Kitchen exhaust cleaning is a key component of a restaurant’s fire safety strategy

Kitchen exhaust cleaning is a key component of a restaurant’s fire safety strategy. This is because grease-borne conflagrations can lead to deaths and millions of dollars in property damage. Additionally, improperly maintained equipment can use up more energy than is necessary. Also, inadequate ventilation can affect employee morale and health.

NFPA 96, the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, states that commercial kitchens should clean their exhaust systems at least once per year. However, depending on the volume of cooking in your facility and the types of food you prepare, you may need to clean more often. If your business relies on wood-burning stoves, you should also clean your kitchen’s exhaust system at least once monthly.

To determine whether your restaurant needs to clean its ductwork, it is important to assess the volume of grease laden vapors that are drawn up through the hood plenum. If the plenum has a lot of grease buildup, it can be a good idea to call in a certified kitchen exhaust technician. These technicians are able to clean the system and remove hazardous buildups that can make your restaurant a fire hazard.

You should not try to clean your ductwork yourself. A qualified contractor can do this for you, and they can help you improve the longevity of your equipment as well. The ANSI-accredited standard-developing organization IKECA provides guidelines for proper maintenance of commercial kitchen exhaust systems.

Among other things, a hood cleaning sticker shows a technician’s credentials. A properly cleaned commercial kitchen will demonstrate to insurance agents, health inspectors, and other third parties that your establishment is committed to keeping your employees and guests safe and healthy. It will also reduce the risk of fines and insurance claims for improper maintenance.

Generally, the National Fire Protection Association (NFPA) recommends hiring a certified contractor to perform this service. Not only will they help you avoid costly fines, but they will also help you maintain compliance with the NFPA’s standards. In addition, their services can also reduce the risk of fire.

NFPA 96 is a mandatory federal standard governing the safety of commercial kitchens. The hood cleaning sticker is a small reminder that you need to perform regular hood cleanings. There are also a number of other precautions you can take to prevent your kitchen from causing a blaze.

Aside from cleaning, you should also have your ductwork inspected regularly. The ductwork is made up of a series of filters and vents that draw air into the hood and out the building. If the ductwork is dirty, it will restrict the flow of air, which means more cooking time, a higher power bill, and a decrease in theĀ Hood Cleaning quality of the foods that you serve. When you have your ductwork inspected and cleaned, you will be able to make the most of your exhaust system while maintaining your NFPA 96 certification.

Another thing you should do is purchase a WoolGuard Hood Filter. These filters can capture up to 98% of the grease in your ductwork. They are designed to be durable and high-quality. Plus, they offer customers a number of benefits, including a 75% reduction in cleaning.

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