Kitchen Exhaust Duct cleaning

 

The kitchen grease extract system presents particular hazards due to the potential for the accumulation of grease, which forms a hidden combustion load. Under certain circumstances flame or very high temperature within the duct can ignite the grease causing fire to spread rapidly through the duct. Therefore, it is of particular importance that grease extract systems are regularly inspected and cleaned as required, to ensure they do not pose a major potential fire risk at any time.It is also worthwhile to note that most kitchens have ‘Y’ shaped ducting where the extraction ducts from the grill section and the oil cooking section lead into the same horizontal. This is a big fire risk as live flakes or charcoal and ash constantly rise and settle in the horizontal duct which is covered with oil from the other section.
Kitchen Exhaust Duct Before4. KD Duct Before
Benefits of regularly performed, Kitchen Exhaust Cleaning

  • Reduced risk of kitchen fires.
  • Enhanced working environment for kitchen staff.
  • Improved ventilation for smoke and odor removal.
Kitchen Exhaust Duct After kd after
Kitchen exhaust cleaning service whose goal is to keep your hood clean and shiny!! A clean exhaust system provides a series of important safety benefits for those in the food service industry:

 

1. In 1998, through the National Fire Association (NFPA) and the Underwriter Laboratory (UL) a new fire classification was specifically designed for restaurant kitchen fires; THE KITCHEN GREASE FIRE! This fire hazard is produced by the accumulation of grease in the exhaust system. When we remove this accumulation, the risk is also virtually eliminated.

 

NFPA Standards

· NFPA Standard 96, Removal of Smoke and Grease Laden Vapors from Commercial Cooking Equipment

 

2. No grease in your hood also makes your equipment work properly creating, therefore, a safe environment free of smoke for the personnel in service.

3. Keeping your hood, duct and system clean by consistent frequency of our services will help in the durability of your equipment as well as the electrical bills on your facility.

It is also worthwhile to note that most kitchens have ‘Y’ shaped ducting where the extraction ducts from the grill section and the oil cooking section lead into the same horizontal. This is a big fire risk as live flakes or charcoal and ash constantly rise and settle in the horizontal duct which is covered with oil from the other section.

FREQUENCY Of CLEANING:

  • Kitchen exhaust systems generally require cleaning monthly to annually depending on many factors.
  • The greatest factor governing required cleaning frequency is the volume of cooking and severity of the cooking operation. Configuration of the exhaust system may also dictate increased frequency.
  • The cleaning frequency of the exhaust system should be specified to keep the system free of fuel load sufficient to support fire and operating at maximum efficiency.
  • Regular cleaning of grease filters and proper operation of automatic wash systems (where equipped) greatly reduce system loading and remain recommended.

NFPA Standard Exhaust System Inspection Schedule

Type or Volume of Cooking Recommended Cleaning Frequency
Solid fuel cooking operations

Every month

High volume cooking operations such as:

24 hour cooking, Charbroiling, Wok cooking etc.

Every 3 months

Moderate volume cooking operations

Every 6 months

Low volume cooking operations

Every 12 months

Method of work:

Positive cleaning to achieve the removal of deposited cooking by-product from the interior of the exhaust system.

Cleaning methods shall include but not be limited to the following processes or a combination thereof:

  • Manual removal of solidified, semi-solidified or liquid cooking by-product.
  • Low pressure application or facility approved detergents.
  • Wash/rinse processes utilizing high pressure hot water cleaning.
  • Wash/rinse processes utilizing saturated steam cleaning.

At the close of cleaning operations exhaust blowers shall be restarted, all access doors utilized during cleaning shall be replaced and fastened, dampers positioned for proper exhaust airflow and electrical switches and system components returned to operable state.

 

 

 

 

 

Method: Cleaning of Kitchen Exhaust Duct

Regular maintenance of restaurant kitchen exhaust removal systems remains on of the primary defenses against fire hazards.

The following items are important points to address when choosing a service provider:

  1. Most importantly, one must have clear understanding of the scope of work being provided under any agreement. Often, firms believe they purchase a cleaning of the entire system only to discover later that they have received a “Hood Washing”.Being familiar with the routing of the exhaust ductwork, which is above the ceiling and checking the completed operation after the cleaning process remains instrumental in eliminating surprises.
  2. Although building codes state that the interior of the system shall be “reasonably accessible for inspection and cleaning”, many systems remain with inaccessible areas.As a general rule, if the ductwork interior cannot be inspected, it cannot be cleaned properly.
  3. When additional access panels are required to be installed onto exhaust ductwork to facilitate cleaning and inspection, it remains important to specify methods and material which align with applicable codes. Access panels should never be installed onto the bottom of the duct, and material used should be of the same thickness and type of the exhaust ductwork.
  4. All kitchen exhaust systems are equipped with blowers, which must be included within the scope of cleaning. Also recommended would be to know who will be responsible for regular mechanical maintenance for belts and lubrication of rotating parts since this could help eliminate system downtime.
  5. Kitchen exhaust systems generally require cleaning from monthly to annually depending on many factors. The greatest factor governing required cleaning frequency is the volume of cooking and severity of the cooking operation. Configuration of the exhaust system may also dictate increased frequency. The cleaning frequency of the exhaust system should be specified to keep the system free of fuel load sufficient to support fire and operating at maximum efficiency. Regular cleaning of grease filters and proper operation of automatic wash systems (where equipped) greatly reduce system loading and remain recommended.
  6. Supply a certificate of performance, which is posted at or near the hood as proof of service. At a minimum, this certificate should indicate the date of inspection or cleaning, the name of the servicing company, and areas not cleaned. Posting of the next service date due remains a good practice.
  7. Submitting of a system service report at the conclusion of cleaning kitchen exhaust systems will allow much more information to be shared between the contractor and the facility being serviced concerning the system .
  8. After Completion paste our logo, reminder which we will be pasted on a front side with date of processing and next processing due.

Documenting of mechanical, accessibility, and safety concerns raises the level of awareness of the customer regarding one of the most important systems at their facility.

END OF METHOD STATEMENT

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