Restaurant cleaning is no easy feat. Even on a slow day, crumbs could find their way into the carpet, a little grease could get splashed onto the walls, and the bathrooms could end up looking like a war zone. That’s not even mentioning all the places there are to clean in your average restaurant. The floors, walls, ceilings, kitchen, bathrooms, and other areas will need to be scrubbed thoroughly. Because you know what happens if you don’t engage in the necessary cleaning. Your health inspector could become displeased. No restaurant owner wants an unhappy health inspector. You could face foul marks that could make their way to the news, and you could be levied with fines or even be forced to shut your establishment down. Let’s prevent any of that from happening, shall we? Here are some steps to take to ensure that the health inspector always gives you rave reviews for every future inspection.
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Restaurant Cleaning 101 Most restaurants have their staff clean the floors, tables, and kitchen on a nightly basis. Doing so prevents rodents and insects from becoming guests of your establishment and makes the place nice and presentable for the next wave of customers. However, sweeping and vacuuming the floors and wiping down the tables, even giving the kitchen a complete scrub down is inadequate at best for keeping your restaurant clean. For a more thorough job, you should consider hiring a restaurant janitorial company.
Advantages of Restaurant Cleaning by Professional Janitors You may think you are saving money by having your staff do all the cleaning, but restaurants who choose to hire janitors get to enjoy the following benefits.
Safe & Sanitary Environment Your staff may not have the training or experience to get all the grease off the floors, which can lead to slips and falls. If your staff miss some crumbs in the corner or fail to get the hidden grease off the walls, you could be inviting roaches, rats, and dangerous microbes into your restaurant. Learn more about: Restaurant Kitchen Deep Clean: How Long Will the Kitchen be Down and is It Worth It? Professional janitors make your restaurant safer for staff and customers and will sterilize your environment to make it unappealing to pests while simultaneously making your restaurant inviting to customers.
Health Code Compliance Most local health codes require you to get your restaurant professionally cleaned on a regular basis. This is necessary for safety and sanitation, which we have mentioned, but it’s also a good idea if you want to serve excellent food that won’t make your customers sick.
They Can Clean Hard to Reach Places Professional janitors can clean the walls, floors, ceiling tiles, and every other area of your restaurant. They don’t cut corners like staff might when they’re trying to get off early. Janitors will clean in the corners and in every nook and cranny to ensure a complete restaurant cleaning job.
Complete Restaurant Cleaning Checklist
Keeping the Back of House Clean When we talk about “back of house” we are referring to the kitchen and other areas that customers aren’t readily exposed to.
Daily Restaurant Kitchen Cleaning
- Clean the fryers until every remnant of food or grease are gone.
- Sanitize all food preparation surfaces, including the cutting boards.
- Brush and scour the grills until all the crusty gunk is removed.
- Empty the trash cans and wipe them down with a damp rag and antimicrobial soap.
- Take all the rags to the laundry to be professionally cleaned (unless you do this in-house).
- Launder all the chef’s aprons and coats while you’re at it.
- Sanitize the meat and cheese slicers.
- Make sure all refrigerated food items are kept in air-tight containers and properly labeled.
- Sweep and mop all floors, including the walk-in cooler and freezer.
- Wipe down the outside of the ice machine.
- Clean the grease traps.
- Clean the ventilation hood filters by running them through the dishwasher.
- Replace the tin foil liners on the grills and ranges.
- Empty all the trash and recyclables.
- Wash the floor mats.
- Empty and clean the steam tables.
- Sanitize the sinks, faucets, and soda dispensers.
- Properly dispose of all grease and oil.
Weekly Kitchen Cleaning
- Clean the ovens by adhering to the manufacturer’s instructions.
- Empty, clean, and sanitize the walk-in cooler.
- Clean the coffee machines.
- Wash the walls.
Monthly Kitchen Cleaning
- Wash behind the fryers, flat tops, stoves, and oven.
- Remove all built-up grease, which can become a fire hazard.
- Empty and clean the walk-in freezer.
- Empty the ice bin, then clean and sanitize the inside.
- Wash the ceiling tiles.
- Check the equipment: Are the knives sharp? Is the thermometer calibrated?
- Check the entire restaurant for signs of pests and rodents. If you notice droppings or other signs, call pest control immediately!
Keeping the Front of House Clean The front of house includes all the areas staff may come into contact with, including your entrance, dining areas, bar, and others.
Daily Restaurant Cleaning
- Wash every surface of the restaurant (walls, floors, ceilings, countertops, bar, tabletops, chairs, and booths) with clean and sanitized rags.
- Clean and sanitize the restrooms (you should also check them multiple times per shift and clean them as necessary).
- Sweep and mop the floors.
- Wipe down the condiment dispensers.
- Check the menus for cleanliness and wipe them down as needed.
Weekly Restaurant Cleaning
- Dust the blinds, ceiling fans, walls, picture frames, and anywhere else dust has gathered.
- Clean the table and chair legs.
- Wipe down the baseboards.
Restaurant Ceiling Cleaning Even though the ceiling tiles are way up high doesn’t mean they can’t become caked with grease and other contaminants. The fact is, the ceiling is positioned above everything, including your cooking appliances. That means that everyday food is being cooked and prepared, your ceiling tiles are absorbing everything, from fumes and oil to grease and odors. Failing to clean your ceiling tiles can make your entire restaurant look old and dingy. In extreme bases, the ceiling tiles can begin to negatively affect the air quality of your restaurant, leading to a fire hazard and failed health inspections. Whether you have your staff clean the tiles or you hire a professional janitorial service, make sure the following steps are performed. Missing even a single step can leave your restaurant susceptible to disaster, and you may end up turning off your customers.
Cover Everything in the Kitchen Cleaning the ceiling tiles means that all those contaminants are going to come raining down on your tables, floors, cooking appliances, and everything else. Therefore, make sure you cover everything down below with plastic tarps or drop cloths. You can also use old sheets or butcher paper. While you’re at it, cover your eyes with protective eyewear before the cleaning begins.
Remove the Tiles If your restaurant sports a drop ceiling or suspended ceiling tiles, you will first want to remove all the tiles from along the ceiling grid. Use a shop vac and clean all the areas that aren’t readily available, like the vents, corners, and light fixtures. If your shop vac has a dusting attachment, use it to get into the nooks and crannies. If the tiles are excessively filthy, alternate between vacuuming and dusting until the tiles look clean. Whatever you do, don’t use disposable dusting cloths on ceiling tiles, as they will snag and tend to leave behind fibers. These fibers, in turn, will catch and attract additional dust and dirt. Use rags or towels instead.
Clean the Commercial Ceiling Tiles With the dusting complete, you will next want to wash the tiles using a mixture of ten parts water and one-part dishwashing liquid. Next, use a wet sweeper to swab the tile’s surface. Don’t over-wet the tiles, as you can warp them or cause water damage. Make sure you wring your sweeper out before applying it to the tiles to avoid any water mishaps.
Instructions for Cleaning Permanent Ceiling Tiles If you are tasked with cleaning restaurant tiles that are permanently set into the ceiling, use a static duster to first eradicate any loose dirt. From there, use the shop vac to get to all the hard to reach places, then use a wet sweeper dampened in the same dishwashing solution directly onto the ceiling tiles. Don’t get the sweeper too wet so that it doesn’t drip and cause a mess. Finally, use a lint-free cloth to get the ceiling tiles as dry as possible.
Restaurant Fire Cleaning The above advice is for standard restaurant cleaning, but what happens when fire has reared its ugly head? Whether you suffered a small fire, or your restaurant has been gutted, there are strict protocols in place for how your restaurant should be cleaned.
Cleaning and Removing Smoke Odor After a fire, your entire establishment could end up smelling like a gigantic ashtray. The first course of action is to give your restaurant a thorough scrubbing while eradicating the foul stench of acrid smoke.
Cleaning the Walls, Furniture and Floors To remove soot and smoke from surfaces like walls and floors, and from your furniture, use a mild soap or detergent. You can also mix four to six tablespoons of tri-sodium phosphate and one cup household cleaner or chlorine bleach to every gallon of warm water. Always wear rubber gloves when cleaning up after a fire and be sure to rinse all the surfaces afterward with clear warm water before drying thoroughly. Wash the walls one small area at a time. The best technique is to work from the floor up while taking care to prevent streaking. Rinse with clear water immediately after washing. You should always wash the ceilings last. If you are considering repainting, only do so after the walls and ceilings are completely clean and dry. You can further reduce the chances of mold growth and mildew by wiping down all the surfaces with a solution comprised of one cup of bleach to a gallon of water. Always test the solution on small areas first to prevent unnecessary discoloring. If you have drywall or insulation that was soaked by water from sprinklers or fire hoses, you should consult with a professional for assistance. You cannot dry these areas out and reuse them, as mold and mildew can result. The areas will have to be replaced completely by a professional before your restaurant can reopen.
Commercial Kitchen Fire Cleaning Wash all the appliances and pots, pans, and utensils with soapy water. Then, rinse them down before polishing them. They can also be run through the dishwasher. If any food or other items were damaged, they must be removed from the premises immediately, preferably before cleaning is conducted. If your business is closed for renovation or repairs, your establishment will need to be reviewed and inspected by local authorities before you can reopen for business. This is why it is critical that you hire a fire restoration and cleanup service so you’re not handling everything on your own. A service can make sure all steps are completed for a faster and more efficient reopening. Learn more about: Restaurant Kitchen Deep Cleaning Checklist for Commercial Operations in Denver, CO
Construction Cleaning There is one more aspect of cleaning a restaurant that we haven’t discussed, and that’s to clean up after new construction or a renovation project. Whether you recently built your establishment, or you remodeled, you likely have a big mess on your hands.
Post-Construction Cleanup Checklist
- Sweep and vacuum all the surfaces, including all the ceilings and walls.
- Sweep, mop, and disinfect the floors.
- Vacuum the upholstery.
- Wipe down the doors, knobs, baseboards, moldings, and hardware.
- Give a thorough wipe-down and sanitization of the bathrooms and kitchens, including the appliances, cabinets, and counters.
- Dust and wipe-down all the window interiors, including the sills and frames.
- Dust the air ducts, grates, vents, ceiling fans, blinds, and lighting fixtures.
- Clean the hardware like hinges and handles and clean the outside of all shelves and cabinets.
- Clean the inside of all the cabinets.
- Clean the inside of the closets.
- Remove all trash and debris (though your construction contractor should have removed this already as part of your contract).
Why Not Trust the Restaurant Cleaning to the Experts? Instead of putting your staff to work on these really tough jobs, call Aps-Hoods in Denver, Colorado instead. We can perform restaurant cleaning, kitchen cleaning, fire cleaning, and construction cleaning. Not only will you have less stress, but you can keep the health inspector happy, preventing fines and potential shutdowns. Call today for a free estimate and let Aps-Hoods make your restaurant the cleanest in town.
A restaurant kitchen deep clean 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
•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.
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 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 afterwards.
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 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.
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.
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.
•Clean Coffee Machine
Over time, a coffee machine can develop buildup, gunk, and grime. This can affect the taste and quality of the coffee, leading to a 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 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, 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.
Commercial kitchen restaurants should be cleaned and inspected regularly, which includes appliances. For best results, a schedule should be devised so that all stoves, fridges, deep fryers, ovens, and ventilation hoods are assessed for defects and damages. Those appliances should also be put on a regular cleaning schedule. This keeps your commercial kitchen operating as it should, no matter how busy you get. All it takes is for one component to shut down or malfunction and you could have a big and expensive mess on your hands.
Restaurants that have a plan in place for repairs, for example, tend to spend half as much as other restaurant owners who don’t plan ahead.
To help you save, we’ve devised a list of ten things to think about when determining how often to maintain and clean your commercial kitchen appliances.
1- Make Cleaning a Priority
If your commercial kitchen isn’t cleaned adequately, your staff could get sick, customers could fall ill, and pests could pose as unwanted guests. While your staff may do most of your cleaning, especially during their night closing duties, it is very easy to forget about cleaning a deep fryer or meat slicer.
For this, we recommend hiring a professional commercial kitchen company like APS-Hoods, who can ensure every appliance is adequately cleaned for bacteria and virus removal. And so that you can remain in the health inspector’s good graces.
2- Consider Periodic Cleaning
Monthly cleaning would ensure that your kitchen appliances always remain sanitized for when the health inspector rolls through. Even quarterly deep cleaning services can keep grease from building up and appliances from getting too overloaded to work efficiently. At most, you should schedule a professional appliance cleaning service to come once yearly, as doing so will keep your restaurant and all your appliances in tip-top shape.
3- Hire a Cleaning Staff to Assess Appliance Damage & Defects
If you manage to hire a commercial kitchen appliance cleaning company, have that same company check your equipment for any and all problems. A wire that appears frayed on a vent hood fan, for instance, could cause acrid smoke to fill your restaurant, which can, in turn, taint your food and put your customers off. By having your cleaning crew also provide regular inspections, you can keep your appliance maintenance ongoing while saving money on costly repairs.
4- Wipe Down Your Appliances Nightly
All of your kitchen equipment should be wiped down inside and outside. Make sure you use a powerful degreaser that cuts down on any films left behind. Any amount of grease can cause a fire, so pay special attention to your ventilation hoods and other components that tend to collect grease over time.
Make sure you get up any moisture around the sinks and faucets by using a soft, dry rag, as that will prevent rust from collecting on your kitchen appliances. While you’re at it, unassembled your beverage machine faucets and soak them to prevent buildup. Finally, make sure you get up any grease from off the floor. While this isn’t technically appliance cleanup, it can also help prevent deadly fires.
5- Check All Equipment Monthly
Every month, you and your staff should check the refrigerators and freezers for cold air leaks, as well as cracks or punctures. You will also want to check your refrigerators, as well as your ovens, for any cracks or leaks. Check the hinges on your cooler and freezer doors, as well as your ovens, and test the suction on your ventilation hoods to ensure they are pulling the right amount of bad air out of your kitchen.
While you’re at it, ensure you clean all the fan blades, including your make-up air fans, vent fans, and any others your restaurant employs. A commercial kitchen can use tons of fans, and each one should be cleaned and inspected at least monthly to ensure all components are working as they should.
6- Outsource Your Restaurant Equipment Maintenance & Repairs
At least once a quarter, we recommend hiring a company like APS-Hoods to come to your restaurant and inspect your vent hoods, ovens, refrigerators, and all other commercial kitchen equipment. This inspection will check your components for wear, which can be an indication that they may need to be replaced. Regular maintenance of your equipment will extend its life, but sometimes replacements do become necessary. A professional commercial kitchen cleaning and repair service like APS-Hoods can ensure you are always notified when equipment is faulty and needs to be switched out with the latest brand.
7- Schedule Service & Repair at Least Every Two Years
If you don’t opt for monthly or quarterly commercial kitchen equipment cleaning and maintenance, consider having a service arrive on your property at least every two years. This check can be as thorough as you prefer, including inspecting all your HVAC systems and ducting to ensure it’s free of grease and debris, as well as taking apart your ice makers and cleaning every internal component. These checks, once again, can save you loads in future replacement costs.
8- Get Replacements Based on Professional Recommendations
For a restaurant that runs optimally, you never want to base your equipment replacements on the look of an appliance or the cost. Instead, get a professional’s opinion based on your kitchen layout, your normal levels of business, and other important factors.
9- Replace Your Ventilation System Exhaust Belt Each Year
So that your commercial kitchen is always clean and fresh smelling, ensure you change out the exhaust belts of your ventilation system every year. This is a minor investment that can save you loads in the future.
10- Call APS-Hoods for Regular Equipment Maintenance & Repairs
If you operate a commercial kitchen, you may not know where to turn for monthly, quarterly, or annual cleaning and maintenance of all your appliances. Aps-Hoods is the qualified leader in commercial kitchen cleaning and repairs, and we serve both Denver, Colorado, for your convenience. Call now to schedule a free consultation. Free Quote
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.
1. A Clean Exhaust Hood Looks Good As New
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.
The lesson is that, after every shift, instruct your staff to keep your exhaust hoods, stoves, and other equipment free from all contaminants. This may require some elbow grease, but your equipment will last longer and perform more optimally as a result.
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 staff does not have to scrub the ventilation hoods to keep the grease at bay. High-pressure hoses can be used to wash away all the food, oils and grease (FOG) to keep your system scrubbed and looking great for inspectors. Many cleaning services offer vent hood pressure washing, as nothing is more effective for keeping your equipment contaminant-free.
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 finish on your exhaust hood? If it could use some cleaning, trust Aps-Hoods, where you will always receive exhaust hood cleaning, installation, and hood fan services you can trust throughout Denver, Colorado. Call to receive a free quote.
Every restaurant owner strives to maintain a clean restaurant, but this task becomes ever 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.
The Importance of Clean Vent Hoods
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 separates 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 deep fryer are 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.
Some business owners avoid searching for professional hood cleaning services because they feel their staff can perform the task better.
However, if you truly want to protect your restaurant, and your time and financial investments, you owe it to yourself to hire professionals who can deliver the training, experience, and proper tools to do a thorough and inspection-passing job.
There are quite a few reasons why you would be better off searching for restaurant hood cleaning services rather than let your staff perform all the cleaning for you.
The Importance of Restaurant Hood Cleaning Services
Greater Health Standards: Professional hood cleaners know that you face fire and health inspections and that you’ll be fined heavily if your restaurant isn’t kept up to code. With spotless ventilation hoods, your restaurant will be seen by inspectors and customers alike as having one of the cleanest restaurants in town.
Diminished Risk of Fire: Ventilation hoods can quickly accumulate oil, grease, and other contaminants. That sludge coating may look harmless, but all it takes is a spark to put your restaurant, staff, and customers in grave danger. Professional vent hood cleaning services are designed to keep your vent hoods free of all fire-causing substances, protecting your business and everyone inside.
Better Air Quality: The job of your ventilation hood system is to scrub the air of impurities and to provide your staff and customers with clean, breathable air that all good restaurants are known for. When all that oil, grease, soot, and other contaminants are left to accumulate, those particles can get trapped in your HVAC and make-up air systems, filling your restaurant with foul odors and harmful air. Professional vent hood cleaners will ensure your air is always clean and pleasant to breathe for staff and customers alike.
Remain Fire & Health Code Compliant: Every restaurant faces regular fire and health code inspections. A single violation could cause your business to face heavy fines or even a shut-down until any issues are corrected. Filthy vent hoods are one of those aspects of restaurant safety inspections that can send up major red flags. Dirty air and fire are certainly major risks of an unclean vent hood, but there is also a potential risk of dirty particles getting into your customers’ food. Professional vent hood cleaning services are in the business of making sure you pass all NFPA and health code standard inspections.
More Energy Savings: Cleaner vent hoods don’t have to work as hard to replace the air in your commercial kitchen environment. This means that your HVAC system and make-up air systems will have an easier time maintaining a healthy environment for staff and customers. When you hire professionals to clean your vent hoods, you’ll begin to notice a decrease in your monthly energy bills. Find the right service, and before long your vent hood cleaning services may just pay for themselves.
A Cleaner Working & Dining Environment: Every commercial kitchen is going to get some grease and grime on their vent hoods. By remaining vigilant with regular cleaning, however, you can ensure that your staff and customers both have an environment they’ll love to spend time in. To put it simply, hiring professional vent hood cleaning services is simply good for the restaurant business.
The Qualities All Good Vent Hood Cleaning Services Possess
You have a lot of choices when it comes to finding the ideal cleaning services to keep your vent hoods in tip-top and spotless condition.
1. Experienced Technicians
Vent hood cleaning is not for amateurs, which is another reason why you should never let your staff tackle the job. Technicians who work on ventilation hoods know how to clean the hoods of top brands on the market.
Using specialized tools and techniques they’ve honed for years, professionals are able to dig down into the tiniest nooks and crannies where grease, oil, and debris like to hide. Furthermore, professional vent hood cleaning services typically employ technicians who can maintain and repair your equipment.
While cleaning a vent hood, a technician may notice that a fan has a defective part, for instance. If that’s the case, the technician should be able to identify the problem and troubleshoot the issue to restore the fan to optimal conditions. Many companies not only provide cleaning services but also vent hood and component repairs. These companies work with top brands and can furnish you with any type of part for quick service done right.
You could say that these are all-in-one vent hood services, which is what you want when the protection of your business and the success of your restaurant are always firmly on your mind.
2. Known for Keeping Clients NFPA Compliant
When searching for a company for your needs, ask about other restaurants they’ve helped, and make sure those businesses remained compliant with the National Fire Protection Agency. Only restaurants that remain code compliant are able to avoid fees and shut-downs that can cost you big.
With referrals from other restaurants around the area, you can ensure that your restaurant will remain compliant long into the future.
3. Works Around Your Schedule
Your ventilation hoods can’t be cleaned during your peak hours when your equipment is heated up and flames are active. Instead, a professional service works around your schedule, ensuring that your business operations are never interrupted as your vent hoods are cleaned.
A professional vent hood cleaning service will operate when your kitchen is either shut down for the night or during slow periods if you happen to operate 24/7. This ensures your commercial kitchen remains clean and safe, no matter what hours of operation you keep.
For best results, you are encouraged to ask about monthly cleaning services. This keeps your restaurant as clean as possible, even during the busy seasons. The company of your choice should be able to show up and clean without delaying your normal operations or disturbing your staff and customers. Instead, the best vent hood cleaning services will work in the background, doing a thorough job until your entire commercial kitchen cleaned and maintained just as it should be.
4. Possesses the Necessary Accreditation
A company worthy of your money will have no problem showing you the proper accreditation certificates that prove the organization is authorized to clean vent hoods in your area. You have put too much time and money into your business to trust your vent hoods to anyone who can’t hold or refuses to possess the proper credentials. Ask for accreditation and get proof before hiring the vent hood cleaning services for your needs.
5. Provides Photo Documentation
Not every cleaning service offers photo proof that your vent hoods have been cleaned, but this is a good perk to ask about when searching for a nearby company. The companies that do offer photo proof use this method as a way of going above and beyond, and there are many benefits to having before and after photographs in hand. For one, you get to see just how much grime and gunk were removed from your vent hoods, ducts, and fans.
Furthermore, you can show the fire and health inspectors the photographs to prove that proper kitchen cleaning is a priority to your business. For those reasons, it may pay to ask the vent hood cleaners you’re interested in if they offer photo proof, as photographic evidence can help you remain confident that your restaurant kitchen is always as clean as it could be.
6. Offers Preventative Maintenance
A good company will know how to check for faulty fan components, frayed wires, and appliances that aren’t working as well as they should. By hiring a vent hood cleaning service that employs experienced technicians, you can ensure that you’re always getting the most out of your vent hoods and all associated components while they’re being cleaned.
7. Performs a Thorough Job
Professional vent hood cleaners have their reputation on the line when it comes to doing a thorough job. If only one restaurant owner complains about a service online or off, that could damage the company’s ability to drum up new business. For that reason, search online reviews and ask other businesses in the area to see which vent hood cleaning services are the best nearby.
When you find a company with an observable penchant for helping customers like you, you can remain confident that your vent hoods will be cleaned with precision and that your business investment will always be well protected.
8. Charges Affordable Fees
You should be able to have your vent hoods thoroughly cleaned without breaking the bank. Companies that clean vent hoods and other commercial kitchen equipment charge based on a variety of factors. You may be charged based on the number of vent hoods you have, the intricacy of your HVAC and make-up systems, whether or not you also require vent hood maintenance and repairs, and if you have multiple restaurant locations. A company worthy of your business will work with you to ensure you get a fair deal for all hood cleaning services and maintenance, repairs, and whatever other tasks you require.
9. Has the Proper Hood Cleaning Equipment
Vent hood cleaning services require heavy-duty tools and powerful chemical solutions in order to cut through all that grease and grime. Examples of equipment that professional hood cleaners might employ include power washers, chemical degreasing solutions, hand-held scrapers, brushes, and others. These tools and chemicals are specially designed to remove pesky grease, oil, and other contaminants to keep your business protected from fires, foul odors, noxious air, and broken equipment, all of which can bring your business to a standstill. Keep your business always operating at its best by finding vent hood cleaning services that deliver the proper tools to perform any sized job.
10. The Company Guarantees That You’ll Pass Inspection
When searching for a company to clean your vent hoods, ask the representative if the organization guarantees you a passing score for all fire and health inspections. A company that isn’t certain of their ability to have you pass the necessary inspections is not worthy of your business. On the other hand, if the company promises to help you pass, no matter what, an organization like that may be worthy of your contention.
Only when you get a guarantee that your restaurant will receive stellar marks the next time the fire and health inspectors come calling will you be able to find the cleaning crew that’s perfect for your needs.
Get Vent Hood Cleaning Services by the Best
If your restaurant operates in Denver, Colorado, we encourage you to contact APS-Hoods, the local leader in commercial kitchen cleaning services. Our vent hood cleaning services, most specifically, are designed to keep your ventilation, ducts, and fans spotless while protecting your business from dangerous fire.
We only employ the most experienced and well-trained cleaning, maintenance, and repair technicians, which means that we not only do a good job, but we also protect your business investment in several key ways.
Our professionals clean with precision, ensuring that all nooks and crannies are free of grease, oil and other debris. We guarantee that you will pass the necessary fire and health code inspections. When inspectors get a glimpse of our thorough work, they’ll have no choice but to deem your business NFPA and health code compliant.
Furthermore, we are able to identify issues and troubleshoot the sources to keep your appliances and vent hood equipment consistently operational and at maximum efficiency. This saves you money in energy costs and keeps the air in your restaurant pure for complete staff and customer satisfaction.
We are fully-accredited to operate in Denver and bring the necessary tools, training, and experience to finish any sized job.
For vent hood cleaning services you can always count on, contact APS-Hoods, your local source in Denver, Aurora, Lakewood, Centennial, Colorado for precision hood cleaning done right.
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.
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 keeps 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 m ore 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.
How is a Grease Trap Cleaned?
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. 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.
There are four essential types of the 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 them 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.
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 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 Vent 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.
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.
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.
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.
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.
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 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 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 the 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 ability to clean even the most elaborate of 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 today and receive your free quote. 8007507313
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 which 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
In case the safety codes are violated, the owner may have to face heavy penalties or shut
down their restaurant altogether.
Parts of a Restaurant Exhaust Kitchen Hood
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
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 odour 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 odour. 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 back splashes, vapor proof
lights, grease filters and grease cups.
Cleaning the Commercial Kitchen Hood
Cleaning the kitchen of a restaurant is a long, tedious process which 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:
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.
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.
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 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.
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. 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 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. Untidy kitchen hood
is a common reason for not clearing the inspection. If you land your restaurant in an emergency situation due to
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 most frequent cleaning. Such systems should be cleaned up every
If you have a 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 which 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. 8007507313 Image Source Denver, CO – If you are in the process of building or renovating your restaurant kitchen, many questions are bound to arise about which materials are best to use. It is not just about aesthetic value either, but about fire safety, cleaning efficiency, and ease of repair. Let our experts at APS Hoods advise you on some basic rules of thumb when it comes to commercial kitchen ceilings. Different states have various regulations about which materials are permissible for use in commercial kitchens. However, the general requirements revolve around the material being safe for its use in a kitchen environments. The construction material must be:
Other Considerations for Restaurant Ceilings
- Easy to clean/smooth: No textured materials are permitted, as it hard to clean out dust and grime. Vinyl coated tiles are fantastic, and sealed wood or concrete ceilings are acceptable as well.
- Non-absorbent: Since steam will rise to the top of your kitchen, an absorbent and porous material will leave your ceiling susceptible to mold. That will present a health hazard and a costly repair in the future.
If you’d like a quote for professionally cleaning your restaurant walls, ceilings, floors or equipment, call the experts on commercial kitchen cleaning, at APS Hoods. Reach us at 1(855) 236-6114. 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. Image Source If you own a commercial kitchen for any length of time, chances are– you have probably rented a power washer or have contracted commercial power cleaning professionals. The truth is, this service is almost mandatory, as it not only cosmetically improves the look of your restaurant, but also protects your facility from fire and bacteria growth.
- Ease of Access to Infrastructure: Since you may need to repair above-ceiling pipes or fix electrical wiring, the wisest choice for a ceiling solution is a drop tile grid, not large panels of wood or Sheetrock, This way, all that has to be done for an HVAC or electrician tech to do their inspections or repairs—is popping the individual tile or group of tiles off. Then they can be replaced when the service is over.
- Easy Repair: If a part of the ceiling becomes damaged, say—from a leak or fire damage—having a tiled ceiling is a huge advantage, since you only need to replace the section that was damaged.
What does commercial kitchen power washing involve? Commercial power cleaning involves a powerful machine that appears similar to a large lawnmower with a hose and several tanks. The tanks are filled with steaming hot water and commercial grade cleaning concentrate. This piece of equipment is then taken inside your kitchen to help wash your tiles, walls, floors, hood and anything that has built up a greasy film. The high pressure (4000 psi) combined with extra heavy duty degreasers cuts through the worst messes. Then, outside your facility, we spray down the areas around your garbage, where stains and spills often cause bacteria growth and foul odors. Our enzymatic solution will eat through these stains, restoring your exterior to a pleasant state that will never embarrass you in front of inspectors or new staff. Even your roof, where grease collected through the vents will benefit from a good power washing.
Why hire professionals for power washing your restaurant kitchen Many local companies in each city rent smaller power washers for use in food service businesses. However, not many of them can compare to a larger, commercial machine owned by dedicated power washing companies. Here are the benefits to hiring the pros for your next commercial kitchen power washing job:
If you are ready to speak with a representative about restaurant power washing in any of our locations, please call 1(800)842-1583. We provide power washing, hood/vent/duct cleaning, commercial kitchen cleaning, fan servicing and much more in, Denver. 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. Image Source Denver, CO – One of the most important, and most overlooked, parts of running a great restaurant is doing a deep clean. While it’s easy to have regular employees do the dishes, wipe the counters, and mop the floors, it’s harder to make time to do the deep cleaning. Deeper cleaning, like cleaning the exhaust hood, ductwork, rooftop exhaust fans, and other appliances, takes a lot more time and effort. This is especially true if you don’t have the proper tools and cleaning products. So what is the cost of professional cleaning and what is the cost of neglecting a deep clean?
- Stronger pressure in commercial grade machines.
- No wasted time on a steep learning curve. Proper and effective use of power washers requires your staff to learn special techniques. Cleaning and washing these devices before returning back to the shop is also a job in itself.
- The detergents available on the general market do not compare in strength to what is sold to professional contractors. Even if you do get your hands on a powerful solution, you must take care that it doesn’t get into the public water and get you in trouble with the city.
- Not all publicity available washers have the steaming hot water feature necessary to really break down grease, while all professional machines do.
- Grease disposal: a professional crew can properly discard any oil harvested from your hood and grease filter with no headache for you.
The Cost of Professional Cleaning
Time Yes. The kitchen will have to be shut down for a professional deep clean. The stoves and fryers must be turned off to cool and some other appliances will need to be turned off for proper cleaning and for the safety of everyone. Cleaning the exhaust hood and ductwork takes an average of 2-5 hours. It depends on the number of hoods and air fans and how long the ductwork happens to be, as well as how easily accessible everything is. The good news: APS-Hoods service times are 24/7, so you can pick a time that you are already closed or, if you are open 24/7, a time that you get the least amount of business so that you aren’t missing out on many sales.
Cleaning and Servicing Fees APS-Hoods offers a number of services beyond just exhaust hood, air fan, and duct cleaning. We also offer:
The cost is going to depend on which services you choose and the size of your restaurant. For a free quote from APS-Hoods, click here.
- Commercial Kitchen and Appliances Cleaning Don’t just wipe down your surfaces. Have them high pressure and steam cleaned and your stainless steel polished to shine.
- Ceiling Tile, Wall, And Floor Have your ceiling tile, walls, and/or floor pressure washed, disinfected and de-greased until it resembles its original condition.
- The Exterior Keep your restaurant looking inviting and prevent future damage by having dirt and grease build up steam and pressure washed from your parking lot, dumpster area, sidewalks, roof, and building exterior.
The Cost of Neglecting Deep Cleaning
Fire Hazard If you have exhaust hoods and fans in your kitchen that have dust or grease build up, that is a severe fire hazard. You may be able to reach some of the gunk yourself. However, there is even more up in the ductwork or in the fans on the roof that is hard to get to and easy to forget about, since you can’t see it. But just because you can’t see grease and dust, doesn’t mean that it isn’t a danger. This report by the National Fire Protection Association lists “Failure to Clean” as the top cause of fires in eating and drinking establishments. That means that the leading cause, 22%, of fires in restaurants was avoidable.Lower Inspection Grades and Higher Inspection Fees Inspectors are trained to find the violations that most people wouldn’t think about. They are there to make sure that buildings are safe and not a health hazard. Simple oversight can cost hundreds of dollars in fees as well as a lower grade, which might turn off some customers.
Customer Perception No one likes to be in a dirty place, but especially when they are eating. Customer perception and word of mouth are vital to a business’s reputation and profitability. If a customer sees that a place doesn’t look clean, they will not want to eat there and are likely to warn the people they know as well.
Employee Satisfaction Just like no one wants to eat somewhere that doesn’t look clean, no one wants to work in a dirty kitchen either. If it gets bad enough, they might seek employment elsewhere. You will then have to replace them and spend the time and money training someone else. Not only that, but you want to have a safe environment for your employees. A satisfied employee is a more productive employee.
The Bottom Line So is it worth it to spend the money and hours of downtime for professional cleaners? Doing it yourself will cost employee hours and stress. Plus, the end result is likely to not be enough. Your employees likely don’t have the experience or the tools to get the job done properly, much less the time. And is it worth the risk of customer perception, inspection fees, and fire hazard? On the other hand, having professionals come in and do a deep, thorough cleaning will eliminate any of the downsides of not having it done well. Furthermore, cleaning will take less time because professionals are trained for this specifically and they have the proper tools to get the job done well. Plus, APS-Hoods guarantees your satisfaction. It will likely save you money in the long run and will give you peace of mind. For more information about cleaning services, contact APS-Hoods for a free estimate at (800) 750-7313 in Denver Colorado, and elsewhere around the country. 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.