Image SourceDenver, CO – Restaurant Kitchen Deep Clean 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?
The Cost of Professional Cleaning
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:
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 is going to depend on which services you choose and the size of your restaurant. For a free quote from APS-Hoods, click here.
The cost of neglecting the deep cleaning of the restaurant kitchen
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. A simple oversight can cost hundreds of dollars in fees as well as a lower grade, which might turn off some customers.
No one likes to be in a dirty place, but especially when they are eating. A 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.
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 hazards? 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 and Restaurant Kitchen Deep Clean, 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.
SourceDenver, CO – Vent Hood Cleaning Services Most restaurant owners understand the importance of engaging in a regular commercial kitchen cleaning schedule. Keeping cooktops and food preparation areas spotless is crucial for hygiene reasons, but it’s equally as important to ensure that kitchen hood fans and filters remain just as clean. Here’s why. Grease and dust can build up in range hood fans and filters quickly, posing a potential fire hazard. Grease is highly combustible, so the risk of it catching alight and sparking a kitchen fire are increased if the residue build-up isn’t removed regularly. The kitchen’s hood and ventilation system provide a layer of protection in eliminating air contaminants and odors caused by cooking. So it’s essential the filters and fans are not just cleaned and maintained regularly so they operate effectively; they also need to be cleaned properly, ideally by a professional hood services company, to minimize health and safety risks. However, even with regular maintenance, there are times when a hood fan or filter will need to be replaced completely. Some signs to look for that could indicate a hood fan or filter may need to be replaced include:
You notice damage on the filter during a routine cleaning
The vent fan no longer draws smoke or cooking smells out of the kitchen as effectively
The exhaust fan makes unusual sounds or stops turning completely
The risk of an exhaust fan failing during operating hours could be devastating to any commercial kitchen operation. The risk of fire is dramatically increased, but there is also the problem of filling the kitchen and dining area with smoke. The specialists at APS-Hoods recommend creating a scheduled routine for cleaning, maintaining and replacing hood filters in every commercial kitchen. The actual length of time between each deep clean, service and replacement will vary, depending on the condition of the individual range hood. A ventilation hood over a busy restaurant kitchen may have filters that need to be replaced every six to eight months. However, that timeframe may shorten if the range hood, duct work and fan are not cleaned and maintained regularly. The majority of commercial kitchen owners simply don’t have the available staff or resources to undertake such a detailed task. In fact, most eateries need their staff to focus on what they do best – cooking great meals and serving satisfied customers. The easiest and most effective way to ensure that any kitchen’s hood, exhaust and ventilation system is operating at its best is to book a complete hood service and duct cleaning. Appointing a professional company to take care of the cleaning allows you to keep your staff focused on their jobs. You also have the peace of mind that the job is done properly and any faulty or damaged parts can be repaired or replaced quickly. To learn more about cleaning the filters in a commercial kitchen, contact Aps-Hoods for a free estimate by calling (800) 750-7313. About Aps-Hoods: Aps-Hoods specializes in services such as complete kitchen cleaning, Vent Hood Cleaning, hood installation, and fire protection services in Denver, Cheyenne, as well as across Colorado, and Wyoming. 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.