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Kitchen exhaust cleaning

Removal of grease from kitchen exhaust systems

Kitchen exhaust cleaning
Summary

Removal of grease from kitchen exhaust systems

Before and after pictures of commercial kitchen hood in [[North Bay, Ontario]].

Kitchen exhaust cleaning (often referred to as hood cleaning) is the process of removing grease that has accumulated inside the ducts, hoods, fans and vents of exhaust systems of commercial kitchens. Left uncleaned, kitchen exhaust systems eventually accumulate enough grease to become a fire hazard. Exhaust systems must be inspected regularly, at intervals consistent with usage, to determine whether cleaning is needed before a dangerous amount of grease has accumulated.

Cleaning

National Fire Protection Association Standard 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, provides cleaning requirements. The cleaning frequency depends on the type of food being cooked and volume of grease laden vapors drawn up through hood plenum.

Caustic chemicals

Caustic chemicals can be applied to break down the grease. After that, hot water can be used to rinse away the residue.

In extreme situations, where grease buildup is too heavy for a chemical application and a rinse, scrapers may be used to remove excess buildup from the contaminated surfaces, before chemicals are applied.

References

References

  1. (2007-09-07). "Boston fire's fuel apparently missed". Firerescue1.com.
  2. (2007-08-29). "3D FIREFIGHTING - LATEST NEWS". Firetactics.com.
  3. "NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations: About the Codes". Nfpa.org.
  4. "NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations". Nfpa.org.
  5. (2013-10-03). "Cleaning to a higher standard". IKECA.
Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

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