Restaurant Exhaust System Cleaning
You would never fail to take out the garbage from your kitchen. Not at home. Not at work. Because you know how quickly waste attracts all kinds of problems that just get harder to clean up the longer you leave them. Exhausts are there to take out the garbage you can't see but that doesn't make that garbage any less important. Smoke, smells, gas, and oil droplets all have to be removed from the kitchen because they can represent toxic threats to breathing, fire risks, pollutants, and simply catnip for all the grossest bugs and bacteria you can imagine. Thing is that if your exhaust isn't working as well as it should you can't see that. The only way to keep an exhaust system working at full power (and maximum power efficiency) is to keep it clean. Which is where we come in.
How often should I clean the Exhaust?
It's a question we often hear and it might surprise you to hear that the answer has nothing to do with how dirty it looks, how well it seems to perform, or how often a cleaning service might want to tell you should do it. The simple reality is that the National Fire Protection Association and the federal Food and Drug Administration have set down guidelines for how often your exhaust should be cleaned based on the kind of cooking your do and the types of burners and grills you use. Now of course a guideline isn't a law but it might as well be if you don't choose to abide by that guideline and you find yourself arguing with an insurer for pay outs if things don't go right. So for the record the general information is that a solid fuels are considered to give exhaust systems more work, and therefore to need more frequent cleanings and inspection. If you're using pure charcoal or wood as your grill or barbecue on a professional level with commercial volumes you could easily find that a monthly exhaust cleaning is recommended. High volume cooking, or long hours cooking (not always the same thing) are expected to be cleaned every three months. Wok cooking, due to the amount of searing heat and flaring flame are also taken to fall into that category. Then moderate restaurant service cooking is normally seen to require an exhaust inspection and cleaning twice a year. Not sure where you fall into that picture? Call us and we can talk you through it.
Ducts, Flues, Filters
The hot spots for the build up of grease, droplets, and grime that slowly choke your exhaust system are also the toughest spots to get to. So we take care of those hard to reach ducts, flues, and the filters within them that have to be kept clean and open before your exhaust suffocates (and then suffocates you).
Fan Belts and Motors
There's a fine line between engineering and cleaning when it comes to exhausts. One of the differences between a casual clean and commercial one is that we also take care to open up the motors and ensure that dust and grime haven't started blocking the fan belts and motors that keep the exhausts breathing cleanly.
Steam, Pressure, and Soaking
Whatever it takes. Steam cleaning. Pressure power, or long soaks. We know how to shift it all and we can do whatever it takes to get your system clean without damaging it in the process.