel per day, or 1.5 gallons per person.
Here's how to clean most commercial kitchen vents in six simple steps with the help of a professional kitchen ventilator and kitchen ventilation expert.
Nothing should be anywhere, so pull everything out, shut off all the valves in the area and let everything cool down.
Cover the surrounding surface of the device with plastic wrap and cover with a layer of paper towels or other non-corrosive material.
If you have a carbon sound insulation grille filter, slide from the top of the filter into a grease trap. To remove them, remove the stainless steel spacers that rest on the grease traps and put them in a clean dishwasher. Don't take this as an excuse to end your filter once, but it's a notoriously dirty job.
If your filter sticks to large amounts of dirt, you will need to fill your sink with water and degreasing concentrate. Soak the filter spacers in water for at least 3 hours, but many companies soak overnight. If it is not particularly dirty or large, pass through a filter spacer in the dishwasher for a few minutes.
After removing the filter spacers, remove the grease cup and grease trap (there should be a sealing point on both sides of the hood).
Do not tip the fat down the drain, otherwise it freezes and causes the fat to be removed. Remove all the fat, making sure that standing fat does not penetrate, and remove it as quickly as possible.
Let dry, store in a durable, sealed container and store in an airtight container with lid for at least one week for safe storage.
The traps are often too big to run out of the bowl, so wipe them with a small amount of water (1-2 tablespoons per trap per day) and rinse well.
During this time remove the fan and blower and simultaneously soak the degreasing solution through the filter.
Many low profile hoods have a dual blower system with two motors and air is drawn on both sides of the hood to distribute the flow evenly. Remove the fan cover and then unscrew the central fan hub before removing the fan cover.
If it is not so bad after the first peeling, repeat with the same concentration of degreasing solution and store for some time in a small disinfection bucket. If it is really bad, put some soaking solution in the filter trap and scoop it out of the sink. Quickly rinse the fan with a little water and a few drops of water from a bucket of cold water.
Once everything is cleaned and soaked, dry it and use the same concentration of degreasing solution as you used to use for scrubbing the hood. After all visible channels have been scrubbed sufficiently and all the grease removed, you can reinstall the other parts.
When replacing a fan in a dual fan system, remember that the fan is going in the direction of another fan, so when replacing it, remember which fans are going in which direction to each fan.
The left must go back to the left, and the right cannot be exchanged, so the "left" must go back to the left and the "right" to the right.
With the built-in traps, it seems to be forgotten that the filter is switched on for some reason without turning on the fan. I had a grease trap hanging over the exhaust, right next to the air filter, but I did not leave the protective cover on it. It still protects you from touching the fan blades when the engine is on, so no need to turn on the filters before you turn on your fans.
I should never have done that, but I did, and I'm glad I didn't, because it's one of those things I should never have done.
Once the fan has been replaced, turn off the grease trap, spacers and filters and wipe the floor. Remove all surrounding plastic sheeting and remove grease traps, spacers or filters, as well as all other non-food items.