Tag Archives: Start a restaurant kitchen hood cleaning company

Tips For maintaining kitchen exhaust maintenance

As a kitchen exhaust system owner, it is crucial to keep up and care for every piece of equipment that makes your business run properly. 

One of the most important pieces of equipment to maintenance and keep clean in an eatery is the kitchen exhaust system.

This is the one area that should never be neglected in any degree. Not only can a dirty kitchen hood and exhaust contaminate food and cut the quality of cooking, it can be a potential danger.

Grease fires, explosions, and smoke damage are among a few common hazards associated with unkempt kitchen hoods and exhausts.

To be sure this doesn’t happen to you or your beloved restaurant, catch up on tips to cleaning and maintaining your kitchen hood and exhaust equipment effectively.

Proper Maintenance for Kitchen Hoods and Kitchen Ducts, Vents.

Kitchen exhausts hoods need required maintenance schedule check-ups. Along with the kitchen exhaust vents, ducts require equal maintenance.

These areas should be cleaned and inspected every three to six months by a certified commercial cleaning company.

In fact, the NFPA 96 Fire Code mandates that all commercial kitchens have to be inspected by a qualified company.

Commercial cleaning companies keep the proper technologies, training, and knowledge to responsibly and reliably detect any dangerous issues or complications with your kitchen exhaust system.

Unfortunately, commercial kitchen fires are more common than you would think. According to the NFPA, more than 11,000 kitchen fires are reported every year. Regular cleaning and maintenance of commercial kitchen equipment is imperative to reducing these statistics.

Commercial Kitchen Hood and Exhaust Cleaning When a professional company comes in to service, inspect, and clean your restaurant kitchen, there are several places they will cover.

Areas such as deep fryers, grease traps, stoves, ovens, open grills, ductwork, and ventilation systems are all examined.

They will work to improve the kitchen’s airflow, keep up fire code compliance, ensure a safe working environment, and cut fire risks. This will keep you in compliance with the fire marshals, health inspectors, and insurance companies.

For more in-depth details call for a free consultation.

Contact us today 1-800.932.1969

Commercial Kitchen Exhaust Fan Maintenance

 

We all know the importance of providing our customers with the necessary services to assist them in realizing longevity from their commercial kitchen exhaust fan.

Lubrication of the kitchen exhaust fan bearings during the course of the job is one definite way to provide a genuine service to our customers – and it is a task which involves very little time and effort to accomplish.

Since our work regularly takes us onto the roof or into the mechanical penthouse, it makes good sense to provide the essential services such as bearing lubrication to kitchen exhaust fan while we are conducting operations.

Equally important to providing this type of service to our customers for their kitchen exhaust fan to realize a full life is the application of the correct medium of lubricant, in an amount sufficient to do the job right.

Manufacturers of kitchen exhaust fan type provide either lifetime lubricated (sealed), or lube-able type bearings on their equipment. Due to the higher rotation speeds and elevated temperatures with which this equipment is known to operate, chances are you will encounter the lube-able type more often than not.

The pre-lubricated type of kitchen exhaust fan will generally require no service under normal operating condition for seven to ten years, and then they will require replacement. The greaseable type of bearings will generally not require re-lubrication for the first six months of operation because they are most often lubricated at the factory.

Kitchen exhaust fan shaft bearings are best served by lubricating them with a blue lithium type grease applied with a manual grease gun. Excepting safety hazards, the shaft bearings are best lubricated with the shaft rotating, and the grease gun should be slowly pumped until a slight discharge of grease is observed at the lip of the grease seal.

Because bearings are precision made, the grease fitting nipple should always be wiped off prior to applying the grease gun to prevent forcible contamination of the unit.

Over lubrication will inevitably lead to premature failure of the bearings due to both the excessive volume of grease unseating the grease seals, allowing foreign matter to collect and contaminate the bearings, and elevated operating temperatures caused by friction as the overfilled bearings rotate at high speed.

Certain considerations should be made concerning the frequency of lubrication of shaft bearings. Generally speaking, an exhaust fan operating 12 hours per day would be best served by lubricating two to four times annually, provided the establishment is opened year round, and the above procedures are followed.

Decreasing the schedule should be considered if the establishment is seasonal, or operates fewer hours per day; increasing the schedule may be warranted if the fan is serving a high temperature system such as solid fuel cooking, or operating 24 hours per day.

Prevent accidental over-lubrication, and mixing of different types of greases, and know if the establishment maintenance staff are providing preventative maintenance of the fans regularly prior to your service commencing.

Electrical motors employing ball type bearings may as well be equipped with either sealed bearings or grease able bearings, however, motor bearings are considerably more sensitive and should be maintained only by staff familiar with the application.

Motors with lube able type ball bearings will either be equipped with a grease fitting, or a removable screw for applying grease. Similarly, most will also use grease relief screws which need removal to ease drainage of excessive grease during a 20 minute operating period after lubrication, and then the drain screw requires replacement.

As a general guide only, your average motor sizes 1 /8 to 7.5 horsepower will only need re-lubrication once every 5 years if operated 5,000 hours annually and equipped with lubrication points.

On units with grease nipples, only I to 2 strokes with a grease gun are required on NEMA frame sizes 215 and smaller, 2 to 3 strokes on NEMA 254 through NEMA 365.

If equipped with a screw type fitting, a 2 to 3 inch grease string should be applied to each bearing on NEMA size 215 and smaller, and a 3 to 5 inch string on larger motors. Again, drain plugs should be removed and the motor operated 20 minutes before replacement.

Motors should always be lubricated at a standstill. Their grease fittings must be cleaned before lubing. Also, only use clean grease obtained from a sealed container.

When possible, manufacturers’ recommendations should be followed when selecting the brand of lubricant to use on a motor, and extreme care should be used to ensure petroleum and silicone greases are not mixed.

Because most lubricants will deteriorate motor winding’s, they should never be over lubed!

More Info: 1-800-932-1969

Hood Cleaned Professionally

FIRE SAFETY FOR COMMERCIAL KITCHENS

The damage that can be caused by a fire in a restaurant or commercial kitchen can be quite significant. Preventing fire damage is a priority when it comes to commercial kitchens.

Having a commercial kitchen ventilation system cleaned regularly by a professional hood cleaning company can cut the potential for any types of fire hazards.

Because a commercial hood will accumulate large amounts of greasy residue as a result of the cooking process, it is important that this residue be fully removed, as it will act as fuel for any fire and allow a fire to quickly spread around and within the ventilation system.

Frequent, thorough cleaning can prevent many problems in a commercial kitchen. Nearly all restaurant fires begin in the kitchen.

There are many specifications when it comes to the proper cleaning rules for commercial hoods. The commercial hood must be cleaned completely, both inside and out.

Exhaust fans need to be taken apart and cleaned down to the bare metal. It is important to have professional consultation because many of the chemicals that must be used can be caustic.

The fire suppression system must be thoroughly inspected during the cleaning process as well. The end caps on the nozzles must be kept clean, because in the event of a fire, the automatic activation cannot be impeded by any type of grease blockage.

If grease has accumulated in the nozzles, then they will not effectively put out a fire. Utilizing the services of a professional hood cleaning company is a wise move for most restaurant owners.

The cleaning that is necessary extends beyond mere soap and water. There is some specific equipment that is required to properly clean the system and keep it in good working order.

High pressured hoses, scrubbing brushes and vacuums are all part of the process when it comes to cleaning a commercial kitchen ventilation system.

Taking chances with a restaurant kitchen fires can have costly and potentially deadly consequences. Having the right fire prevention plan will help keep the commercial kitchen ventilation system in good working order.

For more in-depth details call for a free consultation.

Contact us today 1-800.932.1969

Dangers Not Cleaning Restaurant Kitchen Hood

One of the biggest threats to restaurant and bar owners is fire, which can be a costly and potentially business ending disaster.

Grease accumulation, equipment malfunction and general poor housekeeping are all potential hazards. From 2006 to 2010, an estimated average of 7,640 structure fires in restaurants and bars were reported to U.S. fire departments each year.

Associated average annual losses included two civilian deaths per year, 115 civilian injuries and $246 million in property loss, according to the National Fire Protection Agency.

Although 71 percent of restaurant and bar fires remain relatively small, they are no less damaging to business owners. Loss of revenue, stress on staff and the cost of repairs make bouncing back an expensive task. On top of this, owners run the risk of losing customers to competitors when “Closed” signs hang in the windows.

Almost all commercial cooking generates grease, which is a huge fire hazard owing to its highly combustible nature. Because of this, there is really no way to completely erase the threat of fire. However, there are precautions you can take to decrease the likelihood of a potentially catastrophic event.

Proper duct and hood cleaning Exhaust hoods and ducts are designed to collect cooking vapors and residues. Poorly cleaned hoods and ducts account for 21 percent of all fires.

 The National Fire Protection Association’s fire code, NFPA 96, prescribes the minimum fire safety guidelines for cooking equipment, exhaust hoods, grease removal devices, exhaust ductwork and all other components involved in the capture, containment and control of grease-laden cooking residue.

The NFPA 96 standards are considered necessary to provide an appropriate level of protection against damage to property and loss of life.

Restaurant owners should install a UL300-approved automatic fixed fire suppression system to protect their ducts, grease removal systems, hoods and commercial cooking equipment such as deep fat fryers, woks, ranges, griddles and broilers. This system should be serviced every six months.

In addition to complying with fire, health and building codes, a professionally installed exhaust hood and ventilation system helps maintain a clean, safe environment.

Commercial cooking generates grease-laden air and other pollutants. An adequately designed exhaust system is vital to maintaining good airflow. Kitchen hoods should be made of and supported by steel or stainless steel that meets minimum thickness requirements.

Other approved materials of equivalent strength and fire corrosion resistance may also be used. NFPA 96 recommends that hood and duct cleaning frequency be based on an individual restaurant or bar’s cooking volume:

  • Monthly – For systems serving solid fuel cooking operations
  • Quarterly – For systems with high-volume cooking operations such as 24-hour cooking, charbroiling or wok cooking operations
  • Semi-annually – For systems serving moderate-volume cooking operations
  • Annually – For systems serving low-volume cooking

Grease filters are the first line of removal for grease-laden vapors. Clean filters improve ventilation and reduce the fire hazard significantly. Filters should be cleaned on a weekly basis for moderate- to high-volume cooking operations.

Empowering employees Employee fire safety and response training — which should include a fire prevention plan and an emergency action plan — is a powerful defense against fire threats and can mean the difference between a localized fire and an uncontrolled blaze.

Fire prevention plan In addition to basic fire training and an action plan, hands-on training can provide a better understanding of fighting fires. Besides knowing how to identify and fight different types of fires, employees should also be familiar with personal protective equipment and fire evacuation routes and should have actual training in using a fire extinguisher.

A basic fire prevention plan should include:

  • A list of all major fire hazards, proper handling and storage procedures for hazardous materials, and potential ignition sources
  • Procedures to control the accumulation of flammable and combustible waste material
  • Procedures for regular maintenance of safeguards installed on heat-producing equipment
  • Names or job titles of employees responsible for maintaining equipment

Emergency action plan a well-developed emergency action plan should provide employees with basic training on what to do in the event of a fire.

Employers should review the emergency action plan:

  • When the plan is developed
  • When the employee’s responsibilities or designated actions under the plan change
  • Whenever there are updates to the plan

While proper employee training and prevention efforts can substantially mitigate fire risks, use of flames, oil and grease makes it difficult to fully fireproof restaurants. Instituting a prevention plan and maintaining a clean, properly cared for working space minimizes these hazards.

Preventing kitchen Hood Fire

Ten years ago, you may have had a couple of fast food joints and a chain restaurant on your city’s main drive.

Now, “What’s for dinner?” Can be answered with literally a couple dozen different possibilities. Family owned restaurants, all-you-can-eat buffets, drive-ins, and take-out places serving everything from pizza to hibachi to steak dinner.

Naturally, with the substantial increase in places to eat there are also more substantial risks of accidents and careless behavior that lead to kitchen fires. You probably know a restaurant in your neighborhood that’s no longer standing due to a fire.

What you don’t know is there are many smaller fires that may not destroy the restaurant, but may damage the kitchen, destroy valuable equipment or put an employee or customer at risk. You already know the basics about how to prevent and/or contain a kitchen fire.

Today, you will learn lesser known tips about how to keep your kitchen fire-free for the life of your restaurant.

You KNOW you need a fire extinguisher in your restaurant kitchen.

What you may NOT KNOW is that the extinguisher should be rated as UL-300.

You KNOW you should only be cooking under an approved hood.

What you may NOT KNOW is that the restaurant hood needs to be rated for the type of cooking equipment you are using.

You KNOW an excess of combustible grease is a fire hazard.

What you may NOT KNOW is that this grease buildup can be in hard to see and hard to reach places.

Such places include your ductwork above your exhaust hood, between cooking appliances and on the walls and ceilings.

You KNOW you need filters for your exhaust hood.

What you may NOT KNOW that the wrong filters or improper fitting filters may put you at risk of fire.

You KNOW you should keep boxes and other materials away from cooking equipment.

What you may NOT KNOW is that certain food preparation tools and certain ingredients can be just as combustible.

You KNOW the hood and ductwork needs to be cleaned of grease.

What you may NOT KNOW is that they should be cleaned at least twice a year and more often if you fry foods excessively.

You KNOW that any work around fryers should be handled with care.

What you may NOT KNOW is that the type of oil and temperature of the oil varies based on the fryers.

You KNOW fryers must be kept apart from open flames.

What you may NOT KNOW is that fryers should be kept at least 16 inches away from flame-producing equipment.

You KNOW your employees should be trained to work in your restaurant. But do your employees KNOW the plan if there is a contained or uncontained fire in the kitchen?

Now you KNOW more about how to keep your restaurant, your employees, and your patrons safe by preventing fires in your kitchen.