Posts Tagged ‘hood services’
- Operational Changes: Keep track of business day-to-day and look for any lulls where you can turn off equipment, such as keeping one oven operational as opposed to all three, for example. The smallest actions can lead to major savings when it comes time to receive the energy bill.
- Low-Cost Retrofits: Vent hood professionals can examine your ventilation system to determine if any parts can be retrofitted for major savings. Going off-brand or refurbished can produce the same efficiency as a brand-new name-brand but get a professional’s opinion before any parts are switched out. This isn’t something you want to “wing,” after all.
- HVAC Maintenance: Your HVAC (Heating, Ventilation, and Air Conditioning) system accounts for nearly 30% of your overall energy expenses. For that reason, you will want to ensure that all of your system’s components are operating as they should. Regular ventilation cleaning and maintenance can keep your energy costs down and the risk of fire at bay.
- Short Pre-Heats: Many kitchen managers feel that it’s better to pre-heat early, but this can lead to exorbitant natural gas expenditures. Steam tables, grills, and broilers shouldn’t need to be pre-heated much or at all, and ovens should only need 15 minutes tops, depending on the appliance make, model, and age.
- Newer Equipment: While the thought of purchasing all new equipment can fill frugal restaurant managers with dread, those appliances will soon pay for themselves. When you consider that most major commercial food equipment is designed to be Energy Star rated, you can save loads by giving those energy-hog components the old heave-ho. The ventilation and commercial kitchen professionals can help you choose the ideal components for the lowest energy fees possible.
- Precook Foods: Potatoes, chicken, for example, can be cooked in a steamer before they are fried. Steamers are more efficient than fryers, and soon you’ll see the difference on your electric bill.
- Proper Kitchen Layout: Believe it or not, the way you arrange your kitchen can lead to more significant energy costs. If your ovens are places directly next to your refrigerators, your fridges may have to work twice as hard. For best results and lower energy fees, place all your cooking equipment under a single vent hood and away from all cooling equipment.
Regular Maintenance Can Keep Costs LowThere is one more point that must be made. A clean kitchen in a more efficient and cheaper kitchen. When you consider that grease buildup and grime can jam up your vent hood fans and other ventilation system components, you could be paying more than you should to keep your kitchen operational. Regular cleaning by the ventilation and commercial kitchen system experts can keep your energy costs as low as you need to ensure your commercial kitchen – and overall business – succeeds. To learn more about reducing energy costs for commercial kitchens, contact Aps-Hoods, the commercial kitchen and food truck expert in Orange County, CA and Denver, CO. Get a free quote today! © 2018 Millionairium and Farazandeh. 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.
Denver, CO – Most restaurant owners understand the importance of engaging in a regular commercial kitchen cleaning schedule. Keeping cooktops and food preparation areas spotless is crucial for hygiene reasons, but it’s equally as important to ensure that kitchen hood fans and filters remain just as clean. Here’s why.
Grease and dust can build up in range hood fans and filters quickly, posing a potential fire hazard. Grease is highly combustible, so the risk of it catching alight and sparking a kitchen fire are increased if the residue build-up isn’t removed regularly.
The kitchen’s hood and ventilation system provide a layer of protection in eliminating air contaminants and odors caused by cooking. So it’s essential the filters and fans are not just cleaned and maintained regularly so they operate effectively; they also need to be cleaned properly, ideally by a professional hood services company, to minimize health and safety risks.
However, even with regular maintenance, there are times when a hood fan or filter will need to be replaced completely. Some signs to look for that could indicate a hood fan or filter may need to be replaced include:
- You notice damage on the filter during a routine cleaning
- The vent fan no longer draws smoke or cooking smells out of the kitchen as effectively
- The exhaust fan makes unusual sounds or stops turning completely
The specialists at APS-Hoods recommend creating a scheduled routine for cleaning, maintaining and replacing hood filters in every commercial kitchen. The actual length of time between each deep clean, service and replacement will vary, depending on the condition of the individual range hood.
A ventilation hood over a busy restaurant kitchen may have filters that need to be replaced every six to eight months. However, that timeframe may shorten if the range hood, duct work and fan are not cleaned and maintained regularly.
The majority of commercial kitchen owners simply don’t have the available staff or resources to undertake such a detailed task. In fact, most eateries need their staff to focus on what they do best – cooking great meals and serving satisfied customers.
The easiest and most effective way to ensure that any kitchen’s hood, exhaust and ventilation system is operating at its best is to book a complete hood service and duct cleaning. Appointing a professional company to take care of the cleaning allows you to keep your staff focused on their jobs. You also have the peace of mind that the job is done properly and any faulty or damaged parts can be repaired or replaced quickly.
To learn more about cleaning the filters in a commercial kitchen, contact Aps-Hoods for a free estimate by calling (800) 750-7313.
About Aps-Hoods: Aps-Hoods specializes in services such as complete kitchen cleaning, hood installation, and fire protection services in Denver, Cheyenne, as well as across Colorado, Arizona, California, and Wyoming.
© 2017 Millionairium and Farazandeh. 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.
UL-300 CertificationBefore 1994, most commercial cooking operations used animal fat and deep fryers that were poorly insulated, resulting in inconsistent and inefficient cooking temperatures. In those days, kitchens used dry chemical systems that would smother a fire if one were to break out.
Modern Fire Suppression SystemsThese days, kitchens have done away with animal fat and have instead turned to vegetable oils, which tend to heat to cooking temperatures more quickly. The deep fryers used in today’s kitchens retain heat more efficiently and are well-insulated. However, dry chemical systems are no longer used, as they are incapable of extinguishing fires and keeping them extinguished. UL-300 calls for the use of wet chemical fire suppression systems, which serve two primary purposes. First, UL-300 systems still smother fires similar to the way dry chemical extinguishers did. Second, they are designed to cool the liquids so that the fire doesn’t re-ignite, something dry systems were unequipped to do.
UL-300 RequirementsIf you hope for your commercial kitchen to pass inspection, the following requirements will need to be put into place.
- Fire extinguishing nozzles should be located in all hoods and ducts, as well as above each cooking appliance.
- All gas and electrical power sources should have automatic fuel shutoff capabilities.
- A manual shutoff pull station should be available for all power sources.
- You should have at least one wet chemical fire extinguishing system that adheres to UL-300 (and that is checked semi-annually by a certified professional).
- All hoods and ductwork should be maintained and cleaned semi-annually by an authorized service company.
- Grease filters should be cleaned on a weekly basis.