How Frequently should you be cleaning your hoods?
Systems serving solid fuel cooking operations.
Systems serving high-volume cooking operations such as 24-hours cooking, charbroiling or work cooking.
Systems serving moderate-volume cooking operations.
Systems serving low-volume cooking operations, such as churches, day camps, seasonal businesses, or senior centers.
Hoods, ducts, plenums, grease filters and appliances
A typical job consists of steam cleaning the hood and ducts, removing and cleaning the grease filters and cleaning the upblast fan on the roof. The hood is then shined to replenish the oils of the stainless steel and keep the hood looking like new. Appliance cleaning is also available by separate order.
“During the February 13, 2004 meeting of the Construction Industry Licensing Board in Tampa, Florida, the board issued an informal opinion on the record that the cleaning of commercial kitchen exhaust equipment would require a sheet metal, mechanical or air-conditioning contractor’s license.”
Atlantic Coast is a Licensed Sheet Metal Contractor.
According to NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations Table 8-3.1: “Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to bare metal at frequent intervals prior to surfaces becoming heavily contaminated with grease or oily sludge.”