How Often Should Hood Cleaning Be Done?

Kitchen hoods are one of the most important parts of a restaurant. They provide air circulation to the kitchen and remove harmful particles from the air. If they are not cleaned properly, the hoods can become inefficient and can become a fire hazard. However, if a hood is cleaned regularly, it can increase the lifespan of the fan motor and keep the hood in working order. A clean hood can also help to prevent slips and falls.

Most restaurants need to have their hoods cleaned at least once a quarter. The exact frequency will vary based on the type of food being prepared and the number of hoods in the establishment. Restaurants with a lot of food may have to have their hoods cleaned more often. Other facilities that do not generate a large amount of grease and do not cook on a daily basis may only need to have their hoods cleaned once or twice a week.

In addition to the exhaust fan, most restaurant hoods have baffle filters that collect flammable residues. These filters must be washed out and reinstalled. This process can be done by a third-party cleaner or by your own staff.

To keep the ductwork and plenum clean, a contractor can use brushes or scrapers to clean out the interior of the hood. They may also use steam cleaners or pressure washers. It is recommended that a company that specializes in hood cleaning use non-toxic methods that don’t cause damage to the elderly or other sensitive groups.

Hoods should be cleaned separately from the rest of the kitchen. Grease can get splattered throughout the kitchen, causing a mess. Also, if grease is not cleaned out, it can block drains. It can even be a contributing factor to kitchen fires.

A hood cleaning service can also inspect the system to ensure it is operating properly. Cleaning technicians will check for signs of damage, vibrations, hidden corners, and odors. Additionally, they can perform a light polish of all surfaces and make sure the Hood Cleaning hood’s ventilation fans are in good working order.

Hood cleaning professionals may also use caustic chemicals to break down the buildup. When using this method, a soft-bristled brush is best. Be sure to rinse the hood off afterward to remove all residue.

Restaurant hoods can look clean from the outside, but grease can easily dribble down from the ceiling. This can lead to slips and falls, and even a fire. Proper hood cleaning can prevent these incidents and protect the entire kitchen.

In general, the National Fire Protection Association (NFPA) recommends that all commercial cooking establishments clean their hoods at least once a quarter. However, there are some exceptions. For example, churches, day camps, and seasonal businesses may only need to have their hoods and filters cleaned once or twice a week.

Restaurants that use solid fuel or wood burning stoves must have their hoods and filters cleaned at least once a month. Other restaurants will only need to have their hoods and fans cleaned infrequently, depending on the volume of food being cooked and the number of hoods in the facility.