The Commercial Kitchen Cleaning industry is a rapidly growing industry, driven by factors such as increased demand for restaurant services, advances in technology and safety concerns. The hood cleaning process is a key part of kitchen ventilation and can help to keep your facility safe from fire hazards, which is why it’s important to hire a certified professional to handle the task.

The primary parts of a commercial kitchen exhaust system include the hood, filters and ductwork. The hood is designed to capture and contain heat, smoke and grease particles as they rise from your stove or cooking area. The hood and filters work in tandem to remove these pollutants from the air before it exits into the ventilation system, which then carries the contaminant-free air to the outside of the building.

Benefits of Regular Kitchen Exhaust Cleaning for Restaurants

Before the actual cleaning process begins, the kitchen and its appliances are covered with plastic sheeting to prevent damage during the cleaning process. Then, the hood and its filters are removed and soaked in a degreaser to loosen the grease. After soaking, the filters are scrubbed with non-abrasive brushes and rinsed clean with hot water. Then, they’re reinstalled, and the visible components of the exhaust system are polished to restore their original appearance.

For kitchens that cook high-volume, greasy foods, such as fast food restaurants and catering services, the exhaust system should be cleaned every 3 months to prevent grease buildup from becoming hazardous. For kitchens that cook less greasy foods, such as casual dining restaurants and hospitals, the exhaust system should be cleaned every 6 months to remain compliant with local health and safety codes.

Jasvid Hood Cleaning
4510 Saddlebrook Dr, Carrollton, TX 75010, United States
(469) 235-4728