Keeping the kitchen hood and duct system properly preserved and tidy is one of the most essential things that a bar or dining establishment can do to alleviate fire threats in their commercial kitchen area. The hoods and ducts above the kitchen area equipment are created to lower the danger of fire by removing airborne contaminants such as grease particles, heat, smoke and odors.
Why is it important to keep the kitchen hood and duct tidy?
Know when youll need to have your hood and duct systems checked and cleaned up.
All cooking area hood and ducts must be checked a minimum of every six months by a certified hood and duct cleaning professional. If the evaluation reveals the requirement for cleansing, then the system needs to be cleaned up by the accredited hood and duct cleansing professional. Some cooking operations will need more frequent inspections and cleansing..
The last thing you want to do is view your income increase in flames– and stopping working to clean your industrial cooking area hoods and ducts does put your company at increased danger of fire hazards..
Fire threats: Properly developed and preserved ducts and hoods are essential to get rid of air-borne impurities such as grease particles, heat, smoke and smells from the kitchen environment. When cooking equipment is not found under a hood and duct system, these airborne impurities are permitted to spread throughout the kitchen and the whole building. This leads to the eventual buildup and build-up of the impurities on almost all of the surfaces inside the building– including walls, ceilings, floorings, tables and chairs etc. This will increase the potential fire loading and fire spread, if a fire were to occur in the structure. The build-up of these impurities will also ultimately end up being a sanitation issue and be unsightly and extremely unattractive to your customers.Productivity/ performance: Chances are your dining establishment is run like a well-oiled machine. Any unanticipated disturbances or downtime can seriously cut into your bottom line. Scheduling preventive maintenance and cleaning by a licensed hood and duct cleaning specialist will help to keep your operation running and minimize the need for emergency situation repair work.
When your licensed hood and duct cleansing contractor finishes an assessment or cleansing, a certificate requires to be supplied to you to continue properties as a record. The certificate requires to show, at a minimum, the name of the servicing business, the name of the person carrying out the work and the date that the evaluation or cleaning was carried out. Lots of professionals will frequently do this by affixing a service certificate/sticker to the beyond the hood and duct systems that were serviced. If there were areas in the system that were inaccessible or not cleaned by the contractor, they will need to supply you with a written report defining those areas..
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Kitchen area Fire 101: Clean Commercial Hood & & Duct Systems.
Just like any contracted work, it is very important to constantly receive, keep a certificate and examine of insurance from your licensed hood and duct cleansing contractor. Read, “Business Contracts: Certificates of Insurance and Liability Limits.”.
Industrial kitchens that prepare with solid fuel, such as good fired cigarette smokers or grills will need to have separate hood and duct systems and their systems will require to be checked on a month-to-month basis and cleaned up if the month-to-month evaluation exposes the need. Strong fuel cooking produces high volumes of creosote in addition to the air-borne impurities listed above, which presents a higher level of fire risk. Learn more about solid fuel cooking regulations.Commercial kitchens that produce greater volumes of grease and airborne impurities will require to have their systems inspected on a quarterly basis and cleaned up if the quarterly examination reveals the need. This typically includes cooking operations that do a greater volume of grease-based cooking/frying, or are open for long hours or for 24 hours a day. The grease and airborne impurities build up much faster from these types of operations.
Keeping the cooking area hood and duct system properly kept and clean is one of the most crucial things that a bar or restaurant can do to alleviate fire dangers in their industrial cooking area. The hoods and ducts above the kitchen area equipment are designed to minimize the danger of fire by removing air-borne contaminants such as grease particles, heat, smoke and smells. Fire dangers: Properly developed and preserved ducts and hoods are crucial to get rid of airborne contaminants such as grease particles, heat, smoke and odors from the cooking area atmosphere. When cooking devices is not located under a hood and duct system, these airborne contaminants are permitted to spread throughout the cooking area and the entire building. All cooking area hood and ducts must be examined at least every six months by a licensed hood and duct cleaning professional.