We are a Kitchen Hood Cleaning company located in Rock Hill, SC.
The hood should have two grease traps on each side. The hoses should be disconnected and all grease should be poured into a separate bucket. If the hoses are plugged in, you need to clean them frequently. If not, the hood will be filled with grease and will clog the drains. When you clean the ducts, be sure to keep the hoods open to prevent spills.
Before cleaning the hood, sanitizer should be added to a bucket to minimize the risk of contamination. Use a soft bristled brush or non-abrasive cloth to remove the grease and dirt. A professional will clean the exhaust system at least monthly or once a year. The DFS has a list of recommended frequency of hood cleaning. The new penalties go into effect on May 15, 2020. These penalties also apply to unlicensed individuals who misrepresent themselves as licensed and allow the employees to falsely represent themselves as valid license holders.
If you want to hire a hood cleaning service, make sure that they are experienced and have the proper training. Proper hood cleaning can prevent fires in your kitchen. The DFS provides information in Spanish and other languages that can help you find a qualified company. If you find a cleaning service, be sure to ask them for references and ask if the company provides a service agreement. They will provide you with an estimate and recommend a frequency for removing the grease and other contaminants.
Once the restaurant hood is clean, the technician will polish it. The hood’s interior and exterior are polished, but there are also ducts that lead to the roof. It is important for the restaurant owner or manager to have a thorough understanding of these processes so that they can keep their kitchen clean and safe. Once the restaurant hood is cleaned, the staff will give you a copy of the service report so you can easily track the progress.
The cleaning of the hood is an essential part of fire prevention. According to the National Fire Protection Association, 60% of the fires that occur in restaurants are caused by the cooking equipment. The hoods and grease are often the primary cause of these fires. Whether the kitchen is equipped with a fire suppression system or not, a properly maintained thigh-high hood can prevent a major restaurant disaster from breaking out.
Aside from a regular cleaning, a monthly inspection is a must for any kitchen. A monthly inspection is the best way to get an idea of how dirty your hood is and what needs to be cleaned. The NFPA recommends that you check your hood’s exhaust system to ensure it’s in tiptop shape. For example, it is important to clean your kitchen hood after each major meal, because grease can smolder and ignite, causing a fire.
The National Fire Protection Association (NFPA) also recommends that you clean your hood every month. By cleaning, you can prevent a fire from starting in the first place by removing solid fuels. This means that you can avoid fines by keeping your kitchen hood clean. Additionally, a hood’s exhaust system should be thoroughly inspected at least every three months to ensure that it meets the NFPA’s standards.
While a single hood is not likely to require frequent hood cleaning, seasonal kitchens need to be cleaned twice a year. In addition, a plant-based kitchen should be cleaned twice a year. Once a year is the optimal time to clean the hood. However, you should also cover electrical outlets, and cooking equipments. This will protect surfaces near the hood and avoid the risk of spills. You should also remove fans and any other appliances that can be damaged during a sanitization process.
The HADPRO method is different for each type of hood. The HADPRO method is an efficient way to clean your hood without the hassle of hiring a professional cleaner. This method involves the removal of all filters, soaking them in water, and spraying degreasing solution into the ducts. The chemical degreaser should be applied to all of the visible channels of the he hood. Afterwards, you can reinstall all the parts