Kitchen extraction system cleaning
A bar or restaurant should do the kitchen extract cleaning and maintain their commercial kitchens properly. Heavy-duty cooking equipment is used in commercial kitchens. The ducts and hoods that are above kitchen equipment are designed for reducing the risk of fire. They remove airborne contaminants like grease particles, smoke, and odours. Failure to maintain the hood or duct system properly will increase the chance of an uncontrolled fire.
Why it is essential to clean the kitchen Extraction system?
Fire risks: In order to remove airborne contaminants from the kitchen environment, such as grease particles, heat, and smoke, properly constructed and maintained hoods and ducts are crucial. If the cooking equipment isn't placed under a hood or duct system, these airborne toxins can spread to the remainder of the kitchen and the entire building. Nearly every surface in the facility, including the ceilings, floors, and tables, is susceptible to the eventual aggregation and buildup of contaminants. The potential fire load will grow if there is a fire in the structure. Additionally to harming your health, these toxins can make your company appear ugly.
Efficiency/productivity: It's likely that your restaurant operates like a well-oiled machine. Downtime and unexpected interruptions might have an effect on your revenue. Preventive maintenance and cleaning by a certified contractor for duct and hood cleaning will keep your operation in good shape and help reduce the need to make emergency repairs.
When you will need your hood or duct system cleaned
At least once every six months, a trained hood cleaning contractor should inspect each Kitchen Duct Cleaning Abu Dhabi. If it is determined that cleaning of the system is required, the licenced hood or duct cleaning contractor must inspect the system. For some cooking processes, cleaning and inspections might be done more frequently.
Commercial kitchens using solid fuel for cooking, such as smokers and gas grills, will need their own hoods and duct systems. Each month, these systems must be examined, and if necessary, cleaned. Along with the other airborne pollutants described above, solid fuel cooking produces significant amounts of creosote. The risk of fire is increased.
Inspections should be performed every three months in commercial kitchens that create more grease or airborne pollutants. The system will be cleaned if the quarterly examination reveals a requirement. This includes any cooking activities that fry or cook with more grease, run around-the-clock, or operate for longer hours. Grease and other airborne pollutants are more likely to be produced by these kinds of operations.