Kitchen hoods are an essential part of a restaurant, because they are used to help vent and filter hazardous particles from the air. They are also an important part of protecting a restaurant from fires. However, they can become inefficient if they are left uncleaned. Cleaning a hood is one way to keep it functioning at its best. It helps to prevent the buildup of grease, which can cause fires and create unpleasant odors.

Hood cleaning can be done by a restaurant’s employees or a professional cleaning service. The frequency of hood cleaning depends on the size of the kitchen and the type of food being cooked. For example, a facility that cooks a lot of seafood and has a high volume of grease-laden vapors will need to be cleaned more frequently. Generally, it’s recommended that a restaurant’s hoods are cleaned at least semi-annually.

In most cases, kitchen exhaust hoods are made of stainless steel. They consist of five major parts. These include the hood, the plenum, the grease traps, the fan and the duct work. Each element of the system should be cleaned separately.

If you choose to clean your kitchen hood yourself, you should start by removing the fans and the baffle filters. Use a soft-bristled brush or a cloth to scrub the interior of the hood. Be sure to use a liquid degreaser to remove any traces of grease.

Afterward, you should rinse off the solution with hot water. You can also use a separate towel to dry the interior of the hood. Finally, you should apply a light polish to the hood. Once you’ve finished, you’ll want to reinstall the hood fans and the baffle filters.

Typically, a professional duct cleaning company will start at the top of the kitchen exhaust system and work their way down. This helps to protect a contractor from getting too close to the demand-control hood sensors. Before starting the cleaning process, a contractor will form a chute around the hood’s perimeter. A chute leads to a 55-gallon drum that stores the runoff.

Depending on the size of the kitchen, a standard hood cleaning should take three to four hours. An inspection of the hood is the most crucial step of the process. When an inspector is on site, he or she can identify any anomalies that may need to be addressed. Often, a hood cleaning company will apply a sticker to the Hood Cleaning hood that shows the next scheduled cleaning date.

Keeping your hoods clean is a necessary aspect of keeping a restaurant safe and working. The National Fire Protection Association Standard 96 is the national minimum standard for commercial kitchen operators. NFPA 96 specifies that most commercial hoods should be cleaned at least quarterly. Most jurisdictions have adopted NFPA 96.

Using a hood cleaning service can save a restaurant a considerable amount of money. Whether you’re trying to save on labor or you just want your hoods cleaned at regular intervals, hiring a professional can ensure the job is done right.