As food cooks, small amounts of grease and fat are released into the air. These airborne particles stick to the kitchen canopy. Modern kitchens have hood fans that collect airborne particles of food and exhaust them. A functional hood is essential for commercial kitchens this link bestrangehoods.cookingwithian.com . A grease fire is a high-risk scenario in commercial kitchens because of the large volume of food prepared.
It is not enough to have a hood-fan
A hood-fan will not prevent a grease fire, but only reduce its likelihood. The kitchen hood will pose a significant fire risk if it is not maintained and operated properly. The fan will capture most of the grease, but there will be some that it will not. This residue grease accumulates on the hood’s surface and in the fan housing. It will eventually collect inside the ducts. This residual buildup can cause a fire if there is enough. This can only be prevented by regularly scrubbing the grease.
A professional hood cleaner is the best option. Hiring someone who has high-pressure washing equipment is a great idea if you don’t have it yourself. The saturated fatty buildup is not water-soluble and requires considerable force to remove. There are also chemical solvents in hood cleaners which have a greater potency than detergent or dish soap.
National Fire Prevention Association codes recommend cleaning frequency based on the time and amount of accumulation. Cleaning is recommended for restaurants between four and six times a year. The grease on the hood should be as thick or thicker than a nickel. The grease on fan housing should also be as thick as two stacks of pennies. The operator must decide whether it is better to clean based on how many weeks have passed or if the grease is thicker than two stacked pennies.