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A Few Tips On Restaurant Hood Cleaning
By Dawn Williams
If you own or manage a restaurant, it is important to ensure that the necessary maintenance work is done regularly. One of the tasks that you must not neglect is restaurant hood cleaning. The hood in your kitchen serves a very important purpose. It helps to keep down the temperature in the kitchen and also prevents smoke from blowing into the eating area.
You cannot downplay the importance of this equipment. It will work well for several years if you ensure that it is cleaned regularly. A thick layer of grime will be created by smoke and grease on the material over time. This layer of filth will restrict the functionality and the risk of fire will be higher in your establishment.
Restaurant hood cleaning has to be done by a properly trained professional. There are certain standards that must be followed for this process in order to meet the minimum requirements for fire safety. They will ensure that the filters, fan and the related ductwork are carefully cleaned. A certificate will be issued after the job is done so you can be in compliance with the authorities.
The responsibility of taking care of the kitchen exhaust system cannot be transferred to a third party. Even though contractors have to be hired for this job, you have to ensure that they do a good job. You must be vigilant when you are searching for contractors so you can find reputable companies. Choose professionals with proven records of the provision of excellent service.
Do not be tempted to hire a contractor if you are not sure of the company's track record. Some business owners try to save money by looking for cheap labor. This could end up causing more trouble at the end. Dishonest workers may only clean the visible surfaces. This means grease and grime will keep collecting on the parts that are hidden and this can become a fire risk later on.
For this task to be properly done, access doors must be available. This will make it easy for the employees to get to the inner areas. If these doors were not a part of the system originally, they need to be installed. It is possible that you already have the panels or doors but there are instances where their sizes are too small. In such a situation, they must be expanded.
It is also necessary to conduct regular inspections. The rate of this inspection is dependent on the volume of cooking that is done as well as the frequency. Some establishments have to be inspected every month while some could be every six months or even once a year. This evaluation has to be performed by a qualified and certified expert.
Each time restaurant hood cleaning is done, the appropriate documentation must be given to the restaurant. This certificate will reflect the name of the contractor that provided the service and also the date that the job was done. A written report of the entire process clearly stating everything that was done will be given also. This is necessary because of insurance representatives or even fire marshals.
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