Hood Cleaning Tips from a Pro

The other day I was traveling to my friends house in  Salt Lake City. we got to talking about his small business and we had such an interesting conversation I though i would take down a few of the more interesting things he had to say. Hopefully his knowledge can come in useful for you in the future!

The importance of hood cleaning is essential to a kitchen’s success, especially if it is a restaurant kitchen. These types very often and consistently see various types of food being cooked on the burners. Grease and gunk can accumulate in the hood and cause serious fire and health hazards. Typically, a hood cleaning is recommended to be done every 3 months, but it really all varies on usage and types of food being cooked on. The restaurant manager will typically get this taken care of and schedule a professional cleaning hood company that will come inspect and maintain the integrity of not just the hood but other aspects of the commercial grade kitchen like filters, exhaust and general cleaning. Many companies nowadays have the ability to submit the compliance documents that are required with the Fire Marshalls showing that the hood and others kitchen necessities are up to municipal or state fire code requirements. 
Depending on the condition of the restaurant or commercial kitchen, a deeper cleaning may be required, costing the business owner more money than if regular maintenance was done prior. If you are considering a company to hire, make sure they are licensed or certified professionals. Always check their credentials and ask questions about their techniques and supplies such as what chemicals will they use to clean? Most companies use industrial grade cleaners and degreasers, these will create better penetrations on tough stains. Using common household products will not do the job so the contractors upgraded cleaning tools are well worth the money spent to get this done professionally and make sure fire and safety codes are met!

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