Kentucky Hood Cleaning Text

It is important to look for training and experience when owners and managers of restaurants and other commercial kitchens look for a company to perform restaurant hood cleaning services in Kentucky.

American Professional Services (APS-Hoods) is a leader in the U.S. when it comes to cleaning kitchen systems. Our certified, trained professionals are known for providing quality duct, hood and fan cleaning services, and we understand the importance of protecting your investment by ensuring that it is free of fire hazards.

Our fully integrated services meet local, State of Kentucky and national standards and include:

Scheduled steam cleaning and pressure washing.
Servicing of hoods, ducts, plenum, grease removal devices and rooftop exhaust fans.
Providing a complete report to the customer after each cleaning.
Random, post-cleaning inspections by our expert staff to National Fire Protection Association standards.

Restaurant kitchen cleaning schedules differ based on the type of equipment used, the volume of food cooked, and the cooking methods used. Some "rules of thumb" restaurants can use to determine a cleaning schedule are:

• No restaurant should go longer than six months between cleanings.
Restaurants that use deep fryers in their kitchens should clean hoods, ducts and fans every three months.
Restaurants that cook with smokehouses or wood fires should undergo monthly cleanings at a minimum. Many restaurants that use wood fires clean their systems every two weeks, due to excessive build-up of combustible residue, which can fuel kitchen fires.
Chinese restaurants should have their kitchens cleaned at least every three months, due to their use of vegetable oils in their cooking processes. Vegetable oil grease becomes “glue-like” when it is left to build up, and removing it is a difficult task.

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APS-Hoods provides restaurant hood, fan and duct cleaning services throughout Kentucky, including Louisville, Lexington, Owensboro, Bowling Green and Covington.

Click here for your free quote.

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