A restaurant is a good business especially if you are a food enthusiast. People from all over the world love exploring different kinds of cuisines. As you prepare and cook your dishes, a lot is going on in your kitchen. A restaurant’s kitchen is busier than a residential one because of the volume of cooking involved. Your kitchen equipment is doing a great job.
However as time passes by, they also get dirty, oily, sticky and grimy. Thus, there is a necessity for regular maintenance and cleaning. An example of kitchen equipment that needs regular maintenance is your kitchen hoods. Although they are often overlooked in the kitchen, kitchen hoods are simply amazing equipment.
Fortunately today, kitchen hood cleaning is made easy. You don’t have to do it on your own. A regulating standard has been established for the proper maintenance and cleaning of your kitchen exhaust system. It also states the proper qualification of the people doing the kitchen hood cleaning job.
Why do you need to clean your kitchen hoods?
First of all, a clean kitchen hood can reduce the risk of fire hazards. Due to grease build-up, along with the other flammable materials inside your restaurant, fire hazard in your kitchen is high. Clog kitchen hoods filled with greases can easily start a fire when ignited.
Your kitchen hoods are wonderful kitchen investment. Proper cleaning and maintenance can extend the life of your kitchen hoods. You can also expect better performance as they will look good as new. In addition, you can expect less repairs and replacement if your kitchen hoods are regularly inspected.
Since your kitchen hoods pull away unwanted odours, smokes and other air pollutants, they improve the air circulation inside your kitchen. When air is cooler, it creates a comfortable working environment for the employees. Also, it will provide a better dining experience for your patrons. This will give them a reason to come and dine in your restaurant.
When air circulation is improved, the health of your employees and customers is not compromised. Bad air circulation can cause carbon monoxide poisoning and spread of germs throughout the place is likely to happen. Germs tend to multiply in warmer surrounding so if air circulation is bad, there is also high presence of germs and bacteria in your restaurant.
Regular cleaning and inspection of your kitchen hoods make you compliant to NFPA-96 Standard. Professional kitchen hood cleaning contractors issue a certificate after cleaning as proof of your compliance. This will also help you to stay in the food business industry. It will also make you compliant of your local health rules and regulations. This also includes your building code and inspection.
What is the National Fire Protection Association 96 (NFPA-96)?
The National Fire Protection Association 96 or simply NFPA-96 Standard as everybody knows is the existing regulating standard for cleaning kitchen exhaust systems. Unique conditions in commercial kitchens require special fire safety precautions. It is your single source for state-of-the-art safety guidelines on the design, installation, operation, inspection and maintenance of the full spectrum of cooking equipment, kitchen hoods, grease removal devices, exhaust duct systems, fans, fire suppression systems and clearance to combustibles. It was established in 1961 and has changed drastically throughout the years.
Why should you hire qualified persons for the hood cleaning job?
Hood cleaning is quite a tough job to accomplish. Many restaurant owners believe they are getting a complete hood cleaning but they are just getting a hood “washing” in reality. Professional kitchen hood cleaners should know the importance of hood cleaning in your business. Their technicians should provide a thorough cleaning of your kitchen hoods and look for hidden areas where grease build-up is high. They should do an entire inspection of your system properly. They should use modern equipment to clean hard to reach areas in your kitchen hood systems. Their ultimate goal is to give you a total customer satisfaction.
Technicians and supervisors should be licensed and insured so you can be assured that they are qualified for the job. They should be knowledgeable enough of the NFPA-96 Standard required for hood cleaning and use the guidelines provided in the standard in dealing with your kitchen exhaust systems.