This is the time of year when lots of families plan for big meals at home.
To save some time in the kitchen, many people opt to order their main course items, such as turkeys and hams, from a restaurant rather than make it at home themselves.
This is great news for restaurants, particularly in a struggling economy, but it means that restaurant owners and managers also must be mindful of their hood cleaning schedules.
A lot of business owners can relate to the idea that at this time of year, it's difficult to do anything more than simply manage their restaurants because this time of year is so busy.
But ignoring routine hood cleanings or additional hood cleanings due to increased cooking volume could spell disaster.
Grease and residue that are left to accumulate in kitchen hoods, ducts and fan systems create a fire hazard.
Restaurants that should consider having their systems cleaned include those that smoke or fry turkeys or bake hams around the holidays.
These cooking processes cause grease and residue to build up, which must be removed professionally with special chemicals and high-powered machinery.
Hood Cleaning Guidelines Hood duct and fan cleaning frequency is dictated by the types of cooking processes used by the restaurant and the volume of food cooked.
However, there are some general guidelines that can assist restaurant owners and managers in determining when they should schedule cleanings.
Restaurants that use wood fires or smokehouses in their cooking processed should schedule thorough cleanings once per month.
Restaurants that use deep fat fryers, charbroilers or those that cook with large volumes of vegetable oils should have their systems cleaned at every three months at a minimum.
It's particularly important for restaurants that use vegetable oil to have their systems cleaned regularly because this grease cannot be removed by hand.
When it is allowed to accumulate in areas, it takes on an almost glue-like consistency and removing it takes considerable work, even for professionals who have the right equipment.
Every restaurant, regardless of the cooking process used, should have fan, duct and hood cleanings performed every six months.
To save some time in the kitchen, many people opt to order their main course items, such as turkeys and hams, from a restaurant rather than make it at home themselves.
This is great news for restaurants, particularly in a struggling economy, but it means that restaurant owners and managers also must be mindful of their hood cleaning schedules.
A lot of business owners can relate to the idea that at this time of year, it's difficult to do anything more than simply manage their restaurants because this time of year is so busy.
But ignoring routine hood cleanings or additional hood cleanings due to increased cooking volume could spell disaster.
Grease and residue that are left to accumulate in kitchen hoods, ducts and fan systems create a fire hazard.
Restaurants that should consider having their systems cleaned include those that smoke or fry turkeys or bake hams around the holidays.
These cooking processes cause grease and residue to build up, which must be removed professionally with special chemicals and high-powered machinery.
Hood Cleaning Guidelines Hood duct and fan cleaning frequency is dictated by the types of cooking processes used by the restaurant and the volume of food cooked.
However, there are some general guidelines that can assist restaurant owners and managers in determining when they should schedule cleanings.
Restaurants that use wood fires or smokehouses in their cooking processed should schedule thorough cleanings once per month.
Restaurants that use deep fat fryers, charbroilers or those that cook with large volumes of vegetable oils should have their systems cleaned at every three months at a minimum.
It's particularly important for restaurants that use vegetable oil to have their systems cleaned regularly because this grease cannot be removed by hand.
When it is allowed to accumulate in areas, it takes on an almost glue-like consistency and removing it takes considerable work, even for professionals who have the right equipment.
Every restaurant, regardless of the cooking process used, should have fan, duct and hood cleanings performed every six months.
SHARE
