Kitchen exhaust cleaners (often referred to as cleansing hood ) is the process of removing accumulated fat in the ducts, hoods, fans, and ventilation of commercial kitchen sinks. An unclean kitchen washing system, eventually accumulating enough oil to be an extreme fire hazard. Exhaust systems should be checked regularly, at intervals consistent with use, to determine if cleaning is required before the amount of dangerous grease accumulates.
Video Kitchen exhaust cleaning
Cleansing process
The first exhaust system is eroded clean; sometimes dredging is not necessary if the fat removal system has been properly maintained with chemicals and hot water, then washed with safe caustic chemicals and hot water pressure washing which allows to collect fat and water dissolved safely. Guidelines for cleaning of actual commercial kitchen exhaust systems are described in the National Fire Protection Association (NFPA). The frequency of cleaning depends on the type of cooked food and the volume of grease-laden steam created through the plenum hood. For example, a church may require fewer service intervals because they can only use the system 10 times a year; However, the church down the road will need more because they have a fried fish Friday night every week. A typical cleaning interval is monthly, every two months, quarterly, half yearly and yearly.
Caustic chemicals
Caustic chemicals can be used to break down fats. After that, hot water can be used to clean residue. Chemicals are generally applied with garden type sprayers, downstream injection via pressure washer or with chemical foamer.
Once the chemicals are applied, they are allowed to stay on the surface of the fat for a period of time, before being washed from the surface with hot water. In extreme situations, where fat accumulation is too heavy for chemical applications and rinse, scrapers can be used to remove excessive buildup from contaminated surfaces, before chemicals are applied.
Hot water pressure wash
Machines can be used that boil water and then apply this water under pressure up to 2,000 pounds per square inch (14,000 kPa). In the general preparation method, heavy duty tarp is first clipped to the hood and then tilted to a plastic trash can to catch the runoff. When the cans are filled the contents are discarded in a row. Fats should be thrown away not just emptied into local channels to avoid clogging problems. Some of the typical problems that can arise from improper horizontal line cleaning include the area of ​​excessive fat accumulation that is considered inaccessible to the drains. Steam cleaners tend to move more fat to the oil duct work, which can lead to massive accumulation of grease in certain areas of the duct between the hood and the fan on the roof. Companies using hot water methods should also use caustic chemical degrease to break down fats, thus building in areas deemed inaccessible to be removed by a hot water flushing system and a caustic degreaser agent. Using steam alone without chemicals can create massive accumulation of grease in certain areas of the horizontal and vertical fat ducts.
Completed
Cleaners often polish the hood to make it easier to clean and improve appearance. Cleaners apply certification stickers to the hood of any sanitized kitchen disposal system to enable regulatory authorities and insurance inspectors and health inspectors to check compliance with local, district and state fire codes. Vinegar and warm water can be used to remove any residual white residue from the commercial kitchen fat-cleaning process.
Maps Kitchen exhaust cleaning
Rule
Many jurisdictions have adopted the minimum standards available in the country, the National Standard Fire Protection Standard 96, Standards for Ventilation Control and Fire Protection from Commercial Cooking Operations , and requires compliance by Kitchen Exhaust Hood Cleaners and commercial kitchen operators.
Industry education
Several associations have been established to educate kitchen exhaust cleaners on NFPA 96 standard provisions and on standards and best practices for cleaning kitchen exhausts. Among others are:
- International Kitchen Waste Disposal Association
- Members of NFPA Education Section
- Hood Cleaning School.
- Electrical Cleaning University
- Power Washers of North America
- Association of Hoods and Duct Cleaners Certified
- The advantages of cleaning the hood.
Every organization has its own philosophy, but they all have a goal to improve the kitchen exhaust cleaning industry.
References
Source of the article : Wikipedia
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