There are many reasons to get your commercial hood cleaning done regularly. The most obvious is that a greasy vent hood is a fire risk. However, there are other risks associated with an unclean exhaust system as well. These include poor indoor air quality, slips and falls, and contamination hazards for employees and customers.
What is exhaust cleaner?
In addition, the NFPA (National Fire Protection Association) specifies in their standard 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations that kitchen exhaust systems must be cleaned on a regular basis. These standards are intended to protect employees, customers, and building occupants from fire hazards in restaurants, cafeterias, and dining halls.
The first step in a proper commercial hood cleaning is to remove the filters and spacers from the hood. These should be soaked in hot water and a degreaser concentrate for a minimum of three hours. The fan blades should be detached and soaked separately. The hoods should then be thoroughly cleaned, including the base and shroud, duct work, plenum area, and grease troughs. The technicians will also clean the hood retraction mechanism and remove all grease cups from the grease traps. They will then dispose of the grease in a durable container.
While it may be tempting to save money by choosing a discount hood cleaner, keep in mind that these services often cut corners and don’t follow NFPA 96 standards. This is not only a violation of code regulations, but it puts your business at risk for expensive fines and closures. You should always choose an IKECA (International Kitchen Exhaust Cleaning Association) certified professional to perform your NFPA 96 inspections and exhaust hood cleanings.