Guest Posting When discussing commercial hoods the first question is, what is a hood commercial? Commercial range hoods have a longer lifespan than standard residential range hoods. These systems are built to handle heavy cooking and odors. They exhaust combustion products as well as airborne grease. Commercial hoods are able to remove large amounts of grease, smoke and soot. However, if they are not properly maintained, this https://bestrangehoods.cookingwithian.com can lead to a fire. Commercial hoods can only be cleaned by technicians who are licensed.

How often should you clean your commercial hoods?

This question is asked by many restaurant owners, which is alarming because commercial kitchen operators should know the maintenance schedules of all their equipment. According to NFPA-96 Standard Section 11.4, “the entire exhaust system shall have grease buildup inspected by a properly qualified and certified person (s) acceptable to authority having jurisdiction in accordance to Table 11.4.” Most restaurants are required to clean their commercial vent hoods on a monthly basis. Cleaning the hoods is required by some restaurants who do wok or char-boiling.

In addition to asking how often a commercial hood should be cleaned, there is often a question about what constitutes “clean”. Restaurants may hire non-certified cleaners and slap an sticker on the hood thinking that this is sufficient. Incorrect cleaning can cause fires and other problems if not done properly. It is best to clean it down to the bare metal. According to NFPA 96 section 11.6.2, “Hoods and grease removal devices as well as fans, ducts and other appurtenances must be cleaned in order to remove combustible contamination before surfaces become heavily contaminated by grease or oily sludge.” A visual inspection will usually tell you when to clean the hood, but grease gauges can be used.