When Should I clean my Commercial Hoods?

30 days "monthly"

Solid fuel operations; such as wood, mesquite, charcoal, briquettes

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60 days "bimonthly"

Very high volume cooking

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90 days "quarterly"

High volume cooking; most restaurants

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180 days "semiannually"

Moderate volume cooking Pizza, Snack Bars, Oven hoods

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360 days "annually"

Low cooking volume; Churches, Day Camps, Seasonal business's

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What is a hood cleaning?

 

A commercial Hood cleaning or (Kitchen Exhaust Cleaning) is the removal of grease or other build up in the entire system;

Hood/Canopy area; (canopy above the cooking line, behind the filters (plenum)

Ducting; sometimes referred to as chimney or chute.

Fan; typically located on the roof. Includes blades, bowl, and or blade housing

 

 

Why do a hood cleaning?

 

It is fire code to remove the grease build up from the system to 2000 microns or less.

Build up on the fan blades can impede the efficiency of your exhaust (suction). Also can cause the motor to work harder which can lead to problems.

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How do you do a hood cleaning?

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Manually scrape and remove build up

Use degreasing agents

Power washing

Hot water power washing is the most effective and complete method to remove grease and other build up.