Hood cleaning is a vital procedure that contributes to the safety and efficiency of any culinary establishment. Over time, a restaurant’s exhaust system accumulates grease, smoke and other residues that, if not properly cleaned and maintained, pose fire hazards, reduce equipment performance, and compromise air quality. Regularly performing this critical process ensures compliance with local regulations and minimizes the risk of costly fines or closure.
A typical kitchen exhaust system consists of a hood, filters, and ductwork that capture and contain smoke, heat and grease vapors produced during cooking operations. According to National Fire Protection Association Standard 96 (NFPA 96), these systems must be cleaned monthly to prevent fires and maintain proper function. The cleaning process usually involves the following steps:
Prepping for Cleaning
Before starting to clean, it is important to shut off all pilot lights and gas valves and cover all appliances with tarps. This will protect kitchen equipment from chemical cleaners, grease and debris. Next, a service technician will apply a degreasing solution to the walls and ceiling of the hood and allow it to soak for a few minutes. Once soaked, a high pressure power washer is used to remove the solution and remaining grease.
The hood, filters and ductwork are then rinsed with hot water to remove any leftover chemicals or grease. A professional can typically complete this process in as little as three hours, depending on the size of the kitchen and the condition of the exhaust system.
Legend Hood & Powerwashing Services
Suisun Valley Rd E2060 Fairfield, CA 94534
408-650-4753