By Helga Stokes
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.
Although there are many techniques to do it by yourself these days, it is important to have commercial kitchen systems done by professionals or certified personnel. According to the NFPA 96 Standard of the Fire Code, the whole exhaust system should be properly cleaned by certified and trained person. The job requires many tools, equipment and a lot of expertise so that it can be cleaned thoroughly and cleanly.
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.
Although there are many techniques to do it by yourself these days, it is important to have commercial kitchen systems done by professionals or certified personnel. According to the NFPA 96 Standard of the Fire Code, the whole exhaust system should be properly cleaned by certified and trained person. The job requires many tools, equipment and a lot of expertise so that it can be cleaned thoroughly and cleanly.
Never hire fly by night cleaners to clean your exhaust since there are a lot of types of hoods and ducts and they may have no experience in cleaning them. A specific solution is used to remove the grease with hot water pressure. To reduce the chances of grease sparks, cleaning them four times a year is advised. In several states, violating the code by not using a certified person is regarded a negligence on the part of the owner.
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.
Those in charge of cleaning should take care of what cannot be seen from the roof other than those that easily visible. There are several techniques used to clean the whole system like manual scraping, spin jets, power washing, applying chemical solutions, and steam cleaning. It is crucial to hire a company that is competent in cleansing your entire system inside out, top to bottom.
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 effi
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.
Those in charge of cleaning should take care of what cannot be seen from the roof other than those that easily visible. There are several techniques used to clean the whole system like manual scraping, spin jets, power washing, applying chemical solutions, and steam cleaning. It is crucial to hire a company that is competent in cleansing your entire system inside out, top to bottom.
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 effi
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.
Those in charge of cleaning should take care of what cannot be seen from the roof other than those that easily visible. There are several techniques used to clean the whole system like manual scraping, spin jets, power washing, applying chemical solutions, and steam cleaning. It is crucial to hire a company that is competent in cleansing your entire system inside out, top to bottom.
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 commonly seen in restaurants is the canopy. It has a simple design that can be easily maintained and cleaned. Regular hood cleaning NJ is needed to make certain that your business runs smoothly without any hitches.
Those in charge of cleaning should take care of what cannot be seen from the roof other than those that easily visible. There are several techniques used to clean the whole system like manual scraping, spin jets, power washing, applying chemical solutions, and steam cleaning. It is crucial to hire a company that is competent in cleansing your entire system inside out, top to bottom.
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 commonly seen in restaurants is the canopy. It has a simple design that can be easily maintained and cleaned. Regular hood cleaning NJ is needed to make certain that your business runs smoothly without any hitches.