Within the average commercial kitchen, there is a significant amount of grease that has accumulated in the ducts, hoods, fans and vents of the exhaust system. This grease build-up is exceptionally dangerous, as it can lead to a fire due to the high heat temperatures within the commercial kitchen space. In response to this issue, commercial kitchen operators across Vancouver must turn to exhaust cleaning specialists to protect their business. In this article, the experts at Michael A. Smith Duct Cleaning provide their three tips for a successful commercial kitchen exhaust cleaning strategy.
- Inform All Staff Ahead of Time
Kitchen operators must ensure that their staff is informed well ahead of the planned kitchen exhaust cleaning to ensure that all food can be prepared beforehand. During the cleaning work, access to specific parts of the kitchen may be blocked. Some kitchens might have to be closed down during the cleaning work. And this can impact staff and their workload significantly. Staff might also play a role in preparing for the work by ensuring all cookware is stored safely within the kitchen. By informing teams of the kitchen exhaust cleaning work ahead of time, business owners can maintain their working schedule and ensure that the work is completed seamlessly.
- Consult with Michael A. Smith Duct Cleaning, anASTT-Certified and Phil Ackland-Trained Company
Before finalizing the selection of a commercial kitchen exhaust cleaning specialist in Vancouver, it’s important that kitchen owners consider the experience that company has within the industry. This type of cleaning work can be particularly dangerous for those without experience in commercial kitchen cleaning. If completed incorrectly, the work might also impact that business over the following months, preventing them from serving their patrons expertly. It’s important that kitchen operators consider their choices carefully and consult directly with a specialist that has several decades’ experience within the marketplace.
- Build a Cleaning Schedule
NFPA 96 standards set out specific inspection and maintenance cleaning requirement schedules according to the type and volume of cooking work completed by the restaurant. The busier the restaurant; the more frequent the required inspections. Below is an outline of the recommended cleaning schedules under the NFPA 96 standards.
Type or Volume of Cooking Cleaning Frequency
Systems serving solid fuel cooking operations – Monthly
Systems serving high-volume cooking operations such as 24-hour cooking, charbroiling or wok cooking – Quarterly
Systems serving moderate-volume cooking operations – Semi-annually
Systems serving low-volume cooking operations, such as churches, day camps, seasonal businesses, or senior centres – Annually
This means that busy Vancouver commercial kitchen operators should build the exhaust cleaning work into their regular working schedule to ensure that the work is completed around the same times each year. This will ensure that the work is completed according to the industry requirements and will also help staff get used to the schedule for the cleaning work, preventing confusion among work teams while the cleaning is being completed.
Kitchen operators must coordinate all exhaust cleaning work alongside specialists to streamline the process for their business. To discover more on this process and the benefits it can bring to all commercial kitchens, speak with the expert team today at Michael A. Smith Duct Cleaning via604-589-2553or visit their business website at www.masduct.com.