Hood cleaning NJ for restaurants and other food establishments is essential to keep the efficiency of your exhaust system high. Over time, grease will accumulate and other flammable particles will build up. This is one service you should not neglect or else it might be bad for your safety and for your business.
Neglecting it can be risky for the staff in the kitchen and can be hazardous to the customers who purchase or dine in these places. It might spark a fire when it is not maintained so regular cleaning is necessary. The number one target is to make sure that the parts are cleansed and are in excellent condition when to prevent any accidents and bacterial development in the surroundings.
There are a lot of do it yourself methods available these days, but it is still important to have the fan, ducts, and hoods of all commercial kitchens cleaned by certified professional cleaners. In accordance to the standard of Fire Code, NFPA 96, the entirety of the system must be cleaned properly by trained and certified individuals. The task will need a lot of equipment, tools and expertise from the professionals for a proper and thorough cleaning.
Do not simply hire anyone to clean up your exhaust system since there are many different kinds of hoods and chimneys. It is also performed by using a specific formula and hot pressure water. It is suggested to clean them every three months will reduce chances of grease fires. In some states, it could be a violation of the law if you do not use certified person and is considered a negligence on your part.
Fire marshals may require a certificate from the service provider as an evidence that they are competent and can comply with the requirements in the code. There are many departments that make it their concern such as the health department is interested with the sanitation while building and fire departments are interested in the fire hazards. Environmental agencies are interested about the smoke emissions that increase carbon dioxide in the atmosphere.
The cleaners you hired should have the ability to clean the dirt, grease and grime that are easily visible and those that are not. There are many methods in cleaning the structure such as spin jets, manual scraping, chemical applications, steam cleaning, and power washing. Hire a reputable and competent cleaner that can cleanse your whole system top to bottom, inside and out.
The hoods are very important part of a commercial system since it acts as a flame protection device by removing grease. It can also remove the smoke and heat from the cooking area so that it will not cause suffocation among the staff. It is designed to pull grease laden smoke up into the filtered where it is filtered and turned back into a grease then emptied into a catch tray.
It is more efficient when it is closer it is to the cooking surface. It is where the first filtration of the smoke takes place. Its size depends on the type of the cooking equipment and the actual size used. There are three basic design of hoods, which are downdraft, canopy and galley.
The most common is the canopy. Since it has a simplistic design, it is easily maintained and easily cleaned. Frequent hood cleaning NJ is a necessity for a safe and smooth sailing business.
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