Keeping your restaurant spotless is the secret sauce to a bustling business. Crumbs, grease, and grime are the enemies of any dining establishment, and the health inspector is the judge, jury, and potential executioner of your business’s reputation. Let cleanliness slide, and watch your customers vanish into thin air! So, a perfect restaurant cleaning checklist is your essential guide for preserving a welcoming atmosphere in the dining space, attracting more patrons, and fostering a thriving enterprise.
This article delves into the nitty-gritty of restaurant cleanliness, from front-of-house aesthetics to back-of-house hygiene, ensuring every corner meets health standards and customer expectations. With APS-Hoods, in Denver, CO, you can rest assured that every aspect of your establishment will meet the highest standards of hygiene and safety.
Ready to ensure your restaurant’s cleanliness is second to none? APS-Hoods is here to help! With our professional cleaning services, you can focus on what you do best—creating unforgettable dining experiences. Dial 800-750-7313 to secure our services and make cleanliness your restaurant’s signature feature.
Now, let’s roll up our sleeves and dive into the checklist that will transform your restaurant into a paragon of cleanliness and compliance.
Front-of-House Cleaning: A Key Component of Your Restaurant Cleaning Checklist
Master the art of first impressions by welcoming your guests into a realm of cleanliness where every surface shines and each detail is meticulously cared for. Our Front-of-House Cleaning ensures the initial encounter is always immaculate and inviting, a crucial part of your restaurant cleaning checklist. Here’s how we make it happen:
Tables, Chairs, and Surfaces: Each piece of furniture is meticulously prepped and sanitized, awaiting the pleasure of your guests.
Menus and Condiments: Every item that passes through hands is diligently cleaned, offering reassurance with every interaction.
Floors: We banish the day’s footprints and bring a lustrous sheen, crafting a welcoming stage for your patrons’ comfort.
Windows and Glass: Transparency reigns supreme, with sparkling windows mirroring your establishment’s meticulousness.
Trash Bins: Quietly cleared and sanitized, our bins are an understated yet vital component of the guest experience.
Back-of-House Hygiene: A Crucial Part of Your Restaurant Cleaning Checklist
In the hustle and bustle behind the scenes, a spick-and-span kitchen is key to your restaurant cleaning checklist. Our guide to Back-of-House Hygiene whips your food prep and kitchen areas into tip-top shape, ensuring they’re as spot-on as the dishes you serve. Here’s the drill:
Prep Surface Overhaul: We’re scrubbing down countertops and cutting boards, ensuring every inch is primed for culinary creation.
Utensil Revamp: Kitchen gadgets get a thorough wash, poised and prepped for the next gastronomic venture.
Sink & Drain Detox: Dive deep into the plumbing with a comprehensive cleanse, warding off any potential germ invasions.
Appliance Rejuvenation: Degrease and buff up ovens, grills, and fryers to keep them humming at peak performance.
Grease Trap Renewal: Clear out and spruce up those grease traps, fortifying your kitchen’s defenses.
Floor Revitalization: Banish the day’s debris with a sweep and mop, laying down a gleaming foundation.
Cooling Unit Purification: Sanitize those walk-ins, ensuring a sterile haven for your ingredients.
Waste Management Reform: Trash bins are purged and purified, leaving nothing but freshness behind.
Restroom Sanitation: Maintaining Customer Comfort and Safety
Elevate the cleanliness of your restrooms to a level that matches the excellence of your dining space. We meticulously design the restroom cleaning routine to ensure that every aspect shines, offering your guests a reassuringly hygienic experience. Here’s how we achieve this:
Purify and Polish: Lavatories, washbasins, and urinals receive a comprehensive scrub-down and purification, ensuring a hygienic sheen.
Supply Refresh: Hand cleanser units, drying cloths, and restroom tissues are topped up to maintain their perpetual presence.
Reflective Luster: Reflective surfaces and attachments are cleaned to gleaming perfection, showcasing our commitment to precision.
Radiant Floors: The ground is diligently swept and washed, resulting in a pristine and hazard-free surface.
Garbage Can Cleanliness: Refuse bins are evacuated and sanitized, contributing to an ever-clean and inviting space.
General Cleaning: Ensuring a Spotless Environment Throughout
Within the culinary arts, General Cleaning transcends mere routine; it embodies a commitment to superior standards and well-being. This essential part of our Ultimate Restaurant Cleaning Checklist is the guarantee that every nook shines with purity, protecting the well-being of guests and the establishment’s reputation. Here’s how we maintain that standard:
Surface Detailing: Scour every crevice, buffing and cleansing all surfaces across the board, including walls, ceilings, and lighting fixtures.
Touchpoint Disinfection: Scrub and sanitize all high-traffic touchpoints, such as door handles and handrails, with thorough attention.
Area Maintenance: Deep-clean and polish the communal spaces to ensure they’re spotless and safe for all.
Staff Area Upkeep: Sanitize and maintain the staff break zones to ensure they remain hygienic and uncontaminated
Waste Management: regularly expel and decontaminate the waste receptacles to maintain an aroma of cleanliness and visual appeal.
Child-Friendly Cleanliness: Disinfect and tidy up all the children’s dining gear, such as high chairs and booster seats, to ensure they are spotless and sanitary.
Parking Lot and Exterior: Essential Elements of a Restaurant Cleaning Checklist
Spring Cleaning Checklist for Outdoor Seating (Patio area):
With the arrival of spring and its milder temperatures, it’s essential to prepare your establishment’s outdoor seating areas for patrons who will undoubtedly be drawn to these inviting spaces. By following these steps, you can create an inviting outdoor space that complements the dining experience:
Uncover Furniture: Begin by removing winter covers from furniture and thoroughly cleaning off any dust that has settled during the off-season.
Refresh Seating Areas: Ensure all chairs, tables, and other furnishings are wiped down and free of debris.
Clean the Grounds: Depending on the material, give the patio floor a good power wash or mop to remove any dirt or stains.
Tend to Comfort Fixtures: Take the time to dust and clean any patio fans or heaters, so they’re ready to create a comfortable atmosphere for your guests.
Parking lot in the restaurant cleaning checklist:
The parking lot serves as both the welcoming mat and the final snapshot of your restaurant for patrons. So, to ensure it reflects the orderliness and appeal you strive for, consider the following integrated approach:
Debris Disposal: Tidy up the parking lot by removing trash, and extinguishing cigarettes, and miscellaneous litter.
Sanitation Station: Attend to the areas surrounding your dumpster corral and outdoor grease container, ensuring they are spotless.
Sidewalk Revival: Employ a power washer to cleanse the sidewalks, restoring their pristine condition.
Window and Door Detailing: Make certain that all external doors and windows are sparkling clean, enhancing the establishment’s overall allure.
Mastering the Art of Deep Cleaning (Periodic or as needed):
Diving into the depths of cleanliness, Deep Cleaning is an intensive care regimen that ensures every aspect of your kitchen meets the pinnacle of hygiene. This section of our restaurant cleaning checklist targets the heart of health compliance, leaving no appliance or corner untouched for absolute excellence. This is our method for ensuring excellence:
Exhaust Hood Maintenance:
Scrub and descale the coffee machines and other drink dispensers to ensure they’re spotless and functioning smoothly.
Beverage Equipment Care:
Elevate the cleaning routine by meticulously polishing the coffee machines and beverage dispensers. Consequently, this ensures their pristine condition and guarantees optimal performance.
Ice Machine Upkeep:
To maintain a hygienic ice machine, remove parts for cleaning with a solution, then sanitize, reassemble, and restart. This process ensures all components are scrubbed, rinsed, and free of contaminants for safe ice production.
Ventilation Cleaning:
Gather your cleaning tools, shut off the HVAC system, and meticulously clean the ducts and vents to remove all particles. Regular maintenance guarantees the best airflow and system efficiency.
Linen Management:
Effective linen management in a commercial kitchen includes conducting regular inventory audits to balance linen supply, ensuring linens are consistently cleaned and sanitized for health compliance, properly storing linens to prevent contamination, and maintaining easy access to linens during busy periods for operational efficiency.
Storage Area Sanitation:
Sanitizing a storage area in a commercial kitchen involves comprehensive cleaning and disinfection of all surfaces. Regular sweeping, mopping, and laundering of kitchen textiles, along with the upkeep of refrigerators and dry storage, are crucial to prevent contamination. Efficient waste management and cleanliness of disposal areas are also essential for maintaining food safety and operational efficiency.
Maintaining Restaurant Cleanliness
A comprehensive weeklyormonthly cleaning regimen is essential for maintaining high standards of hygiene and functionality. Here’s a detailed checklist to guide your team through the necessary cleaning tasks to keep your kitchen spotless and in top condition.
Weekly Restaurant Cleaning Checklist:
Kitchen and Equipment Deep-Clean:
Conduct a thorough cleaning of all kitchen areas, focusing on equipment, surfaces, and hard-to-reach spots to remove grease and grime. Also, address minor repairs and ensure all appliances are in proper working order.
Walk-In Sanitization:
Train staff to keep walk-in cooler and freezer doors closed; never prop open or block the doors. In addition, clean condenser coils and fans weekly; scrub walls, doors, and floors with soap and water to prevent mold and pests.
Sink De-Liming and Oven Cleaning:
Perform a deep clean of sinks to remove limescale with non-abrasive cleaners. Moreover, sweep out food particles from ovens, wash racks separately, and use a scouring pad for stubborn debris. Wipe down oven interiors with warm water or oven cleaner.
Floor Drain Maintenance:
Instruct staff to filter out solids before disposing of mop water to prevent clogs. Also, flush drains with hot water weekly, using baking soda and vinegar to break down buildup.
+ Additional Weekly Tasks:
Adhere to the manufacturer’s instructions for cleaning ovens. Also, empty, clean, and sanitize the walk-in cooler. And don’t forget to clean coffee machines and wash walls to maintain a pristine environment.
Don’t let the daunting task of restaurant cleaning overwhelm you. Start implementing these practices today and make cleanliness a hallmark of your restaurant. Call us now!
Monthly Restaurant Cleaning Checklist:
A monthly deep-cleaning routine helps maintain the highest standards of hygiene and safety, providing customers with the best dining experience. Here’s a comprehensive guide to the key tasks that should be included in your monthly cleaning schedule:
Facility Review and Equipment Maintenance:
Inspect furniture and decor to ensure they remain fresh and appealing. Also, check all lighting and fixtures for proper operation. Don’t forget to reassess the layout for optimal flow and customer experience.
Coffee Machine and Ice Maker Care:
Descale coffee machines with vinegar and water solution to prevent buildup and ensure the best coffee flavor. Then, clean and sanitize ice machines thoroughly to prevent bacterial contamination.
Grease Management:
Empty and clean grease traps to prevent contamination and fines. Besides this, wash behind cooking equipment with a degreasing agent and polish stainless-steel surfaces.
Ventilation and Hood Cleaning:
To minimize the risk of fire, firstly, ensure that ventilation hoods are cleaned and any grease buildup is removed. Subsequently, it’s advisable to hire professionals who can provide thorough cleaning and HVAC services.
Comprehensive Cleaning Tasks:
Wash and sanitize walk-in freezers and refrigerators. Regularly clean ceiling tiles and check for signs of pests or rodents. Also, ensure all kitchen tools, like knives and thermometers, are sharp and properly calibrated.
Q: What Should Be Included in A Restaurant Cleaning Checklist For Handling Emergency Clean-Up Situations?
A: A kitchen emergency clean-up checklist should cover quick equipment shutdown, spill containment and removal, area sanitization, and incident logging to swiftly tackle unexpected messes with minimal impact while upholding health standards.
Q: What Proactive Measures and Practices Can Ensure A Kitchen Is Ready For A Health Inspection?
A: For health inspection readiness, keep a consistent cleaning routine, educate staff on hygiene, update records, and use a restaurant cleaning checklist for self-audits to proactively manage compliance and handle unexpected inspections.
Q: How Can Eco-Friendly Restaurant Cleaning Practices Be Integrated into Kitchen Operations?
A: To adopt sustainable operations, kitchens can switch to green cleaning products, implement waste reduction strategies, and train staff on environmentally friendly practices. These green choices help reduce the ecological footprint while maintaining high cleanliness standards. For more information on using eco-friendly cleaning products, visit this website.
The Pinnacle of Restaurant Cleanliness with Restaurant Cleaning Checklist At APS-Hoods
In Denver’s dynamic food scene, running a top-tier restaurant means your kitchen’s cleanliness is always in the spotlight. The pressure to maintain a spotless environment can be intense, but it’s not something you have to handle alone. Moreover, it’s not just about avoiding fines or closures; it’s about ensuring that every dish served is a testament to the cleanliness and quality of your restaurant.
With a comprehensive restaurant cleaning checklist and expert cleaners taking charge, you can set a standard of excellence that shines through every service aspect.
So, focus on creating culinary wonders and let the professionals handle the scrubbing. This way, every dish you serve is a culinary triumph, and passing health inspections becomes just another part of your daily success. Go ahead and conjure up that kitchen magic, leaving the meticulous cleaning to us: APS-hoods in Denver—your secret ingredient for a seamless operation.
Do you want to avoid FOGgy problems in your restaurant or industrial kitchen? FOG stands for Fats, Oils, and Greases, and they are inevitable by-products of cooking and preparing food. However, they can also wreak havoc on your plumbing system, the environment, and public health if they are not handled properly or recycled. That’s why you need APS hoods, the experts in FOG Disposal and commercial kitchen cleaning.
In this article you will learn where FOG comes from, why it poses problems for your plumbing system, the environment, and public health, how you can prevent and handle FOG issues in your restaurant or industrial kitchen, and who you can contact for professional FOG management and commercial kitchen cleaning services.
FOG is bad news for your kitchen and the planet. But APS hoods can handle your FOG disposal with ease in Denver, CO. You’ll save time, money, and hassle, and enjoy a spotless, secure, and smooth-running kitchen. Don’t miss out on a free quote from APS hoods.
What is FOG?
FOG stands for fats, oils, and greases, which are inevitable by-products of food preparation and cooking in restaurants and industrial kitchens. It can build up in grease traps, which require regular cleaning and pumping to avoid blocking the plumbing system and contaminating the sewer system. FOG disposal can also involve converting it into valuable products, such as biodiesel, by collaborating with an environmental services company.
Common Sources of FOG in Your Kitchen
Most restaurants have a lot of fats, oils, and greases in their kitchens — from the cooking oil that drips on the floor to the sauces that remain on the dishes, and even the burger grease that flies up to the vent hood. Some common sources of FOG in your kitchen are:
• Cooking oil, lard, shortening, butter, margarine, and other fats used for frying, baking, or sautéing
• Dairy products, such as milk, cream, cheese, yogurt, and ice cream
• Meat fats, such as bacon grease, chicken fat, beef fat, and pork fat
• Sauces, dressings, gravy, mayonnaise, and other condiments that contain oil or fat
• Food scraps, especially from greasy or oily foods, such as fried chicken, pizza, burgers, fries, etc.
The Environmental and Financial Risks of Improper FOG Disposal
FOGs, or fats, oils, and greases, are a major threat to your wastewater system if they are disposed of improperly. Because it can harden and accumulate in the sewer pipes, obstructing the water flow and leading to blockages. This can cause sanitaryseweroverflows (SSOs), which are incidents of sewage spilling over your premises, the streets, or the storm drains. SSOs can damage the environment, produce unpleasant smells, and endanger public health by polluting water sources and transmitting bacteria, viruses, and other pathogens. Moreover, it can also be expensive to remediate, and you may incur fines or business closures if you are liable for them.
How to Manage FOG in Your Restaurant
To prevent the mentioned problems, you should follow some best practices for FOG management, such as:
• Wiping off dishes, pots, pans, and utensils with a paper towel before washing them
• Collecting waste cooking oil in a container and disposing of it in the trash or recycling it at a designated facility
• Installing a grease trap or interceptor to capture FOG before it reaches the sewer line
• Cleaning and maintaining your grease trap or interceptor regularly
• Hiring a professional collection service to remove and dispose of your FOG waste in a safe and environmentally friendly manner
By following these best practices, you can protect your pipes and the environment, save money, and avoid fines or business closures.
The Benefits of Proper FOG Disposal
Proper FOG disposal can benefit your restaurant and the community in many ways. By preventing blockages in sewer lines, you can avoid backups, overflows, and costly repairs that can damage your property and the environment. By avoiding FOG contamination of storm drains or waterways, you can protect aquatic life and water quality. In addition to this, by avoiding foul odors, pest infestation, and health hazards caused by FOG accumulation in your kitchen or sewer system, you can improve customer satisfaction and loyalty. Moreover, by complying with local ordinances and regulations on FOG management, you can save money and avoid fines or business closures that can harm your reputation and profitability. And also by recycling waste cooking oil into biodiesel or other products, you can generate revenue and support sustainability.
How to Reduce FOG Generation in Your Kitchen
To reduce the amount of FOG, or fats, oils, and grease, you can follow some simple steps:
Step 1
Use less oil or fat when cooking, and choose oils with high smoke points, such as canola, corn, sunflower, safflower, and grapeseed oil. So it will be easier to clean up the FOG that is left behind.
Step 2
Use a strainer or a skimmer to remove excess oil or fat from food before serving or storing it. This will prevent FOG from entering your dishes, pots, pans, and utensils, and reduce the amount of FOG that goes down the drain.
Step 3
Use a spatula or a scraper to remove oil or fat from cookware and utensils before washing them. It will reduce the amount of FOG that is washed into the sink or the dishwasher, and make it easier to wipe off the remaining FOG with a paper towel.
Step 4
Use cold water to rinse dishes, pots, pans, and utensils before putting them in the dishwasher or the sink. Since cold water prevents FOG from melting and sticking to the surfaces.
Step 5
Use a grease trap or interceptor to capture FOG before it reaches the sewer line, and clean and maintain it regularly. Because it prevents FOG from clogging your pipes and causing sewer problems and also helps you comply with local ordinances and regulations on FOG management.
Step 6
Hood and vent systems reduce grease levels in your kitchen by removing airborne grease and pollutants from cooking. Also, regular cleaning and inspection of hood and vent systems can ensure compliance with fire and health codes and efficiency, which prevents fire risks, improves air quality, and lowers FOG (fats, oils, and grease) in sewer pipes.
Step 7
Collect waste cooking oil in a container and dispose of it in the trash or recycle it at a designated facility. This will prevent FOG from entering your sewer system and also help you generate revenue and support sustainability by recycling waste cooking oil into biodiesel or other products.
FOG Disposal: How Thick Layers of Restaurant Grease Are Cleaned
Cleaning services such as APS-hoods take several steps for FOG disposal and grease management:
Step 1: Fan Inspection And Cleaning
We remove the cover and check the blades, the motor, and the belt of the fan on the roof. Then, we scrape off any grease on the fan and dispose of it properly.
Step 2: Duct Cleaning
We use a scraper to remove the solidified grease from the walls of the duct. Then, we collect the grease in a bucket and dispose of it properly. After that, we use a power washer to spray hot water and degreaser on the duct. The pressure and the temperature will be adjusted depending on the amount of grease. Then we use a vacuum to suck up the excess water and grease from the duct and we repeat the process until the duct is shiny and clean.
Step 3: Grease Filter Cleaning
We remove the filters and place them in a soaking tank filled with hot water and degreaser. Then, we let the filters soak for about 15 minutes, and after that rinse them with the power washer.
Step 4: Oven Hood Cleaning
We spray the hood with a degreaser and wipe it with a cloth. Then the lights, the switches, and the pipes are also cleaned.
Step 5: System Testing
Finally, we put everything back in place and then we will test the fan to make sure it’s working properly.
APS-hoods follows the local regulations and guidelines for FOG disposal and help you prevent fires and protect lives. Call us now for a free quote and a consultation.
For more information, watch the procedures of FOG disposal here.
The Inspection and Enforcement Procedures for FOG Disposal
To ensure FSEs (Food Service Establishment) follow the FOG control rules, local authorities or sewer operators inspect and enforce FOG disposal in commercial kitchens. These procedures may differ by FSEs’ location and jurisdiction, but they usually include:
Inspection:
They check FSEs’ FOG equipment, practices, records, and reports regularly. The inspection details depend on FSEs’ risk, violation, and resource factors. They use tools to record their findings and suggestions.
Enforcement:
They take action against FSEs who break the FOG control rules. The actions’ kinds and levels depend on the violation’s type and size, the sewer and environmental harm, and the non-compliance record. The actions may include notices, fines, penalties, orders, injunctions, or permit cancellation.
Regulations and Compliance for FOG Disposal
FOG management is vital for reducing the environmental and public health hazards of FOG discharges into sewers. And it is governed by various laws and standards, depending on the FSEs’ jurisdiction and location. Hence, FSEs should check with their local authorities before disposing of their FOG waste. Some of the common regulations and compliance for FOG disposal are:
Environmental Protection Act
General Permit for the Discharge of Wastewater Associated with FSE
FOG Legislation
FOG Best Management Practices Manual
The Common Violations and Penalties for FOG Disposal
Common FOG disposal violations and penalties are:
• Discharging FOG that harms the sewer or POTW (Publicly Owned Treatment Works)
• Failing to use or keep grease control devices as per local rules
• Failing to keep FOG records, such as cleaning, invoices, manifests, and reports
• Lying or hiding FOG information
The consequences of these violations can range from notices, fines, penalties, orders, injunctions, or permit loss to criminal charges under RCRA (Resource Conservation and Recovery Act).
FAQs About FOG Disposal
How Can I Collect and Store FOG Safely and Efficiently in FOG Disposal?
To collect and store FOG safely and efficiently, use a labeled container with a lid, store it in a cool, dry, and secure place, then contact a licensed FOG hauler or recycler regularly, and do not pour FOG down the drain.
How Can I Dispose Of Grease And Meat Grease From Dishes And Utensils?
You can dispose of grease and meat grease from dishes and utensils by scraping or wiping them off with a paper towel or a balm cleansing product before washing them. Also, you can use a sink strainer to catch any food scraps or solids that may contain grease and throw them in the trash or compost bin.
How Can I Get Rid of Bacon Grease or Cooking Oil in My Kitchen?
Don’t drain FOG. Instead, cool and solidify it. Then scrape or wipe it off with a paper towel or a balm cleanser. After that use a sealable container and trash to collect it or recycle it. You can also reuse it for cooking.
FOG Disposal: How to Select a Trustworthy and Accredited FOG Hauler
FOG disposal, or grease waste disposal, is an important aspect of running a restaurant or industrial kitchen. It affects not only your plumbing system but also the environment and public health. By following the best practices, regulations, and compliance for FOG management and disposal, you can avoid problems such as sewer blockages, overflows, fines, and business closures. You can also benefit from recycling waste cooking oil into biodiesel or other products. APS hoods can help you with FOG disposal and management and commercial kitchen cleaning, so you can focus on your core business. Contact us today for a free quote and see how we can make your kitchen cleaner, safer, and more efficient.
Commercial kitchens are high-risk environments that require regular and thorough cleaning to ensure safety, hygiene, and productivity. One of the most crucial aspects of commercial kitchen cleaning is floor care, as it can prevent slips and falls, reduce wear and tear, and enhance the appearance of the kitchen. However, commercial kitchen floor cleaning is not a simple task. It is a whole different ball game, and it requires more than just the basics of a mop, a bucket, and some detergent. They are not enough to make your commercial kitchen floor sparkle every day. You need more than that to tackle the dirt and fight off the grime. Commercial floor cleaning involves various steps, techniques, and chemicals that need to be applied correctly and efficiently. In this article, we will explain the best practices and tips for floor cleaning, based on the experience and expertise of professional cleaners.
Don’t risk putting up with a dirty kitchen floor. Trust APS-HOODS to make it sparkle again. We have what it takes to clean any floor, any time. Contact us now for a free quote and a consultation in Denver, Co.
Dirty Kitchen Floor and Its Impacts on Bottom Line and Customer’s Satisfaction
When grease, spills, dirt, and debris accumulate on your kitchen floor, they create a filthy and hazardous environment that jeopardizes your business and your customers. A dirty kitchen floor can have multiple negative consequences, such as:
It can trigger accidents and injuries like falls and slips, which can lead to lawsuits, injuries, and insurance claims;
It might your floor, which can shorten its durability, raise its upkeep expenses, and diminish its beauty;
It may become a breeding ground for germs, bugs, and rodents, which can infect your food, tools, and appliances, and result in outbreaks and fines;
It can tarnish your image, which can drive away customers from your restaurant, lower their retention and happiness, and damage your standing and scores.
Challenges of Floor Cleaning in a Commercial Kitchen
Demanding and busy environments like restaurant kitchens require high standards of cleanliness and hygiene. However, cleaning a restaurant kitchen floor can pose many challenges, such as preventing slipping hazards and cross-contamination as well as removing grease, food spills, dirt, and bacteria. These challenges can affect the quality of service, the safety of staff and customers, and the reputation of the business.
Tips to Overcome the Challenges of Floor Cleaning
Sweep the floor regularly to get rid of loose dirt and stop it from building up on the surface;
Apply and spread a chemical degreaser that works for your floor type by following the instructions. Then leave it for a few minutes to loosen the oil and grease;
Mop the floor in parts, beginning from the corner that is farthest and moving to the door. Also, wash the mop often and replace the water when necessary;
Use a hard-bristled brush or a floor-scrubbing machine to get rid of the tough dirt and grease. Also, don’t forget the corners, edges, and grout lines where dirt can pile up;
To remove all the degreaser residue and dirt, Rinse the floor thoroughly with clean water. Moreover, you need to use a floor squeegee or a wet/dry vacuum to remove the excess water and also prevent slipping;
Wait until the floor is totally dry before letting people walk on it or moving any equipment back to the place. You can also use fans or blowers to make the drying process faster;
Also, sanitize the floor with a food-safe solution to eliminate any harmful microbes;
Keep a cleaning routine and train your staff how to clean the floor well. You can also use a checklist to make sure all the steps are followed and recorded.
A Checklist Of The Necessary Items in Kitchen Floor Cleaning
Despite some drawbacks, a few restaurant owners attempt to cut corners by delegating floor cleaning to their kitchen staff. However, this practice often backfires, as we frequently encounter situations where we have to rectify the poor cleaning done by inexperienced staff. Moreover, the unhygienic conditions pose serious risks to the health and safety of both staff and customers. However, if you prefer to undertake this arduous and demanding task on your own, the following items are essential:
Broom and dustpan or vacuum cleaner: to remove loose dirt and debris
Mop and bucket: to wet the floor and remove grime and stains
Floor cleaner, sanitizer, or a vinegar solution: to disinfect and deodorize the floor
Gloves and protective gear: to ensure your safety and health, and reduce the risk of rashes, burns, allergies, or poisoning
Floor squeegee or a wet/dry vacuum: to dry the floor, remove excess water and prevent slipping hazards
Wet floor signs: to place them around and to warn others of the slippery surface
Microfiber cloth or a paper towel: to wipe down the baseboards and the corners
However, by hiring floor cleaning services, you can benefit from the newest floor steam cleaner and pressure washer surface cleaner, and the quickest and most effective technologies in floor cleaning.
Why burn yourself out on a task that is beyond your skills and tools? Let our experts at APS-HOODS handle your kitchen floor cleaning. Contact us for a free quote and quality assurance.
Floor Cleaning and Maintaining For Different Types of Floors
Commercial kitchens have various types of floors, such as tile, concrete, vinyl, or rubber. Each type of floor exhibits distinct features and requires specific cleaning methods. The following parts show how to clean various kinds of floors in commercial kitchens.
Quarry Tile Floor
By maintaining these tiles properly, you can preserve their aesthetic, structural, and anti-slip properties as well as their durability. Use a neutral cleaner and hot water that you replace frequently for daily sweeping and wet mopping. Scrub the tile floor with a deck brush, hot water, and a neutral cleaner every week. Then, rinse the floor and squeeze the excess water into a drain. Also, if you need to use a degreaser, follow the manufacturer’s instructions.
Seamless Epoxy / Urethan Floor
Epoxy flooring requires careful cleaning. Vacuum any dirt or grit that could scratch the floors. Do not drag items on the floor to prevent scratches. Use a damp cloth and warm water to clean the floor after removing the dirt and sand. Do not use soap-based cleaners. Citrus cleaners or vinegar can also damage the epoxy catalyst, so do not use them to clean the floor. For a very dirty floor, use water and ammonia to clean it. Ammonia cleaners can be dangerous, so use them with caution.
Stained Concrete Floor
Use only neutral cleaners to clean stained concrete. Do not use ammonia, citrus, bleach, or vinegar, which are harsh cleaning products. To prevent scratches on the stained concrete floor, dust or vacuum the dirt and grit with a shop vacuum. Clean up kitchen spills as soon as possible. Do not use chemical degreasers and stain removers on stained concrete. Harsh chemicals can damage the sealer that you walk on, and sometimes strip it off after one use. Make sure the cleaner and seal are compatible.
Vinyl Floor
Vinyl floors are sometimes soft and prone to scratches and dents. So, be careful when cleaning these floors with heavy equipment. Sweep or vacuum the dirt and grit that can damage the floor. Use a soft-bristled broom or a washcloth without oil. Clean the floor with neutral cleaners. Replace the water often or drain the dirty water and use clean water. For tough stains, you can try stronger chemicals, but follow what the manufacturer says. Do not rub on the seams.
Rubber Floor
To clean rubber floors, sweep or vacuum the dirt and dust that can damage them. Mop with warm water and mild soap or neutral cleaner and avoid using cleaning agents that might degrade your rubber floor which are highly acidic or alkaline. Then rinse it well and air-dry. Do not use a cloth or towel, as they can leave lint or fibers. For oil or grease stains, use a rubber-friendly degreaser or solvent. To keep the floors shiny and protected, apply a rubber conditioner or fabric softener once or twice a year. Follow the instructions and dry the floor before applying.
Hardwood Floor
Clean hardwood floors by sweeping or vacuuming the dirt and dust with a soft broom or vacuum. Mop with warm water and mild cleaner using a microfiber mop or cloth and Wring it out well. Avoid bleach, vinegar, ammonia, or turpentine, which can harm the wood. Rinse and dry the floor with clean water and a soft towel or cloth. Do not leave water on the floor. For oil or grease stains, use a hardwood-specific cleaner or solvent. Test it on a small area first and follow the instructions. To keep the floors shiny and protected, apply a polish or wax once or twice a year. Dry the floor before applying.
What Are The Best Kitchen Surface Cleaners for Floor Cleaning?
Acidic Cleaner
The best way to eliminate mineral deposits and stains from the floor, particularly on tile and grout, is to apply acidic cleaner on the floor and let it sit for a few minutes. Then, scrub the floor with a brush or a sponge and rinse it with clean water.
Alkaline Cleaner
A possible way to eliminate food residues and organic matter from the floor, particularly on concrete and vinyl, is to apply alkaline cleaner on the floor and let it sit for a few minutes. Then, scrub the floor with a brush or a sponge and rinse it with clean water.
Quaternary Ammonium Compound (QAC)
You can use QAC to sanitize the floor and eliminate bacteria and other microorganisms. Dilute QAC according to the manufacturer’s instructions and apply it on the floor with a spray bottle or a bucket. Leave it for a few minutes to let it work. Then, wipe the floor with a clean cloth or let it air dry.
Neutral Cleaner
It’s a harmless and flexible cleaner that works on most kinds of floors, such as wood, laminate, vinyl, and linoleum. It does not create any deposit or layer on the floor.
Foaming Cleaner
It’s a strong and efficient cleaner that can help you get rid of grease and oil from the floor, especially on tile and ceramic. It does not harm the surface or the grout.
Plant-Based Cleaner
A cleaner that is natural and good for the environment that works on floors, countertops, walls, and other surfaces. It smells nice because of the oils from plants.
How Often Should Commercial Kitchen Floors Be Cleaned?
Depending on the kind and volume of spills and traffic, commercial kitchen floors need frequent and deep cleaning. A good rule is to clean the floors daily, ideally after the shift, when the kitchen has less activity and is easier to access. However, some parts may require more often cleaning, like:
Areas near cooking appliances, such as stoves, griddles, ovens, and fryers, where grease and oil can scatter and spill;
Areas adjacent to food processing stations, such as counters, cutting boards, and sinks, where food particles and juices can fall and drip;
Areas adjacent to waste disposal stations, such as compost bins, trash cans, and drains, where food waste and liquids can seep and overflow.
These areas should be sanitized promptly after each use, or at least every few hours, to avoid the build-up of dirt and contamination. However, it is usually recommended to deep clean the floor in commercial kitchens bi-annually or quarterly to eliminate any dirt or deposits that may have accumulated over time.
FAQs About Kitchen Floor Cleaning Services
How long does it take cleaning services to clean the floor in commercial kitchens?
The length of time needed for the floor cleaning services for commercial kitchens varies based on different aspects, such as how big and dirty the kitchen floor is, how many cleaners are working, and what kind of cleaning tools and materials are used.
Do commercial restaurant kitchens have to shut down when the floor is being cleaned?
The kitchen may not need to close for daily or shift-based floor cleaning, as long as the cleaners avoid contaminating the food and bacteria, and do it when the kitchen is idle. For weekly or monthly floor cleaning, the kitchen may close for a few hours or a day, as the cleaners may need to move or unplug some machines, use heavy or special tools, and apply chemicals that take time to dry or wash. For deep cleaning or maintenance service, the kitchen may close for several days or more, as the cleaners may need to fix or change some parts of the kitchen, like the floor, the pipes, or the vents.
Is it possible to request cleaning services to only clean the floor or do they have to clean the whole kitchen?
In one-time or occasional services you can pick and pay for what to clean, like floor or kitchen parts. On the other hand, in recurring or regular cleaning services, there are fixed cleaning tasks every visit, weekly, biweekly, or monthly. But you may request some changes, if possible. In deep or maintenance services that provide a thorough cleaning of the entire kitchen, It may not be possible for you to ask them to clean just the floor or parts of the kitchen. Because they may have to follow a certain procedure to make sure the kitchen is safe and clean.
Hire Professional Kitchen Floor Cleaning to Boost Your Restaurant Business
Floor cleaning is a vital and integral part of running a commercial kitchen and it’s a challenging task that requires proper methods, tools, and chemicals. Furthermore, it can prevent accidents, bacteria-harboring, infections, and damage, and improve the appearance, performance, and reputation of your restaurant. However, hiring a professional service for floor cleaning can benefit your restaurant by saving money on staff, equipment, supplies, and taxes. Moreover, you can get hygienic and clean floors with the most suitable chemicals for your floor. In addition, you can prevent accidents, and infections and comply with damages and regulations. APS-HOODS, the top-rated kitchen floor cleaning company in Denver, CO, can transform your kitchen floor with our skills, tools, and methods. We promise you quality and safety. Contact us now at (800) 750-7313.
Have you ever wondered why the level of air quality, safety, efficiency, and productivity of some commercial kitchens are extremely higher than their counterparts? If you have a chance to pay a visit to the back of the house in these commercial kitchens, most probably you will find out these kitchens have adhered to a variety of regulations to operate hygienically, safely, and legally. In other words, “quality is never an accident”. Among all the regulations, regular hood cleaning and maintenance are of fundamental importance. And undoubtedly, you have to address them “regularly’” to keep your kitchen on the right path.
Just give us a call at 800-750-7313to discuss your kitchen needs and get professional service throughout Lakewood, Aurora, Denver, and the Colorado area for maintaining your range hood
But how can we keep the ambiance of the commercial kitchens and especially extraction systems hygienic and efficient regularly? Usually, a lot of smoke, grease, debris, and odors of cooking accumulate on the surface, in range hoods and their filters as clogs, mucks, or stains. So Proper maintenance and cleaning techniques for commercial kitchen cleaning in every size; spacious or small, are essential. It helps to avoid confronting issues that show up when you least expect them. But you might wonder what exactly happens during the process of commercial hood cleaning. In this article, we deal with all the steps beginning with preparing the kitchen to ending with reassembling and providing you with a certification.
Preparing and Clearing the kitchen Area for Hood Cleaning
The well-trained technicians in APS-Hoods usually start by inspecting the exhaust system thoroughly to ensure there is nothing unusual that needs to be addressed and check whether some parts like baffle filters need to be replaced or repaired. Also, protective fire-resistant tarps and plastic wraps are used to cover nearby appliances and the floor to prevent water damage, fire hazards, and also health and safety concerns (in case the funnel fails during removal or grease splatters around).
Safety Precautions in Commercial Hood Cleaning
To adequately clean your kitchen hood, the approach being used should meet NFPA 96 standards. The National Fire Protection Association is a nonprofit organization that publishes hundreds of consensus codes and standards. They help to minimize or eliminate injury, death, and potential fire hazards to protect building occupants. To prioritize safety we should consider the following precautions:
Disconnecting the power supply and also all appliances like the gas supply under the hood
Putting on protective gear such as aprons, gloves, goggles, face shields, closed-toed shoes, and lab coats especially while handling dry ice and other chemicals.
protecting all the nearby appliances and the floor. To this end, plastic wraps and protective tarps are usually used
Constructing a funnel to direct grease and water sprayed from the pressure washer to a disposal container to prevent residue and mess from being left behind.
Applying neutral detergents that are non-corrosive and also using non-abrasive cloths to clean the hood surface (Alcohol substances are avoided in sanitizing stainless steel surfaces in hood cleaning)
Making sure the air is not stagnant or polluted by ensuring sufficient ventilation in the whole process of hood cleaning
Inspection and Assessment Before Hood Cleaning
To increase the efficiency and lifespan of the exhaust system some inspections should be carried out. And in case there is a problem, it should be addressed before proceeding with the cleaning. Hood cleaning technicians usually follow these steps :
Turning off the power supply completely from the electric panel to prevent the risk of electrocution.
Removing the baffle filters from the hood, and setting them aside for cleaning.
Inspecting motor and fan for any malfunction, noise, vibration, tear, or wear
Making sure the fan blades are clean and balanced
Checking the hood exterior and interior and using a damp cloth to wipe off any loose dirt or dust.
Making sure the ducts are properly sealed and insulated and checking whether there are any cracks, leaks, or obstructions in the ductwork
Inspecting all the spray heads and nozzles for any corrosion, misalignment, or blockage and checking whether they are pointing directly at the right appliance
Ensuring the tamper indicator is intact and secure and there is no sign of damage or tampering
Inspecting the system gauges to make sure they are green and in operable range, and also there aren’t any abnormal indicators or readings
It is crucial to identify the areas of grease buildup since it might pose fire hazards and other issues related to health and safety. Moreover, it will help to determine which method of hood cleaning works best. So, inspecting all the surfaces and equipment in the kitchen for accumulated grease is essential. These places include:
The Hood:
It is the metal canopy that is above the cooking appliances and helps to vent out, filter, or capture the cooking grease. Since it is mounted directly above the cooktop, it is usually coated with grease and dirt after a while. That is exactly when the need for hood cleaning comes in since it can lead to fire hazards.
The Fan and Motor:
This is the part that moves the air from the hood to the ductwork and creates suction. A contaminated fan or motor usually leads to noise, vibration, tear and wear, or malfunction.
The Filters:
These baffle plates and metal mesh are inside the hood and they trap the grease particles and prevent them from entering into the ductwork. If these filters become clogged with debris and grease, it can affect the ventilation and airflow in the kitchen.
The Ductwork
This network of pipes connects the hood to the exhaust system. Usually, ductwork has grease buildup at horizontal sections, bends, joints, and walls. Therefore, it will affect the performance and also can create cracks, leaks, or obstructions.
The System Gauge
This system consists of instruments to measure and display the temperature, flow rate, pressure, or other indicators. Due to the grease buildup or damage in its components, it can have abnormal readings or indicators.
The Tamper Indicator
The tamper indicator shows if the hood system has been opened or accessed by unauthorized personnel. Due to grease buildup or vandalism, it can have signs of tampering or damage.
The Nozzles and Spray Heads
For spraying water or chemicals in the process of hood cleaning, technicians use various nozzles and sprays. But gradually nozzles and spray heads can become blocked, misaligned, or corroded by dirt or grease, and therefore reduce their effectiveness and coverage.
Safety First: Assessing Potential Fire Hazards
It’s of the utmost importance to assess the potential fire hazards before hood cleaning. Some of the common fire hazards in commercial kitchens that can cause fire are grease buildups, electrical faults, combustible materials, and human errors. We recommend following some steps for assessing the fire hazards before hood cleaning. Such as:
• Inspecting the hood system for any signs of grease or dirt accumulation
• Checking the electrical system for any defects or damages
• Removing any combustible materials from the kitchen area
• Educating and training the staff and customers on fire safety rules and practices
Disassembly of Hood Components
For deep cleaning of range hoods, it needs to take apart the main parts of the hood system which involves the following steps:
• Removing filters and grease traps: To remove these metal mesh or baffle plates we need to turn off the power supply from the electric panel. Then we can safely unlock the latches or filter clips and slide out the grease traps and filters to clean or replace them later.
• Dismantling exhaust fans: To dismantle the motor, fan blade, and housing in the exhaust fan, first we need to turn off the power supply. Then technicians disconnect the wiring and remove the screws and bolts and pull out the fan assembly.
• Detaching ductwork: After turning off the power, hood cleaning technicians loosen the clamps or fasteners of duct sections, and then separate each part carefully.
Cleaning Solutions and Equipment in Commercial Hood Cleaning
The number one objective of range hood cleaning is to eliminate fire hazards. So, it is crucial to use supplies, materials, and methods that can remove dirt and grease efficiently while they are not toxic to our health or the environment. Such as:
• Appropriate cleaning agents: To break down or dissolve the grease and other contaminants from the hood surfaces and its components some compatible chemicals are used (which were approved by the hood manufacturer). Liquid degreasers, enzyme cleaners, and alkaline cleaners are some examples of cleaning agents.
• High-pressure hot water cleaning: This method involves spraying hot water at high pressure to remove grease and dirt from the hood, motor, fan, filters, and ductwork. To enhance effectiveness, technicians employ both steam cleaning and pressure washing In the process. Hood cleaning technicians can execute it whether manually or automatically, but for sure carefully. Because they have to avoid damaging the hood system or causing water leaks. • Scraping and degreasing techniques: To remove dirt and grease manually (but gently), hood cleaning technicians use tools such as brushes, cloths, scrapers, and pads. After that, they rinse and wipe the surface with clean water and cloth.
Cleaning the Hood System
This step involves a series of actions. First, scrubbing and degreasing the hood interior with hot water, a pressure washer, and a degreasing agent takes place. Hood cleaning technicians thoroughly rinse and dry the hood interior afterward. Then They turn to cleaning exhaust fans and blades. To clean it with a brush and degreaser, technicians remove the fan from the ductwork. Also, they wash filters and grease traps by soaking them in hot water and a degreaser solution. Then they scrub the filters with a brush and finally rinse them with clean water.
Clearing and Maintenance of Ductwork in Hood Cleaning
This step should be done in conjunction with hood cleaning since both are interrelated and can affect each other. It typically involves these three Steps which are carried out by professional and licensed hood cleaning technicians:
Removing grease buildup in ducts: Thisinvolves scraping the grease from the inside of the duct by using hot water, a pressure washer, and a degreaser.
Clearing blockages and debris: Hood cleaning technicians inspect the duct for any foreign objects and obstructions because it might hinder the airflow and lead to major damage. They usually use a brush, a vacuum, or a rod to remove the debris or blockages.
Inspecting for damage or leaks: Any holes, cracks, or loose connections might lead to contaminants entering or allowing air to escape. So, it’s the hood cleaning technicians’ responsibility to check for any likely damages and consider repairing or replacing them before reassembling.
Reassembly, Final Inspection, Certification and Compliance
Finally, hood cleaning technicians reattach the hood components and check the exhaust system for proper alignment, connections, and functionality. In our professional hood cleaning service, we will provide you with a detailed report of our work to ensure you the exhaust system meets the fire safety requirements and other standards as specified by NFPA 96. Moreover, you will get a certificate of completion that indicates the exact time and date of the hood cleaning service to schedule regular inspections. This certification and compliance is essential since it can protect the owner from penalties, potential fines, lawsuits, or closure due to fire hazard violations.
FAQs: Is There Anything Else You Want to Know about Hood Cleaning?
What are the risks of not cleaning my exhaust hood regularly?
Fines and closure, fire hazards, poor air quality, reduced equipment performance, etc.
How likely would it be to damage or contaminate other kitchen equipment and appliances at the time of hood cleaning?
It depends on the technicians’ efficiency, professionalism, and being certified in performing hood cleaning and following the standards.
I haven’t had my kitchen exhaust cleaned for a long time. Does hood cleaning work for my case?
To meet the NFPA 96 standards, we will thoroughly clean your entire Kitchen Exhaust Hood. However, if your system has been neglected for a long time, it may require more than one cleaning to comply.
How often should I clean my exhaust hood?
It varies depending on how much and what kind of cooking you do in your kitchen. For instance, you need to clean your hood every month if you use solid fuel for cooking, but you can do it once a year if you cook less often.
Benefits of Regular Hood Cleaning and Range Hoods
Range hoods enable you to get rid of airborne grease before it settles everywhere and extend the lifespan of kitchen equipment. Also, they prevent fire hazards, carbon monoxide poisoning, or other issues caused by poor ventilation. Furthermore, they perfectly illuminate your cooktop which leads to enhancing the visibility of the cooking process and also creating an inviting and warm atmosphere. Yet, a greasy range hood can create an explosive environment, reduce the air quality, and also employees may suffer from lower productivity. Therefore, it is essential to regularly clean the interior and exterior of your range hood. Just give APS-Hoods a call for a free estimate on your commercial kitchen hood Cleaning & kitchen exhaust cleaning needs. Then experience the difference of a fresh, clean, and safe kitchen environment with our professional hood cleaning service.
One of the most crucial responsibilities of a restaurant owner or building manager is to pay attention to the proper functioning of the HVAC systems. A commercial HVAC (heating, ventilation and air-conditioning) system is made up of various elements and components. If any of these parts of a unit has an issue, it can affect the efficiency of the entire system and can even lead to total failure. This, in turn, can disrupt business and drive clients away. If you operate a restaurant, commercial kitchen or a food service center, you should always make sure your HVAC system functions to its fullest potential. But how exactly do you keep HVAC machines in good health? In this article, we will discuss that and a lot more.
Being a commercial HVAC system specialist, we at APS Hoods possess an in-depth knowledge of how these systems function and how you should care for the units to keep getting the best results. Our services also include hood exhaust cleaning, grease trap cleaning, HVAC installation, HVAC repair etc.
When running a restaurant or large kitchen, you constantly need to maintain better indoor air quality and regulate the indoor temperature. Composed of heating units, ventilation system and air-conditioning units, the HVAC performs a crucial role by providing a safe and comfortable environment to both kitchen employees and guests in the dining area. HVAC systems are complex machines, designed to keep large areas well-ventilated and fresh. That is why you should seek the help of trained professionals for HVAC installation, service and repair.
Every restaurant or cooking facility is different, and it requires custom-made HVAC machines for high efficiency and use on a regular basis. Some of the key benefits of these machines and units are as follows.
Control and regulate indoor temperature
Improve indoor air quality
Reduce energy consumption
Improve work environment
Avoid extreme temperature fluctuations
When running a restaurant, it is your first priority as the owner or the manager to give workers a safe and comfortable work environment. By installing commercial HVAC systems, you will protect your employees against different kinds of health hazards and increase their productivity levels. Once you have these machines installed in a proper manner, you should give them proper maintenance in a timely manner to avoid any kind of major issues or sudden system failure.
At APS Hoods in Denver, CO, we specialize in HVAC installation, HVAC repair, HVAC make up air and HVAC balancing as well as in commercial kitchen cleaning and restaurant hood cleaning among others. To find out more about our services, get in touch with one of our professionals.
How to Keep the Efficiency of Your HVAC Units at Maximum Levels
Maintaining HVAC systems properly can be difficult. Equipped with some useful tips, you can ensure the HVAC machines installed in your restaurant kitchen functions at their peak efficiency levels. Here are some proven tips to help you get the most out of your heating, ventilation and AC units.
#1. Be Proactive about Maintenance
After the installation of your HVAC machine, you should create a proper schedule for its regular maintenance. Many restaurant owners seek HVAC services for maintenance only when an issue arises. However, this is not the right approach, if you plan to get the best results from your heating and air conditioning system. A proactive approach is always the best advice in this regard.
Instead of waiting for a problem to come up and then get the maintenance done, you should give your HVAC units proactive maintenance. This means you should plan a maintenance schedule as soon as you get the units installed in your restaurant kitchen or commercial building. Regular maintenance brings facility managers a number of benefits such as keeping your energy costs down as well as avoiding unexpected failures or outages. Most of all, scheduled maintenance will help you avoid major problems and expensive repairs as a result.
Here is a quick look at what regular HVAC maintenance includes:
Checking and cleaning blower assembly
Replacing filters
Replacing fan belts
Cleaning combustion blower housing
Hood exhaust cleaning
Grease trap cleaning
Trash chute cleaning
Vent hood and duct cleaning
Cleaning condenser coils
Cleaning drain lines
Cleaning fan blades
Cleaning burner assembly
HVAC make up air
HVAC balancing
These are part of a routine preventative maintenance. Every HVAC unit requires proper attention and maintenance. Since these are complex machines, you should get its repair and maintenance carried out only by highly trained and experienced technicians such as those from APS Hoods in Denver, CO. Professionals carry deep knowledge and expertise in cleaning and maintaining each key element of components of the heating, ventilation and AC units. Right from cleaning and inspecting to testing and lubricating all components, our technicians will carry out the entire maintenance in a careful and detailed manner.
#2. Keep a Watch on Energy Consumption
One of the key tips to keep your HVAC machines in good health is to monitor the consumption of energy on a regular basis. If you struggle with constantly increasing energy bills, you should take it as a warning sign and find out if your HVAC system has problems, as soon as possible.
Every system requires regular upkeep and maintenance. Your HVAC machines are no different. Even if you have installed the high quality units, the system will stop giving peak performance without regular maintenance. Just by getting regular upkeep by professionals, you can save up to 20% on your energy bills. Trained technicians conduct a thorough inspection of each element of the HVAC system and understand exactly how much energy the system is consuming. Finally, the technicians find out the issues and carry out maintenance and repair in order to increase energy efficiency. As a result, your energy bills go down.
Therefore, never let your energy bills rise simply because of poor or delayed HVAC maintenance. As soon as you see energy consumption go up, reach out to us for an inspection of the units in your facility.
#3. Conduct Regular HVAC Inspections
One of the best ways to ensure highly efficient functioning of your HVAC is to conduct inspections on a regular basis. Most of all, regular audits or inspections will keep costly repairs away. Since these machines are made up of several intricate components, the inspection will help you find out if there is anything wrong with these parts and fix them before major problems can arise.
During a routine inspection, the technician will take a closer and detailed look at the inner workings of the HVAC system.
Checking HVAC controls
Checking refrigerant levels
Checking electrical connections
Checking thermostat
Inspecting wiring
Cleaning condensation drains
Cleaning drip pans
Checking motors and switches
In fact, the technician will inspect each and every key component of the HVAC system including both the indoor and outdoor units. Usually, the technician also cleans and replaces HVAC coils during the audit.
How frequently you should get the inspections done depends on exactly what size and type of commercial HVAC you use. It is ideal to get it done at the interval of every three months. If you are not sure about your exact needs, you should definitely consult one of our HVAC system specialists at APS Hoods in Denver, CO. Based on your specific needs, our professionals will recommend the best frequency and schedule for carrying out the inspections of your systems.
#4. Create a Predictive Maintenance Plan
It is always smart to address problems before they happen. If you plan to maintain the peak health of your heating, ventilation and air-conditioning systems, you should create and execute a predictive maintenance plan.
Predictive maintenance planning is one of the most effective tips for restaurant owners to follow. This kind of maintenance means you will get advanced maintenance in order to detect components that might stop functioning. Predictive maintenance will give you adequate time to order the parts that need replacement. In this way, you will be able to avoid a number of serious safety hazards and keep your commercial kitchen workers safe as well. To do this, you can use an HVAC health tool to conduct diagnostic tests on your units and systems. Such a diagnosis will immediately make you aware of what might happen to the HVAC or any of its parts in the near future. The tool will also help you troubleshoot the problems.
Based on the results of the HVAC diagnosis tests, you can schedule the inspection and maintenance without any delay.
#5. Use an Energy Management System (EMS)
Run by computer-aided tools, an EMS or energy management system is a highly useful tool to monitor the performance of a wide range of commercial and industrial machines. If you want to keep a close watch on the performance and efficiency of the HVAC system in your facility, using an EMS is a great idea. The system is based on the latest AI (Artificial Intelligence) technology. Using this technology, the energy management system gathers valuable data about your systems including its use of energy and system issues. You can use this data to identify issues ahead of time and schedule HVAC repair and maintenance.
The use of an EMS helps you avoid costly repairs while ensuring your heating and ventilation systems perform with maximum efficiency continuously. Plus, this enables you to prolong the life of the equipment.
If your energy bills are constantly rising, using an EMS is an excellent idea to monitor the consumption of energy by your HVAC units and then reduce high consumption by taking the necessary steps. In fact, one of the major roles of an energy management system is to immediately increase cost savings. Using these advanced AI systems can help you bring down energy bills by up to 30%. Most of all, you will be able to keep your HVAC units at peak health as a result.
#6. Beware of Commercial HVAC Problems
It is a good idea to make yourself aware of the common issues that arise with a heating and ventilation system in a commercial facility. If you spot these problems and take remedial measures immediately, you will be able to turn them into major problems. Often, many facility and building managers ignore many of the common problems and deal with expensive repairs later.
Some of the common HVAC problems include short cycling, leaking refrigerant, dirty filters, dirty condenser coils, squeaking motor sound, unbalanced fan vibration, rattling sound from the blower etc.
Apart from these, there are many other common problems that can arise with your heating and air conditioning system from time to time. While you cannot avoid these minor issues, it is crucial to address them immediately. Preventative and predictive maintenance is a surefire way to keep most of these problems from happening and keep your HVAC units working at its maximum efficiency. To find out more about common commercial HVAC problems, feel free to get in touch with our expertly trained professionals at APS Hoods in Denver, CO.
#7. Seek the Help of a Professional
When it is about maintaining the health of your HVAC units, you should rely only on highly trained and experienced professionals. After reviewing your machines and units, professionals will assess the size and complexity of your commercial heating and air conditioning system and then suggest an ideal frequency for the regular and predictive maintenance. With an in-depth and customized maintenance plan, you will ensure that your HVAC system works at peak efficiency levels while you save costs and bring down your energy bills in a significant manner.
Many commercial kitchen owners and building managers wait for issues to arise and take action after something has happened. Instead of being one of them, you should plan good HVAC health in advance.
Talk to a Commercial HVAC Technician
Now that you have understood that commercial HVAC machines are robust, complex and sophisticated structures, you should make sure you give them proper attention and maintenance on a regular basis. If you operate a restaurant, commercial kitchen or food preparation facility in Denver, CO, you should head over to APS Hoods for all kinds of heating, ventilation and air-conditioning needs including HVAC installation, HVAC repair, HVAC maintenance, exhaust system cleaning, duct cleaning, vent hood cleaning, hood installation, restaurant kitchen cleaning etc.
For your free consultation, you should give our Denver office a phone call or write us an email using the contact form on our website.
The commercial hood system of a large kitchen consists of three major parts: kitchen hood, grease duct and exhaust fan. The exhaust hood or the range hood of a commercial kitchen is an essential device, which is installed to ensure a safe working environment for the staff and a fresh and odor-free atmosphere for guests. As a smart and responsible restaurant owner, it is your duty to keep the entire hood system in excellent working condition at all times.
After you have outfitted your restaurant with a high quality kitchen exhaust hood system, you should give it proper maintenance, particularly the exhaust fan motor, so that the smoke, heat and the airborne grease leave the kitchen area in a proper manner and the staff can stay safe while working.
Various issues with the exhaust fan may arise from time to time. What is important is that you spot the signs early and call in hood fan repair experts in time so as to avoid the failure of the exhaust hood system.
Before the system stops to work efficiently or fails altogether, you will hear rattling or unusual sounds. Too much vibration is yet another sign that there is something wrong with your commercial hood. If the hood system fails to turn on and there is no problem in the circuit, you should know that there is a major issue. Among other reasons for the system failure is the burned out motor. This is the stage where you should immediately seek professional help. Avoid fixing these hood issues yourself, as DIY techniques can worsen the problem even more.
At APS Hoods, we specialize in the maintenance, repair and replacement of the exhaust fan and the hood motor. If you have a motor failure, our professionals will look into the problem and fix it in a proper manner. Whether you need a hood motor seal, repair or replacement, our technicians will troubleshoot issues swiftly and provide the best fix to maximize mechanical efficiency.
Types of Exhaust Fan Motor
Exhaust hood systems use different types and capacities of motor. You will find the standard or single phase motor in small exhaust fans. For industrial purposes, systems use split-phase motors. Capacitor-start motors are ideal for use in large industrial machinery. Powerful motors are designed to effectively deal with a large amount of mechanical stress and give the best output.
The motor in a commercial range hood rotates the fan blade so that it can pull air via the range hood vent. In the event of a worn out or burned out motor, the motor will not spin the blade properly and the air will not be circulated as a result. In this case, the fan motor will need to be replaced with a new one.
At APS Hoods, our technicians are proficient in accurately identifying the issue and then repair or replace the motor as per need. We also deal in hood motor sales and provide restaurants with high quality products.
The installation of a new motor is carried by following a number of steps in a correct and proper manner. Our range hood technicians are quite proficient in the entire procedure and skillfully perform the entire job.
The key steps include:
Disconnect electrical power to the exhaust hood
Pull the filters out of the hood
Remove the side panels
Pull the range hood down
Remove the fan blade
Remove the motor
Install the new hoods motor
Reinstall the fan blade and range hood
Reassemble the hood
Restore electrical power to the hood
Each of these steps needs to be followed in a skillful manner. To replace the range hood motor, technicians use a set of right tools and safety equipment. Trying to fix this on your own can prove to be hazardous. Plus, a specific fan motor must be replaced with a new motor of the right model and size. So, always seek the help of qualified technicians to get these replacements.
Range Hood Motor Repair Symptoms
If there is a motor failure, the commercial exhaust hood will not function with maximum efficiency. There are some common symptoms that you can use to immediately identify something is wrong.
The hood’s fan does not pull enough air
The exhaust hood does not function properly
The exhaust fan makes a noise
The hood’s fan does not work
The hood’s fan gets turned on by itself
All these symptoms indicate that your commercial range hood is not in good shape. If you spot any of these signs, you should reach out to APS Hoods in Denver, Colorado, to identify the issue and get it fixed.
Properly Maintain Exhaust Fans to Remain Code-Compliant
The repair and maintenance of exhaust fans is not important just to ensure hassle-free operation and longer lifespan of the equipment. You need to maintain the device also to eliminate fire safety hazards.
Exhaust fans installed in large kitchens, cafeteria or a catering facility need cleaning on a regular basis. Grease-laden vapors lead to buildup in the range hood and this increases the risk of fire. As per the guidelines put forth by the National Fire Protection Association, it is mandatory for restaurant owners to get their exhaust fans regularly cleaned by certified professionals.
If you are looking for highly trained and qualified technicians for proper maintenance of your kitchen exhaust hood, you should head straight to APS Hoods, which operates in Denver, Colorado.
Do You Have Issues with Your Exhaust Hood Motor?
If the exhaust fan of the range hood in your commercial kitchen is not working in the most efficient manner, the system has an issue. Ignoring the symptoms or delaying the seal, repair or replacement of the hood moto can cost you dearly. So, you should take professional help before it is too late. At APS Hoods, we do not just repair and replace range hood motors but also have different types, sizes and models of motors on sale to suit your specific requirements.
Give our Denver, Colorado, office a phone call or write us an email to talk to one of our commercial hood specialists.
The HVAC is an essential system, which is required by every commercial restaurant or facility to have a safe and healthy work environment. Failure of this system will disrupt the business operations, affecting the bottomline. As a responsible facility manager, you should always keep a close watch on the motors in the HVAC system. If the efficiency of the motor decreases, the entire HVAC system will not give the best output and the working environment will deteriorate. From time to time, you may need to repair or replace the motor altogether to restore the efficiency of the HVAC system in your large restaurant or commercial kitchen.
A worn out motor will take a toll on the HVAC unit and you may need to invest in a new HVAC system as a result. If you plan to avoid this situation and save money, you should keep the motor in great shape.
What Does an HVAC Motor Do?
The HVAC motor or the blower motor is the main component, which conditions air and then helps the cool air circulate throughout the entire space of your kitchen or other commercial facility. The motor spins the fan which moves the air through ducts and vents for proper ventilation.
Even if it is a small size motor, it has enough potential or power to carry a large amount of conditioned air. Modern motors are a lot more powerful than their earlier versions. But their efficiency can still reduce over time. If your facility is outfitted with an HVAC system, you need to focus on the performance of the motor to have the entire unit functioning with maximum efficiency. The motor has a critical role to function to keep the temperature at the correct level, as stated by the thermostat. A well-maintained motor translates to energy bill savings.
Broadly speaking, HVAC motors can be categorized into: Single-speed Motor and Variable-speed Motor. As the name suggests, a single-speed motor operates at just one speed whereas a variable-speed motor has the efficiency to operate at multiple speeds including both lower and higher.
When Your HVAC Motor Needs a Repair
No matter how powerful the motor of your facility’s HVAC system is, it will experience wear and tear as time passes. If your heating, ventilation and air conditioning is not working properly, the motor is often the culprit. If the motor is faulty, technicians can look into the issue and repair it.
Before a motor gets worn out or fails, it gives some signs through which you can identify there is something wrong with your HVAC unit.
Key signs of a faulty HVAC motor include:
Weak airflow from the vents
No airflow comes out of the vents at all
Excessively high energy consumption
Unusual sounds from the HVAC
Overheating the motor
A faulty or worn out motor has a hard time doing its job. So, the first sign of the problem is little or no airflow at all from the vents. This often happens when the quality of the motor has deteriorated or the accumulation of dirt and dust inside. If the HVAC system of your facility makes some unusual or strange sounds, there can be a problem with the motor. It is also common for a faulty motor to get overheated. An experienced technician will conduct an inspection to diagnose the exact problem with the motor and then fix it, if the motor parts are repairable.
At APS Hoods, we have a highly competent team of technicians who specialize in the troubleshooting and repair of a wide range of HVAC motors. We offer effective solutions to restore the efficiency of the motor.
When to Replace Your HVAC Motor
Even when most problems in the blower motor can be fixed with a repair, it may not always be the best solution.
Even if you have the HVAC motor repaired by a technician, problems can still arise in the future. Imagine if the blower motor malfunctions over and over again and how it will affect your overall business operations. That is why going for a replacement is a sensible decision in many cases.
If you have issues with your HVAC motor, you should first reach out to our highly skilled team at APS Hoods and schedule an inspection. Our technicians will get to the root of the problem and then suggest the most ideal solution to resolve the problem. If the issue is repairable and the option is feasible too, our professionals will repair the faulty blower motor in a proper manner. If a repair does not look feasible, you will need to replace the old motor with a new one.
You Should Rely Only on Qualified HVAC Technicians
Whether it is a repair or a replacement, you should always hire an HVAC contractor which has a solid reputation and extensive experience in fixing all types and models of commercial HVAC motors.
That is where the role of APS Hoods gains importance. Our company has specialization in motor seal, repair and replacement. Also, we deal in superior quality blower motors manufactured by reputed brands. Our professionals have expertise in the selection of the right model and size of motor to suit the specific needs of your HVAC system. We employ the latest tools and up-to-the-minute technology to evaluate the efficiency of the motor and can accurately point out which parts have a problem. After an assessment of your facility’s needs, our specialists will provide you the most ideal solution to improve efficiency and reduce operating costs.
Talk to an HVAC Motor Technician
Commercial HVAC systems consume a high amount of emergency and impact the cost of operation in a considerable way. Timely repair and replacement of the blower motor is a surefire way of reducing these expenses.
If you have noticed problems with your facility’s HVAC system, chances are there are faults in the motor. Talk to one of our highly skilled and qualified HVAC technicians to get an inspection and find the most effective solution to the problem. Our motor seal, repair and replacement services are aimed at bringing down your facility’s operating costs and increase the bottomline. Also, we have a range of top quality, branded HVAC blower motors on sale. You can reach out to us via a quick phone call or write us an email using the contact form.
Getting your restaurant professionally cleaned is important to uphold the level of professionalism you hope to convey to your loyal customers. A clean restaurant tells new customers that the owners take pride in exceptional presentation. When a restaurant is clean, customers tend to trust that the food is of the highest quality and that every effort has been made to appease customers with a sanitized environment.
Without pressure washing, you may inadvertently send a negative message to your customer base about your food quality and services, forcing them to choose elsewhere for their dining needs. Pressure washing gives the right message that your restaurant is always open and available for a fine dining experience.
Pressure washing offers a range of benefits for restaurant owners. A pressure washing team can begin with the exterior of the building, helping to clean gum and stains from the sidewalks and patio. If there are grease and oil spills, those defects will quickly become a thing of the past, no matter how old they happen to be.
Your building exterior can be cleaned of dirt and grime, breathing new life into your exceptional curb appeal, and the roof and windows can be sprayed until they look as good as new. Exterior cleaning can also include a deep-water scrub of your parking lot, awnings, entryways, and patio furniture.
One of the most important aspects of exterior cleaning is to ensure that your signage is always viewable and presentable. Pressure washers use a telescoping wand to reach ultra-high signs for enhanced customer attraction.
Only when the outside of your restaurant is completely cleaned will the team move to the interior of your building. Inside, the pressure washers can clean your kitchen appliances, ovens, and other equipment. All that built-up grease that occurs after numerous busy kitchen shifts can be easily scrubbed clean, making your kitchen much cleaner and less susceptible to dangerous fires. Finally, pressure washing can help to clean the walls and floors of food particles, grease, and caked-on dirt for a spotless kitchen the health inspector will love.
If your restaurant has experienced vandalism such as graffiti, pressure washing can take care of those pesky marks as if they were nothing but chalk on cement. The pressure washing team can even sanitize your dumpster areas and corrals for a thorough job well done.
Not only can pressure washing give your restaurant a sanitized appearance, but the environment will be healthier for your staff and customers. Pressure washing services can be used to clean your kitchen exhaust systems and other ductwork. Your kitchen exhaust collects all the hot air and grease that builds up during a typical kitchen shift. Over time, your exhaust system and connecting duct systems can become covered with old grease deposits. Not only can all that grease lead to the outbreak of fire, but it can also contaminate your food and the air your staff and customers breathe.
Another reason you will want to have your duct system cleaned is to rid your ventilation system of all signs of mold and mildew. Over time, mold and mildew can make your staff and customers sick, leading to horrible reviews, fines from the health inspector, and a potential shutdown.
Pressure washing your exhaust and duct systems improves your air quality and food purity while keeping your staff and customers safe. When it comes to cleaning your exhaust and duct systems, the pressure washers will focus on all your kitchen hoods, ducts, filters, and fans, ensuring they are free of grease and other particles for long-term safety and cleanliness.
Pressure Washing for a Safer Restaurant
An employee heading to the dumpster with a container of grease and oil can easily cause a spill on the sidewalk, setting the stage for a potential disaster. A customer slipping and falling could open your business to expensive lawsuits, making pressure washing an excellent investment.
Pressure washing can rid your restaurant of all sorts of risks, like fire caused by grease buildup, and accidents caused by slick food waste. With high-pressure water scrubs and superior cleaning agents that are designed for restaurant use, you can feel assured that your customers are safe, and your business protected, every time you order a pressure washing job.
Types of Pressure Washers Available
There are a variety of pressure washers on the market that can be used to sanitize your establishment. Gas-powered pressure washers are heavy-duty and used to clean a restaurant’s outdoor areas, including the awnings, patios, and the exterior of the building. You only want to use these washers outside as they produce carbon monoxide gas that can pose a danger to staff and customers. Electric power washers don’t produce carbon monoxide and thus can be used for indoor use, such as in the kitchen area. While not as powerful as gas washers, electric power washers generally have enough oomph to handle most grease-covered restaurant messes.
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DIY Pressure Washing vs. a Professional Pressure Washing Service
You may be tempted to pressure wash your restaurant all on your own. You should know that the cost of renting a pressure washer may be lower than hiring a professional, but cleaning a restaurant isn’t so easy. You may find that there is a learning curve that goes along with using the pressure washer correctly. This may make the cleaning of the interior and exterior of your business more trouble than it’s worth.
Furthermore, you are required to clean the pressure washer all on your own before returning it. By the time you are finished, the time expenditure and frustration may make you wish you hired a professional pressure washing service, to begin with. We recommend focusing on what you do best, which is to run your restaurant while producing exceptional food. Leave the pressure washing to the professionals instead.
Professional pressure washers have years of experience and know how to use the equipment efficiently so that there is less of a mess and more cleanliness all around. Professionals are also well-versed in safety, which means there is a lowered likelihood of accidents and damage to your valuable equipment.
Finally, commercial equipment tends to be stronger than rented equipment, which means you may not get as much cleanliness out of a rental as you will when hiring professional cleaners. When you let professional power washers handle the job, you can ensure a clean restaurant without any of the hassles that can come with trying to pressure wash your restaurant all on your own.
Professional Restaurant Waste Removal
Attempting to power wash your restaurant on your own means you are responsible for grease disposal. Collecting grease is a messy job, and so is disposing of it. Furthermore, you need to ensure that you dispose of grease properly. The EPA has strict rules for disposing of restaurant grease. If these protocols aren’t followed, you leave yourself open to hefty fines by the health inspector if you are ever discovered. A professional service can not only get your kitchen free of grease but any grease that is removed will be properly thrown away. Professional power washers use commercial grease disposal equipment and law-mandated processes that keep your restaurant clean and keep your business health code compliant.
How to Prepare for Power Washing
When you hire a crew to pressure wash your restaurant, the technicians will prepare the interior of your building and your equipment before the cleaning begins.
Each appliance will be covered with quarter-inch heat boards to protect the cooking equipment from the high-pressure water. The appliances will also be covered with plastic to provide extra protection. The crew will shut off the power to your vent hoods, hood lights, and exhaust fans before removing all the grease filters, trays, and cups. If there are any electrical wires, outlets, or boxes nearby, these areas will be covered with tape. The exhaust system will be enclosed in a watertight film and draped in plastic to channel the water into a wastewater container.
The roof exhaust fan will be disassembled, with the crew being very careful with the electrical wiring. To aid in the cleaning of the exhaust fan, duct, and vent hoods, many teams will apply a degreasing chemical to each component before pressure washing begins.
Regular Pressure Washing Ensures Health Code Compliance
A professional pressure washing team can accommodate your schedule so that the cleanup-job offers minimal disruption to your business. With recurring pressure washing, your restaurant can remain sanitized while getting the professional maintenance your business needs.
A professional pressure washing service also knows what your restaurant needs to comply with all health and safety regulations. With commercial-grade equipment and powerful solutions that are safe to use around food, a pressure washing service can help you maintain a sanitary and health compliant business.
Qualities to Look for in a Commercial Power Washing Service
When it comes to cleaning your restaurant, you only want the best in your area. This means the service must demonstrate the following qualities.
Commercial-Grade Equipment:
When interviewing restaurant power washing services near you, find out what kind of equipment they use. Are the components gas or electric-powered, and how well do they cut through grease and grime? A professional service near you will have the very best equipment money can buy.
Quality Service:
The cleaning crew you hire should have excellent reviews from other business owners. Read through the reviews and look for phrases describing the quality of the cleaning job and the cleanliness of the restaurant after the power washing is done. An inexperienced crew might be able to cut through grease, but they might also leave water everywhere for you to clean up. A professional service will get everything clean and leave you with a spotless and dry interior and exterior.
Professionalism:
Start grading the power washers near you from the very first encounter, even if that meeting occurs over the phone. Are you treated with respect? Are all of your questions answered promptly and thoroughly? Professional power washers prioritize customer service. From the very first phone call to the time when the technicians show up to perform a quality job, you should feel confident at all times that you have found the right power washing service for your budget and needs.
Honest Quotes:
When it comes to giving you an estimate for professional power washing, ensure that your quote includes all the fees you can expect. You don’t want hidden fees or other surprises when it comes time to pay the bill. Make sure there is transparency at all times, whether you are discussing the work to be done or the amount you have to pay. A professional power washing service holds honesty as a primary tenet, giving you the ultimate peace of mind.
Power Washing on Your Schedule:
The act of power washing your restaurant doesn’t have to disrupt your normal operations. The power washing company you select should be able to work during times when customers are scarce, allowing for the proper cleaning before you open or after you close. A professional service should also be able to schedule consistent cleaning, such as monthly or bi-yearly, to keep your restaurant looking attractive for customers all the year through.
Schedule Power Washing for Your Restaurant Today
How clean is your restaurant, really? If your exterior shows caked-on dirt and your kitchen equipment is getting a little greasy, a power washing is just what your business needs. With a full-power washing of your parking lot, patio, entranceway, kitchen, vent hoods, and ventilation ducts, you’ll have no trouble maintaining a positive reputation your customers are sure to love. Schedule a free estimate by calling APS-Hoods, now serving restaurant owners like you in Denver, Colorado. For power washing that’s always done right, APS-Hoods has you covered.
Air duct cleaning is important for commercial businesses of all types. Whether you have a bookstore, a pet supply store, a restaurant, or a dental clinic, your vents likely need cleaning. When is the last time you had the proper work done?
Even if you keep a spotless establishment, even the cleanest commercial operations can end up with dirty vent ducts.
Six reasons for keeping your air vents cleaned
Depending on the type of business you operate, you have at least six reasons for keeping your air vents cleaned.
Better Air Quality:
Over time, commercial air ducts can become filthy and coated in dust. All that gunk can find its way into the air your staff and customers breathe. If you don’t put effort into keeping the air breathable, illnesses could result. Employees could call in sick and customers might stop coming. You might also get a nasty writeup from commercial reviewers or on customer review sites. A clean establishment is a customer draw and that requires squeaky clean ventilation ducts.
Cleaner Environment:
Not only could the air become contaminated with dirty ducts, but dust and grime can find its way on your store shelves. For restaurants, greasy air ducts can contaminate the food, leading to poor customer experience.
Healthier Staff:
Your staff show up daily and work hard to fulfill your business interests. Reward your staff by keeping all of your vents free of dust and debris. Otherwise, your staff can be forced to inhale contaminants like dust, spores, mold, and microbes on a regular basis, leaving them susceptible to illness and expensive time off.
Pleased Customers:
Your customers won’t want to spend much time in your establishment if your air ducts are mucking up the air and throwing dust everywhere. Instead, customers prefer a pristine environment, and keeping sanitized air vents is an excellent first start.
Reduced Costs:
It is much easier to keep your commercial air ducts clean if you do a thorough cleaning on a regular basis. Soiled ducts also force your HVAC system to work overtime, putting a strain on the system leading to potential burnout and replacement. Your energy costs could also potentially skyrocket even though your environment never really gets comfortable. An efficient HVAC system keeps your costs low, and that’s where a clean air vent comes into play.
Happy Health and Safety Inspector:
If your commercial business gets regular visits by health and fire inspectors, you can avoid hefty fines and keep your business healthy and safe by keeping your air ducts squeaky clean.
Now that you know the importance of duct cleaning, here is how to gain all the benefits of spotless ducts with a few well-placed tips.
Cover All Supply Registers:
It is recommended that you clean the supply air registers, which are the openings that supply heat into the rooms, with paper towels before you begin the process of cleaning your vents. You can cover the vents by lifting the register and wrapping paper towel on top before replacing it.
Turn on the Fan:
It is best to keep the fan running while your vents are being cleaned. As you vacuum and brush away the dust, you want it moving along so that it can be collected easily. Set your thermostat to “fanon” and turn off the “heat/cool” mode so that only the fan runs. If your HVAC system doesn’t have a fan-only option, run the heat or install a new, more modern thermostat.
Change the Furnace Filter:
Over time your filter can throw up a lot of dust and debris. Changing the filter ensures that your air ducts are kept clean while the system runs.
Shop Vac the Air Ducts:
Use a shop vac with a heavy-duty and decent hose to collect dust, dirt, rodent droppings, mold spores, and anything else that can collect inside commercial ventilation ductwork.
Brush the Ducts Clean:
Vacuuming the inside the ventilation ducts is only the first step. You should always follow up on the shop-vac work with a toilet brush or similar employment. A stiff-bristled paintbrush could also work for heavier duty debris that won’t readily vacuum away.
Clean the Supply Registers:
Now you can start sweeping the dust that has collected in the supply registers. Keep the vacuum running and the end of the hose pointed toward the register, then lift the register. The hose should catch any dust that is being pushed out by the fan. You can then sweep the dust and debris into the hose using the brush. Then, sweep out the return air registers, which are usually fastened in place with screws. Try to get as far back into the register piping or cavity as possible.
Shut Off the Fan:
Once the registers are clean, shut the fan off at the thermostat and turn off the power to the furnace via the breaker switch panel.
Clean the Blower Compartment:
Once the HVAC system is turned off, remove the panels on the front to access the blower compartment and return air boot. Using the shop-vac, sweep up the dust that has built up inside the blower, and return air boot. While you are at it, clean the furnace fan to ensure your system is free of dust that can then find its way into your clean air vents.
Access the Main Ducts:
There are likely duct compartments that cannot be accessed with a shop-vac hose and toilet brush. For those areas, you can remove the end caps from the rectangular ductwork to access the inside of the air vents. Slide the drives down the duct and pull the cap out of the slips. Use a flashlight to look inside the old ducts for dirty areas, but the majority of dust will be in the easily accessible areas and inside the HVAC unit.
Clean the Basement Registers:
If you have registers installed throughout your HVAC system to distribute air to the basement, you will want to remove and clean these registers as well. Use the same procedure you did for the upstairs registers. You will soon find that cleaning the basement registers has the added benefit of giving you further access to the main trunk line.
Follow these steps regularly for air vents that are always clean for happier customers and staff and better savings.
3 Expert Tips for Vent Cleaning by Air Duct Specialists
1. Break Contaminants Loose
For a thorough job, you need to be able to locate the sources of any and all contaminations. For an accurate visual, use a flashlight and look for unusual spots along with the inner ductwork. Then, work these spots clean using vigorous hand-brushing and contact vacuuming. For stubborn contaminants, you can even use compressed air nozzles, which is how the experts clean stubborn air vents.
2. Collecting Contaminants
Each stroke of your brush or sweep of the shop-vac is likely to kick up dust and debris, sending them airborne. Professional ventilation duct cleaners use negative pressure by way of heavy-duty vacuums to prevent the spread of contaminants. Using room ionizers can usually remove airborne particles that may result from a proper vent duct cleaning.
3. Sanitize Ductwork with Antimicrobial Chemicals
A good way to put a final seal of approval on your duct cleaning project is to apply an antimicrobial solution to keep mold and microbes from spreading. A good cleaner can also help to control odors, giving your environment a professional shine your customers are sure to love. Look for chemicals that are registered with the United States Environmental Protection Agency or EPA.
Is It Worth Hiring Air Duct Cleaning Companies?
Absolutely! Only a professional commercial air vent cleaning company will have the tools, know-how, and experience to ensure your business remains sanitized and protected.
A company like Aps-Hoods, for example, will not only ensure the air ducts stay clean, but will also inspect and scrub the coils, drain pans, registers, grills, air plenums, blower motors, air filters, heat exchangers, and air cleaners. This allows the vent duct cleaners to potentially maintain and replace components as needed for clean and efficient airflow.
Average Price for Air Duct Cleaning
The price you can expect to pay for air duct cleaning can range between $400 and $1000, depending upon several factors. These figures come from studies by the Environmental Protection Agency (EPA) and the National Air Duct Cleaners Association (NADCA).
When looking for commercial vent hood cleaners, you have several to choose from, no matter where you operate your business across the country. Aps-Hoods, for instance, has locations in both Denver, Colorado. Both of those locations have several competitors each to contend with.
However, our customers continue to turn to us for proper ventilation cleaning because we possess the following qualities.
Licensed:
Our duct cleaning technicians are all bonded, licensed, and insured by the state they operate in. If you are in Denver, you can ensure that your ventilation service will be conducted with the utmost skill and precision as mandated by the federal, state, and local regulations.
Experienced:
Each of our technicians has vast experience cleaning all types of HVAC systems and ventilation ducts. We can get access to even the most hidden-away places to eradicate contaminants to keep your business healthy and safe.
Professional:
Each of our technicians shows up in the appropriate company issued uniform and is prepared to demonstrate a solid work ethic until the duct cleaning job is complete. You can be assured a job well done, which means that your vent hoods will be free of dust, dirt, mold, and microbes after every cleaning, guaranteed.
Affordable:
We provide all of our customers with fair pricing that is based on industry averages. We also work with manufacturers directly to deliver parts at a discount, in case any components are seen to malfunction during the vent cleaning process. Our goal is to help you maintain a clean and healthy environment for staff and customers while saving you in cleaning fees and energy costs.
All-in-One Vent Hood Cleaners:
We can clean, maintain, and replace any components during the ventilation duct cleaning process. If fans aren’t working, wires are frayed, or we notice that your HVAC system is running inefficiently for any reason, we will sniff that reason out and provide you with affordable repairs for a clean and well-maintained business.
Free Estimates:
Our customers always know that there is no obligation when they call Aps-Hoods for commercial duct cleaning services. We show up to assess your system and offer free quotes for all work and no surprises, giving you all the information you need to make an educated decision when hiring our air duct specialists.
Call Now for a Free Estimate and Green Clean Duct Cleaning
Whether you live in the greater Denver area, Aps-Hoods is your local leader in professional ventilation duct cleaning. We can assist you with any level of cleaning, even if your ducts have been left to fester for quite some time. We can help with all sizes of commercial operations and all industries, from retail and restaurants to industrial warehouses and office buildings. Your vents deserved to be cleaned by the experts. Call Aps-Hoods today for a free estimate and let us do the job for you when you want clean ducts and immense savings.
A restaurant kitchen deep cleaning is necessary for three primary reasons. For one, a dirty kitchen may produce lackluster food. A messy kitchen can also have contaminated air, which can seep out into the eating areas, leading to a less-than-stellar dining experience. Then there are all the fines you face by allowing your kitchen to reach the kind of cleanliness level health inspectors loathe.
Keep your food tasting delicious and your customers happy while ensuring your health inspector only gives you the best marks by putting the following checklist into action.
Here is the restaurant deep cleaning checklist all commercial kitchens should follow. If you need help cleaning your kitchen, call Aps-Hoods, now serving restaurants like yours in Denver, Colorado.
The Deep Clean Checklist for All Restaurant Kitchens
Daily Cleaning
•Clean Grills & Change Foil
Each day of operation, your cooking appliances can produce food and grease buildup. Not only does this affect the quality of the food you cook, but all that Food, Oil, and Grease (FOG) can cause the breakout of fire.
To keep your cooking appliances clean, scrub the grill, range, and flattop by following the manufacturers’ recommendations. In most cases, you will want to scrape food from the flattop or grill slats before scrubbing the cooktops with a degreaser.
Don’t forget to clean behind and underneath each cooking unit, as grease tends to hide in the peskiest of places. While you’re at it, be sure and change out all foil liners, which can also keep a potentially dangerous fire at bay.
•Clean Grease Trap
All the grease your commercial kitchen produces can build up, causing overflow and a potential fire hazard. Your staff should be instructed on how to open and empty the grease traps to keep them at safe volumetric levels. With most models, the trick is to open the lid before removing the water with a bucket or small pump. The grease can then be scooped out to prepare the grease traps for the following day.
Grease trap cleaning is a job better left to the experts, as only professional grease trap cleaners have the necessary equipment and training to not only remove but dispose of the built-up grease properly.
•Disinfect Surfaces
All food preparation areas can become breeding grounds for bacteria, mold, and food-borne pathogens.
To keep your commercial kitchen clean, and prevent customers from getting sick, use a commercial-grade disinfectant that is safe for use in commercial kitchens.
Pay special attention to the surfaces where the food touches during each shift, including grills, cooktops, salad prep areas, meat slicing areas, and all others for a complete kitchen deep clean.
•Wash Food Prep Appliances
During busy shifts, non-cooking appliances can become coated with sauces, oils, and other substances. Use a professional disinfectant to thoroughly scrub down all your can openers, mixers, meat slicers, blenders, and grinders. Units with multiple missing parts may need to be disassembled before cleaning to perform the most thorough job.
•Wipe Down Walls
The walls of a restaurant can easily become coated with oil and grease, which lead to mold, fungus, and illness-causing pathogens. Keep your walls spotless by cleaning them with the appropriate disinfectant. Scrape any food that may have accumulated on the walls but be sure and clean that debris off the floor afterward.
•Mop Floors
While every effort has been made to make commercial kitchen floors as non-slip friendly as possible, unfortunately, falls happen. Rubber mats can help, but so can keeping the cleanest floor possible.
First, sweep all the debris and collect the piles into a dustpan. Ensure no solid waste falls down the floor drains, as clogs and overflow can result, making your job much harder. Mop the floor with a powerful commercial kitchen floor cleaner. Make sure you get into every nook and cranny, everywhere food and grease may want to hide.
•Wash Beverage Dispenser Heads
Caked up soda dispensers make drinks taste foul while throwing the pour mixture off balance. To keep your beverage dispenser heads flowing freely with just the right mixture, remove the heads and soak each one in a sanitizer solution. To be extra thorough, hand-wash each one with a dedicated brush, then dry and towel dry.
While you are cleaning the dispenser heads, empty out the drip pan and sanitize every side, front and back the same way. Wipe down the entire surface of the dispenser to keep it free of smudges, buildup, and bacteria. And finally, empty the ice bin and clean the sides of the interior before cleaning the ice chute inside and out.
•Disinfect Waste Disposal Area
Commercial kitchen garbage disposal areas and dishwashing stations must be cleaned every day. Your staff should be vigilant about following a strict protocol when it comes to the garbage disposal and commercial washing areas, as doing so will very much please the health inspector.
All spills must be cleaned up as soon as they happen, as stagnant water can lead to all sorts of health issues. Wipe down the sinks as often as possible using a commercial-grade disinfectant and remove all trash the moment the bins are full.
After each trash change, clean the garbage cans with chlorine to kill any bacteria and pathogens left behind. Sweep and mop the floors and thoroughly clean the dishwasher. The dishwashing unit should be cleaned of all debris before the interior is sprayed with regular water to rinse food, oil, and grease away.
•Clean Hood Filters
Your range hood filters are bound to become grease-city before the end of every long shift.
To clean the filters, remove each one from the main housing, and gently wipe off any excess grease with a paper towel.
Most filters easily slide or pop out of the underside of the unit. Slip the filters into a sink or bucket filled with hot water. Add to the water a non-corrosive, metal-safe cleaner that is designed for hood filters. Usually, this amounts to a cup of granular or 4 ounces of liquid cleaner for every gallon of water.
Soak the filters overnight, then rinse them clean the following morning. The hoods will then be ready for immediate use.
Staff members tend to enter and exit the cooler and freezer multiple times on a daily basis, and sometimes food gets spilled around. Your staff should always be trained to keep the doors to the walk-in cooler and freezer closed. The door should never be propped open for any reason, for example, nor should anything be blocking either door.
The condenser coil and fans can be cleaned at least twice per year, but they should be checked weekly for the best results. Cleaning the walls of the walk-in units is easy, as a simple solution of soap and water works best. Never use harsh chemicals in your cooler and freezer, as those substances can harm the metal surfaces.
Make sure all surfaces are thoroughly scrubbed, including the doors and floors, to keep mold, debris, and pests away.
•De-Lime Sinks
Your sinks may look clean after a thorough scrubbing, but they may have accumulated limescale. To de-lime, a sink means to clean that white-colored deposit that tends to build on the inside of pipes, kettles, and pots.
Limescale is caused by the minerals leaching from the water and will have to be cleaned. While the sinks should be cleaned daily, the weekly cleaning regimen will involve using a non-abrasive cleaner and all-purpose cleaning spray to give the sink a thorough deep clean.
•Clean Ovens
Your commercial ovens pull a lot of weight each week. Therefore, each one should be cleaned of all food particles, grease, and other debris. If this cleaning isn’t performed on a weekly basis, smoke and fire can result, not to mention costly heating inefficiencies.
To clean your ovens, use a dedicated hand brush to sweep out any crumbs from each unit’s interior. Remove the racks and wash them separately by dunking them in soapy water.
For stubborn debris, use a scouring pad or wire brush to keep the racks clean. Wipe down the walls and doors of the oven with warm water or an industrial-strength oven cleaner. Finally, clean the doors and fans to promote maximum airflow. Some oven doors are removable, making them much easier to clean.
•Clean Floor Drains
Floor drains are easy to miss when performing a weekly deep cleaning, which is why keeping a restaurant deep cleaning checklist is so handy. Above all, instruct your staff to keep the drains free of as many solids as possible. Many people are unaware, but mop water filled with particles is one of the most common causes of commercial kitchen drain clogs. Make sure all particles are filtered out before the mop water is dumped down the drain.
To keep your drains clean every week, begin by flushing out loose debris using hot water. For best results, stay away from chemical-based drain cleaners. Instead, use a mixture of baking soda and vinegar, which works to break down built-up materials within the pipes.
If a drain becomes clogged, you can eliminate the problem with a snake drain or drain auger, which may require the services of a professional plumber or commercial kitchen deep cleaning service.
Over time, a coffee machine can develop buildup, gunk, and grime. This can affect the taste and quality of the coffee, leading to poor customer experience. Descaling can help your coffee maker produce the choicest blends. Use a white vinegar and water solution by filling the coffee pot with one-third vinegar and two-thirds distilled water. Turn the machine on and allow the coffee maker to fill the pot with the heated solution.
Dispose of the brewed byproduct, then remove the spray head. Use a soft-bristled brush with warm water to scrub the spray head until all debris is gone. While you are at it, scrub the funnel and filter it in a similar manner.
Poor a pot of warm water into the coffee maker and brew a pot, then repeat the process until all traces of vinegar are gone. Reattach the spray head and give the exterior of the machine a thorough cleaning with a food-grade disinfectant.
For any grime that is built-up on the outside of the maker, use a baking soda and water solution along with a microfiber cloth before wiping the machine down and drying to remove any trace of moisture.
•Empty Grease Traps
Grease traps can be located inside or outside your kitchen, depending on the size of your commercial kitchen operation. Deep cleaning your grease trap can prevent the local water supply from becoming contaminated. You can also avoid potentially hefty fines by keeping your grease trap as clean as possible.
You know it is time to clean your grease trap when 25% of the liquid consists of grease or oil. This is usually once per month for a restaurant-style layout.
It is recommended that you hire a professional to clean the grease trap, as the job can get extremely messy. If you are doing the job yourself, make sure you empty and clean the trap thoroughly.
While you are at it, go on a grease hunt by washing behind all the fryers, flat tops, stove, and oven with a degreasing agent. When you are finished, use a polishing agent on any stainless-steel units for a healthy sheen.
•Clean Ice Machine
Failing to clean your ice machine could put a hefty dose of bacteria into each customer’s drink. A deep clean of the ice maker is more than a simple empty and scrub down.
To ensure the best job, we recommend that you hire the services of a professional kitchen cleaning service who can scrub down each individual component of your ice machine, and some disassembly may be required.
If you are doing the job yourself, turn off the machine, unplug the water supply and power connection, then discard all the ice. Drain the water from the ice maker while you’re at it.
Check your manufacturer’s instruction manual for which cleaner to use inside and outside the machine. Some require scrubbing with a nickel-safe cleaner, while others need a mild phosphoric acid solution.
Flush all the water from the system and clean all the condensers to ensure they remain free of food and grease.
Finally, clean all parts that touch water or ice with a commercial kitchen deep cleaning solution or bleach to kill any microorganisms that remain. Be sure and rinse the machine thoroughly after this deep clean and allow it to air dry.
You can then wipe down the exterior before plugging the unit back in and allowing the ice maker to resume its regular operation.
•Wash Ventilation Hoods
Your monthly deep clean is never complete until your ventilation hoods are sparkling clean.
Vent hoods are designed to keep exhaust fumes from permeating throughout your kitchen. The stainless-steel units also collect grease and debris. Over time, the buildup can occur, leading to a smoky kitchen and risk of fire.
To clean your greasy ventilation hoods, unplug the unit and then remove the grease receptacles, which are usually located on the sides of the hood.
Do not throw the collected grease in the trash, but instead, store it in a dedicated container for later disposal.
Soak the receptacles in hot water with the manufacturer’s recommended cleaner, then remove the filters and spray them with a chemical degreaser or all-purpose cleaner.
Scrub the exhaust hood with a degreaser and soft cloth and be sure and clean the fan blades.
This is another job we recommend that you leave to a professional, as restaurant vent hood cleaning can be tedious. Furthermore, all grease must be removed, which is sometimes tough for a do-it-yourselfer, leading to the risk of fire down the road.
By hiring professionals to do the job, you can protect your investment while keeping your commercial kitchen sanitized all year long.
Professionals can also inspect and provide HVAC cleaning services to ensure your restaurant is always well ventilated for a healthy and customer-friendly environment.
Get Regular Commercial Kitchen Cleaning from the Denver, CO Experts
This commercial kitchen deep cleaning checklist should give you some idea of how extensive the process can be. The fact is, while a deep clean of your restaurant sounds simple enough, all the hard work may be too much for you and your staff to manage. There is a lot that can go wrong, and your main goal should always be to keep both your customers and the health inspector happy.
Aps-Hoods can help you do both with complete commercial kitchen deep cleaning by experienced professionals. We service in Denver, Colorado. If you are located in either of those areas and you want a commercial kitchen that is always clean, we have the training and equipment to get any sized job done. Call us now for a free estimate.
A commercial kitchen needs powerful equipment to vent smoke, heat, grease, and food particles away from food and personnel so that they are out of harm’s way. Too much smoke can make the air unbreathable and can lead to poor food quality. Your customers also won’t want to stick around if there is too much soot in the air. Likewise, too much grease and oil can lead to a breakout of fire. This makes a ventilation hood a wise investment for commercial kitchen owners.
Not only is a commercial hood system necessary for safety and health, but you need the proper ventilation equipment to comply with National Fire Protection Association Standard #96, otherwise known as NFPA #96). That’s because commercial vent hood systems are one of your first lines of defense against deadly fire.
Here is all you have to know about how commercial hood systems work so you can remain up-to-code and protected from fire and poor air quality.
Call APS-Hoods for a free estimate on your Commercial Kitchen Hood Cleaning & Kitchen Exhaust Cleaning needs.
The primary use of a commercial kitchen vent hood is to remove the foul air and replace it with good, breathable air. The hood itself is located above the cooking appliance. As the appliance does its thing cooking the food, powerful fans will waft all that smoke and debris up through the hood and into the shaft. That is where the magic happens.
From Hood to Fan and Back Again
Every commercial hood system has a powerful exhaust fan that helps to remove the bad air and effluent, which is a fancy word for smoke, grease, heat, and cooking by-products.
The type of fan you have will depend on the appliance you are using, the type of food you cook, and the position of your cooking appliance. Most hoods are positioned overhead, but they can also be wall-mounted. Ask your ventilation system installation team for details on the type of hood system that is ideal for your commercial kitchen layout.
When the exhaust fan removes the air away from the building, a return air fan will be used to supply make-up air. This is the air that replaces all the cooking effluent so that the air stays breathable, balanced, and safe for customers and staff alike.
As you can imagine, the fans you use have to be powerful enough to remove and replace the air at the proper volumes. Not only that, but your commercial hood system, fans, and ducts help your HVAC system work more easily. After all, can you imagine how much power would be required to force your heating and air conditioning system to fight against grease and smoke to keep your restaurant cool or warm?
All these fans and ducts and your commercial vent hood must work together to keep grease and harmful vapors at bay. As you can imagine, these systems can become soiled and overloaded with grease over time. Most hoods contain grease traps on either side of the hood, and these filters must be cleaned regularly.
You must also ensure that your commercial hood and the vents connected to your hoods and fans are cleaned regularly. Not cleaning your commercial vent hood components can lead to buildup and, eventually, malfunction.
Do you leave the cleaning up to your commercial kitchen staff and possibly your wait staff, as well? You can and many restaurant owners do. However, it is recommended that you combine your staff’s cleaning with professional commercial hood cleaning services. Only then can you be assured that the proper degreasing solutions and equipment will be used to keep your equipment clean and working as it should for years to come.
The Necessity of Commercial Hood Cleaning
You will know that your commercial vent hood system is backed up or not functioning normally when you see more smoke in the air than normal. You may smell foul odors from outside the building, and your HVAC system may seem to be on the fritz.
If you are keeping your restaurant’s grease trap clean, that can help against backups. But make sure you are also keeping your vent hood traps clean. Clean all fan components and use a powerful degreaser on the equipment and in all the interconnecting ducts.
If the front door of your vent hood opens easily without a suction feeling, that is an indication that your commercial hood system is clogged with grease or other debris. Or that your fans aren’t working properly. Either way, it may be time to contact a commercial kitchen vent hood service, who can repair your components and provide you with a full cleaning job, whichever you prefer.
Benefits of Professional Vent Hood Cleaning
Not only will cleaning your commercial hood system keep your kitchen safe and air breathable-clean, but you will save money. An efficient vent hood system uses less energy than one that is clogged and forced to work overtime.
Therefore, to save time, money, and future frustration, contact APS-Hoods, now serving commercial kitchen owners throughout Denver, Colorado. Using the proper equipment and years of experience, we can keep your vent hood system working optimally and cleaned professionally.
Your customers will thank you and you will remain health code and fire code compliant. When your air is pure, the food is untainted and tastes terrific, and you are able to show code inspectors that you have been keeping up with all the necessary ventilation protocols, you’ll be doing yourself a great service for your restaurant’s success.
Are you ready to keep your kitchen safe and the health inspector at bay? Contact us today to receive a free quote in Denver.
Restaurant Cleaning Services: Most commercial kitchens resemble a shimmering chrome wonderland on opening day. All that equipment like your vent hoods gleaming in the fluorescent lighting invoke mouth-watering images of all the delicious meals set to be prepared for years to come.
However, it only takes a single busy shift for all your commercial kitchen equipment to become covered in grease, grime, soot, and debris. In some cases, scrubbing your kitchen equipment, and especially your ventilation hoods might seem like a useless act. The chrome will only get tarnished with every new lunch or dinner rush.
You might want to make the appearance of your commercial kitchen a priority, however, and particularly with regard to keeping a pristine exhaust hood finish. The finish of your vent hood matters, and not only for cleanliness.
Here are ten reasons why the finish of your vent hoods is of the utmost importance, and how to keep your commercial kitchen spotless and constantly performing for your loyal customers.
Call APS-Hoods for a free estimate on your Commercial Kitchen Hood Cleaning & Kitchen Exhaust Cleaning needs.
As a rule, you should strive to keep your exhaust hood finish and all associated equipment looking as clean as the day it was initially installed. The alternative is to allow your equipment to become caked with grease and other flammable materials, which could cause dangerous and expensive problems later.
There are two rules: First, after each shift, train your employees to protect their hoods, stoves, and other appliances from any contamination. This may require some elbow fat, but your equipment will be more durable and therefore perform better. The second rule is to use restaurant cleaning services periodically, which can improve the performance of your equipment, such as the opening day.
2. The Proper Chemicals & Cleaning Equipment
Ensure your staff is using the proper grease-cutting equipment that is safe to use on your equipment. Harsh chemicals and even abrasive equipment could cause scratches in your exhaust hood finish. While that sounds like more of an aesthetic issue, marring the finish can strip your hoods of any protective layers they were issued during the fabrication process. Speak to your vent hood manufacturers to determine which cleaners and equipment you should be using to keep your commercial kitchen clean.
3. Keep Your Exhaust Hoods Grease-Free
The finish on your commercial exhaust hood may look great, but looks can be deceiving. Ensure your staff consistently checks the grease filters and trap to keep your restaurant protected from back-ups and deadly fire. While keeping your exhaust hood finish gleaming is a priority, always check “under the hood” and keep the grease to a minimum.
4. Check the Drip Tray
While you are checking filters and your grease trap, make sure the drip tray isn’t overflowing. That drip, drip, drip could end up on the floor and in the unlikeliest of nooks and crannies. Errant grease can cause slips, falls, and fires. This is another vent hood cleaning component you must be mindful of when keeping your chrome equipment always looking its best.
5. Check the Exhaust Fans
Commercial kitchens need clean air in addition to grease and soot removal. Exhaust fans carry out both and need to work optimally in order to keep your staff safe and all prepared meals tasting delicious. While you are keeping the exhaust hood finish so clean you can see yourself in it, ensure your fans are working properly. Test the fans and call in a kitchen fan maintenance crew at the first sign of slow down, strange noises, or other issues. These are all indicators that your fans are not working properly, much to the detriment of your air quality.
6. Pressure Wash Vent Hood Exteriors
Your employees do not have to clean the air conditioning hoods to reduce grease. High-pressure hoses can be used to wash all food, oils, and fats (FOG) so that your system is thoroughly clean and suitable for inspectors. Many Restaurant Cleaning Services offer vent hood pressure washing services because nothing is more effective in contaminating your equipment.
7. Your Exhaust Hood Finish Matters to Inspectors
Speaking of inspectors, both the fire and health department professionals will be very interested in just how clean your exhaust hood finish happens to be. Of course, inspectors will also check the grease traps, ducts, and the cleanliness of your grease filters. This should serve as another reminder to keep your hood finish clean along with all components attached and underneath.
8. Test the Lighting & Wiring
Commercial vent hood cleaning should always involve a check of the associated electrical components. We mentioned checking your exhaust fans, but what about the wiring that keeps those fans operational? What about the lighting? Lighting that is out or bad lighting can also contribute to staff members missing grease or debris in out-of-reach places. Inspect the lights and wires while keeping your exhaust hood finish spotless to ensure optimal function, even during the busiest of times.
9. When the Finish Goes, Consider Replacement
In some cases, no matter how hard you scrub your ventilation hoods, nothing will get them clean. When that happens, it might be a good sign that you are due to a complete commercial ventilation hood replacement. Venting out the bad air is critical, as is keeping your kitchen free of grease and other flammable materials. A vent hood installation service can give your kitchen equipment the immense gleam you remember from opening day.
10. Maintaining Your Fire Protection System
Fire will tarnish your exhaust hood finish more than anything else. That is why you should always test your fire suppression equipment while you are engaged in kitchen exhaust cleaning. Whether you have an Ansul fire protection system, wet or chemical fire suppression equipment, you want to ensure that the slightest spark will be extinguished. With your fire suppression in good working order, you will keep your staff and customers safe and your business under constant protection.
How is the work done on your exhaust hood? You can trust Aps-Hoods for restaurant cleaning services, where you will always receive exhaust hood cleaning, installation, and fan hood services that you can trust throughout Denver, Colorado. Call to get a free offer.
Hood Exhaust Cleaning – Denver: Every restaurant owner strives to maintain a clean restaurant, but this task becomes even more difficult the busier your eatery gets. Keeping your HVAC system clean is a significant aspect of restaurant cleanliness, and this holds especially true for your commercial kitchen exhaust hood system.
Having proper ventilation in your restaurant’s kitchen is critical for employee and customer health, but also food sanitation. When grease, soot, and debris are ventilated safely from the kitchen and out of harm’s way, the results are myriad: Lower utility bills, increased employee productivity, and even calmer employees and customers. Food quality will also be improved, leading to a restaurant that is always highly reviewed and visited.
The Dangers Posed by a Dirty Vent Hood System
A poorly ventilated kitchen, on the other hand, poses numerous risks to personnel and customer health, and it can hinder foot traffic. After all, who wants to spend time in a restaurant where the air is arid, unhealthy, and stinky? Few, if anyone, will want to spend time in a bistro, café, or another type of restaurant with that type of air quality. Let your HVAC and vent hood exhaust system go uncleaned and unmaintained for too long, and your local health inspector might just penalize you or shut-down your restaurant entirely.
How to Clean & Maintain Your Exhaust Hood System to Improve Restaurant Quality
Scrub Your Vent Hoods & Ducts
Your vent hoods and ducts are responsible for whisking away all the impurities produced by the heavy cooking your kitchen is accustomed to engaging in daily. To properly clean the vent hoods and all the ductwork they’re attached to, it helps to disassemble the system as much as you can. This lets you get to the minuscule parts for a thorough and detailed cleaning. Whatever you do, make sure you unplug all equipment before cleaning. This helps you prevent any surprises, such as a dangerous electric shock, during the cleaning process. Once the power source is disconnected, remove the grease receptacles on either side of each hood, as well as the filters. Soak the receptacles and filters in hot water that has been treated with a degreasing agent and leave them to soak while the cleaning process is ongoing. Apply the same degreasing agent to a soft cloth and give the vent hoods themselves a good scrubbing. You may have to spend some time getting the vent hoods and ducts free of all grease and debris. However, this meticulous job is necessary if you want a clean vent hood system that’s free of grease and safe from the outbreak of fire.
Degrease the Exhaust Fans
When we refer to exhaust fans, we’re talking about any fans that are responsible for directing grease and debris away from your kitchen, which includes all fans on the rooftop. The fan blades and motors that power those blades must be treated with the same attention-to-detail that you used on the ventilation hoods. Any grease that’s left behind on the fan blades themselves or within the motor casing can cause a potential shutdown in the future. At the very least, your system can run inefficiently with caked up grease on the blades and motors, leading to more expensive energy costs and the deadly risk of fire. Don’t take the risk. Instead, spend lots of time ensuring the fan blades and motors are spotless before continuing on to the next stage of proper vent hood cleaning and maintenance.
Clean Your Grease Trap
A busy kitchen is never without a full grease trap. For optimal results and to prevent the outbreak of fire, it’s best to clean your grease trap every four to six weeks. If you let your grease trap go too long between cleanings, not only can grease and food particles clog the sewer or septic system, causing an inconvenient and very expensive shut-down, but the grease trap can overflow, leading to sewer backup and a very messy commercial kitchen cleanup job. Proper grease trap cleaning requires the necessary equipment. All personnel should wear a gas mask, coveralls, or at least clothing that covers the skin, and rubber gloves. In order to clean a grease trap, it helps to understand how they work. The baffles inside the trap effectively separate the flow of wastewater from fats, oils, and grease (otherwise referred to as FOG). The FOG rises to the top of the tank, which allows the cleaner water to pass through the trap before it enters the sewer system. Now that you know how the grease trap works, you’re ready to begin cleaning. First, empty the water from the 3-compartment sink or automatic dishwasher and wait for the water inside the grease trap to cool, which usually takes around ten minutes. Next, remove the lid, which in most cases involves a crowbar. In some cases, a wrench will be necessary to remove the bolts in order to open the grease trap so that the inside can be emptied and cleaned. Using a scraper, begin removing the grease sludge from the top of the tank. This layer can grow to be up to two inches thick in some cases. Once all the sludge has been removed, the remaining contents of the grease trap must be bailed out. A shop-vac can be used to clean out the remaining sludge in the bottom of the trap, then do your best to clean all grease and debris from the pipes within the trap.
Once cleaned, the lid can be replaced, and normal activity can resume. The sludge will need to be thrown away properly. In some cases, this requires a double garbage bag and kitty litter to solidify the material before disposal.
Perform a Deep Fat Fryer Inspection
If your restaurant uses a deep fat fryer, a thorough inspection should be made to ensure your unit is performing optimally. As a general rule, you should inspect and deep clean your fryer every three to six months. The cleaning of a deep fryer is referred to as a “Boil out,” which is the term for emptying out and replacing the old oil with fresh, new oil.
To begin, drain the deep fryer and discard all the oil, grease, and fat into an oil caddy or pre-approved oil discharge container. A fryer cleaning rod can then be used to remove any remaining debris from the drain line. Before refilling the fryer, rinse the fryer with hot water to remove the excess undrained oil and fat.
Fill the fryer with cool water to ¾” from the top. Next, add a deep fryer cleaning agent, which will work to scrub the rest of the fat away. Boil the solution for twenty minutes, then drain the fryer slowly. Once the water has completely drained, use a long-handled brush to clean the sides, top, and each of the heating elements. Rinse the fryer thoroughly to remove any oil residue, then add your new oil. While you’re at it, add fry powder or oil stabilizer to the fresh oil, which will help the solution last longer between cleanings.
Clean the Floors, Walls & Ceiling
FOG can also land on the floor, where it can hide in all the nooks and crannies. It can splatter on the walls and even get onto the ceiling tiles. Most restaurants have specific cleaning protocols for staff to follow at night. The same establishments may have cleaning crews that come and do a regular and more thorough job. Still, it pays to be vigilant to keep your restaurant and personnel safe, as well as to keep the health and fire inspectors at bay. It is important to instruct staff and your cleaning crews to use a degreasing agent on the floors, walls & ceiling, along with their usual cleaning solutions. Any emulsified grease that results from this cleaning should be squeegeed down the drain. A professional commercial kitchen cleaning team may repeat this process five to seven times, depending on how much grease is produced by the degreasing process.
Maintain Your Equipment to Keep Your Restaurant Clean & Safe
In addition to making sure your kitchen is debris and grease-free, it helps to check and maintain your commercial kitchen equipment. Inspecting your exhaust hoods, fans, grease trap, and the deep fryer is necessary to prevent malfunctions and downright shutdowns. If parts or entire appliances need to be replaced, you’ll want to discover the fact during one of these checks and not during a lunch or dinner rush. You have been forewarned. When it comes to the installation, maintenance, and cleaning of your exhaust hoods and all associated equipment, you should only trust Aps-Hoods, now serving clients throughout Denver, Aurora, Lakewood, and Centennial. Contact us now for a free estimate and keep your restaurant clean, safe, and busy all year round.
Your restaurant hood system controls the ventilation in your commercial kitchen and keeps grease buildup to an absolute minimum. If your vent hood system is not properly maintained, all that grease, debris, and other dirty materials can get kicked into your kitchen’s atmosphere, leading to foul odors permeating your otherwise family-friendly environment while increasing the risks posed by dangerous and deadly fires. Proper maintenance of your systems is key to protecting what’s so very important. Here is all you need to know about vent hood cleaning from time-tested professionals.
When discussing proper restaurant hood maintenance, it’s important to know about each individual component. These are the elements that will need to be thoroughly cleaned and inspected to ensure proper maintenance is performed.
Extractor Hoods:
These components are otherwise referred to as exhaust or range hoods. They’re those devices that look like chimneys and hang over the stovetop. Inside the extractor hood is a fan that works to remove all those contaminants that tend to appear in a commercial kitchen, like grease, odors, smells, smoke, and steam. Along with the cleaning and maintenance of the extractor hood, the grease traps of the establishment should also be cleaned thoroughly.
Hood Filters:
Also inside the extractor hood lies the hood filter, which also captures airborne particles. Without the filter in place, all those particles would just be kicked back into your kitchen and the air your staff and customers breathe.
Extractor Fans:
In many cases, extractor fans will be located within the hood, but that’s not always the case. The fans are tasked with removing old and contaminated air from your kitchen, whereby the stale air will be vented outside and away from the building. These fans are responsible for proper ventilation, which keeps your kitchen at the proper temperatures and limits the risk of fire.
Exhaust Ducts:
Otherwise known as grease ducts, these components take the grease, vapors, fumes, and other nasty contaminants outside and away from the building, usually from the rooftop.
Rooftop Containment Systems:
When grease accumulates enough, it can get onto and negatively affect the integrity of your restaurant’s roofing. Too much grease can lead to water leaks and fire hazards, just to name two. This means that a rooftop containment system is necessary, as is the maintenance of such a device if you hope to protect your investment. Within the rooftop containment system, you will find a grease runoff system along with a grease trap. These must be emptied out regularly to prevent grease overflow. Ensure the system is waterproof, as well, since rain getting into the grease trap can cause eventual flooding. Your ventilation hood system may contain different parts than the ones listed here. However, the basic concepts will be similar, no matter what type of system your restaurant employs to keep grease and other contaminants at bay. Check with the manufacturer of your vent hood components to get actual figures and dates for proper restaurant hood maintenance. However, the following checklist should give you an excellent guideline to follow.
Scheduling and hiring a crew to maintain your hood system is critical for your business. Here are just three reasons to convince you.
Avoid Future Repairs:
When your stove hoods are cleaned and maintained on a regular basis, a professional crew can look for faulty components during every scrub down. You want detail-oriented hood maintenance personnel watching out for your kitchen equipment, which you likely spent big money on. Regular maintenance cuts down on unnecessary repairs and any downtime that may occur if a breakdown happens and you were otherwise completely unaware.
Enhance System Performance:
With the expense of owning and maintaining kitchen equipment, you want the most out of each machine and appliance you operate. Proper maintenance ensures there’s no grease build-up that can muck-up even the most powerful of machinery. You’ll keep your fans, vent hoods, and ducts operating at peak efficiency, which has the added benefit of contributing to more energy savings.
Prolong System Replacement:
Even well-maintained equipment will need to be replaced ten, fifteen or twenty years down the line. New and better equipment will have been developed by then, so it makes sense that you’d want to remain current with all technology. Not maintaining your equipment, however, can actually shorten the life of your equipment, adding to your expense. You can get peak efficacy and longer life out of all commercial kitchen vent hoods and related equipment by employing professionals who are experienced in restaurant hood maintenance. Here is the schedule the professionals at APS-Hoods.com recommend for the average commercial kitchen establishment.
Remain Fire Code Compliant
By engaging in the proper maintenance of your restaurant hood system, you will lower the risk of fire. The National Fire Protection Agency (NFPA) recommends monthly, quarterly, semi-annual and annual inspections, depending on the volume your restaurant is accustomed to producing. Heavy volume restaurants, for example, such as 24-hour establishments, require quarterly maintenance schedules. Meanwhile, low-volume cooking operations, like day camps and churches, can get away with vent hood maintenance checks once per year.
For Best Results, Engage in Daily Maintenance
You can enhance the output and life of your kitchen equipment by making a maintenance schedule part of your staff’s nightly closing protocols. While kitchen staff is mopping floors and cleaning dishware, your personnel can also follow a daily vent hood maintenance checklist. A ventilation hood daily maintenance checklist would begin with the removal of all hood filters. The filters should be soaked in a sink or moved through the dishwasher until all buildup has been removed. All stainless-steel surfaces should be wiped down carefully so that no hard surfaces scratch any of the appliances. The cleaner’s job should be to remove all accumulated grease, especially on those surfaces comprising the ventilation hood system. Using a detergent solution, the vent hood system, including the extractor hood, should be wiped down until cleaned thoroughly. A rinsing cloth should then be used, followed by a dry cloth to remove any excess liquid. If this schedule can be maintained on a nightly basis, you’ll save more at the meter while getting the most out of your vent hood equipment, contributing to your business success.
Monthly Maintenance Schedule
Each month your business should be in the habit of disposing of any contained grease. Check with your local city to ensure you’re following the proper and legal methods of grease disposal. After the grease has been disposed of, check the container for potential leaks. When you become accustomed to checking for leaks and other defaults on a monthly basis, you cut down on a number of business hazards, including the risk of fire. Your rooftop containment system will need to be checked monthly, as well. This ensures that there is no grease buildup on the roof, which we have already established can be detrimental to your investment. Your duct systems will also be checked for grease buildup and mold growth.
Quarterly Maintenance Schedule
A deep clean by a professional restaurant hood maintenance crew is recommended every three or four months. During this cleaning, your vent hood systems will be scrubbed with powerful agents that will simultaneously protect your equipment. The crew will pay special attention to your ducts, grease traps, fans, and filters. The latter will be soaked in heavy degreasing agents or completely replaced to ensure optimum equipment efficiency. A professional crew will also check the bearings in your fans to ensure they are well-lubricated. If the bearings do require lubrication, grease will be added to ensure the fans replace the bad air in your establishment as needed. The crew will clean your vent hood system from roof to kitchen and every inch of duct in-between. The crew will inspect the wiring, fan components, and hood filters to identify potential issues before they get out of hand, leading to potential business shutdowns.
Yearly Maintenance Schedule
During a yearly restaurant maintenance inspection, the professional crew will inspect your belts, bearings, and grease. If something needs to be replaced, this is the time to get it done. Learn more about: What Do Commercial Grease Trap Cleaning Services Entail?
Many business owners, in an effort to save money, ask why their staff can’t perform the necessary maintenance checks. It is possible for staff to do all the degreasing and other dirty work, but you’re putting your business at a distinct disadvantage by trying to cut costs. For one, your staff may not know how each of your vent hood components works. And with how intricate some of those systems can be, only knowing how they all work together can someone properly clean the systems for optimum health and safety.
Here is how the typical cleaning checklist should go:
Disassembly:
In order to clean your restaurant vent hoods and all associated components properly, your entire system should be taken apart. Grease, soot, and debris can hide in the unlikeliest of places, which means that buildup can occur without you realizing how bad it’s getting. The result could be equipment slow-down, breakage, or a dangerous grease fire. A maintenance crew will disassemble all pieces to check for and clean grease.
Fan Removal:
All mounted fans will need to be removed in order to clean the shroud and blades of each unit.
Fan Inspections:
The fans and their individual components will then be inspected to determine if any blades are loose or belts are worn out. Most of all, every aspect of your vent hood wiring will be inspected to check for frays or otherwise search for problems. A faulty wire could cause your fans to break down. In worse cases, a frayed wire could cause the outbreak of fire.
Degreasing:
Each vent hood and fan component, along with will all other stainless-steel appliances, will be thoroughly cleaned until all grease is removed. Even a light sheen of grease could pose a problem down the line. When the cleaning and maintenance crew is finished, you should be able to run a finger along any stainless-steel area of your kitchen without feeling the slightest hint of grease.
Polish All Ductwork:
If your staff aren’t keen on cleaning your restaurant’s duct-work, all that grease buildup can lead to contaminated air and deadly fires. Moisture accumulation can also cause mold to grow, putting your staff and customers at further risk. A maintenance and cleaning crew will polish your ductwork so that it’s free of grease and looks as clean as it is.
Cleaning Certificate:
A professional crew will sometimes provide you with before and after photos that prove that your ductwork has indeed been cleaned thoroughly and on-schedule. Most if not all companies will provide you with a certificate showing that your ventilation system has been systematically dismantled, scrubbed, de-greased, and maintained. You will have dates and signatures that you can then show to health and fire inspectors.
Do You Have a Professional Restaurant Vent Hood Maintenance Company in Mind?
As a business owner, you have a ton invested into your restaurant and the appliances that produce the food that in turn keeps your customers happy. The health of your equipment can spell the difference between business success and one that bleeds money. When you allow grease to build up and equipment to run faulty, you run the risk of breakdowns, business delays, and business-destroying fire. You also put your staff and customers at risk. A professional restaurant hood maintenance crew like APS-Hoods offers impeccable service, the ability to remove grease from every hood component, and peace of mind that comes from knowing that your business is always protected. When you want to maintain a restaurant maintenance schedule you can always count on, contact APS-Hoods in Denver, Aurora, Lakewood, and Centennial, Colorado for a free quote.
Image Source Like most restaurant owners, you probably have an equipment maintenance checklist that includes checking equipment for failure and ensuring appliances are working efficiently for maximum energy savings. However, if you don’t have a proper cleaning checklist, you should get one fast. Cleaning a commercial kitchen involves a ton of elbow grease and the knowledge to know which areas to clean for proper food and environmental safety. The Centers for Disease Control and Prevention cite commercial kitchens as the source for more than 50% of all foodborne outbreaks. This means that thoroughly cleaning your commercial kitchen can actually help to spread airborne illness. Proper cleaning of a commercial kitchen must involve the countertops and other hard surfaces, all the appliances and other equipment, your exhaust hoods and vents, as well as the floors, walls, and ceilings. Before you finish your list, there is a critical component to commercial kitchen cleaning that we failed to mention: Grease traps. If your kitchen’s grease traps aren’t cleaned on a regular basis, you could find yourself with a mess on your hands, not to mention a major fire hazard.
Call APS-Hoods for a free estimate on your Commercial Kitchen Hood Cleaning & Commercial Grease Trap Cleaning Services needs.
The Importance of Cleaning Your Commercial Grease Traps
A grease trap that is regularly cleaned is vital to the health of your restaurant business. Grease traps that aren’t cleaned thoroughly can produce foul odors, which can offend even the most laid back of restaurant patrons. Dirty grease traps can also cause you to commit expensive state and federal code violations. For those reasons, you will want to ensure that you put into place a regular grease cleaning schedule that will keep your patrons happy and your restaurant profitable.
What is a Grease Trap?
A grease trap is a plumbing device that is designed to intercept grease and other solids before they have a chance to enter the wastewater disposal system. While some wastewater does contain a small amount of oil, grease traps keep large amounts of oil, fat, and grease from clogging the septic tank and sewer lines. Commercial kitchens produce a ton of oil, fat, and grease, sometimes on a daily basis. When these particles enter the grease trap from the commercial kitchen’s outflow, the solid food particles sink to the bottom while the grease, oils, and fat float to the top. The grease-free water is fed into the septic system, leaving the grease trap accumulating more of the gunk all the time. Since these substances can solidify when cooled, the mixture of them can cause blocked drain pipes. A grease trap also manages to keep the septic and sewer lines cool while preventing a dangerous fire from occurring. However, grease traps can only work effectively when they are cleaned regularly. That’s because a buildup of grease is one of the most dangerous problems you can encounter in a commercial kitchen. When you combine the grease buildup with sparks and flames that regularly occur in a high-pressure kitchen, dangerous and deadly fire can result. The good news is that you will likely be reminded to regularly clean your commercial grease traps, as state and local codes, and even some insurance companies, along with the local fire department, will often have schedule requirements for proper grease exhaust cleaning. Learn more about: All You Need to Know About Restaurant Hood Maintenance to Protect Your Investment
How Frequently Does Your Grease Trap Need to be Cleaned?
The schedule you adhere to for proper grease trap cleaning varies, depending on your restaurant type, size, and other factors, such as your hours of operation. Generally speaking, you should plan to have your commercial grease trap cleaned every thirty-days if your establishment uses wood or charcoal grills, char-broilers, and if your doors are open 24/7. Many hamburger restaurants need a schedule like this due to the high rate of table turnover and cooking production. All those burgers produce a ton of grease, which needs to be cleaned out every month. Every sixty-days is the required commercial grease trap schedule for the average restaurant. This includes cafeterias, hotel kitchens, hospital kitchens, and your local family restaurant. Since the grease traps aren’t overflowing on a monthly basis, every two months might be an acceptable schedule for your needs. Check with the local code authorities to determine if this schedule is right for your restaurant or other commercial kitchen business. Many fast food locations have become very efficient with their grease trapping and cleaning, which means that these types of establishments can often get away with ninety-day grease cleaning schedules. A thorough scrubbing every three months should keep the grease traps clean and the cleaning process affordable for restaurant owners. For pizza restaurants, convalescent hospitals, snack bars, and oven hoods, every 120 days or once every four months should suffice for proper grease trap cleaning.
For best results, you should always hire a professional commercial kitchen cleaning service to thoroughly clean your grease traps. Only a reputable company will have the training, tools, and abilities to clean your grease traps so they are always up to code. If your grease traps aren’t cleaned as well as they could be, you could face a load of problems. For one, your insurance company might revoke your insurance. You also face serious liability and litigation from fires that were caused by you not ensuring that your grease traps were properly cleaned. Hefty fines or a personal injury court case could put you out of the commercial kitchen business entirely. The National Fire Protection Association or NFPA states that the majority of restaurant fires start when cooking appliances flare into the kitchen exhaust system. When you consider that grease fires burn as hot as 1400 degrees Fahrenheit, a grease fire can spread quickly through neglected exhaust systems that are laden with grease. The fire could then travel to the roof, where more business-killing damage can be done, not to mention the threat of injury and loss of life. Nearly 11,000 commercial kitchens are damaged by fire every year, resulting in over $160 million in damages. Make sure yours is not one of them with proper commercial grease trap cleaning and maintenance. Depending on the company you hire, your grease traps will be cleaned with a variety of high-pressure tools and precision techniques. Each team that is hired to clean your kitchen knows there are pipes and ventilation shafts that can become traps for grease, oil, and debris. These areas need to be cleaned just as thoroughly as your grease trap to prevent future problems. Unless your time schedule was specified by fire and other coding authorities, your grease traps should be professionally cleaned at least every four to six weeks. Failure to clean your grease trap can cause all those solids to enter the wastewater, causing blockages that could then flood your restaurant with foul-smelling sewer water. If that does happen, it will take at least two days to sanitize your commercial kitchen establishment, leading to an expensive and unnecessary shutdown. When the professionals show up to clean your commercial grease trap, the first thing they’ll do is assess the type of grease trap you operate. ( Learn More About Grease Trap Service in APS-HOODS ) There are four essential types of commercial grease trap.
Hydromechanical Grease Interceptor (HGI)
A hydromechanical grease interceptor is a small grease trap that is usually located in cabinet space underneath a sink. This type of grease trap provides passive oil trapping and is the least expensive to install. The drawback to the HGI grease trap is that it requires frequent cleaning, which might end up costing you more in cleaning and maintenance costs in the long run.
Automatic Grease Removal System
This type of grease trap features an automatic mechanism for removing grease from the tank, where it’s kept in a separate container. While these systems can be a good alternative for the HGI, they make it a little harder to prove that your commercial kitchen skims FOG (Fat, Oil, and Grease) regularly.
Gravity Grease Interceptors (GGI)
These grease traps separate water, solid waste, along with fat, oil, and grease using the force of gravity. The tanks are constructed of metal, concrete, or a strong plastic and are designed to collect wastewater while separating FOG. When the FOG is collected, it floats to the surface while the solids sink to the bottom. The wastewater flows into the sewer network or the water treatment plant, and the grease is kept in the trap. If your establishment has a GGI, the grease will need to be pumped out regularly, or at least at the point where solids and grease become 25% of the overall tank’s contents. These grease traps are more expensive to install but require less maintenance than HGIs or their automatic system counterparts.
Maximum Retention HGIs
For restaurants that don’t have space for larger, more conventional grease traps, maximum retention HGIs are becoming increasingly popular. These grease traps are on the smaller side, and yet tend to trap more FOG per volume. Some units manage to trap up to 85% of their liquid capacity. The best part is that these systems require far less maintenance than your standard grease trap systems. Depending on the type of grease trap your establishment uses, here are some common ways a commercial cleaning company will keep your restaurant spotless and safe with proper grease trap cleaning.
Proper Cleaning Protocols for Commercial Grease Traps
The company will begin by removing the grease trap lid, typically with a crowbar or a wrench, as some traps are sealed with bolts. The cleaning professionals will need to ensure that the grease trap is completely cool before working on it. Allowing the liquids inside to reach room temperature will also cause the fats, oils, and grease to float to the top, which makes it easier to scoop out. The cleaning crew will first inspect the baffles, which are the parts of the grease trap that separate the flow of wastewater in the grease trap tank. If yours is an outdoor trap, there will be a PVC pipe fitting known as an outlet T. Without this device, the grease trap wouldn’t be able to do its job properly. The outlet T will ensure that the water leaving the grease trap is coming from the middle of the grease trap and that none of the solids are entering the sewer system. Cleaning a grease trap begins with removing the solid FOG that has floated to the top. This usually consists of a two-inch layer of thick sludge. The cleaners will use a scoop for this job until all the fats, oils, and grease have been lifted out of the tank. Only water and leftover food solids will remain after this part of the job is completed. Now comes time to use the heavy-duty grease trap cleaning tools. A powerful shop vac will be used to remove the residual solids and leftover water. During this process, the cleaning crew will need to ensure that the automatic dishwasher is turned off and that the sinks are not in use. Doing so will prevent the grease trap from filling up while the cleaning process is ongoing. Next, the commercial grease trap cleaners will scrape off the baffles, sides of the grease trap, and the lid. All excess grease will need to be removed before the cleaning crew can call it a job well done. Your grease trap will then be flushed-out with soap and a degreasing solution, in most cases, then clean water. By the time the crew is finished, you will be left with a clean and sparkling commercial grease trap. One of the primary reasons that a professional crew is often selected for grease trap cleaning is because these services have the means to safely remove any FOG collected. These services will typically offer grease trap cleaning in addition to vent hood, fans, ductwork, and HVAC cleaning, making sure your restaurant is free of fire-starting grease and other debris.
Want a Free Quote for Professional Grease Trap Cleaning?
If you want your grease trap to remain clean at regular intervals throughout the year, keeping you code compliant and your restaurant safe, you’ll want to call on the commercial kitchen cleaning professionals. Aps-Hoods proudly serves clients throughout Denver, Aurora, Centennial, Lakewood, Colorado. For safe and reliable commercial kitchen cleaning that will save you time and money, contact our grease trap cleaning professionals for a free quote. (image source)
Running a restaurant or other type of commercial kitchen business requires you to maintain your business at every angle. One area where many business owners tend to lack is in the cleaning of all air ducts and ventilation systems throughout the establishment. Over time, the air ducts in a restaurant can become caked with grease and other particulates, leading to restrictions in airflow, and even risk of fire.
As time goes on, your business may require expensive duct repair, because all that gunk can make your air ducts too restrictive for proper airflow to get through, leading to more expenses and danger. Yes, that’s right. The more buildup there is in your restaurant duct system, the more impure the air will be in your restaurant. This means that your staff and customers will be breathing air that has been contaminated with cooking and other wastes. Not only that, but your HVAC and air make-up systems will have to work overtime, putting those systems at risk for breakdown.
To make a long story short, if you don’t properly maintain your ducts with proper cleaning, you’re facing large expenses, the risk of fire, and potentially business disruption if systems need to be replaced or fire causes your business to close.
Here is how to maintain your restaurant’s ductwork and all accompanying systems to keep your restaurant code compliant, safe, and presentable for staff and customers alike.
Beware of the In-House Approach to Exhaust Hood and Duct Cleaning
Like most business owners, you’ll always look for ways to save. This might mean time or money savings but retaining more of those things is always top priority.
With this in mind, many restaurant owners strive to save time and money by having their staff clean their commercial exhaust hoods, exhaust fans, and all accompanying ductwork.
Here are five reasons why that is the wrong approach.
Your Staff is Not Fully Qualified
Depending on how busy your restaurant gets, your ductwork and associated commercial hood systems likely get exposed to a significant amount of heat and grease. Over time, this grease can build-up, requiring the use of powerful, industrial-size cleaners.
Unless you have restaurant-grade pressure washing machines, powerful and safe chemical degreasers, and all the necessary equipment to clean your restaurant’s kitchen exhaust system thoroughly, you’re putting your business, staff, and customers at risk.
You May End Up Spending More in the Long Run
Each bit of grease and debris that are left behind by inexperienced staff members can contribute to a future fire hazard. Your kitchen exhaust fan and make-up air systems may also become overloaded, resulting in an impure environment and expensive potential breakdowns.
Your Business Requires Constant Cleaning
Your staff would have to work overtime to maintain the type of restaurant hood and duct cleaning that would be required to keep your business safe from fire and other risks all year round. Your staff is too busy opening for business, serving customers, and closing down at night. In many cases, professional commercial duct and hood cleaning requires the cleaners to work long into the night, when your business is closed to the public. Unless your staff is willing to work overtime, costing you even more money, it’s best to hire professional vent hood cleaners for commercial kitchen establishments.
You Must Remain Fire Code Compliant
Only professionals who are experienced with commercial hood installation and cleaning will understand how to maintain a clean environment that will pass any local and Federal agency inspection.
Your staff simply don’t have the certification or expertise to handle a job of such magnitude. Commercial vent hood cleaning and kitchen duct cleaning are major jobs that require professional-grade tools and years of experience, which are qualities your staff is unlikely to possess.
You’ll Save More Time & Money with the Experts
When you hire ventilation hood installation and repair experts to clean your commercial kitchen duct systems, you know you’re getting a fast and efficient service that works with your schedule.
You won’t have to pay staff overtime to clean your ducts and other commercial kitchen equipment, nor will you face expensive mistakes by going the in-house cleaning route.
Expert vent hood and duct cleaners have the tools, chemicals, steam, and related machines and techniques to rid your restaurant of grease and buildup while keeping your business code compliant.
How ventilation systems Hoods & Ducts Are Cleaned in a Commercial Kitchen Environment
When it comes time to find a commercial kitchen cleaning service, you want to look for a few qualities.
Experience
You want to know that the service you hire to clean your commercial ducts, hoods, exhaust fans, and HVAC systems has worked on your type of business and equipment before. Having this level of experience allows the cleaning professional to troubleshoot any problem quickly, leading to less costly and more efficient repairs.
Expertise
Your commercial vent hood cleaning service should employ only those who understand commercial kitchens and the ways in which they operate. The service personnel performing the duct cleaning should be familiar with the top brands and know-how to simultaneously repair ductwork, vent hood systems, and replace equipment if necessary.
One-Stop-Shop
Only a commercial kitchen cleaning equipment that provides all its services in-house can fully help your business remain safe and compliant. This means that the service personnel can perform all duct cleaning, service, and repairs without having to turn to expensive and potentially inexperienced contractors.
Budget-Friendly
Professional ventilation hood installation, maintenance, and repair experts know that you require regular cleaning services in order to remain code compliant. The best companies work with you to give you a competitive quote on all commercial kitchen cleaning services without hidden fees or other charges.
Local
The company should operate close to where your business resides. This is because you never know when you might require emergency ventilation hood cleaning or grease trap cleaning, for instance. With grease and oil and high heat providing such a risk of fire and debris-filled air, you want to know that professional commercial kitchen cleaners are always just a phone call away.
How a Professional Vent and Duct Cleaning Company Will Clean Your Restaurant
The first step to cleaning your commercial ventilation hood systems and all associated ductwork is to come out and assess your restaurant. This step is usually completed when you get your free estimate, which most commercial kitchen cleaners do provide.
Look over your estimate carefully and ensure that it includes everything necessary in order to prevent dangerous grease buildup and prevent future problems.
This includes a thorough cleaning, maintenance, and potentially repair of all ventilation hoods, exhaust fans, ductwork, HVAC systems, make-up air systems, grease trap, and all other relevant components.
A professional will be able to walk you through this process to ensure you have peace of mind that your ventilation and duct hood cleaning are always in the best of hands.
Working Within Your Schedule
The act of providing your restaurant with a comprehensive duct and hood cleaning is not a quick affair. It will take hours, so generally, these services are performed during the times when your business is closed.
If your restaurant business is open 24/7, this won’t prevent the commercial kitchen cleaners from doing a thorough job. It just means that you’ll need to find an experienced service that will provide the least disruption to normal service as you have your systems scrubbed and made code compliant.
Shutting Down Necessary Systems
In order for your ducts and ventilation hood systems to be cleaned as you prefer, all necessary appliances, machines, and equipment will need to be switched off. This is to ensure that there is no harm to personnel, as well as to protect the safety of your equipment. These machines are easier to clean when they’re not in operation.
Covering Appliances & Machines
The cleaning of commercial kitchen equipment, ducts, hoods, and exhaust fans can get messy. For this reason, all cooking and other surfaces will be covered to keep them clean and safe.
Pair and Split Up
Most of the time, your commercial ventilation hood and duct cleaning will be performed by pairs of experienced personnel. Once all the necessary equipment has been shut off, the next step is for your commercial kitchen cleaners to split up. One will go up to the roof while the other will stay in the kitchen.
Commercial Ductwork and Ventilation Systems Pressure Washed
Once on the roof, the commercial kitchen cleaning expert will use powerful machines and chemicals, as well as steam, to pressure wash any lingering grease out of the ductwork. Once the cleaning begins, all the flushed away grease and debris will flood down into the kitchen area. This is why it was necessary to cover everything.
The kitchen vent hood cleaning expert inside the kitchen area will use equipment to catch all the flushed grease and debris, allowing it to be responsibly disposed of.
With all of the restaurant’s HVAC, make-up air systems, and other roof-based ventilation equipment clean and disinfected, both commercial kitchen cleaners will meet back up in the kitchen, where the true cleaning begins.
ventilation systems Hood Cleaning
The areas over the stoves and other commercial kitchen equipment are most prone to grease and debris buildup. These areas, if not cleaned properly, can become literal hotbeds for the breakout of fire. These systems will be disassembled and cleaned inside and out. This includes ventilation hoods, exhaust fans, and any associated ductwork.
Since you took the time to find a one-stop-shop for commercial kitchen cleaning services, you know that your personnel will be able to replace fans, wiring, ductwork, or any other systems that appear to be defective during the cleaning process.
Commercial Duct Cleaning
Next, the kitchen cleaning experts will ensure that all ducts are flushed of grease buildup and debris that can cause your HVAC system to malfunction and kick dangerous impurities into the air. A professional kitchen cleaning service will test all of your equipment to ensure that it’s always operating as it should. These tests are crucial for preventing future problems and saving you loads of time and money in the long run.
The Cleanup Process
The goal of a professional commercial kitchen cleaning service will be to provide you with fast, thorough, and efficient service. That means that you can expect your cleaning crew to work quickly as they flush grease from the roof to the kitchen, then clean the kitchen area with meticulous attention to detail.
During this cleanup process, all the ventilation hoods, exhaust fans, and ducts will be checked for quality assurance, and all appliances and machines uncovered for the next business day.
When the service is complete, you’ll be able to walk into your kitchen smelling cleaner, more breathable air, and witnessing your ventilation hoods, ducts, exhaust fans, and all associated systems gleaming from a cleaning job well done.
We are known for our high attention to detail and the ability to clean even the most elaborate of the duct and vent hood systems for all types of restaurants and commercial kitchen establishments.
Call APS-Hoods for a Free Quote
Your kitchen business may be serving customers on the daily, but you’re doing yourself a disservice if you fail to clean your ventilation hoods and ducts properly and on a regular basis.
If you live in and around Denver, Colorado, call APS-Hoods and we can provide you with professional commercial kitchen cleaning services. Our experts have years of experience and are trained on all top brands of commercial kitchen equipment.
From ventilation hoods and exhaust fans to ductwork and every other system in between, APS-Hoods can provide you with a free quote on thorough cleaning that gives you peace of mind and keeps your business code compliant.
Call APS-Hoods for a free estimate on your Commercial Kitchen Hood Cleaning & Kitchen Exhaust Cleaning needs.
How Often Do Each of Your ventilation systems Need to be Replaced?
The ventilation system in your commercial kitchen or food prep facility can prevent the air from becoming polluted and can also prevent fires. If you have recently installed your vent hoods or it’s been a couple of years, replacement isn’t likely. Even in the busiest of kitchens, these components are designed to last years into the future, and many come with warranties that protect against the risk of fan breakdowns and other anomalies.
Yet if you have had your vent hood system for fifteen years or more, you may want to consider a replacement. Here are the signs to look for when you’re wondering if a new vent system may be worthy of your investment.
Signs to Replace Your Vent Hoods
Tons of Grease Buildup
If anything will catch on fire quickly, it’s a grease-laden vent system. When grease gets caked into your fans and vents and throughout the various components that comprise your system, the slightest spark can create a dangerous situation you won’t want to encounter.
To save your employees, equipment, building, and customers, keep your ventilation system free of grease at every turn. While some buildup is normal during the average shift, too much is a hazard. Use a heavy-duty cleaner nightly and schedule regular vent hood cleaning and maintenance to keep your equipment grease-free.
If the grease builds up over a long period of time, it can turn into an uncleanable mess, and replacement might be your best and least-costly option in the long run.
Working Too Hard
If your ventilation systems is huffing and puffing and yet seems to be pushing even less air through than before, that’s a good sign that your vent system needs to be overhauled or replaced. In some cases, a simple fan replacement can do wonders, but only a professional ventilation hood expert should make that call.
Scheduling regular maintenance can keep the problem of not enough airflow in check, but outdated systems may be helpless and replacement may be your only recourse.
Changes in Production
If you have recently changed your menu or if you are suddenly producing more volume in your kitchen, your old vent hood system may not be able to keep up. This isn’t something you want to find out weeks into the new way of doing business.
It’s far better to schedule a maintenance and cleaning call if you do suspect that your equipment isn’t in the best working order before things get out of hand. New and energy-efficient vent hoods by top manufacturers will keep production ramping up without sacrificing quality, and you’ll even save on energy costs.
Changing Your Vent Hood Filter
Of course, some ventilation systems can seem to be malfunctional when changing your filter is all the situation calls for. Make sure you are changing or at least cleaning your hood filters regularly to prevent grease buildup and other problems. And, of course, to keep your ventilation system operating like new.
Conclusion
The bottom line is that you should never make the decision to replace your vent hoods all on your own. Get an expert’s opinion by scheduling regular vent hood cleaning and maintenance or by calling for a free estimate on a complete replacement. Only a professional will be able to give you an honest assessment of whether your equipment needs to be maintained, fixed, or replaced altogether. For more information on vent hood maintenance, cleaning, and replacement, visit Aps-Hoods, your choice for commercial kitchen ventilation systems, food truck construction, and more. Authorization to post is granted, with the stipulation that Millionairium and Farazandeh are credited as sole source. Linking to other sites from this document is strictly prohibited, with the exception of herein imbedded links.
Unlike a home kitchen, a commercial kitchen is a large space where food preparation and cooking processes go on for hours on end. As a restaurant owner, it’s your duty to keep the distinct areas of your kitchen properly cleaned, particularly the exhaust hoods. The purpose of the kitchen exhaust hood is to release smoke, heat, and smell and keep the kitchen atmosphere clean and safe.
The cleanliness of a restaurant is crucial both from the employees’ and the visitors’ point of view. If the kitchen environment is not well-maintained, the productivity of the employees will be impacted. Nobody would want to spend multiple hours in a kitchen if it exposes them to health risks. Visitors too want to sit and eat in a restaurant that is squeaky clean and free from any kind of smell. That’s why every restaurant owner is also bound by the law of their state to keep their restaurant properly maintained and guarded against safety hazards.
In case the safety codes are violated, the owner may have to face heavy penalties or shut down their restaurant altogether.
Before the cleaning task is performed, it’s a good idea to remain informed about the various parts of a commercial kitchen hood. An exhaust hood system consists of three main parts – filters, ducts, and fans.
Generally, an exhaust hood goes through a cleaning system before it exits the building. The exhaust hood, as the name suggests, functions to take the smoke, heat, and odor inside the kitchen out. It’s a ventilation system which also pulls in some fresh air from outside to keep the kitchen atmosphere clean and easy to work in. Broadly speaking, kitchen hood systems can be categorized into type I and type II. Type I exhaust hoods deal with grease whereas the type II exhaust hoods handle heat and odor. Together, they perform a great job of cleaning the kitchen atmosphere. The hoods are placed just above the fryer and burner in the kitchen.
Though a kitchen hood system comes along with two fans (for exhaust and makeup air), you can also install an additional fan on the roof over the exhaust duct system to speed up the ventilation process. The fans inside the hood are often linked with the building’s HVAC system. Just like the fans, the steel-made ducts are also two in number, one for releasing air and the other for makeup air. Other components of a commercial kitchen hood system include backsplashes, vapor proof lights, grease filters, and grease cups.
Commercial Kitchen Hood Cleaning
Cleaning the kitchen of a restaurant is a long, tedious process that can take up 4-6 hours. Abiding by the legal safety standards, you’ll be required to clean the hoods at least twice a year. But how many times your restaurant kitchen will need to be cleaned also depends on the current condition of your hoods. If you have a very busy kitchen and cleaning has been neglected for several months in a row, you may need the hoods cleaning done multiple times.
An experienced hood cleaning company can visit the distinct areas of your commercial kitchen and then suggest the best cleaning ideas. These service providers have the knowledge, expertise, and tools to clean the exhaust hoods of a kitchen to the bare metal and ensure efficient overall ventilation. The hood components that need cleaning include:
Hood Filters:
The filters of an exhaust hood system gather the most amount of grease and oil in the kitchen. That’s why they must be cleaned on a frequent basis. The code in your area will require you to get the hood filters cleaned once every month to avoid fire and safety hazards. As a responsible restaurant owner, you should never ignore cleaning the filters. In fact, you should get the hood filters cleaned every couple of weeks to remain fully safe from dangers.
Hood Ducts:
The second most important part of a hood system is the ducts. After the filters, it is the hood ducts that accumulate the most amount of grease, particularly when the hood filters are not doing their jobs well. All the smoke and heat produced from cooking processes pass through these ducts, and so they need proper cleaning on a regular basis. professional kitchen hood cleaning contractors understand the value of ducts and clean this component professionally using the equipment and tools that are best suited for the task. If there are errors in the placement of ducts, the contractor can get that problem fixed as well for safety.
Hood Fans:
Both the fans and the motor are located inside the duct. While the ducts are being cleaned, the contractor will also check the fans and the motors to see if they are working properly. If the quality of the motor has degraded or it is not functioning to its fullest potential, the air quality in the kitchen will suffer. Therefore, it’s important that you get the fans and the motor serviced and maintained appropriately. This will improve the efficiency of the entire hood system.
Finally, the hood cleaning professionals will clean the other smaller components of the kitchen hood system. But there are many other things that cleaners need to do before they get started with the task. They follow an appropriately laid out procedure and a cleaning checklist to deliver the best results. Make sure you work with a reputed contractor and never skip the cleaning schedule.
Why You Can’t Ignore Commercial Kitchen Hood Cleaning
There are several benefits that a well-maintained and clean commercial kitchen has to offer. If you operate a restaurant, you should seek the services of a professional kitchen cleaning company to clean every distinct area of the kitchen. But one area which needs the most attention is the kitchen hood system. Therefore, you should make sure that every component of the hoods you have installed gets a spring-clean so that it functions to its maximum efficiency level. The top reasons you should get your kitchen hoods cleaned by a professional company on a regular basis are as follows:
Food Safety:
An unclean kitchen is the breeding ground for harmful germs and bacteria. The build of grease and oil in the hoods can encourage the growth of these bacteria and ruin the quality of food in the kitchen. People getting sick from consuming contaminated food or drinks is a common problem. By giving your kitchen a routine cleaning, you can keep your food items safe and remove the risk of contamination. The high quality of foods translates to getting more customers.
Productivity:
If your employees are productive, it helps you get more done in less time and grows your restaurant business as a result. But an unorganized and smoky kitchen ruins productivity as well as jeopardizes the health of your staff. On the other hand, a clean and efficient kitchen exhaust hood system helps harmful particulates escape into the outside air and keeps the kitchen atmosphere clean and safe for the staff to work in and deliver their best performance.
Fire Hazards:
A commercial kitchen remains exposed to a lot of heat for hours on end. Add to it the build-up of grease and oil in the exhaust hood. All of this together increases the risk of a potential fire in the kitchen. If a fire breaks out, it can do harm to both life and property. The expense of repair could be in millions. The most effective way to reduce these risks is to get the exhaust hood system of your commercial kitchen cleaned and maintained on a regular basis.
Code Compliance:
Since a commercial kitchen is such a busy place, you never know when things can go wrong. That’s why the law in every state has mandated for all large kitchens to follow a safety code. An untidy kitchen hood is a common reason for not clearing the inspection. If you land your restaurant in an emergency situation due to a lack of cleaning, you can end up paying heavy fines. You can avoid all these issues by keeping the exhaust hood system as well as other areas of the kitchen free from any kind of greasy buildup or contamination.
System Efficiency:
A vent hood system is not inexpensive to install. So, it deserves a good, proper cleaning on a regular basis too. The accumulation of grease and oil in the hood filters, ducts, and fans disrupt the smooth functioning of the hood system and reduce its longevity. If you just keep the exhaust hood cleaned, you can have it serve your needs quite efficiently for years in a row.
Most importantly, the maintenance of your commercial kitchen is directly related to your business growth. A safe and clean restaurant is equally loved by employees and customers. It speaks volumes about your values, concerns for people’s health and safety, and your brand. So, make sure your kitchen’s exhaust hood system is spick and span and works exactly as it should.
How Frequently You Should Get Your Restaurant Kitchen Hood Cleaned
While regular cleaning is always advisable, the number of times you should give your kitchen hood a cleanup depends on a number of factors. These include the size of your kitchen, volume of cooking, and frequency of inspection among others. You can talk to a professional kitchen cleaning contractor and find out what frequency of cleaning is best suited to your restaurant.
Depending on your unique requirements, you can set the frequency of the kitchen hood cleaning as one of these:
Monthly:
Commercial kitchens with solid fuel cooking operations develop a lot of greasy and oil buildup over a short period of time and need the most frequent cleaning. Such systems should be cleaned up every month.
Quarterly:
If you have 24-hour food service in your restaurant, you definitely cook large volumes of food. In this case, you need professional cleaning at the interval of every three months. A quarterly cleaning frequency serves well both your inspection and maintenance requirements.
Semi-Annually:
If the volume of your cooking is moderate and you have a sit-down facility in your restaurant for customers as well, you should get your exhaust hoods cleaned up at least twice every year.
Annually:
There are many cooking centers that operate only for a couple of months every year. This means they cook a small volume of food. In such cases, cleaning the kitchen once a year should suffice.
Seek the Expert Consultation of a Kitchen Exhaust Hood Cleaning Company
A professional kitchen hood cleaning company has wide experience in addressing a variety of cleaning needs. They can tell you how often you should get the exhaust hoods of your commercial kitchen cleaned. Have a consultation with a reputable contractor and schedule cleaning for your restaurant. Once the cleaning up has been done, you can run your restaurant worry-free for the next six months. In addition, you can also check out the cleaning criteria set by the National Fire Protection Association to find out more about how frequently you should get your kitchen’s exhaust hood systems cleaned for safety against fire hazards.
If you haven’t found a professional kitchen hood cleaning contractor yet, feel free to talk to APS Hoods. At APS Hoods, we offer top-quality cleaning services for all types and sizes of commercial kitchens. Whether you’re in need of exhaust hood cleaning, equipment cleaning, or installation, maintenance, and repair of an exhaust hood system, we can fulfill all your specific needs.
We operate throughout the Denver area and serve the cleaning needs of commercial kitchens, day camps, seasonal businesses, senior centers, etc. We have been delivering remarkable cleaning solutions to all kinds of restaurants in Denver and its surrounding areas for more than 20 years. Our cleaning professionals are expertly trained to abide by the regulations of the National Fire Prevention Association as well as comply with the state and local codes. While working with us, you can feel confident that our crew members will do an excellent cleaning job.
Call today and receive your free quote. (800)750-7313
