Ventilation Cleaning And Maintenance: What Should An Ideal Routine Look Like?

By Author: Nick Othman
Total Articles: 11
Comment this article

Regular maintenance of kitchen ventilation systems is frequently neglected since owners of restaurants and food establishments view them as an additional expense. Only a few aspects, like duct cleaning services, are mandated as outlined by the British Standard for Ventilation Hygiene.

The motive of BS EN 15780 is to maintain a certain level of cleanliness to maximise the efficiency of ventilation systems and prolong their service life. The purpose is evident from the intention and it is to achieve optimal levels of air purity for the commercial building.

The rest of the requirements are discretionary, and that is when commercial kitchen owners skip the routine work, thereby increasing the risk of foodborne illnesses and accumulation of grease over the exhaust systems. Avoid such mistakes at all costs because the kitchen appliance might catch fire!

In simple words, ventilation cleaning should be a part of your routine job so that the exhaust system operates efficiently and lasts long. Continue reading to learn the optimum cleaning schedule you need to set up each day to maintain the health and safety of your ...
... workplace.

What Should Your Ventilation Cleaning and Maintenance Routine Be Like?

Of course, the enclosed practices will help maintain a clean and well-sanitised environment with a thoroughly cleaned ventilation system. But the major change one must bring is one’s mindset. Always plan for the possibility of a health inspector visiting your restaurant to inspect your commercial kitchen. Do you feel confident passing the test? That should determine if you are going down the right track in keeping your commercial kitchen ventilation system grease- and contaminant-free.

• De-greasing extractors regularly

One of the most crucial maintenance procedures is cleaning hood grease extractors. And why not? They play a crucial role in gathering and directing grease along with other airborne impurities, thereby preventing accumulation in the ducting. If you are lucky and own designs that are non-clogging, you can reap the benefits. It's best to keep in mind, nevertheless, that the effectiveness of grease extraction differs from manufacturer to manufacturer. So, make sure you involve the right one in your commercial kitchen.

Now, let’s assume you ended up with ventilation designs that easily become clogged. In that case, you must commit to a routine where it will be imperative to have grease filters cleaned up regularly. Otherwise, clogging may increase resistance to airflow, thereby limiting the exhaust. Make sure to have hot, soapy water ready to clean grease extractors. A dishwasher is also a safe option.

• Cleaning the hoods

Hoods over cooking equipment are part of ventilation systems. They capture smoke and prevent grease from entering the ductwork. The risk of fire flares up with a deterioration of air quality when they function improperly. Therefore, to ensure they work effectively, one must do the following:

• Scrape off grease built-up
• Use soapy water to wash off any remnant
• Stick to the manufacturer’s instructions for cleaning
• Grab appropriate cleaning products

As long as the hoods are clean, your chefs/ staff can work peacefully without excessive humidity, unwanted odours and overheating troubling them.

• Inspecting regularly

Sometimes, ventilation systems require regular inspections by professional technicians to ensure everything is working effectively and efficiently. Only a specialist in dryer vent cleaning and repairing can examine the system meticulously and state the issues. It is never the job of an amateur to detect problems with the exhaust.

A clean and hygienic commercial kitchen starts with regular ventilation cleaning. Inspect regularly to identify signs of damage or malfunction. Most of the time, it arises from irregular cleaning services. So, if you care for the entire exhaust system and its components – ductwork, access panels, canopy and hood, call a cleaning specialist at least once in a while. In between professional services, maintain the ventilation system all by yourself by abiding by the tips shared in this article and ensuring a comfortable, safe, and efficient environment for your chefs, staff, and customers.

Author Bio:

The author is renowned for writing informative articles on technical stuff like