As you know, deep cleaning your restaurant and the commercial kitchen does not just give it a beautiful, sparkling appearance, it also keeps your customers and employees safe! During the COVID-19 pandemic, this level of safety is more important than ever. The COVID-19 pandemic has ushered in a new reality for the restaurant industry: social distancing, altered operating standards, and the need for intense cleaning. Keeping your kitchen sanitary will help keep your customers both safe and happy, as well as more likely to return to your establishment. Having a professionally cleaned restaurant implies a high level of care to your customers. So here is all you need to know about maintaining your commercial kitchen during the COVID-19 pandemic, straight from the professionals themselves.
Cleaning During COVID-19
Why is it so important to keep your kitchen clean and sanitized during the COVID-19 pandemic? The viral outbreak caused by COVID-19 was declared a global pandemic on March 11, 2020. With over 4.5 million cases worldwide, and over 350,000 reported deaths due to the virus, it has caused devastation on a global scale. COVID-19 can cause severe respiratory problems including trouble breathing, fever, loss of smell and taste, and even blood clots. Unfortunately, COVID-19 has had a major impact on the restaurant industry, with restaurants either forced to close or operate at a lower capacity. It been connected to incidents at many restaurants, eateries, and coffee shops, including Starbucks, Panera, and Waffle House. Gaining customer trust as restaurant limitations are raised depends on more than just handling food safely. Having your restaurant cleaned and sanitized by a professional company is a prime way to show your customers that you are taking this seriously. This entails cleaning your kitchen appliances, walls, floors, dumpsters, ceilings, vents, grease ducts, hoods, and fans.
Call APS-Hoods for a free estimate on your pressure washing, ventilation, sanitizing, or vent/duct/hood needs.
The front of the house gives off the first impression that your customers will get of your restaurant. Taking the following steps will ensure that their first impression is a good one, and that you are taking the sanitization of your restaurant seriously.
Sanitizing tables, countertops, registers, floors, walls, and bathrooms. This will mitigate the risk of transmitting or contracting COVID-19. The virus can live on surfaces for hours. Wiping down surfaces and continually participating in restaurant cleaning helps stop the spread of the virus.
Make sure you are using cleaning solutions that are proven to eliminate COVID-19. Not all cleaning solutions are effective in killing the COVID-19 virus. Make sure you using cleaning solutions that are certified to be effective in eliminating COVID-19.
Back of the House
The back of the house is where you are making the magic happen! Because there is so much going on, the back of the house also gets dirty. Food is being made; dishes are being taken out, and messy plates are being brought back in. Even now, while many restaurants are not fully open, the back of the house remains busy. Below are some steps that your restaurant can take for the back of the house cleanliness.
Sanitizing countertops, prep areas, cooking equipment, refrigerators, walk-in coolers, food storage areas, sink areas, floors, walls, and ceilings. These are the areas and surfaces where food is handled and prepared. It is imperative that they cleaned and sanitized regularly, especially during the COVID-19 pandemic.
Ensure there is soap, clean towels (or paper towels), and accessible sinks. Your staff is working hard to make sure that your restaurant stays open, safe, and profitable. Make sure that they also have the tools needed to stay safe in the kitchen!
Cleaning with EPA-approved disinfectants.
At APS-Hoods, we can make this process easy and less time consuming for you by providing you with complete kitchen cleaning. This would include all kitchen items and surfaces mentioned above.
Your Kitchen Exhaust and Fire Protection Needs During COVID-19
Having your kitchen hood exhaust system professionally cleaned is something that is of the highest importance when it comes to maintaining your restaurant. Not only does it help keep your restaurant clean, but it also helps to prevent kitchen fires. Not having a properly cleaned hood system is one of the leading causes of commercial kitchen fires. At APS-Hoods we take this very seriously, and our goal is to make sure that your hood exhaust system is thoroughly cleaned if grease and other fire hazardous build. During the COVID-19 pandemic, the danger posed by the build-up of fire hazardous grease is still very much present. Having your hood professionally cleaned is also a way to keep inline with fire protection codes and regulations. It is also required by insurance companies. Allow us to help you remain compliant with your local fire department, as well as your insurance company. We will clean your hood exhaust system from the atmosphere to the atmosphere. This includes the hood, filters, all areas of the grease duct (including opening any access panels), and the exhaust fan. We will make sure that the fire hazardous grease is cleaned out of your hood system.
APS-Hoods: Time-Tested Experts
We understand that deep cleaning your restaurant takes a lot of time and effort. With COVID-19 continuing to spread, taking on this endeavor can be even more nerve-wracking. So leave the complete commercial kitchen and restaurant deep cleaning to the professionals. APS-Hoods are the experts when it comes to sanitizing, cleaning, and disinfecting your commercial kitchen during the COVID-19 pandemic. We have 20 years of experience providing restaurant kitchen cleaning, complete restaurant cleaning, and hood exhaust system cleaning. We are also National Fire Protection Agency affiliated, fully insured and bonded, and service Colorado and the surrounding states with our quality guarantee. When you work with APS-Hoods, you work with a team that will go above and beyond to proactively address any of your commercial kitchen and hood exhaust system needs, especially during the COVID-19 pandemic. You focus on your customers; we’ll focus on the rest. Whether you’re looking for pressure washing, kitchen cleaning, hood exhaust system cleaning, or anything in between, we are here for you.
Are you ready to build customer trust and keep the health inspectors, fire department, and insurance carriers happy? Contact APS-Hoods today for a free in-town quote for all your hood cleaning, grease duct, kitchen sanitization/cleaning, disinfecting, and restaurant cleaning needs.
There is no obligation when you call APS-Hoods for a quote on your commercial restaurant kitchen and hood exhaust system cleaning needs. We are here to give you the resources and information you need to make the best decisions for your business. So contact us today for help maintaining your commercial kitchen through the COVID-19 pandemic.
Restaurant Cleaning Instructions – Denver, CO: 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.
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.
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
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 hardware such as hinges and handles and clean the outside of all shelves and cabinets.
Cleaning inside all cabinets is essential.
You have to clean the inside of the cupboards.
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 cleaning is necessary for three primary reasons. For one, a dirty kitchen may produce lackluster food. A messy kitchen can also have contaminated air, which can seep out into the eating areas, leading to a less-than-stellar dining experience. Then there are all the fines you face by allowing your kitchen to reach the kind of cleanliness level health inspectors loathe.
Keep your food tasting delicious and your customers happy while ensuring your health inspector only gives you the best marks by putting the following checklist into action.
Here is the restaurant deep cleaning checklist all commercial kitchens should follow. If you need help cleaning your kitchen, call Aps-Hoods, now serving restaurants like yours in Denver, Colorado.
The Deep Clean Checklist for All Restaurant Kitchens
•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 the food touches during each shift, including grills, cooktops, salad prep areas, meat slicing areas, and all others for a complete kitchen deep clean.
•Wash Food Prep Appliances
During busy shifts, non-cooking appliances can become coated with sauces, oils, and other substances. Use a professional disinfectant to thoroughly scrub down all your can openers, mixers, meat slicers, blenders, and grinders. Units with multiple missing parts may need to be disassembled before cleaning to perform the most thorough job.
•Wipe Down Walls
The walls of a restaurant can easily become coated with oil and grease, which lead to mold, fungus, and illness-causing pathogens. Keep your walls spotless by cleaning them with the appropriate disinfectant. Scrape any food that may have accumulated on the walls but be sure and clean that debris off the floor afterward.
While every effort has been made to make commercial kitchen floors as non-slip friendly as possible, unfortunately, falls happen. Rubber mats can help, but so can keeping the cleanest floor possible.
First, sweep all the debris and collect the piles into a dustpan. Ensure no solid waste falls down the floor drains, as clogs and overflow can result, making your job much harder. Mop the floor with a powerful commercial kitchen floor cleaner. Make sure you get into every nook and cranny, everywhere food and grease may want to hide.
•Wash Beverage Dispenser Heads
Caked up soda dispensers make drinks taste foul while throwing the pour mixture off balance. To keep your beverage dispenser heads flowing freely with just the right mixture, remove the heads and soak each one in a sanitizer solution. To be extra thorough, hand-wash each one with a dedicated brush, then dry and towel dry.
While you are cleaning the dispenser heads, empty out the drip pan and sanitize every side, front and back the same way. Wipe down the entire surface of the dispenser to keep it free of smudges, buildup, and bacteria. And finally, empty the ice bin and clean the sides of the interior before cleaning the ice chute inside and out.
•Disinfect Waste Disposal Area
Commercial kitchen garbage disposal areas and dishwashing stations must be cleaned every day. Your staff should be vigilant about following a strict protocol when it comes to the garbage disposal and commercial washing areas, as doing so will very much please the health inspector.
All spills must be cleaned up as soon as they happen, as stagnant water can lead to all sorts of health issues. Wipe down the sinks as often as possible using a commercial-grade disinfectant and remove all trash the moment the bins are full.
After each trash change, clean the garbage cans with chlorine to kill any bacteria and pathogens left behind. Sweep and mop the floors and thoroughly clean the dishwasher. The dishwashing unit should be cleaned of all debris before the interior is sprayed with regular water to rinse food, oil, and grease away.
•Clean Hood Filters
Your range hood filters are bound to become grease-city before the end of every long shift.
To clean the filters, remove each one from the main housing, and gently wipe off any excess grease with a paper towel.
Most filters easily slide or pop out of the underside of the unit. Slip the filters into a sink or bucket filled with hot water. Add to the water a non-corrosive, metal-safe cleaner that is designed for hood filters. Usually, this amounts to a cup of granular or 4 ounces of liquid cleaner for every gallon of water.
Soak the filters overnight, then rinse them clean the following morning. The hoods will then be ready for immediate use.
Staff members tend to enter and exit the cooler and freezer multiple times on a daily basis, and sometimes food gets spilled around. Your staff should always be trained to keep the doors to the walk-in cooler and freezer closed. The door should never be propped open for any reason, for example, nor should anything be blocking either door.
The condenser coil and fans can be cleaned at least twice per year, but they should be checked weekly for the best results. Cleaning the walls of the walk-in units is easy, as a simple solution of soap and water works best. Never use harsh chemicals in your cooler and freezer, as those substances can harm the metal surfaces.
Make sure all surfaces are thoroughly scrubbed, including the doors and floors, to keep mold, debris, and pests away.
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.
Over time, a coffee machine can develop buildup, gunk, and grime. This can affect the taste and quality of the coffee, leading to poor customer experience. Descaling can help your coffee maker produce the choicest blends. Use a white vinegar and water solution by filling the coffee pot with one-third vinegar and two-thirds distilled water. Turn the machine on and allow the coffee maker to fill the pot with the heated solution.
Dispose of the brewed byproduct, then remove the spray head. Use a soft-bristled brush with warm water to scrub the spray head until all debris is gone. While you are at it, scrub the funnel and filter it in a similar manner.
Poor a pot of warm water into the coffee maker and brew a pot, then repeat the process until all traces of vinegar are gone. Reattach the spray head and give the exterior of the machine a thorough cleaning with a food-grade disinfectant.
For any grime that is built-up on the outside of the maker, use a baking soda and water solution along with a microfiber cloth before wiping the machine down and drying to remove any trace of moisture.
•Empty Grease Traps
Grease traps can be located inside or outside your kitchen, depending on the size of your commercial kitchen operation. Deep cleaning your grease trap can prevent the local water supply from becoming contaminated. You can also avoid potentially hefty fines by keeping your grease trap as clean as possible.
You know it is time to clean your grease trap when 25% of the liquid consists of grease or oil. This is usually once per month for a restaurant-style layout.
It is recommended that you hire a professional to clean the grease trap, as the job can get extremely messy. If you are doing the job yourself, make sure you empty and clean the trap thoroughly.
While you are at it, go on a grease hunt by washing behind all the fryers, flat tops, stove, and oven with a degreasing agent. When you are finished, use a polishing agent on any stainless-steel units for a healthy sheen.
•Clean Ice Machine
Failing to clean your ice machine could put a hefty dose of bacteria into each customer’s drink. A deep clean of the ice maker is more than a simple empty and scrub down.
To ensure the best job, we recommend that you hire the services of a professional kitchen cleaning service who can scrub down each individual component of your ice machine, and some disassembly may be required.
If you are doing the job yourself, turn off the machine, unplug the water supply and power connection, then discard all the ice. Drain the water from the ice maker while you’re at it.
Check your manufacturer’s instruction manual for which cleaner to use inside and outside the machine. Some require scrubbing with a nickel-safe cleaner, while others need a mild phosphoric acid solution.
Flush all the water from the system and clean all the condensers to ensure they remain free of food and grease.
Finally, clean all parts that touch water or ice with a commercial kitchen deep cleaning solution or bleach to kill any microorganisms that remain. Be sure and rinse the machine thoroughly after this deep clean and allow it to air dry.
You can then wipe down the exterior before plugging the unit back in and allowing the ice maker to resume its regular operation.
•Wash Ventilation Hoods
Your monthly deep clean is never complete until your ventilation hoods are sparkling clean.
Vent hoods are designed to keep exhaust fumes from permeating throughout your kitchen. The stainless-steel units also collect grease and debris. Over time, the buildup can occur, leading to a smoky kitchen and risk of fire.
To clean your greasy ventilation hoods, unplug the unit and then remove the grease receptacles, which are usually located on the sides of the hood.
Do not throw the collected grease in the trash, but instead, store it in a dedicated container for later disposal.
Soak the receptacles in hot water with the manufacturer’s recommended cleaner, then remove the filters and spray them with a chemical degreaser or all-purpose cleaner.
Scrub the exhaust hood with a degreaser and soft cloth and be sure and clean the fan blades.
This is another job we recommend that you leave to a professional, as restaurant vent hood cleaning can be tedious. Furthermore, all grease must be removed, which is sometimes tough for a do-it-yourselfer, leading to the risk of fire down the road.
By hiring professionals to do the job, you can protect your investment while keeping your commercial kitchen sanitized all year long.
Professionals can also inspect and provide HVAC cleaning services to ensure your restaurant is always well ventilated for a healthy and customer-friendly environment.
Get Regular Commercial Kitchen Cleaning from the Denver, CO Experts
This commercial kitchen deep cleaning checklist should give you some idea of how extensive the process can be. The fact is, while a deep clean of your restaurant sounds simple enough, all the hard work may be too much for you and your staff to manage. There is a lot that can go wrong, and your main goal should always be to keep both your customers and the health inspector happy.
Aps-Hoods can help you do both with complete commercial kitchen deep cleaning by experienced professionals. We service in Denver, Colorado. If you are located in either of those areas and you want a commercial kitchen that is always clean, we have the training and equipment to get any sized job done. Call us now for a free estimate.
Restaurant Equipment – Denver, CO: 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 shutting 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, which 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.
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.
Your restaurant hood system controls the ventilation in your commercial kitchen and keeps grease buildup to an absolute minimum. If your vent hood system is not properly maintained, all that grease, debris, and other dirty materials can get kicked into your kitchen’s atmosphere, leading to foul odors permeating your otherwise family-friendly environment while increasing the risks posed by dangerous and deadly fires. Proper maintenance of your systems is key to protecting what’s so very important. Here is all you need to know about vent hood cleaning from time-tested professionals.
When discussing proper restaurant hood maintenance, it’s important to know about each individual component. These are the elements that will need to be thoroughly cleaned and inspected to ensure proper maintenance is performed.
These components are otherwise referred to as exhaust or range hoods. They’re those devices that look like chimneys and hang over the stovetop. Inside the extractor hood is a fan that works to remove all those contaminants that tend to appear in a commercial kitchen, like grease, odors, smells, smoke, and steam. Along with the cleaning and maintenance of the extractor hood, the grease traps of the establishment should also be cleaned thoroughly.
Also inside the extractor hood lies the hood filter, which also captures airborne particles. Without the filter in place, all those particles would just be kicked back into your kitchen and the air your staff and customers breathe.
In many cases, extractor fans will be located within the hood, but that’s not always the case. The fans are tasked with removing old and contaminated air from your kitchen, whereby the stale air will be vented outside and away from the building. These fans are responsible for proper ventilation, which keeps your kitchen at the proper temperatures and limits the risk of fire.
Otherwise known as grease ducts, these components take the grease, vapors, fumes, and other nasty contaminants outside and away from the building, usually from the rooftop.
Rooftop Containment Systems:
When grease accumulates enough, it can get onto and negatively affect the integrity of your restaurant’s roofing. Too much grease can lead to water leaks and fire hazards, just to name two. This means that a rooftop containment system is necessary, as is the maintenance of such a device if you hope to protect your investment. Within the rooftop containment system, you will find a grease runoff system along with a grease trap. These must be emptied out regularly to prevent grease overflow. Ensure the system is waterproof, as well, since rain getting into the grease trap can cause eventual flooding. Your ventilation hood system may contain different parts than the ones listed here. However, the basic concepts will be similar, no matter what type of system your restaurant employs to keep grease and other contaminants at bay. Check with the manufacturer of your vent hood components to get actual figures and dates for proper restaurant hood maintenance. However, the following checklist should give you an excellent guideline to follow.
Scheduling and hiring a crew to maintain your hood system is critical for your business. Here are just three reasons to convince you.
Avoid Future Repairs:
When your stove hoods are cleaned and maintained on a regular basis, a professional crew can look for faulty components during every scrub down. You want detail-oriented hood maintenance personnel watching out for your kitchen equipment, which you likely spent big money on. Regular maintenance cuts down on unnecessary repairs and any downtime that may occur if a breakdown happens and you were otherwise completely unaware.
Enhance System Performance:
With the expense of owning and maintaining kitchen equipment, you want the most out of each machine and appliance you operate. Proper maintenance ensures there’s no grease build-up that can muck-up even the most powerful of machinery. You’ll keep your fans, vent hoods, and ducts operating at peak efficiency, which has the added benefit of contributing to more energy savings.
Prolong System Replacement:
Even well-maintained equipment will need to be replaced ten, fifteen or twenty years down the line. New and better equipment will have been developed by then, so it makes sense that you’d want to remain current with all technology. Not maintaining your equipment, however, can actually shorten the life of your equipment, adding to your expense. You can get peak efficacy and longer life out of all commercial kitchen vent hoods and related equipment by employing professionals who are experienced in restaurant hood maintenance. Here is the schedule the professionals at APS-Hoods.com recommend for the average commercial kitchen establishment.
Remain Fire Code Compliant
By engaging in the proper maintenance of your restaurant hood system, you will lower the risk of fire. The National Fire Protection Agency (NFPA) recommends monthly, quarterly, semi-annual and annual inspections, depending on the volume your restaurant is accustomed to producing. Heavy volume restaurants, for example, such as 24-hour establishments, require quarterly maintenance schedules. Meanwhile, low-volume cooking operations, like day camps and churches, can get away with vent hood maintenance checks once per year.
For Best Results, Engage in Daily Maintenance
You can enhance the output and life of your kitchen equipment by making a maintenance schedule part of your staff’s nightly closing protocols. While kitchen staff is mopping floors and cleaning dishware, your personnel can also follow a daily vent hood maintenance checklist. A ventilation hood daily maintenance checklist would begin with the removal of all hood filters. The filters should be soaked in a sink or moved through the dishwasher until all buildup has been removed. All stainless-steel surfaces should be wiped down carefully so that no hard surfaces scratch any of the appliances. The cleaner’s job should be to remove all accumulated grease, especially on those surfaces comprising the ventilation hood system. Using a detergent solution, the vent hood system, including the extractor hood, should be wiped down until cleaned thoroughly. A rinsing cloth should then be used, followed by a dry cloth to remove any excess liquid. If this schedule can be maintained on a nightly basis, you’ll save more at the meter while getting the most out of your vent hood equipment, contributing to your business success.
Monthly Maintenance Schedule
Each month your business should be in the habit of disposing of any contained grease. Check with your local city to ensure you’re following the proper and legal methods of grease disposal. After the grease has been disposed of, check the container for potential leaks. When you become accustomed to checking for leaks and other defaults on a monthly basis, you cut down on a number of business hazards, including the risk of fire. Your rooftop containment system will need to be checked monthly, as well. This ensures that there is no grease buildup on the roof, which we have already established can be detrimental to your investment. Your duct systems will also be checked for grease buildup and mold growth.
Quarterly Maintenance Schedule
A deep clean by a professional restaurant hood maintenance crew is recommended every three or four months. During this cleaning, your vent hood systems will be scrubbed with powerful agents that will simultaneously protect your equipment. The crew will pay special attention to your ducts, grease traps, fans, and filters. The latter will be soaked in heavy degreasing agents or completely replaced to ensure optimum equipment efficiency. A professional crew will also check the bearings in your fans to ensure they are well-lubricated. If the bearings do require lubrication, grease will be added to ensure the fans replace the bad air in your establishment as needed. The crew will clean your vent hood system from roof to kitchen and every inch of duct in-between. The crew will inspect the wiring, fan components, and hood filters to identify potential issues before they get out of hand, leading to potential business shutdowns.
Many business owners, in an effort to save money, ask why their staff can’t perform the necessary maintenance checks. It is possible for staff to do all the degreasing and other dirty work, but you’re putting your business at a distinct disadvantage by trying to cut costs. For one, your staff may not know how each of your vent hood components works. And with how intricate some of those systems can be, only knowing how they all work together can someone properly clean the systems for optimum health and safety.
Here is how the typical cleaning checklist should go:
In order to clean your restaurant vent hoods and all associated components properly, your entire system should be taken apart. Grease, soot, and debris can hide in the unlikeliest of places, which means that buildup can occur without you realizing how bad it’s getting. The result could be equipment slow-down, breakage, or a dangerous grease fire. A maintenance crew will disassemble all pieces to check for and clean grease.
All mounted fans will need to be removed in order to clean the shroud and blades of each unit.
The fans and their individual components will then be inspected to determine if any blades are loose or belts are worn out. Most of all, every aspect of your vent hood wiring will be inspected to check for frays or otherwise search for problems. A faulty wire could cause your fans to break down. In worse cases, a frayed wire could cause the outbreak of fire.
Each vent hood and fan component, along with will all other stainless-steel appliances, will be thoroughly cleaned until all grease is removed. Even a light sheen of grease could pose a problem down the line. When the cleaning and maintenance crew is finished, you should be able to run a finger along any stainless-steel area of your kitchen without feeling the slightest hint of grease.
Polish All Ductwork:
If your staff aren’t keen on cleaning your restaurant’s duct-work, all that grease buildup can lead to contaminated air and deadly fires. Moisture accumulation can also cause mold to grow, putting your staff and customers at further risk. A maintenance and cleaning crew will polish your ductwork so that it’s free of grease and looks as clean as it is.
A professional crew will sometimes provide you with before and after photos that prove that your ductwork has indeed been cleaned thoroughly and on-schedule. Most if not all companies will provide you with a certificate showing that your ventilation system has been systematically dismantled, scrubbed, de-greased, and maintained. You will have dates and signatures that you can then show to health and fire inspectors.
Do You Have a Professional Restaurant Vent Hood Maintenance Company in Mind?
As a business owner, you have a ton invested into your restaurant and the appliances that produce the food that in turn keeps your customers happy. The health of your equipment can spell the difference between business success and one that bleeds money. When you allow grease to build up and equipment to run faulty, you run the risk of breakdowns, business delays, and business-destroying fire. You also put your staff and customers at risk. A professional restaurant hood maintenance crew like APS-Hoods offers impeccable service, the ability to remove grease from every hood component, and peace of mind that comes from knowing that your business is always protected. When you want to maintain a restaurant maintenance schedule you can always count on, contact APS-Hoods in Denver, Aurora, Lakewood, and Centennial, Colorado for a free quote.
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 the 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 a 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.
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 a 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.
Salt Lake City, UT – While restaurants bring a lot of people joy, the fact is they are highly dangerous places. The kitchen is the culprit. Hot equipment, flames, chemicals, and paper products increase the risks of fire significantly. The National Fire Protection Association (NFPA) reports that thousands of establishments report fires every year to the tune of hundreds of thousands of dollars per year. In other words, as a restaurant owner, a fire could cost you a significant amount of money and could cost you your business altogether. It’s not worth the risk, especially when there are ways to prevent restaurant fires. Here are the steps to take.
A fire suppression system releases chemicals when it detects a fire. The chemicals suppress the flames, and the system automatically turns off the electrical supply.
Keep Class K Extinguishers Within Arm’s Reach
Place K Extinguishers near all areas where fires could start, such as near the stoves and ovens. ABC extinguishers are best for areas where paper, wood, and electrical fires could occur.
Schedule Inspections Regularly
Inspections ensure everything is in good working order and there are no fire risks. They should be conducted quarterly unless your restaurant is a high-volume operation. If your kitchen has wood or charcoal burning ovens, you should schedule monthly inspections.
Train Your Staff
Fire Restaurant Safety training for staff is important. All staff should have a refresher every six months. Training should include:
Fat removal method
How to deal with a grease fire
Clean the ashes method
Where to store flammable liquids
The importance of keeping areas tidy
An emergency plan
Maintenance Is Important
You should have all equipment maintained at least every six months. A Fire Restaurant Safety professional can check for any loose or frayed wires and broken switch plates. A report will identify any fire hazards you’ll need to take care of to pass inspection.
Schedule Maintenance to Prevent Restaurant Fires
Is it time for a maintenance and Fire Restaurant Safety inspection appointment? Contact APS-Hoods for professional cleaning, maintenance, and fire protection services. We can protect your business by ensuring your kitchen’s equipment and setup have a low risk of fire. Call us today at 800-750-7313 for a free quote.
Denver, CO – Each year, fires cause serious damage to property, sometimes even resulting in injury and death. One of the most effective strategies to protect a building against fire is for management to educate everyone on staff regarding methods of fire prevention and urge them to report any possible fire hazards so that the situation can be handled quickly and properly. Although workplace environments vary, there are some common fire hazards business owners need to be aware of; following are some examples and tips on how to reduce the risk of them causing a fire.
Flammable Liquids and Vapors:
This is more of a threat in some environments than others. Particularly at risk are factories and industrial warehouses where large amounts of vapors and flammable liquids are kept. Flammable liquids can ignite immediately when they come into contact with a flame or spark. To decrease the risk of a fire in these areas, always be sure that solvents and flammable liquids are correctly sealed – and if a spill does happen – be sure they are safely and properly cleaned immediately.
Waste and Combustible Material:
In many business offices, there is a buildup of trash, paper, and other flammable items that can easily catch fire. If these objects are not discarded on a regular basis, they can provide ample fuel for a dangerous blaze. Avoid stowing rubbish on site as much as possible, or make sure it is in an assigned area, away from main buildings and any possible sources of ignition.
In some cases, electrical equipment and machinery warm up during use, providing the potential for a fire. Combustible materials should be kept away from heat sources and unplug any equipment that is not being used whenever possible. Never leave any machinery or electrical equipment turned on overnight unless it is necessary.
This is a common cause of electrical fires, but it can be easily avoided. A fire can start if faulty extension cords are used or there are too many appliances plugged into the same socket. Use one plugin each socket only, and never use appliances that total more than 3,000 watts or 13amps across the entire socket.
These fires are one of the most common types that occur in the workplace. Encourage staff to be on the lookout for any signs of loose cables or damaged plugs and replace them immediately. All electrical equipment should be checked by an expert technician on a regular basis.
Unfortunately, one of the most common causes of fires in the workplace is human negligence. Even though the component of human mistakes cannot be completely removed, with proper training business owners can eliminate these errors by providing effective training and guidance for their staff.