The holiday season is the busiest and most lucrative time of year for the food service industry. Restaurants thrive on the influx of diners eager to celebrate, but this increased demand also comes with heightened pressure. Without proper preparation, even the most well-run establishments can face disruptions, from equipment malfunctions to health and safety concerns. The result? Lost revenue, unhappy customers, and a tarnished reputation.
The key to ensuring your restaurant is holiday-ready lies in proactive maintenance. By taking steps to inspect, clean, and upgrade your equipment and systems—especially your HVAC and kitchen hoods—you can create a safe, efficient, and welcoming environment that meets the demands of the season.
In this guide, we’ll explore the challenges restaurants face during the holiday rush and provide actionable tips to help you prepare. By following this checklist, you can transform your establishment into a well-maintained, high-performing operation that delights every guest who walks through your doors.
Ensure your restaurant is fully prepared for the holiday season with expert services from APS-Hoods. From comprehensive kitchen hood cleaning to HVAC maintenance and fire protection solutions, we have everything you need to keep your operations running smoothly. Call us today at 800-750-7313 to get Holiday-Ready with APS-Hoods!
Energy Efficiency and Cost Management: The Hidden Advantages of Proactive Maintenance
Running a restaurant during the holidays is no small feat. The increase in customer volume and extended operating hours put immense pressure on your staff, equipment, and budget. Proactive maintenance isn’t just about avoiding breakdowns—it’s a strategic investment that pays off in countless ways, particularly in managing costs and improving energy efficiency.
Here are some of the most significant benefits a well-maintained restaurant can offer during the holiday season:
1. Avoid Costly Repairs and Downtime
Routine maintenance minimizes the likelihood of unexpected equipment failures, saving you from expensive last-minute repairs or replacements. Unscheduled downtime during the holidays can disrupt operations and cost you valuable revenue.
2. Enhance Fire Safety Standards
Neglected grease buildup in kitchen hoods and ducts is one of the leading causes of restaurant fires. By investing in regular cleaning and inspections, you ensure the safety of your staff and customers while meeting local fire safety regulations.
3. Boost Operational Efficiency
When your equipment runs efficiently, your team can prepare meals faster, serve more customers, and meet the demands of peak hours. This not only reduces stress on your staff but also creates a smoother dining experience for your patrons.
4. Protect Your Reputation
The holiday season is when customer expectations are at their highest. Operational disruptions or safety concerns can lead to negative reviews and a damaged reputation. Regular maintenance ensures that your restaurant remains a trusted and reliable choice for diners.
5. Cut Energy Costs
Inefficient equipment and HVAC systems can significantly increase energy consumption. Regular servicing and upgrades improve performance, reducing your energy bills while contributing to a more sustainable operation.
6. Save Staff Time for What Matters Most
Instead of dealing with equipment malfunctions, your team can focus on delivering exceptional service. Proactive maintenance frees up their time, allowing them to concentrate on creating memorable customer experiences.
7. Extend Equipment Lifespan
Proper care and timely repairs can significantly extend the life of your kitchen appliances and HVAC systems, giving you a better return on investment and reducing long-term costs.
Learn more about holiday recommendations by the Department of Energy below:
The advantages of proactive maintenance extend far beyond financial savings. It’s about preparing your restaurant to handle the increased demands of the holiday season with confidence and ease. A well-maintained establishment is a thriving one, offering a comfortable environment for guests and a stress-free workspace for employees.
Take control of your holiday success by prioritizing maintenance. Not only will you minimize risks, but you’ll also position your restaurant as a standout destination during this festive time.
How to Prepare Your Restaurant Before the Holiday Rush
The holiday season doesn’t leave room for last-minute fixes. To ensure your restaurant operates smoothly during the busiest time of year, proactive preparation is essential. By addressing key maintenance tasks well in advance, you can avoid equipment failures, safety concerns, and operational hiccups when it matters most. Below are actionable steps to get your restaurant holiday-ready:
1. Schedule Cleaning and Maintenance for Critical Equipment
Kitchen equipment like cookers, hoods, grease traps, and HVAC systems are the backbone of your restaurant’s operations. Scheduling professional cleaning and maintenance ahead of the holiday season ensures they perform optimally under pressure.
Kitchen Hoods and Grease Traps: Prevent grease buildup, which can lead to fire hazards and poor ventilation.
HVAC Systems: Ensure proper airflow and temperature control for a comfortable dining experience.
Refrigeration Units: Check for consistent cooling to keep ingredients fresh and compliant with health standards.
Your team is the heart of your restaurant. Equip them with the knowledge and skills they need to handle the holiday rush effectively.
Emergency Protocols: Train staff on safety protocols to handle fire hazards or equipment malfunctions.
Efficient Workflow: Assign specific roles to streamline operations during peak hours.
Customer Service Excellence: Emphasize the importance of providing exceptional service, even during high-pressure situations.
Consider hosting a pre-holiday training session to address potential challenges and establish clear protocols for busy shifts.
3. Stock Up on Supplies and Equipment
Running out of essential items during peak holiday hours can disrupt service and disappoint customers. Avoid this by stocking up on:
Food Prep Essentials: Ensure you have enough ingredients to meet increased demand.
Cleaning Supplies: Maintain a consistent cleaning schedule with adequate materials on hand.
Spare Parts: Keep critical replacement parts for kitchen equipment to avoid downtime.
Pro Tip: Use inventory management software to track stock levels and automate reorders.
Why Early Preparation Matters
The holidays are a time of celebration, but they can also be chaotic for restaurant operators. Early preparation provides peace of mind, allowing you to focus on delighting your guests without worrying about operational setbacks.
How to Prepare Your Restaurant During the Holiday Season Rush
Once the holiday rush begins, the real test of your restaurant’s preparation comes into play. Even with the best proactive maintenance plan, the intensity of holiday operations requires ongoing attention to ensure everything runs smoothly. To help you stay on top of your game, here are actionable steps to follow during the holiday season:
1. Schedule Daily Monitoring of Equipment
Your kitchen equipment works overtime during the holidays, and even minor issues can escalate quickly. Implement a daily monitoring routine to identify and address potential problems before they disrupt service.
Inspect Kitchen Hoods and Ducts: Check for grease accumulation to prevent fire hazards.
Monitor Refrigeration Units: Ensure they maintain consistent temperatures to preserve food quality.
Evaluate Cooking Equipment: Look for signs of wear and tear, such as uneven heating or unusual noises.
By catching issues early, you can avoid costly downtime and keep your operations running seamlessly.
2. Create a Streamlined Plan for Peak Hours
Efficiency is critical when your restaurant is packed with holiday diners. A well-organized plan can prevent bottlenecks and keep both staff and customers happy.
Optimize Workflow: Arrange your kitchen and dining areas to minimize unnecessary movement and maximize efficiency.
Set Staffing Levels: Schedule enough team members to handle the demand, but avoid overstaffing to manage costs.
Simplify the Menu: Focus on your best-selling dishes to reduce prep time and increase order accuracy.
Having a clear operational strategy ensures that your team can handle the busiest hours with confidence and ease.
3. Hire Professionals for Support
The holiday season can be overwhelming for your staff, especially if they’re handling cleaning, maintenance, and peak-hour service. Consider bringing in professionals to share the load and ensure specialized tasks are handled properly.
Professional Kitchen Cleaning: Let experts take care of deep cleaning for your hoods, ducts, and grease traps.
HVAC Maintenance Services: Ensure your HVAC system operates efficiently to provide a comfortable dining environment.
Fire Safety Inspections: Hire certified technicians to test your fire suppression systems and minimize risks.
Relying on professionals not only reduces the burden on your team but also ensures that maintenance tasks are performed to the highest standard.
(866) 425-8554
Stay Stress-Free This Holiday Season with APS-Hoods! Keep your focus on serving customers while we handle the behind-the-scenes work. Call us now at 800-750-7313 to schedule a free consultation and keep your restaurant running like clockwork throughout the holiday season!
Holiday Season Restaurant Cleaning and Maintenance Checklist
The holiday season demands peak performance from your restaurant. To keep operations smooth, customers happy, and safety concerns at bay, a thorough cleaning and maintenance checklist is essential. Use this actionable checklist as a guide to prepare your restaurant for the festive rush. Share it with your team to ensure nothing is overlooked.
Do’s:
Don’ts:
Schedule Regular Deep Cleaning: Ensure hoods, ducts, and grease traps are thoroughly cleaned to prevent grease buildup and reduce fire hazards. This also ensures compliance with health and safety codes.
Postpone Cleaning Tasks: Delaying deep cleaning allows grease and grime to accumulate, increasing the risk of fires, safety issues, and health violations.
Keep Emergency Supplies Ready: Stock up on spare parts, cleaning materials, and tools for quick fixes during peak hours.
Rely Solely on Staff for Heavy-Duty Cleaning: Your team may not have the expertise or equipment for intensive cleaning tasks, leading to incomplete maintenance.
Inspect Equipment for Wear and Tear: Check kitchen appliances, HVAC systems, and fire suppression equipment regularly to catch and fix issues before they escalate.
Ignore Small Malfunctions: Minor issues can quickly turn into major problems during the holiday rush, causing costly downtime.
Sanitize High-Touch Areas Frequently: Clean and disinfect areas like door handles, countertops, tables, and payment systems multiple times a day to ensure customer safety.
Neglect Customer-Facing Areas: Dirty dining spaces can lead to poor customer experiences and negative reviews.
Maintain HVAC Systems: Service your HVAC system regularly to ensure proper airflow, maintain air quality, and provide a comfortable environment for guests.
Ignore Equipment Malfunctions: Unaddressed issues can lead to poor ventilation, discomfort, and higher energy bills.
Create a Detailed Maintenance Schedule: Assign tasks and timelines to your staff or professionals to ensure consistent upkeep throughout the holiday season.
Depend on Last-Minute Fixes: Reacting to problems during peak hours creates unnecessary stress and disrupts your operations.
Why Follow This Checklist?
Safety First: Regular maintenance minimizes the risk of fires and health hazards.
Customer Satisfaction: Clean, well-maintained spaces and efficient service enhance the dining experience.
Cost Savings: Preventive care reduces the likelihood of expensive emergency repairs.
Reputation Protection: A clean, organized restaurant strengthens your brand image and attracts repeat business.
Frequently Asked Questions: Proactive Maintenance for Restaurants During the Holidays
1. What is proactive maintenance, and why is it important during the holiday season?
Proactive maintenance involves scheduling regular inspections, cleaning, and repairs to ensure your restaurant’s equipment operates efficiently. During the holiday season, when customer demand is high, proactive maintenance helps reduce equipment failures, enhance fire safety, improve energy efficiency, and ensure compliance with safety regulations. By planning ahead, you can deliver a seamless dining experience while minimizing stress on your staff.
2. How often should I schedule professional cleaning for my restaurant equipment?
The frequency depends on the size of your restaurant and how heavily your equipment is used. Generally, kitchen hoods and grease traps should be cleaned every 3–6 months. HVAC systems require semi-annual servicing, and fire suppression systems should be inspected annually or as required by local laws. For high-demand seasons like the holidays, additional cleaning and inspections are recommended. APS-Hoods offers tailored maintenance plans to suit your needs.
3. Which areas of my restaurant should be prioritized for maintenance before the holidays?
Focus on critical areas under the most pressure during the holiday rush. Kitchen hoods, grease traps, HVAC systems, refrigeration units, and fire suppression systems are essential to maintain. Additionally, customer-facing areas like dining tables, door handles, and high-touch surfaces should be cleaned and sanitized frequently to ensure a great dining experience.
4. What are the signs that my HVAC system needs servicing?
Look for poor ventilation, uneven airflow, unusual noises, inconsistent temperatures, higher energy bills, and a decline in indoor air quality. These are clear signs your HVAC system requires servicing. Addressing these issues early ensures a comfortable dining environment during the busy holiday season.
5. Should I hire professionals for cleaning, or can my staff handle it?
While routine cleaning can be managed by your staff, hiring professionals is critical for deep cleaning and maintenance. Professionals have the expertise, tools, and resources to clean hard-to-reach areas like ducts and grease traps, saving your team time and ensuring compliance with health and safety standards. APS-Hoods provides specialized cleaning and maintenance services tailored to your restaurant’s needs.
6. How can I ensure fire safety in my restaurant during the holiday rush?
Fire safety is crucial during high-demand periods. Regularly clean hoods, ducts, and grease traps to prevent grease fires, and schedule inspections for fire suppression systems to ensure they are operational. Train your staff on fire safety protocols, keep fire extinguishers easily accessible, and ensure they are fully charged. Professional services like APS-Hoods can help maintain compliance and protect your restaurant.
7. How can I prepare my staff to handle the holiday crowd effectively?
Conduct training sessions to educate staff on customer service, safety protocols, and emergency procedures. Assign clear roles to streamline operations and ensure everyone knows their responsibilities. Use technology, such as point-of-sale systems, to reduce wait times and improve order accuracy. Keeping staff morale high through recognition and incentives will also help them perform well during the holiday rush.
8. How does proactive maintenance save money during the holiday season?
Proactive maintenance saves money by preventing costly emergency repairs, reducing energy consumption, extending the lifespan of equipment, and avoiding revenue loss due to downtime. It also ensures compliance with regulations, helping you avoid fines or penalties. Investing in maintenance ahead of time provides long-term savings and peace of mind during the busiest time of the year.
Maximize Your Restaurant’s Success This Holiday Season in Denver, CO
The holiday season is a golden opportunity for Denver restaurants to boost their revenue and reputation. However, without proper preparation and proactive maintenance, it can quickly become a period of stress and operational challenges. Fires, equipment malfunctions, health and safety violations, negative reviews, and unhappy staff are just some of the risks that come with neglecting essential upkeep.
By following the tips and strategies outlined in this guide, you can ensure your restaurant operates at peak efficiency during the busiest time of the year. A clean, safe, and well-maintained establishment not only prevents disruptions but also enhances the overall experience for your customers and staff.
Investing in proactive maintenance for your Denver-based restaurant pays off in several ways:
Customer Satisfaction: Deliver a seamless dining experience that turns first-time visitors into loyal patrons.
Operational Efficiency: Keep your kitchen running smoothly, even during peak hours, with reliable equipment and streamlined processes.
Cost Savings: Avoid expensive repairs and downtime by addressing issues before they escalate.
Reputation Management: Establish your restaurant as one of Denver’s most trusted holiday destinations for exceptional food, safety, and service.
Proactive preparation isn’t just about avoiding problems; it’s about creating opportunities. With the right maintenance strategy, you can maximize profits, reduce stress, and make the holiday season a rewarding experience for your entire team.
Denver’s Trusted Partner for Restaurant Maintenance
Why take on the burden of maintenance alone when APS-Hoods is here to help? We specialize in professional kitchen hood cleaning, HVAC servicing, and fire safety solutions, tailored specifically for restaurants in Denver, CO. With our expertise, you can ensure your restaurant stays compliant, efficient, and holiday-ready.Call (800) 750-7313 today to schedule a free consultation. Make this holiday season your most successful yet with APS-Hoods. Contact us now and enjoy peace of mind during the busiest time of the year!
Cleanliness is the cornerstone of a successful food establishment. Whether it’s an upscale French bistro or a casual diner, both staff and patrons expect an environment that is pristine and inviting. After all, a restaurant is not just a place to dine; it’s a space where people gather to share experiences and create memories. A spotless ambiance reflects the care and professionalism of the business, fostering trust and loyalty among guests.
However, even when a restaurant appears clean on the surface, there may be hidden issues lurking beneath. Grease buildup, unnoticed mold, and lingering odors can accumulate over time, impacting not only the visual appeal but also the health and safety of your staff and customers. This is why deep cleaning is not just an option—it’s a necessity.
In this article, we’ll explore the most telling signs that your restaurant’s ceilings, walls, and floors need a professional deep clean. From mold growth to pest activity, identifying these issues early can save your business from potential health code violations and reputation damage. Let’s dive into why maintaining a rigorous cleaning schedule is essential for every restaurant.
Don’t let grease buildup, hidden contaminants, or neglected surfaces disrupt your operations or tarnish your restaurant’s reputation. Call APS-Hoods at 800-750-7313 to schedule your next service.
The Critical Role of Ceiling, Walls, and Floors Cleanliness in Restaurant Hygiene
Maintaining spotless ceilings, walls, and floors in a restaurant isn’t just about aesthetics—it’s a fundamental aspect of food safety and customer satisfaction. These surfaces often go unnoticed during routine cleaning, yet they can become hotspots for grease, bacteria, mold, and other contaminants. When left unaddressed, these hidden problems can compromise air quality, create unpleasant odors, and even pose serious health risks to your staff and patrons.
Beyond appearance, cleanliness plays a pivotal role in protecting your business’s reputation. Consider these eye-opening statistics from Jolt.com:
66% of customers will not return to a restaurant they perceive as unclean.
75% of patrons refuse to visit an establishment again unless there’s a visible change in management or practices.
Three out of four customers steer clear of restaurants with negative cleanliness reviews.
These numbers highlight the financial impact of neglecting restaurant hygiene. One poor review or a single health code violation can significantly harm your business. Ensuring clean surfaces not only keeps your customers safe but also builds trust and loyalty, contributing to long-term success.
The Connection Between Cleanliness and Customer Loyalty
Cleanliness is more than a regulatory requirement in the restaurant industry—it’s a key driver of customer loyalty. When patrons step into your establishment, the first thing they notice is the environment. Pristine ceilings, spotless floors, and fresh air convey professionalism and attention to detail, instantly building trust. On the other hand, signs of neglect, like lingering odors or visible grime, can leave a lasting negative impression.
How Cleanliness Influences Customer Behavior:
First Impressions Matter:
According to research, 66% of customers won’t return to a restaurant they perceive as unclean. A spotless space assures guests they’re dining in a hygienic, well-maintained environment.
Positive Reviews and Word-of-Mouth:
Clean restaurants are more likely to receive glowing reviews and personal recommendations. In today’s digital age, one positive review can lead to a surge in bookings.
Long-Term Loyalty:
When customers feel comfortable and safe, they’re more likely to return and become regular patrons. Cleanliness creates a welcoming atmosphere that encourages repeat visits.
Avoiding the Risk of Negative Feedback:
On the flip side, cleanliness issues are one of the most common complaints in online reviews. A single bad review about hygiene can deter potential customers and damage your reputation.
Why Walls, Ceilings, and Floors Need Special Attention
While front-of-house cleaning focuses on visible areas, back-of-house surfaces like kitchen walls, floors, and ceilings often bear the brunt of daily operations. Grease splatter, moisture buildup, and airborne particles from cooking can settle on these surfaces, creating a breeding ground for bacteria and mold. Over time, this can lead to:
Health Hazards: Mold and mildew can trigger allergies and respiratory issues, affecting both employees and guests.
Structural Damage: Grease buildup can weaken surfaces, leading to costly repairs.
Pest Infestations: Unclean environments attract pests, which can lead to health code violations and loss of business.
A proactive approach to cleaning these areas ensures not only a safer environment but also compliance with strict health and safety regulations. Regular inspections and professional cleaning services are essential for addressing these hidden risks before they escalate.
Common Signs Your Restaurant Needs a Professional Deep Cleaning
Even with a regular cleaning routine, there are times when deeper issues arise that require more than surface-level solutions. Your restaurant’s ceilings, walls, and floors endure heavy wear and tear daily, becoming prime areas for grease buildup, moisture accumulation, and other contaminants. Ignoring these problem areas can lead to health risks, unpleasant dining experiences, and costly repairs.
To help you identify when it’s time to act, here are the most common signs your restaurant is overdue for a professional deep cleaning:
1. Visible Mold and Mildew on Walls
Mold and mildew thrive in humid environments, especially in kitchens and bathrooms. Even small patches can spread quickly, releasing harmful spores into the air.
Why It Matters:
Mold can trigger allergies and respiratory problems for staff and patrons.
Visible mold creates an unappealing environment, undermining your restaurant’s reputation.
Failure to address mold can lead to health code violations and potential closures.
Solution: Regular inspections and professional cleaning services can safely eliminate mold and implement preventative measures.
2. Grease Build-Up on Ceilings
Commercial kitchens naturally produce grease, which accumulates on ceilings over time. This buildup can create stains, odors, and even safety hazards.
Why It Matters:
Grease buildup reduces air quality and contributes to lingering odors.
It poses a significant fire hazard, endangering your staff and guests.
Stained ceilings diminish the overall cleanliness and appeal of your restaurant.
Solution: Periodic deep cleanings and proper ventilation maintenance ensure a safer, fresher environment.
3. Lingering Unpleasant Odors
Persistent odors in your kitchen or dining area often indicate hidden grease, mold, or food debris. These smells can linger even after regular cleaning efforts.
Why It Matters:
Unpleasant odors can deter customers and negatively impact their dining experience.
Lingering smells may signal deeper hygiene issues that could lead to pest infestations.
Odors create an impression of neglect, reducing trust in your establishment.
Solution: Identify odor sources and target them with deep cleaning that reaches hidden and hard-to-clean areas.
4. Stained or Sticky Floors and Countertops
Sticky floors and countertops are clear signs of grease and grime accumulation. High-traffic areas are particularly prone to staining, which regular cleaning may not completely remove.
Why It Matters:
Sticky floors increase the risk of slips and falls, endangering staff and customers.
Stains and grime create a negative visual impression, impacting customer perceptions of cleanliness.
Long-term neglect can lead to permanent damage, requiring expensive replacements.
Solution: Use high-quality cleaning products and professional services to restore surfaces to their original condition.
5. Increased Pest Activity
Rodents, insects, and other pests are drawn to food debris and grease left in unclean areas. Sightings of pests or their droppings are clear indicators of hygiene issues.
Why It Matters:
Pest infestations can result in health code violations, hefty fines, or forced closures.
Pests are a major turn-off for customers and can lead to damaging online reviews.
Contaminants left by pests can compromise food safety and lead to serious illnesses.
Solution: Follow EPA pest control guidelines and invest in professional deep cleaning to eliminate food sources and sanitize affected areas.
Why You Should Act Quickly
The signs above don’t just indicate cleanliness issues—they also highlight risks to your restaurant’s operations, reputation, and revenue. Acting promptly can prevent small problems from escalating into significant challenges, such as health code violations or costly repairs. Partnering with a professional cleaning service ensures your establishment remains a safe, welcoming place for employees and guests alike. Failure to address these issues can lead to health code violations, fines, and potential closures. Learn more about restaurant sanitation standards here.
Take Action Today to Safeguard Your Business! Call APS-Hoods at 800-750-7313 now to request your FREE consultation.
Tips for Effective Deep Cleaning of Restaurant Ceiling, Walls, and Floors
In this section, I’m going to share a practical guide on some of the most important considerations when it comes to a clean restaurant environment:
Focus on areas that are hard to reach – terrible things can pile up here!
Don’t attempt cleaning during peak hours – deep clean only on off days!
Wear protective gear if you’re working on it yourself –
Avoid seeking help from professionals when it comes to deep cleaning
Double-check surfaces even after deep cleaning
Don’t delay or ignore scheduled cleaning
Contact professionals for inspection and deep cleaning
Don’t let buildups happen – it’ll often be too late to clean!
Keep yourself updated with the latest guidelines by your local government.
Frequently Asked Questions About Deep Cleaning for Restaurants
Deep cleaning a restaurant isn’t just about aesthetics—it’s essential for maintaining hygiene, ensuring safety, and complying with health regulations. Below, we answer some of the most common questions restaurant owners and managers have about deep cleaning ceilings, walls, and floors.
1. What Is the Difference Between Regular Cleaning and Deep Cleaning?
Regular Cleaning: This typically involves routine tasks like wiping surfaces, sweeping floors, and sanitizing commonly touched areas. It’s meant to maintain a day-to-day level of cleanliness and remove visible dirt or debris.
Deep Cleaning: Deep cleaning goes far beyond the surface. It targets hard-to-reach areas, removes deeply embedded grime, grease, and bacteria, and focuses on preventing long-term issues like mold and pest infestations. This level of cleaning often requires professional expertise and specialized equipment.
Pro Tip: While regular cleaning should be done daily, deep cleaning should be scheduled periodically based on your restaurant’s activity level.
2. How Often Should a Restaurant Deep Clean Its Ceilings, Walls, and Floors?
The frequency of deep cleaning depends on various factors, including:
The volume of daily operations.
The type of food preparation (greasy or high-moisture cooking requires more frequent cleaning).
Environmental conditions like humidity levels.
General Recommendations:
High-Traffic Kitchens: Every 1-3 months.
Moderate-Traffic Kitchens: Every 3-6 months.
Low-Traffic or Seasonal Kitchens: At least once a year.
If you notice signs like grease buildup, mold, or lingering odors, schedule a deep cleaning immediately, regardless of your routine schedule.
3. What Are the Best Practices for Cleaning Grease Build-Up on Ceilings?
Grease buildup on ceilings not only looks unsightly but also poses fire hazards. The key to effective grease removal is using the right cleaning techniques:
Use degreasers specifically formulated for commercial kitchen cleaning.
Avoid using abrasive tools that can damage surfaces.
Clean exhaust hoods and ventilation systems regularly to prevent grease from settling on ceilings.
4. Can Regular Cleaning Prevent Mold and Mildew on Walls?
Regular cleaning can help control mold and mildew growth, but it’s not always enough to prevent it entirely. High-humidity areas, such as kitchens and bathrooms, are particularly prone to mold, especially in corners and other hard-to-reach spots.
Solution: Combine regular cleaning with periodic deep cleaning and proper ventilation to minimize mold risks. Use mold-resistant paint and professional-grade cleaners to further safeguard your walls.
5. What Cleaning Products Are Effective for Deep Cleaning?
The effectiveness of cleaning products depends on the surface and type of contaminant. Here are some general recommendations:
Grease Removal: Heavy-duty degreasers approved for commercial kitchens.
Mold and Mildew: EPA-approved mold removal sprays and disinfectants.
Floors: Non-slip cleaners designed for restaurant-grade flooring.
Walls and Ceilings: Gentle yet effective all-purpose cleaners to avoid surface damage.
For best results, consult with professionals to ensure you’re using the right products for your specific needs.
6. What Are the Costs of Professional Deep Cleaning?
The cost of professional deep cleaning services for a restaurant can vary widely based on several factors, including:
Size of the Restaurant: Larger spaces require more time, resources, and labor.
Extent of Cleaning Required: Deep cleaning that includes grease removal, mold remediation, or pest control will be more comprehensive and may cost more than routine cleaning.
Frequency of Service: Scheduling regular cleanings often leads to lower per-visit costs compared to one-off emergency services.
Type of Services Needed: Specialized services like HVAC and hood cleaning, ceiling degreasing, or floor restoration can influence the price.
For an accurate quote tailored to your restaurant’s specific requirements, contact APS-Hoods at 800-750-7313. Our team provides cost-effective solutions to ensure your restaurant remains clean, safe, and compliant.
Why You Should Prioritize Deep Cleaning
Deep cleaning isn’t just a regulatory requirement—it’s an investment in your business’s longevity. Regularly maintaining a clean and safe environment helps:
Prevent costly repairs and replacements.
Protect your reputation and avoid negative reviews.
Enhance staff productivity by ensuring a healthy workplace.
Final Thoughts: The Importance of Deep Cleaning in Restaurants
Running a successful restaurant isn’t just about crafting delicious meals and delivering exceptional service—it’s also about creating a clean and inviting environment where guests feel comfortable and safe. Hygiene plays a pivotal role in shaping customer perceptions, maintaining health standards, and ensuring the longevity of your business.
From ceilings stained with grease to floors that accumulate grime in hard-to-reach areas, neglecting deep cleaning can lead to costly repairs, health code violations, and even reputational damage. Regular deep cleaning of your restaurant’s ceilings, walls, and floors is not just a best practice—it’s a non-negotiable aspect of operating a compliant and customer-friendly establishment.
The Benefits of Regular Deep Cleaning
Protects Health and Safety Deep cleaning removes harmful contaminants, bacteria, mold, and grease, ensuring your staff and patrons are in a safe and healthy environment. Cleaner air, slip-free floors, and hygienic surfaces contribute to a better dining experience.
Maintains Compliance with Health Regulations Health inspections can be stringent, and failing to meet cleanliness standards could lead to hefty fines, temporary closures, or worse—a tarnished reputation. Regular deep cleaning ensures your restaurant remains compliant and inspection-ready.
Extends the Life of Equipment and Surfaces Grease, grime, and debris can wear down floors, ceilings, and equipment over time. Routine deep cleaning protects these investments, reducing the need for costly replacements and repairs.
Enhances Customer Experience and Loyalty A clean environment speaks volumes about your commitment to quality and professionalism. Customers are more likely to return and recommend your restaurant if they feel confident in its cleanliness.
The APS-Hoods Advantages
At APS-Hoods, we understand the unique challenges restaurant owners face when it comes to maintaining cleanliness and safety in Denver, CO. Our professional deep cleaning services are designed to address every aspect of your commercial kitchen and dining space, from removing grease buildup on ceilings to sanitizing high-traffic floors. With our expertise, you can focus on what you do best—delivering exceptional dining experiences.
Protect Your Restaurant with APS-Hoods in Denver, CO
Take the guesswork out of deep cleaning and leave it to the professionals. APS-Hoods offers comprehensive cleaning solutions tailored to your restaurant’s needs, ensuring your business stays compliant, your staff stays safe, and your customers stay happy.
A clean restaurant isn’t just good for business—it’s a reflection of your values. Partner with APS-Hoods to ensure every corner of your establishment is spotless and welcoming.
The environmental impact of professional kitchen cleaning services has become a hot topic in today’s world where sustainability is at the forefront of global conversations.
Commercial kitchens, with their fast-paced operations and strict cleanliness rules, often use a variety of cleaning products and methods that can affect the environment. Traditional cleaning practices can add to pollution and drain our resources from chemical runoff to excessive water usage.
However, as awareness grows, many cleaning services are now switching things up with eco-friendly methods and products, aiming to reduce their carbon footprint while keeping hygiene standards.
In this article, we will dive into how these kitchen cleaning services affect the environment and check out some cool, innovative approaches that balance cleanliness with caring for our planet.
At APS-Hoods, we offer you professional kitchen cleaning services. Don’t hesitate to call 800-750-7313 for more information.
Understanding the Environmental Footprint of Commercial Kitchens
Commercial kitchens are the backbone of the food service world, but they can also leave quite a mark on the environment. Here’s a breakdown of the key factors helping to this impact:
1. Water Usage
These kitchens use tons of water for cooking, cleaning, and preparing food.
Besides, if things aren’t run efficiently, you can end up wasting a lot, especially when washing dishes or cleaning equipment.
2. Energy Consumption
Ovens, stoves, fridges, and dishwashers use large amounts of energy. Also, many kitchens operate during peak hours, leading to increased energy demand, which isn’t good for local power supplies.
3. Waste Generation
A lot of food is discarded because of over-preparation or spoilage. Moreover, non-recyclable packaging adds to the trash problem.
4. Chemical Use
Cleaning Products: Many kitchens rely on strong chemicals to keep things clean, which can lead to pollution. If not handled right, these chemicals can be risky for both workers and customers.
5. Carbon Emissions
Getting ingredients delivered adds to greenhouse gas emissions. Also, some cooking styles (like grilling or frying) can produce more emissions than others.
Eco-Friendly Cleaning Products
Vinegar
It is great for disinfecting, deodorizing, and cutting grease. Vinegar is non-toxic, biodegradable, and effective against bacteria.
Baking Soda
Excellent for scrubbing surfaces, deodorizing, and unclogging drains. This gentle abrasive is safe for most surfaces, and it neutralizes odors.
Castile Soap
This all-purpose soap is used for washing dishes, and floors, and even as a body wash. It is made from vegetable oils. It is free from synthetic ingredients and biodegradable.
Lemon Juice
A kind of natural bleach, deodorizer, and stain remover. It has antimicrobial properties and a fresh scent.
Essential Oils
You can add them to homemade cleaners for fragrance and antibacterial properties (e.g., tea tree oil, and lavender oil). They have natural scents and potential antibacterial effects.
Hydrogen Peroxide
It is used for disinfecting surfaces and whitening laundry. Hydrogen Peroxide breaks down into water and oxygen, making it eco-friendly.
Cornstarch
This can be used to clean windows, polish furniture, and as a carpet cleaner. Cornstarch is non-toxic and biodegradable.
Olive Oil
This oil is great for polishing wood and furniture. It is natural and adds shine without harmful chemicals.
Commercial Eco-Friendly Brands
Look for brands that offer products made from plant-based ingredients and are free from harsh chemicals.
Tips for Using Eco-Friendly Cleaners
Many natural cleaners can be diluted with water to increase efficiency and reduce waste.
Store homemade cleaners in labeled glass or recycled containers to avoid chemical reactions.
Always test a small area first to ensure compatibility with the surface you’re cleaning.
By choosing eco-friendly cleaning products and using them efficiently, we can keep a clean environment while reducing our impact on the planet!
Water Usage
Did you know farming uses about 70% of all our freshwater? Finding smarter ways to water crops can save a ton of water.
Factories need water for all sorts of stuff like making products, cooling things down, and cleaning up. Using less water can cut costs and help the planet.
We use water at home for cooking, cleaning, showering, and watering plants. Being aware of how much we use can help save it.
When we waste water, we hurt ecosystems since taking too much water can mess with habitats and wildlife.
Many places are running low on water because of overuse and climate change, which affects lots of people.
Moreover, treating and moving water takes energy, so using less can lower energy consumption too.
Ultimately, to save some water, fix those leaks first. A dripping faucet or a leaky toilet can waste gallons of water every day; so, get those fixed!
Secondly, you can swap out your showerheads and faucets for low-flow versions. They work great and save water.
Thirdly, go for water-efficient dishwashers and washing machines that use less water per load.
Fifthly, pick plants that don’t need a lot of water.
Sixthly, cut down your shower time. This can save a bunch of water.
Seventhly, instead of letting the water run while washing dishes, fill up the sink or use the dishwasher when it is full.
Eighthly, you can also set up some rain barrels to catch rainwater for your plants.
Waste Management Practices in Kitchen Cleaning: Reducing, Reusing, Recycling
1. Reducing Waste
Before going to the grocery store, plan your meals for the week. This helps avoid buying too much and reduces food waste.
Purchasing items in larger quantities can minimize packaging waste. Just make sure you can use them before they go bad!
Instead of paper towels, use reusable cloth towels for cleaning. They are more durable and cut down on paper waste.
Finally, use cleaning products that come in minimal or recyclable packaging.
2. Reusing Items
Use glass jars or old containers to store leftovers or organize pantry items. They are perfect for reducing single-use plastics.
If you have vegetable peels or coffee grounds, consider composting them instead of throwing them away. Such a great way to enrich your garden soil!
Also, instead of buying disposable cleaning pads, use old t-shirts or towels as rags for dusting and scrubbing.
3. Recycling Properly
Get to know what can be recycled in your area. This can include cardboard, certain plastics, and glass.
Rinse out containers to avoid contamination, which can make recycling more effective.
Many food packages can be recycled, like cereal boxes and some plastic containers. Just check the recycling symbols!
4. Bonus Tips
Make your cleaning solutions using lemon juice, vinegar, and baking soda. It’s cost-effective and reduces the need for chemical cleaners.
Moreover, share what you know about reducing, reusing, and recycling with family and friends. The more people who get on board, the bigger the impact!
The Role of Energy Efficiency in Professional Kitchen Cleaning Services
1. Saving Money
Using energy-efficient cleaning tools means you will spend less on electricity and water, which is always a win. Besides, these tools usually wear out less quickly, so you won’t have to replace them as often.
2. Helping the Planet
When you use less energy, you are cutting down on carbon emissions, which is great for the environment. Moreover, efficient cleaning methods often use way less water, which is very important in places where water is scarce.
3. Better Cleaning Results
Energy-efficient equipment often has the latest technology, so it cleans better while using less power. Many of these machines dry surfaces faster, so kitchens can get back to business sooner.
4. Staying Compliant
Lots of places have energy use regulations. Going for energy-efficient practices helps you stay in the clear.
Besides, if you focus on being energy-efficient, you might qualify for some eco-friendly certifications that make you look good to clients.
5. Happy Employees
Energy-efficient tools are usually quieter and cooler, making it a nicer place for your cleaning crew to work. Also, many modern energy-efficient machines come with better safety features, which means fewer accidents on the job.
6. Attracting and Keeping Clients
Many businesses care about sustainability. Offering energy-efficient cleaning can help you stand out and attract clients. Moreover, clients love working with companies that care about the planet, so they are more likely to stick around.
The Impact of Chemical Cleaners on Air Quality and Health
A lot of cleaning products let off VOCs which can float around in the air. These include stuff like formaldehyde and benzene. The VOCs can mess with your lungs, especially if you have asthma or allergies. You might find yourself coughing or feeling short of breath. Also, some VOCs are neurotoxic and can cause headaches or dizziness.
Moreover, when you spray cleaners, tiny particles can get released into the air. The particles can hang around and cause breathing problems.
Mixing different cleaners can create some dangerous stuff (think bleach and ammonia creating chlorine gas). This can make the air even worse and be super risky.
A lot of these cleaners can irritate your skin or eyes if you’re not careful. Prolonged use could lead to rashes or allergic reactions.
Also, some chemicals can throw off your hormones, which isn’t good for anyone.
Finally, chronic exposure to certain chemicals has been linked to serious health problems, such as cancer.
To stay safe, try using eco-friendly cleaners that skip the harmful chemicals. You can even whip up your cleaners with vinegar, baking soda, and essential oils!
Moreover, ensure to open windows or turn on fans when you are cleaning. Fresh air helps clear out the bad stuff.
Wear gloves, masks, and goggles when using harsh cleaners. Better safe than sorry!
You can talk to friends and family about the risks of chemical cleaners. Encourage them to check labels and know what they are using.
At last, get behind rules that limit harmful chemicals in cleaning products and push for clearer labels so everyone knows what they are buying.
Frequently Asked Questions on Professional Kitchen Cleaning Services
1. What Does Professional Kitchen Cleaning Services Include?
A professional kitchen cleaning service typically includes deep cleaning of all surfaces, equipment, and appliances. This may involve cleaning ovens, grills, fryers, hoods, countertops, floors, and walls. They may also sanitize utensils and dishware.
2. How Often Should I Use Professional Kitchen Cleaning Services?
The frequency of professional cleanings depends on usage. For commercial kitchens, it is often recommended to have a deep clean every 3-6 months. Residential kitchens may need less frequent cleaning, perhaps once or twice a year, depending on cooking habits.
3. Are the Cleaning Products Used Safe for Food Preparation Areas?
Reputable and professional kitchen cleaning services use food-safe and non-toxic cleaning products. Always ask about the products used to ensure they meet health and safety standards.
4. Will the Cleaning Service Move My Appliances?
Most professional services will move appliances as needed to clean behind and underneath them. However, it is best to confirm this with the service provider beforehand.
5. Do I Need to Be Present During the Cleaning?
You don’t need to be present during the cleaning, but you should ensure that the cleaners have access to the kitchen. Some clients prefer to be there for any specific instructions or concerns.
Do you have issues with cleaning operations?
We are here in Denver, CO.
Dial 800-750-7313 and let us help.
Enjoy APS-Hoods’ Professional Kitchen Cleaning Services in Denver, CO.
In conclusion, the environmental impact of professional kitchen cleaning services is something we should think about. While these services are important for keeping things clean and safe, they can also have some downsides, like using harsh chemicals, wasting water, and consuming a lot of energy.
The good news is that many cleaning companies are starting to go green by using biodegradable products, saving water, and being more energy-efficient. By focusing on eco-friendly practices, they can clean effectively without hurting the planet as much.
So, when you are looking for professional kitchen cleaning services, it is a smart move to pick APS-Hoods which cares about the environment. It is a win-win for both your kitchen and the planet!
In the crazy hustle and bustle of a commercial kitchen, where everything needs to run like a well-oiled machine, it’s easy for even the most experienced chefs and staff to make some common kitchen maintenance errors.
While big issues like broken equipment or safety hazards get all the attention, a bunch of smaller maintenance mistakes can quietly mess things up. Ignoring the ventilation system or not following proper cleaning routines might seem minor, but they can lead to expensive repairs, slow down productivity, and even create health risks.
In this article, we’ll dive into these sneaky pitfalls, highlight why keeping up with kitchen maintenance is super important, and share some handy tips to help you keep your kitchen safe and running smoothly.
Common Kitchen Maintenance Errors: Skipping Preventive Maintenance
The first is ignoring equipment check-ups. Not checking on your kitchen gear can lead to serious issues such as a breakdown during the dinner rush. So, set up regular check-ups and keep a log to track how each piece of equipment is doing.
The second is neglecting ventilation systems. Forgetting to clean your ventilation hoods and filters can lead to bad air quality and fire risks. A clogged system means more heat and smoke, plus a chance of grease fires. Thus, create a cleaning schedule for your ventilation systems and replace filters when needed.
The third is skipping deep cleaning. Not doing a thorough cleaning of your kitchen can let grime and bacteria build-up. This can lead to health risks, bad food quality, and even health code violations. So, make a detailed cleaning checklist with daily, weekly, and monthly tasks, and assign them to staff members.
The fourth is overlooking plumbing Issues. Ignoring small leaks or slow drains can cause bigger plumbing headaches. Water damage can hit hard, leading to costly repairs and service interruptions. So, keep an eye out for leaks and check drain performance regularly.
The fifth is not calibrating your kitchen equipment. If you forget to calibrate cooking gear, it can cause uneven cooking. This can mess with food safety and quality. Thus, regularly check and calibrate all your cooking equipment according to the manufacturer’s guidelines.
The sixth is not training staff on proper maintenance practices. If you don’t teach your staff properly, you will face equipment misuse and missed tasks. This can also wear out your gear faster. So, hold regular training sessions on maintenance practices.
The seventh is ignoring manufacturer guidelines. Not following these guidelines can void warranties and shorten your equipment’s lifespan.
Common Kitchen Maintenance Errors: Disregarding Food Safety Standards
Not keeping food at the right temperature or forgetting to label and date stuff can spoil or make people sick. Besides, if you don’t label things, you might accidentally use something that has expired. So, make it a rule to label and date everything. Check your fridge and freezer temps regularly to keep things safe.
If you don’t clean surfaces, utensils, and equipment often enough, it can let bacteria thrive, which can lead to cross-contamination and sickness. So, set up a cleaning schedule for daily, weekly, and monthly tasks. Teach your staff the right way to clean and sanitize.
Besides, forgetting to calibrate thermometers and cooking gear may cause undercooked meals or overcooked disasters. Thus, regularly check and calibrate all your temperature-sensitive equipment according to the manufacturer’s instructions.
If you don’t have a plan for dealing with pests, then they will surely get into big trouble with health codes. So, team up with a pest control service to create a solid pest management plan.
Skipping out on training staff about food safety practices will lead to contamination and health risks. You’d better hold regular training sessions on food safety rules. Cover everything from handling to cooking and storage.
Moreover, remember to check the temperatures of stored and cooked foods regularly. If food is kept at unsafe temps, it can promote bacterial growth. So, use digital thermometers to check food temps during storage and cooking. Don’t forget to keep logs so that everyone stays accountable.
Finally, if you don’t dispose of food waste properly or let it pile up in preparation areas, it may attract pests and create a messy, unsanitary kitchen. Thus, create a waste management plan with regular disposal schedules and designated areas for trash away from food preparation zones.
Common Kitchen Maintenance Errors: Inadequate Waste Management
Bad waste management is basically not handling, storing, or getting rid of kitchen trash properly. This includes food scraps, packaging, and all that other junk.
Piles of waste can attract pests like rats and bugs, which can mess with food safety and get you in trouble with health inspectors. Also, leaving organic waste lying around can lead to bacteria growth, increasing the risk of foodborne illnesses.
Stinky waste can fill up the kitchen and dining area with awful smells, making it uncomfortable for everyone. Besides, a cluttered workspace because of unmanageable trash can slow down your team and lead to mistakes in food prep.
Poor waste management can also mean bigger disposal fees, especially if you’re not sorting things out for recycling or composting. Moreover, not following local health rules about waste disposal can result in fines or even shutdowns.
So, to avoid inadequate waste management, put together a plan that clearly outlines how to handle different types of waste (like organic, recyclable, and general trash). Make sure you have bins for each one.
Teach your staff about proper waste disposal and why cleanliness matters. Regular training is the key.
Regularly check the waste disposal areas to make sure everything is running smoothly. Tackle any issues ASAP.
Create a schedule for when waste should be taken out based on how busy the kitchen gets. Also, set up separate bins for recyclables and compostable stuff and train your team properly.
Keep an eye on how much waste you’re generating. This information can help you find ways to improve and reduce overall waste.
Lastly, make sure all areas where you handle waste are clean and sanitized. Regularly clean the bins and surrounding spots to avoid odors and pest issues.
Common Kitchen Maintenance Errors: Postponing Repairs
Putting off repairs is all about delaying fixes on your kitchen gear. Whatever the issue is, you should never ignore repairs for some good reason.
Firstly, if something breaks down, you could end up with unexpected downtime. That means lost sales during busy hours.
Secondly, small problems can snowball into major issues if you don’t deal with them. What could’ve been a quick fix might turn into a pricey repair or even a full replacement.
Thirdly, broken equipment can be dangerous. A faulty stove could spark a fire, and a broken fridge can spoil food, which is a health hazard.
Fourthly, if your gear isn’t working right, it can mess with food storage and preparation, putting your customers at risk for foodborne illnesses.
Fifthly, when equipment isn’t running smoothly, everything takes longer. This can hurt your staff’s productivity and leave customers unhappy.
Sixthly, a kitchen that’s falling apart can frustrate your team, leading to low morale and higher turnover rates.
To fix the issue of putting off repairs, create a regular maintenance plan to check and service all your kitchen equipment.
Also, make sure your staff knows to report any weird sounds or malfunctions ASAP. You can implement a system to track reported issues and ensure they get fixed on time.
Moreover, set aside some cash each month for repairs and maintenance. Also, don’t forget to schedule regular checks of all your equipment and facilities. This helps you spot potential problems early on and address them quickly. Remember to document all the repairs and maintenance you do too.
Finally, build a good relationship with your maintenance techs or service providers. Clear communication ensures that repairs are prioritized and handled efficiently.
Don’t you know how to maintain your food establishment?No need to worry. Leave it to us. Our number is 800-750-7313.
Common Kitchen Maintenance Errors: Overcomplicating Maintenance Schedules
Overcomplicating maintenance schedules means creating plans that are just too detailed or tricky to follow. This could be anything from excessive paperwork to having too many different frequencies for tasks or tracking systems that just overwhelm the staff instead of helping them.
If your schedule is too complex, team members might not know what they’re supposed to do or when leading to missed maintenance. It can also add unnecessary stress to an already busy environment.
Moreover, time spent figuring out a complicated schedule is time taken away from actual kitchen work, slowing things down and affecting service quality. With too many steps or unclear instructions, mistakes are more likely to happen resulting in skipped maintenance tasks and equipment failures.
If responsibilities aren’t laid out, it’s tough to hold staff accountable for their maintenance tasks. Besides, a complicated system makes it hard to see what’s been done and what still needs attention, leading to gaps in maintenance.
To simplify maintenance schedules, you’d better prioritize your key tasks. Figure out which maintenance tasks are the most critical for safety and efficiency and focus on those first.
You can also create easy-to-follow checklists for daily, weekly, and monthly tasks. So, staff can quickly see what needs to be done without getting overwhelmed.
Establish straightforward frequencies for maintenance tasks (like daily cleaning or weekly inspections) without making it too complicated. Stick to a routine that works.
Moreover, you can use simple digital tools or apps that help with tracking without being overwhelming. Look for options that send reminders and make reporting easy.
Train your staff effectively and make sure everyone knows their role. Moreover, periodically check in on your maintenance schedule and adjust it based on staff feedback. Keep it flexible but effective.
Frequently Asked Questions on Common Kitchen Maintenance Errors
1. How Can I Prevent Grease Buildup in My Kitchen?
Regularly clean surfaces with degreasing cleaners, especially around the stove and range hood. Use splatter screens when frying and ensure proper ventilation while cooking.
2. Can I Use Bleach to Clean My Kitchen Surfaces?
While bleach can disinfect surfaces, it’s not always recommended for all kitchen materials (like wood or certain countertops). It’s best to use a cleaner that is suitable for the specific surface you are cleaning.
3. How Can I Keep My Kitchen Organized to Avoid Messes?
Implement a regular decluttering routine, use storage solutions like bins and shelves, and ensure that everything has a designated place. This will help you to prevent messes from accumulating.
4. What Are Some Tips for Maintaining Kitchen Countertops?
Clean spills promptly, avoid using harsh chemicals or abrasive scrubbers and use cutting boards to prevent scratches. For stone countertops, consider resealing them periodically based on manufacturer recommendations.
We are first to protect your business.Call 800-750-7313 for a free quote.
Avoid Common Kitchen Maintenance Errors with the Help of APS-Hoods
To wrap it up, keeping a commercial kitchen in good shape is very important for safety and smooth operations. But there are some common mistakes like skipping preventive maintenance, ignoring food safety standards, making maintenance schedules too complicated, skipping routine checks, and not properly training the staff, that can mess things up.
By spotting these issues and sticking to simple, effective maintenance routines, kitchen managers can create a vibe where everyone cares about taking care of the equipment and keeping things clean. So, not only your kitchen gear will last longer, but also you will make the kitchen a safer and more productive place for everyone, so they can keep serving up great food!
If you have any maintenance issues, APS-Hoods assures you that the quality of our work exceeds our competitors. Just get in touch with us to get a free consultation with one of our experts.
Regular hood cleaning is crucial for fire safety in commercial kitchens. Grease is highly flammable and can easily ignite if not probably maintained; so, grease buildup in kitchen hoods must be cleaned regularly to reduce the risk of fire hazards.
By ensuring clean hoods, businesses can not only minimize fire risks but can also protect both their employees and property. Moreover, it is not just about safety. It is also about legal requirements to comply with fire safety regulations.
Here in this blog, we will shed light on the key role of professional hood cleaning services. This can provide peace of mind and help maintain a clean and safe working environment for all.
Trust us to help you keep your kitchen running smoothly and safely. Just give us a phone call at 800-750-7313 or fill in the contact form for a free quote.
Understanding the Risks of Grease Buildup in Commercial Kitchens
When grease builds up in commercial kitchen hoods, it is like playing with fire. Here are a few reasons why it is a big deal:
1. Fire Hazard:
Grease is very flammable, and if it builds up in the hood and ductwork, it is just waiting for a spark to set it off. A fire in the kitchen hood can spread quickly throughout the kitchen and the whole building. This can cause extensive damage, injuries, and even deaths.
2. Poor Air Quality:
When grease clogs up the hood, it obstructs airflow and ventilation. Thus, the air quality in the kitchen decreases. This leads to unpleasant odors, smoke, and fumes which can be harmful to employees and customers.
Besides, poor air quality can also affect the taste of food and the overall dining experience.
3. Health Risks:
Grease buildup can be a breeding ground for all sorts of contaminants like bacteria and mold. These can contaminate food and pose health risks to both customers and employees.
Furthermore, poor ventilation due to grease buildup can cause health issues and make existing health conditions worse.
4. Compliance Issues:
If you fail to keep your kitchen hoods clean and comply with fire safety regulations, you will face fines, penalties, and even closure of the establishment.
As a result, regular hood cleaning is not just for safety but a legal requirement to ensure compliance with health and safety standards.
In a nutshell, regular hood cleaning is not just about making things look nice. It is actually essential for everyone’s safety and well-being. So, regular professional cleaning is key to keeping things running smoothly and safely.
The Role of Hood Cleaning in Preventing Kitchen Fires
Firstly, grease buildup in the hood and ducts is a major fire hazard. Regular hood cleaning removes this highly flammable stuff, lowering the chance of a fire breaking out.
Secondly, when grease clogs up the hood and ducts, it can block airflow and ventilation. This can make things hotter and smokier than they should be. As a result, regular hood cleaning ensures proper airflow and reduces the risk of overheating and potential fire hazards.
Thirdly, during a fire a properly cleaned hood and duct system lets fire suppression systems such as sprinklers or fire extinguishers work effectively. These systems can work better if there is no grease buildup getting in the way.
Fourthly, lots of places have specific rules and codes about regular hood cleaning in order to prevent fire hazards in commercial kitchens. Ignoring these rules and failure to comply with them can lead to fines, penalties, or even getting shut down.
Fifthly, professional hood cleaning services have the knowledge, tools, and experience to thoroughly clean and maintain kitchen hoods and ducts. They can spot potential fire risks, get rid of grease effectively, and ensure that the kitchen meets safety standards.
Any questions or concerns about your commercial kitchen fire safety? So, contact us at 800-750-7313 for further information.
Compliance with Fire Safety Regulations: Why Regular Hood Cleaning Is Essential
Many specific regulations order regular cleaning and maintenance of kitchen hoods and exhaust systems. If you do not follow these rules, you may face fines, penalties, or even shutdown.
Fire codes often require regular cleaning of kitchen hoods and exhaust systems. This is essential to prevent the buildup of grease and other flammable substances. It is necessary to comply with these codes to ensure the safety of your staff and prevent potential fire hazards.
The other aspect is insurance requirements. Your insurance providers might need proof of regular hood cleaning as a condition for coverage. If you fail to have a well-maintained kitchen hood system, they could deny your insurance claims in the event of a fire or other related accidents.
Health and safety inspections often check for compliance with hood cleaning and maintenance standards. So, not meeting those standards could lead to fines or other penalties.
Regular cleaning reduces the risk of kitchen fires which can cause a lot of property damage, injury, or loss of life. By staying on top of maintenance, you are showing that you take safety seriously and lowering your liability.
All in all, make sure to schedule regular hood cleanings so as to stay compliant with fire safety regulations. This is crucial to meet legal requirements, adhere to fire codes, satisfy insurance conditions, pass safety inspections, and manage liability and risk effectively.
Benefits of Professional Hood Cleaning Services for Businesses
1. Following the Rules:
Professional hood cleaning services know all the regulations and standards. This helps you avoid fines, penalties, and potential shutdowns.
2. Fire Safety:
Grease buildup is a big fire risk. Professional cleaning services can effectively remove grease and other flammable stuff. Thus, the risk of kitchen fires is reduced and a safer working environment is ensured.
3. Improved Air Quality:
Clean kitchen hoods and exhaust systems mean better air quality. That means less smoke and fewer smells and pollutants. This can create a more comfortable and healthier environment for employees and customers.
4. Extended Equipment Lifespan:
To extend the lifespan of your kitchen gear such as hoods, exhaust fans, and ductwork, regular professional hood cleaning is crucial. Moreover, you can avoid costly repairs and replacements by preventing grease buildup and corrosion.
5. Better Performance:
Your kitchen hoods and exhaust systems will operate more efficiently when they are clean. They will also allow better ventilation and airflow in your kitchen. Therefore, you will have energy savings, reduced cooking odors, and improved overall kitchen performance.
6. Peace of Mind:
With professional hood cleaning services on the job, you can chill knowing that your kitchen is clean, safe, and up to code. No need to stress about potential hazards or problems caused by dirty hoods.
Long story short, hiring the experts for hood cleaning can help keep your kitchen in tip-top shape, compliant with rules, and running like a well-oiled machine.
Tips for Maintaining a Clean and Safe Kitchen Environment
Having a clean and safe commercial kitchen environment is crucial for the health and well-being of your staff, customers, and business. Here are some tips to help you:
Make a list of what needs to be cleaned daily, weekly, and monthly. Assign tasks to specific staff members to ensure nothing gets missed.
Teach your staff about food safety, hygiene, and the best ways to keep things clean. Make sure your team understands the importance of maintaining a clean kitchen.
Invest in good quality cleaning products that are safe for your kitchen. Remember to follow manufacturer instructions and safety guidelines when using chemicals.
In order to prevent the buildup of dirt, grease, and bacteria encourage your staff to clean up spills, wipe down surfaces, and wash dishes as they work.
Keep an eye on high-touch areas such as door handles, light switches, and equipment knobs. If you forget to clean these areas regularly, germs and bacteria will harbor everywhere.
Ensure your kitchen has good ventilation to keep things smoke-free and smelling good. Don’t forget to clean and inspect exhaust hoods and filters regularly to prevent buildup.
Inspect your kitchen gear regularly for signs of wear and tear, damage, or malfunction. Fix or replace faulty equipment to prevent accidents or contamination.
Keep an eye on expiration dates, rotate your stock, and store everything at the right temperature to prevent spoilage or contamination.
Set up a plan to keep pests away. Seal up any cracks, keep things tidy, and take out the trash regularly.
In addition to regular cleaning by your staff, schedule a professional deep cleaning of your kitchen equipment, exhaust systems, and hard-to-reach areas on a regular basis.
By sticking to these tips and keeping a consistent cleaning routine, you will have a clean, safe, and ready commercial kitchen.
Frequently Asked Questions about Regular Commercial Kitchen Hood Cleaning
1. How Often Should I Have My Commercial Kitchen Hood Cleaned?
It is recommended to have your kitchen hood cleaned at least every 3 months, but the frequency may vary based on the volume of cooking and the type of food being prepared. Some kitchens may require more frequent cleanings.
2. Do I Need to Hire a Professional for Commercial Kitchen Hood Cleaning?
Yes, it is highly recommended to hire a professional cleaning service that specializes in commercial kitchen hood cleaning. They have the expertise and equipment to thoroughly clean the hood, ductwork, and exhaust fan to ensure compliance with fire safety and health regulations.
3. What Does the Commercial Kitchen Hood Cleaning Process Involve?
The process typically includes degreasing and cleaning the hood, ductwork, exhaust fan, and filters. The cleaning service will use specialized equipment and cleaning agents to remove grease and grime from all components of the ventilation system.
4. How Long Does Commercial Kitchen Hood Cleaning Take?
The duration of the cleaning process can vary based on the size of the kitchen, the extent of grease buildup, and the complexity of the ventilation system.
A professional cleaning service can provide an estimate based on an assessment of your specific kitchen setup.
5. Can I Schedule Commercial Kitchen Hood Cleaning During Off-Peak Hours?
Yes. This is not really a big deal. Many professional cleaning services offer flexible scheduling options, including off-peak hours, to minimize disruption to your kitchen operations. Discuss your preferred timing with the cleaning service to find a suitable arrangement.
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Professional Hood Cleaning Services in Denver, CO.
So, to wrap things up, keeping your commercial kitchen hood clean is essential for preventing fires and keeping everything and everyone Safe. By getting rid of grease buildup regularly, you can reduce the risk of a dangerous fire breaking out in your kitchen.
Following industry standards and local regulations for hood cleaning not only keeps your employees and customers safe but also saves you from extensive property damage.
As a result, investing in professional hood cleaning services on a regular basis is a smart move that can really make a difference in protecting your business and the people in it.
If you are looking for a highly trusted and experienced company that provides high-quality cleaning services, APS-Hoods is the ideal choice. You can reach out to us via a quick phone call at 800-750-7313
Have you ever pondered the transformation of a chaotic construction site into a pristine showcase ready for its unveiling? Post-construction cleaning techniques play a pivotal role in this transformation. Indeed, it’s not merely about removing the remnants of construction; it’s a detailed process that’s essential for both safety and visual appeal. This cleanup is more than a simple task; it’s the final flourish that transitions a building from a work-in-progress to a paragon of functionality and charm.
In this indispensable guide, we’ll explore the construction cleanup checklist through the three primary stages of post-construction cleaning. These stages are rough cleaning, light cleaning, and final cleaning. Each stage encompasses a unique array of tasks and varying levels of detail. Initially, we tackle the removal of substantial debris. Subsequently, we focus on intricate commercial kitchen cleaning, ensuring every surface shines. We’ll guide you through the industry’s best practices, guaranteeing a comprehensive and effective cleanup. With insights from APS-Hoods, in Lakewood, Aurora, Denver, and the Colorado area, you’ll discover how to prepare for an impeccable transition, rendering your space immaculately clean and inviting for its new inhabitants.
Don’t let grease and grime overshadow your grand opening! Let APS Hoods take care of your commercial kitchen cleaning needs with their expert services. Brush off the old, bring in the clean! Call APS-Hoods at (800) 750-7313 now and let your space gleam!
The Importance Of Post-Construction Cleaning
Post-construction cleaning is not merely the final touch; it’s a fundamental aspect of construction site cleanup. This process ensures that your new space is safe, functional, and visually stunning. Let’s break down its significance:
• Safety First:
A thorough clean-up goes beyond aesthetics; it’s a critical component of construction cleaning services. Removing hazardous debris like nails and screws is essential for safeguarding everyone from potential harm.
• Health & Wellbeing:
Deep cleaning is about more than just making things sparkle; it’s about promoting health. By adhering to construction cleaning guidelines, eliminating construction dust reduces the risk of allergies and respiratory issues, fostering a healthier environment for all.
• Preserving Your Investment:
Dust and grime are not only unsightly; they can also cause damage. A meticulous cleaning, following construction cleaning procedures, extends the life of your building’s materials, thereby protecting your investment.
• Aesthetic Appeal:
A clutter-free construction site undergoes a transformation into a space of beauty, ready to be adorned and decorated.
• Functionality:
Cleaning allows for a detailed inspection of the new construction. This ensures that everything is in top-notch condition for handover.
• Flawless First Impression:
A space that shines from the start makes a lasting impression. It reflects the professionalism and attention to detail that went into its creation.
• Client Satisfaction:
A spotless clean-up leads to higher client satisfaction and positive word-of-mouth. This sets the stage for future success.
A Structured Approach To The 3-Phase Post-Construction Cleaning Process
The 3-Phase Post-Construction Cleaning Process is a meticulous and structured approach, ensuring that every construction site is transformed into a clean, safe, and welcoming space. Here’s an enhanced overview with the requested keywords and structural changes:
• Phase 1 – Rough Cleaning:
The journey begins with the removal of large debris and excess materials. This initial step is crucial for construction site sanitation, setting the stage for more detailed work.
• Phase 2 – Light Cleaning:
Subsequently, attention shifts to dust and minor imperfections. During this phase, construction cleaning tips such as using microfiber cloths and HEPA vacuums come into play, addressing every nook and cranny with precision.
• Phase 3 – Final Cleaning:
Finally, the process culminates in a deep sanitization and polishing. This last step ensures the space is not just clean but hygienic and ready for its new occupants, following the best practices for post-construction cleaning.
This systematic roadmap, complete with a construction cleanup checklist, guarantees a flawless finish. Each phase builds upon the last to create a polished and pristine environment. It’s a comprehensive approach that goes beyond regular commercial cleaning, tailored to meet the unique demands of post-construction care and preparation. We will explore each phase in greater detail, equipping you with a clear understanding and actionable insights. Stay tuned.
Phase 1: Rough Cleaning – Setting the Stage
Rough cleaning is the pivotal first step, laying the groundwork for a seamless construction cleaning process. It’s the stage where the construction cleanup crew begins their work, focusing on clearing out larger items that are unsuitable for vacuuming or mopping. This initial sweep is crucial for establishing a clean foundation for the detailed cleaning phases that follow.
The primary objective of this phase is thorough construction debris removal. The key tasks include:
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• Sorting recyclable materials for proper disposal.
• Safely disposing of general waste.
• Ensuring the site is free from large obstructions that could hinder further work.
Effective dust control is vital, particularly in areas with drywall or sanding work. Here are some strategies:
• Utilizing air scrubbers to capture airborne dust particles.
• Sealing off construction zones to prevent dust from spreading to other areas.
• Employing wet cleaning techniques to trap fine dust particles.
Proper cleaning techniques are crucial for both horizontal and vertical surfaces:
Cleaning Horizontal Surfaces:
• Begin by removing large debris and tools.
• Use a broom to sweep away loose particles from countertops, window sills, and floors.
• Follow up with a shop vacuum equipped with a HEPA filter to capture finer dust.
Cleaning Vertical Surfaces:
• Walls and other vertical structures tend to accumulate dust and debris. Use an extendable duster or a dry microfiber cloth to reach high areas and gently wipe down surfaces.
• For stubborn spots, a damp cloth might be effective. However, exercise caution with freshly painted or treated walls.
• Follow a top-down cleaning sequence, addressing uppermost horizontal surfaces first (shelves, cabinets) before moving downward to prevent recontamination of cleaned areas.
Remember, rough cleaning is about preparing the space for more detailed cleaning. It’s not about achieving a spotless finish just yet. The goal is to remove anything that could impede the meticulous cleaning efforts to come.
Phase 2: Light Cleaning – Refining the Space
Light cleaning is the transformative phase that takes a space from simply clearing debris to meticulously detailing. It’s a crucial step in the post-renovation cleaning process, ensuring every surface is attended to with care. Here’s an enhanced breakdown of this phase:
Understanding the Role of Light Cleaning
Light cleaning is essential for transitioning from “construction-free” to “move-in ready.” It addresses the lingering dust and grime that rough cleaning may leave behind. Moreover, it’s a phase where construction dust removal is performed with precision, ensuring a flawless finish and enhancing the space’s visual appeal.
Precision and Detailed Cleaning
This stage is akin to precision fabrication in construction, where every detail counts. Light cleaning involves:
• Cleaning windows (interior and exterior)
• Removing scuffs and marks from surfaces
• Cleaning light fixtures and diffusers
• Vacuuming carpets and upholstery
• Polishing faucets and doorknobs
• Detailed Tasks and Techniques for a Polished Look
Employing specific techniques for different surfaces is key:
• Dusting: Use microfiber cloths or dusters to capture dust from furniture, shelves, window sills, and baseboards. Start high and work your way down.
• Spot Cleaning: Address minor surface stains and marks with appropriate cleaning solutions.
• Polishing: Restore shine to surfaces like stainless steel appliances and doorknobs with specialized polishes.
Best Practices for Success
To ensure a successful light cleaning phase, consider the following construction cleaning procedures:
• Utilize the right tools, like microfiber cloths, for dust-attracting surfaces.
• Work systematically, following a top-down approach to dusting.
• Test cleaning solutions on a small, hidden area first.
• Prioritize ventilation to promote airflow and prevent the spread of dust and cleaning fumes.
Phase 3: Final Cleaning – The Culmination of Perfection
The final cleaning after the construction phase is the grand finale of the post-construction cleaning process. It’s where meticulous attention to detail transforms a cleaned space into a flawless masterpiece, ready for presentation and handover. This stage goes beyond mere cleaning; it’s about ensuring an immaculate environment that surpasses client expectations.
The Critical Role of Final Cleaning
Final cleaning isn’t just a final sweep. It serves several important purposes:
• Client Satisfaction: A sparkling clean space creates a positive first impression, fostering trust and exceeding client expectations.
• Quality Assurance: This meticulous cleaning acts as a quality control measure, identifying and rectifying any minor cleaning imperfections missed during previous phases.
• Flawless Handover: A meticulously cleaned space ensures a smooth handover process, allowing the client to move in or occupy the space with complete confidence.
Comprehensive Tasks for a Spotless Presentation
Post-construction deep cleaning goes beyond light cleaning, requiring a detailed and comprehensive approach:
• Deep Carpet Cleaning:
Shampooing or steam cleaning removes lingering dust, debris, and stains, leaving carpets fresh and revitalized.
• Detailed Fixture Cleaning:
Fixtures like sinks, toilets, and light fixtures are polished and sanitized to ensure a hygienic and gleaming finish.
• Window Washing:
Achieve crystal-clear windows with streak-free shine by cleaning both the interior and exterior surfaces.
• Floor Finishing:
Depending on the flooring material, buffing or polishing enhances its luster and visual appeal, potentially involving the application of sealants or waxes.
• Touch-Up Painting:
Address any minor scuffs, paint marks, or drywall imperfections that might have appeared during cleaning.
• Final Inspection:
Conduct a rigorous walkthrough to identify and rectify any missed spots or areas requiring further attention before handover.
Ensuring Quality and Client Satisfaction:
The final cleaning phase is your chance to showcase exceptional service and meticulous attention to detail:
Ensuring Quality and Client Satisfaction:
Maintain open communication with the client, addressing any specific cleaning requests or concerns they might have.
• High-Quality Cleaning Products:
Invest in professional-grade cleaning products formulated for specific surfaces to achieve optimal results.
• Experienced Cleaning Crew:
A skilled team with a keen eye for detail will ensure a flawless finish that exceeds expectations.
• Final Walkthrough with Client:
Conduct a final walkthrough with the client, addressing any final questions or concerns before project completion.
FAQs: Best Practices for Effective Post-Construction Cleaning
Q: How Can I Guarantee A Spotless Clean After Construction Is Finished?
A: Hiring a professional construction cleaning company is your best bet. These companies have the experience to tackle the specific challenges of post-construction cleaning. They’ll have the necessary equipment, techniques, and manpower to deliver a sparkling clean space, saving you time and effort. This can significantly reduce the overall post-construction cleaning cost and allow you to move in or occupy the space sooner.
Q: Are Eco-Friendly Cleaning Products Safe And Effective For Post-Construction Cleaning?
A: Absolutely! Many eco-friendly cleaning products are formulated to be just as effective as traditional cleaners but without the harsh chemicals. These eco-friendly options are not only safer for cleaning staff and future occupants but also contribute to a positive economic and environmental impact. By choosing a cleaning company that prioritizes sustainable practices, you can help minimize the environmental impact of the cleaning process.
Q: What Regulations Do I Need To Worry About Regarding Post-Construction Cleaning?
A: Local regulations might dictate how construction debris and cleaning materials need to be disposed of. While you can inquire with your chosen cleaning company to ensure they are familiar with and adhere to local regulations, some companies may even go the extra mile and help you navigate these regulations.
Q: How Many Cleaners Will I Need For My Post-Construction Project?
A: The size of your cleaning crew depends on the complexity and size of your project. Don’t underestimate the amount of work involved! A reputable construction cleaning company will assess your project and ensure they allocate sufficient manpower for a timely and thorough cleaning. By having the right number of cleaners on the job, you can ensure a smooth and efficient cleaning process.
Unveiling the Brilliance: A Multi-Movement Symphony of Post-Construction Cleaning
On a final note, post-construction cleaning is an intricate dance of precision and care, transforming construction sites into polished gems. It’s a three-phase symphony where each movement—rough, light, and final cleaning—plays a critical role in crafting spaces that are not only visually pleasing but also safe and welcoming. This meticulous process is the silent guardian that ensures every corner gleams, every surface sparkles, and the final presentation is nothing short of perfection.The journey from debris-laden floors to spotless rooms is a testament to the expertise of professional cleaning crews. With a steadfast commitment to eco-friendly products and strict adherence to local regulations, we ensure your project reflects the highest standards of environmental stewardship and client satisfaction. Ready to experience the APS-Hoods difference? Visit us at APS-Hoods in Lakewood, Aurora, Denver, and the Colorado area, or call us at (800) 750-7313. Let us leave a lasting impression of quality and care in your space, making it shine for all who enter. Your spotless future awaits!
Effective kitchen gadget maintenance is vital for a restaurant’s operation, ensuring cleanliness, longevity of equipment, and food safety. A consistent cleaning regimen not only upholds health standards and customer satisfaction but also safeguards against malfunctions, ultimately contributing to cost savings.
This article provides a thorough overview of the best practices for cleaning kitchen utensils and kitchen appliances, emphasizing the importance of regular kitchen tool maintenance. It offers practical cleaning tips for kitchen tools and underscores the significance of a clean and well-maintained kitchen for the safety and success of a restaurant. For those seeking professional assistance, APS-Hoods in Lakewood, Aurora, Denver, and the Colorado area, offers comprehensive commercial kitchen cleaning services, ensuring that every aspect of kitchen maintenance is handled with expertise.
Embrace the APS-Hoods advantage and serve each dish with pride, knowing your kitchen meets the highest standards of cleanliness and efficiency. Call now to schedule your professional kitchen cleaning today!
The Fundamentals Of Kitchen Gadget Maintenance
Proper care for kitchen gadgets is vital for their longevity, safety, hygiene, and business success. It ensures appliances run smoothly, prevents costly repairs, and mitigates hazards. Key points include:
Maximizing Performance: Routine tasks like cleaning hacks for kitchen tools, checking connections, and lubrication optimize appliance efficiency and functionality.
Preventing Repairs: Regular inspections and minor fixes can prevent significant malfunctions and extend equipment lifespan.
Food Safety: Cleaning and sanitizing kitchen appliances’ surfaces and accurate temperature control are crucial for hygiene and preventing contamination.
User Safety: Maintenance identifies safety hazards, preventing accidents and injuries in the kitchen.
Regulatory Compliance: Adherence to safety and performance standards is mandatory for commercial kitchens to avoid penalties.
Lifespan Prolonging: Maintaining kitchen utensils and proper care and maintenance routines protect the investment in kitchen equipment, ensuring it functions optimally for longer.
Therefore, gadget maintenance is not just a task—it’s an investment in the quality and safety of your kitchen operations.
Crafting An Efficient Cleaning Timetable For Kitchen Gadget Maintenance
Experts recommend embracing daily cleaning practices, understanding the benefits of regular maintenance, setting up a monthly deep cleaning routine, and streamlining cleaning processes for optimal kitchen gadget care. Therefore, a well-structured cleaning schedule is key to maintaining kitchen gadgets and ensuring operational efficiency:
1. Daily Practices:
Routine maintenance extends equipment lifespan, reduces unexpected breakdowns, and saves costs. It ensures efficiency, compliance with health regulations, and a positive reputation by preventing contamination and maintaining food safety. So, it’s good to assign specific cleaning tasks to each shift to maintain a consistent level of cleanliness. Here’s an optimized performance schedule tailored for each shift:
Morning Shift:
Inspect and clean all appliances and surfaces.
Sanitize high-touch areas like door handles and switches.
Ensure dishwashers and sinks are clean and ready for use.
Afternoon Shift:
Clean cooking equipment after lunch service.
Wipe down preparation areas and cutting boards.
Check and clean storage areas.
Evening Shift:
Deep clean grills, stovetops, and ovens after dinner service.
Sanitize all surfaces and floors.
Prepare the kitchen for the next day’s service.
2. Monthly Deep Cleaning
Schedule deep cleaning sessions to address areas not covered in daily routines, Like:
• Ovens and Ranges: Conduct a thorough cleaning of both the interior and exterior to ensure they are free of grease and food residue. Also, include the degreasing of exhaust hoods and the detailed cleaning of hard-to-reach areas
• Freezers: Defrost and meticulously clean both the inside and outside, removing any built-up ice and debris.
• Storage Racks and Shelving: Empty the racks and shelves, clean each one thoroughly, and then reorganize the items neatly.
Simplified Daily Cleaning Techniques For Kitchen Gadgets Maintenance
By incorporating these practices into your daily routine, which are Easy ways to clean kitchen gadgets, you can maintain a clean, safe, and efficient kitchen, ensuring that your gadgets serve you well for years to come:
Use Mild Detergents: Choose gentle, non-abrasive, and safe cleaning products for kitchen gadgets and detergents to clean the kitchen tools without harming their surfaces.
Soft Cloths and Sponges: Utilize soft materials for wiping down equipment to prevent scratches and surface damage.
Thorough Rinsing: Always rinse gadgets thoroughly to eliminate any detergent residue that might compromise food safety or flavor.
Complete Drying: Ensure all items are fully dried to inhibit bacterial growth and protect the equipment’s integrity.
Regular Inspection: Check for signs of wear and tear or malfunction during cleaning to address issues promptly.
Disinfection: Use appropriate sanitizers, especially on food contact surfaces, to eliminate pathogens.
Non-Toxic Cleaners: Whenever possible, use eco-friendly and food-safe cleaners to maintain a healthy kitchen environment.
Investing in Quality: Choose high-quality stainless-steel equipment for ease of cleaning and durability, ensuring uninterrupted service.
Effective Strategies For Eliminating Kitchen Gadget Stains
Maintaining a spotless commercial kitchen is crucial, and employing effective strategies is key to removing stains from kitchen gadgets and appliances that can compromise both the appearance and hygiene of kitchen gadgets. Discover below the tactical approaches for tackling persistent stains:
• Immediate Action: Swiftly addressing spills and stains is paramount. The longer a substance sits, the more it penetrates the surface, making it harder to remove.
• Appropriate Cleaning Agents: Select cleaning agents that are compatible with your gadgets’ materials. For stainless steel, avoid chlorine-based cleaners; for plastics, steer clear of solvents.
• Soaking Technique: For tough stains, soaking the gadget in a solution of warm water and a suitable detergent can loosen the grime, making it easier to clean.
• Heat Application: Applying gentle heat can help dissolve oily residues. Be cautious to not damage the gadget with excessive heat.
• Regular Deep Cleaning: Incorporate deep cleaning into your maintenance schedule to address areas that regular cleaning might miss, preventing grime build-up.
Tools Recommended For Persistent Residues
• Specialized Scrapers: Utilize scrapers designed for kitchen use to gently lift off hardened substances without scratching surfaces.
• Quality Brushes: Invest in brushes with bristles that are tough on stains but gentle on surfaces, such as nylon for delicate areas and brass for more resilient materials.
• Microfiber Cloths: These cloths can be effective for polishing and removing streaks after the primary cleaning has been done.
• Non-Abrasive Pads: For surfaces that scratch easily, non-abrasive pads can scrub away residue without leaving marks.
For a spotless kitchen that meets the highest standards, don’t hesitate to call APS-Hoods at 800-750-7313. Our professional team is ready to tackle even the toughest stains and ensure your kitchen shines!
Upholding Cleanliness Standards In Kitchen Gadgets
Maintaining high cleanliness standards for kitchen gadgets is not only about aesthetics but also about ensuring food safety and kitchen efficiency. Here’s an expanded approach to managing stubborn stains and maintaining hygiene:
• Sanitization:
Implement a routine sanitization process using approved food-safe chemicals or heat treatments to eradicate bacteria and other pathogens. This step is crucial after cleaning to ensure that all surfaces that come into contact with food are safe for use.
• Inspection:
Regularly inspect kitchen gadgets for any signs of food residue, discoloration, or damage that could become a breeding ground for bacteria. Pay special attention to hard-to-reach areas where grime and germs are likely to accumulate.
• Staff Training:
Educate your kitchen staff on the importance of maintaining cleanliness standards. Provide them with detailed instructions on the correct usage of cleaning agents, the importance of wearing protective gear, and the procedures for sanitizing different types of kitchen gadgets.
• Record Keeping:
Keep records of cleaning and maintenance activities. This not only helps in tracking the cleanliness of gadgets over time but also proves compliance with health regulations.
Industry Kitchens’ Selection for Daily-Use Gadgets
Here are the recommended selections for robust, premium kitchen tools along with their optimal maintenance practices:
• Essential Knives
For precision cutting, a set of sharp, high-quality knives is indispensable. Maintain the sharpness and prevent rust on kitchen utensils by gently washing them with warm soapy water and promptly drying them.
• Measuring Tools:
Digital scales and measuring spoons are vital for accuracy in recipes. Preserve their precision by cleaning with a damp cloth or a gentle wash, followed by a complete dry.
• Cutting Boards:
Plastic and wooden cutting boards serve different purposes and add functionality to the kitchen. Enhance their longevity and ensure hygiene by treating plastic boards with a bleach solution and wooden ones with vinegar.
• Mixing and Prep Bowls:
A variety of bowls are necessary for preparation tasks. Keep them in pristine condition by cleaning with gentle detergents and soft sponges, followed by thorough rinsing and drying.
• Quality Cookware:
Durable pots and pans are the backbone of cooking operations. Ensure consistent cooking results by pre-soaking in warm, soapy water and softly brushing away any food residue.
• Handy Gadgets:
Immersion blenders and similar gadgets save time and effort. Like immersion blenders, maintain their functionality by carefully cleaning with a mild detergent and drying all components after disassembly.
• Dough Scrapers:
Use these to remove dough and other residues from surfaces without causing damage.
• Scouring Pads:
Choose non-metallic scouring pads for tough grime, ensuring they are suitable for the equipment being cleaned.
• Gentle Commercial Cleaning Products:
Select products specifically designed for commercial kitchen equipment.
Understanding Your Kitchen Gadgets
Understanding and caring for your kitchen gadgets not only enhances their performance but also extends their lifespan. Here’s a deeper dive into the essentials of kitchen gadget maintenance:
Familiarization
Know Your Tools and spend time learning about each gadget’s unique functions and components. This insight is invaluable when it comes to cleaning, maintenance, and troubleshooting.
Manual Mastery
Keep the user manuals handy. They are your go-to resource for understanding specific maintenance needs and operational guidelines.
Consistent Care
Establish a daily or post-use cleaning regimen to prevent the buildup of food particles and grease, which can lead to bacterial growth and equipment malfunction.
Gentle Approach
Use soft cloths and sponges with mild detergents to cleanse without scratching or damaging your gadgets. Harsh chemicals and abrasive pads can degrade surfaces and intricate parts.
Technical Care
Troubleshooting is an essential skill in the kitchen, as gadgets can often present various challenges. Understanding these issues and knowing how to resolve them can save time and prevent frustration. Moreover, be mindful of each gadget’s electrical or battery requirements. Unplug or remove batteries before cleaning to avoid electrical hazards.
Manufacturer’s Advice:
Adhere strictly to the cleaning recommendations provided by the manufacturer. This ensures that you’re not inadvertently causing damage that could void warranties or reduce efficiency.
Specialized Care:
Some gadgets may require special attention during certain seasons, such as additional lubrication or protection from humidity.
FAQs About Kitchen Gadget Maintenance:
Q: How Can I Avoid Common Kitchen Cleaning Pitfalls?
A: To prevent common kitchen cleaning pitfalls, start by cleaning from the top and work your way down to avoid soiling cleaned areas. Use separate towels for different tasks to prevent cross-contamination. Lastly, don’t forget regular deep cleaning of the sink to prevent mold growth and odors. Following these steps will help maintain a hygienic kitchen environment.
Q: What Are The Best Practices For Gadget Organization And Storage In A Commercial Kitchen?
A: The best practices for kitchen gadget maintenance and organization include:
• Labeling and categorizing equipment for easy identification.
• Utilizing vertical storage to maximize space.
• Implementing ‘first in, first out’ (FIFO) to maintain freshness.
• Ensuring gadgets are cleaned and sanitized before storage.
• Designating specific areas for different types of gadgets to avoid cross-contamination.
• Using clear storage containers for visibility and non-slip mats to secure items in place.
(For more information and a visual guide on the best practices for gadget organization and storage in a commercial kitchen, watch this informative video.)
Ensuring Culinary Excellence Through Kitchen Gadget Maintenance
Achieving culinary success starts with the diligent upkeep of your kitchen equipment. Regular cleaning and proactive maintenance are essential to ensure appliance longevity and optimal performance. This guide provides the essential practices for kitchen sanitation, crucial for maintaining the highest standards of hygiene and safety in food service.
Partnering with APS-Hoods’ professional services further enhances kitchen operations, ensuring compliance and culinary distinction in the Lakewood, Aurora, Denver, and Coloradoareas. Their expertise guarantees that every meal reflects a commitment to quality and excellence.
Keeping your restaurant spotless is the secret sauce to a bustling business. Crumbs, grease, and grime are the enemies of any dining establishment, and the health inspector is the judge, jury, and potential executioner of your business’s reputation. Let cleanliness slide, and watch your customers vanish into thin air! So, a perfect restaurant cleaning checklist is your essential guide for preserving a welcoming atmosphere in the dining space, attracting more patrons, and fostering a thriving enterprise.
This article delves into the nitty-gritty of restaurant cleanliness, from front-of-house aesthetics to back-of-house hygiene, ensuring every corner meets health standards and customer expectations. With APS-Hoods, in Denver, CO, you can rest assured that every aspect of your establishment will meet the highest standards of hygiene and safety.
Ready to ensure your restaurant’s cleanliness is second to none? APS-Hoods is here to help! With our professional cleaning services, you can focus on what you do best—creating unforgettable dining experiences. Dial 800-750-7313 to secure our services and make cleanliness your restaurant’s signature feature.
Now, let’s roll up our sleeves and dive into the checklist that will transform your restaurant into a paragon of cleanliness and compliance.
Front-of-House Cleaning: A Key Component of Your Restaurant Cleaning Checklist
Master the art of first impressions by welcoming your guests into a realm of cleanliness where every surface shines and each detail is meticulously cared for. Our Front-of-House Cleaning ensures the initial encounter is always immaculate and inviting, a crucial part of your restaurant cleaning checklist. Here’s how we make it happen:
Tables, Chairs, and Surfaces: Each piece of furniture is meticulously prepped and sanitized, awaiting the pleasure of your guests.
Menus and Condiments: Every item that passes through hands is diligently cleaned, offering reassurance with every interaction.
Floors: We banish the day’s footprints and bring a lustrous sheen, crafting a welcoming stage for your patrons’ comfort.
Windows and Glass: Transparency reigns supreme, with sparkling windows mirroring your establishment’s meticulousness.
Trash Bins: Quietly cleared and sanitized, our bins are an understated yet vital component of the guest experience.
Back-of-House Hygiene: A Crucial Part of Your Restaurant Cleaning Checklist
In the hustle and bustle behind the scenes, a spick-and-span kitchen is key to your restaurant cleaning checklist. Our guide to Back-of-House Hygiene whips your food prep and kitchen areas into tip-top shape, ensuring they’re as spot-on as the dishes you serve. Here’s the drill:
Prep Surface Overhaul: We’re scrubbing down countertops and cutting boards, ensuring every inch is primed for culinary creation.
Utensil Revamp: Kitchen gadgets get a thorough wash, poised and prepped for the next gastronomic venture.
Sink & Drain Detox: Dive deep into the plumbing with a comprehensive cleanse, warding off any potential germ invasions.
Appliance Rejuvenation: Degrease and buff up ovens, grills, and fryers to keep them humming at peak performance.
Grease Trap Renewal: Clear out and spruce up those grease traps, fortifying your kitchen’s defenses.
Floor Revitalization: Banish the day’s debris with a sweep and mop, laying down a gleaming foundation.
Cooling Unit Purification: Sanitize those walk-ins, ensuring a sterile haven for your ingredients.
Waste Management Reform: Trash bins are purged and purified, leaving nothing but freshness behind.
Restroom Sanitation: Maintaining Customer Comfort and Safety
Elevate the cleanliness of your restrooms to a level that matches the excellence of your dining space. We meticulously design the restroom cleaning routine to ensure that every aspect shines, offering your guests a reassuringly hygienic experience. Here’s how we achieve this:
Purify and Polish: Lavatories, washbasins, and urinals receive a comprehensive scrub-down and purification, ensuring a hygienic sheen.
Supply Refresh: Hand cleanser units, drying cloths, and restroom tissues are topped up to maintain their perpetual presence.
Reflective Luster: Reflective surfaces and attachments are cleaned to gleaming perfection, showcasing our commitment to precision.
Radiant Floors: The ground is diligently swept and washed, resulting in a pristine and hazard-free surface.
Garbage Can Cleanliness: Refuse bins are evacuated and sanitized, contributing to an ever-clean and inviting space.
General Cleaning: Ensuring a Spotless Environment Throughout
Within the culinary arts, General Cleaning transcends mere routine; it embodies a commitment to superior standards and well-being. This essential part of our Ultimate Restaurant Cleaning Checklist is the guarantee that every nook shines with purity, protecting the well-being of guests and the establishment’s reputation. Here’s how we maintain that standard:
Surface Detailing: Scour every crevice, buffing and cleansing all surfaces across the board, including walls, ceilings, and lighting fixtures.
Touchpoint Disinfection: Scrub and sanitize all high-traffic touchpoints, such as door handles and handrails, with thorough attention.
Area Maintenance: Deep-clean and polish the communal spaces to ensure they’re spotless and safe for all.
Staff Area Upkeep: Sanitize and maintain the staff break zones to ensure they remain hygienic and uncontaminated
Waste Management: regularly expel and decontaminate the waste receptacles to maintain an aroma of cleanliness and visual appeal.
Child-Friendly Cleanliness: Disinfect and tidy up all the children’s dining gear, such as high chairs and booster seats, to ensure they are spotless and sanitary.
Parking Lot and Exterior: Essential Elements of a Restaurant Cleaning Checklist
Spring Cleaning Checklist for Outdoor Seating (Patio area):
With the arrival of spring and its milder temperatures, it’s essential to prepare your establishment’s outdoor seating areas for patrons who will undoubtedly be drawn to these inviting spaces. By following these steps, you can create an inviting outdoor space that complements the dining experience:
Uncover Furniture: Begin by removing winter covers from furniture and thoroughly cleaning off any dust that has settled during the off-season.
Refresh Seating Areas: Ensure all chairs, tables, and other furnishings are wiped down and free of debris.
Clean the Grounds: Depending on the material, give the patio floor a good power wash or mop to remove any dirt or stains.
Tend to Comfort Fixtures: Take the time to dust and clean any patio fans or heaters, so they’re ready to create a comfortable atmosphere for your guests.
Parking lot in the restaurant cleaning checklist:
The parking lot serves as both the welcoming mat and the final snapshot of your restaurant for patrons. So, to ensure it reflects the orderliness and appeal you strive for, consider the following integrated approach:
Debris Disposal: Tidy up the parking lot by removing trash, and extinguishing cigarettes, and miscellaneous litter.
Sanitation Station: Attend to the areas surrounding your dumpster corral and outdoor grease container, ensuring they are spotless.
Sidewalk Revival: Employ a power washer to cleanse the sidewalks, restoring their pristine condition.
Window and Door Detailing: Make certain that all external doors and windows are sparkling clean, enhancing the establishment’s overall allure.
Mastering the Art of Deep Cleaning (Periodic or as needed):
Diving into the depths of cleanliness, Deep Cleaning is an intensive care regimen that ensures every aspect of your kitchen meets the pinnacle of hygiene. This section of our restaurant cleaning checklist targets the heart of health compliance, leaving no appliance or corner untouched for absolute excellence. This is our method for ensuring excellence:
Exhaust Hood Maintenance:
Scrub and descale the coffee machines and other drink dispensers to ensure they’re spotless and functioning smoothly.
Beverage Equipment Care:
Elevate the cleaning routine by meticulously polishing the coffee machines and beverage dispensers. Consequently, this ensures their pristine condition and guarantees optimal performance.
Ice Machine Upkeep:
To maintain a hygienic ice machine, remove parts for cleaning with a solution, then sanitize, reassemble, and restart. This process ensures all components are scrubbed, rinsed, and free of contaminants for safe ice production.
Ventilation Cleaning:
Gather your cleaning tools, shut off the HVAC system, and meticulously clean the ducts and vents to remove all particles. Regular maintenance guarantees the best airflow and system efficiency.
Linen Management:
Effective linen management in a commercial kitchen includes conducting regular inventory audits to balance linen supply, ensuring linens are consistently cleaned and sanitized for health compliance, properly storing linens to prevent contamination, and maintaining easy access to linens during busy periods for operational efficiency.
Storage Area Sanitation:
Sanitizing a storage area in a commercial kitchen involves comprehensive cleaning and disinfection of all surfaces. Regular sweeping, mopping, and laundering of kitchen textiles, along with the upkeep of refrigerators and dry storage, are crucial to prevent contamination. Efficient waste management and cleanliness of disposal areas are also essential for maintaining food safety and operational efficiency.
Maintaining Restaurant Cleanliness
A comprehensive weeklyormonthly cleaning regimen is essential for maintaining high standards of hygiene and functionality. Here’s a detailed checklist to guide your team through the necessary cleaning tasks to keep your kitchen spotless and in top condition.
Weekly Restaurant Cleaning Checklist:
Kitchen and Equipment Deep-Clean:
Conduct a thorough cleaning of all kitchen areas, focusing on equipment, surfaces, and hard-to-reach spots to remove grease and grime. Also, address minor repairs and ensure all appliances are in proper working order.
Walk-In Sanitization:
Train staff to keep walk-in cooler and freezer doors closed; never prop open or block the doors. In addition, clean condenser coils and fans weekly; scrub walls, doors, and floors with soap and water to prevent mold and pests.
Sink De-Liming and Oven Cleaning:
Perform a deep clean of sinks to remove limescale with non-abrasive cleaners. Moreover, sweep out food particles from ovens, wash racks separately, and use a scouring pad for stubborn debris. Wipe down oven interiors with warm water or oven cleaner.
Floor Drain Maintenance:
Instruct staff to filter out solids before disposing of mop water to prevent clogs. Also, flush drains with hot water weekly, using baking soda and vinegar to break down buildup.
+ Additional Weekly Tasks:
Adhere to the manufacturer’s instructions for cleaning ovens. Also, empty, clean, and sanitize the walk-in cooler. And don’t forget to clean coffee machines and wash walls to maintain a pristine environment.
Don’t let the daunting task of restaurant cleaning overwhelm you. Start implementing these practices today and make cleanliness a hallmark of your restaurant. Call us now!
Monthly Restaurant Cleaning Checklist:
A monthly deep-cleaning routine helps maintain the highest standards of hygiene and safety, providing customers with the best dining experience. Here’s a comprehensive guide to the key tasks that should be included in your monthly cleaning schedule:
Facility Review and Equipment Maintenance:
Inspect furniture and decor to ensure they remain fresh and appealing. Also, check all lighting and fixtures for proper operation. Don’t forget to reassess the layout for optimal flow and customer experience.
Coffee Machine and Ice Maker Care:
Descale coffee machines with vinegar and water solution to prevent buildup and ensure the best coffee flavor. Then, clean and sanitize ice machines thoroughly to prevent bacterial contamination.
Grease Management:
Empty and clean grease traps to prevent contamination and fines. Besides this, wash behind cooking equipment with a degreasing agent and polish stainless-steel surfaces.
Ventilation and Hood Cleaning:
To minimize the risk of fire, firstly, ensure that ventilation hoods are cleaned and any grease buildup is removed. Subsequently, it’s advisable to hire professionals who can provide thorough cleaning and HVAC services.
Comprehensive Cleaning Tasks:
Wash and sanitize walk-in freezers and refrigerators. Regularly clean ceiling tiles and check for signs of pests or rodents. Also, ensure all kitchen tools, like knives and thermometers, are sharp and properly calibrated.
Q: What Should Be Included in A Restaurant Cleaning Checklist For Handling Emergency Clean-Up Situations?
A: A kitchen emergency clean-up checklist should cover quick equipment shutdown, spill containment and removal, area sanitization, and incident logging to swiftly tackle unexpected messes with minimal impact while upholding health standards.
Q: What Proactive Measures and Practices Can Ensure A Kitchen Is Ready For A Health Inspection?
A: For health inspection readiness, keep a consistent cleaning routine, educate staff on hygiene, update records, and use a restaurant cleaning checklist for self-audits to proactively manage compliance and handle unexpected inspections.
Q: How Can Eco-Friendly Restaurant Cleaning Practices Be Integrated into Kitchen Operations?
A: To adopt sustainable operations, kitchens can switch to green cleaning products, implement waste reduction strategies, and train staff on environmentally friendly practices. These green choices help reduce the ecological footprint while maintaining high cleanliness standards. For more information on using eco-friendly cleaning products, visit this website.
The Pinnacle of Restaurant Cleanliness with Restaurant Cleaning Checklist At APS-Hoods
In Denver’s dynamic food scene, running a top-tier restaurant means your kitchen’s cleanliness is always in the spotlight. The pressure to maintain a spotless environment can be intense, but it’s not something you have to handle alone. Moreover, it’s not just about avoiding fines or closures; it’s about ensuring that every dish served is a testament to the cleanliness and quality of your restaurant.
With a comprehensive restaurant cleaning checklist and expert cleaners taking charge, you can set a standard of excellence that shines through every service aspect.
So, focus on creating culinary wonders and let the professionals handle the scrubbing. This way, every dish you serve is a culinary triumph, and passing health inspections becomes just another part of your daily success. Go ahead and conjure up that kitchen magic, leaving the meticulous cleaning to us: APS-hoods in Denver—your secret ingredient for a seamless operation.
Maintaining a clean and sanitary environment is crucial for any commercial kitchen. Not only does it ensure the health and safety of your employees and customers, but it also helps you comply with regulations and maintain the longevity of your kitchen equipment. When it comes to cleaning, finding the right balance between daily cleaning and deep cleaning is essential. In this blog post, we will explore the importance of both approaches and provide practical tips to strike the right balance in your commercial kitchen.
The Significance of Daily Cleaning
Daily cleaning plays a vital role in preventing the buildup of dirt, grease, and bacteria in your commercial kitchen. Here are some key reasons why daily cleaning should be a priority:
1. Food Safety
Regularly cleaning countertops, cutting boards, utensils, and other food preparation surfaces helps eliminate cross-contamination and reduces the risk of foodborne illnesses.
2. Employee Safety
A clean and organized kitchen reduces the chances of slips, trips, and falls. Removing spills, debris, and obstacles promptly ensures a safe working environment for your staff.
3. Equipment Maintenance
Daily cleaning promotes the longevity and efficiency of your kitchen equipment. Wiping down appliances, removing grease from grills, and cleaning filters prevent the accumulation of dirt and grease, which can lead to breakdowns and costly repairs.
4. Pest Prevention
Proper sanitation practices discourage pests from infesting your commercial kitchen. Regularly cleaning surfaces, removing food debris, and sealing entry points can help keep pests at bay.
To effectively implement daily cleaning practices, create a checklist of tasks that need to be performed regularly, assign responsibilities to your staff, and ensure they have access to appropriate cleaning supplies and equipment.
Challenges of Commercial Kitchen Cleaning
1. High Volume of Operations:
Commercial kitchens are typically busy environments with a high volume of food preparation, cooking, and cleaning activities. The constant flow of ingredients, utensils, and dishes can make it challenging to keep up with cleaning tasks.
2. Grease Buildup:
Grease is a common challenge in commercial kitchens, especially in areas such as exhaust hoods, ductwork, and cooking equipment. Grease buildup not only poses a fire hazard but can also attract pests and create unpleasant odors.
3. Hard-to-Reach Areas:
Commercial kitchens have various nooks, crannies, and hard-to-reach areas that are often overlooked during regular cleaning. These areas, including spaces behind equipment, underneath appliances, and ventilation systems, require extra attention to remove dirt, grime, and bacteria.
4. Time Constraints:
The fast-paced nature of commercial kitchens can make it difficult to allocate sufficient time for thorough cleaning. With tight schedules and demanding workloads, finding time for deep cleaning and comprehensive maintenance can be a challenge.
5. Staff Training and Accountability:
Ensuring that all staff members are properly trained in cleaning procedures and understand their responsibilities can be a challenge. Lack of training or inconsistent adherence to cleaning protocols can compromise hygiene standards.
6. Compliance with Regulations:
Commercial kitchens must comply with health and safety regulations, which often have specific requirements for cleanliness and sanitation. Keeping up with these regulations and ensuring ongoing compliance can be a challenge, particularly for businesses with limited resources.
7. Proper Waste Management:
Effective waste management is crucial for maintaining cleanliness and preventing odors and pests. However, managing food waste, recyclables, and other types of waste in a busy kitchen environment can be challenging without proper systems in place.
8. Equipment Maintenance:
Regular maintenance of kitchen equipment, such as ovens, grills, fryers, and refrigeration units, is essential for cleanliness and functionality. However, finding the time and resources to perform preventive maintenance and address equipment issues can be a challenge.
9. Staff Turnover:
High turnover rates in the food service industry can disrupt cleaning routines and lead to inconsistent cleanliness standards. Training new staff members on cleaning procedures and instilling a culture of cleanliness becomes an ongoing challenge.
10. Budget Constraints:
Allocating sufficient resources for cleaning supplies, equipment, and professional cleaning services can be a challenge for businesses operating on tight budgets. However, investing in proper cleaning and maintenance pays off in the long run by reducing equipment breakdowns, improving efficiency, and maintaining a positive reputation.
Addressing these challenges requires proactive planning, effective training, clear communication, and a commitment to prioritizing cleanliness and sanitation in the commercial kitchen. Regular assessments, feedback loops, and adapting cleaning procedures based on specific needs can help overcome these challenges and maintain a clean and sanitary environment.
Waste Management
Managing waste effectively is crucial for maintaining cleanliness and minimizing environmental impact in a busy commercial kitchen. Here are some strategies for managing waste in a busy kitchen environment:
1. Implement a Waste Management Plan:
Develop a comprehensive waste management plan that outlines procedures for handling different types of waste, such as food waste, recyclables, and non-recyclable waste. Include guidelines on proper segregation, storage, and disposal methods.
2. Train Staff on Proper Waste Handling:
Provide training to all staff members on waste management practices. Educate them on the importance of proper waste segregation, recycling, and disposal methods. Clearly communicate the procedures and expectations for waste management to ensure consistency.
3. Set up Recycling Stations:
Install clearly labeled recycling stations in convenient locations throughout the kitchen. Provide separate bins for different types of recyclables, such as plastic, glass, aluminum, and paper. Ensure that staff members are aware of the recycling stations and actively use them.
4. Compost Organic Waste:
Implement a composting system for organic food waste. Set up designated bins for collecting food scraps, vegetable peelings, and other organic materials. Partner with local composting facilities or explore on-site composting options to divert organic waste from landfills.
5. Optimize Portion Control and Food Preparation:
Minimize food waste by optimizing portion control and careful food preparation. Train staff to accurately measure ingredients and follow portion guidelines. Implement inventory management systems to track and reduce food waste.
6. Use Sustainable Packaging:
Choose eco-friendly and recyclable packaging materials for takeout orders and food deliveries. Opt for biodegradable or compostable containers, utensils, and packaging whenever possible. Encourage customers to dispose of packaging responsibly.
7. Monitor and Adjust Inventory:
Regularly monitor inventory levels to avoid overstocking perishable items. Proper inventory management prevents food waste due to spoilage or expiration. Use a First-In, First-Out (FIFO) system to ensure older ingredients are used before newer ones.
8. Minimize Single-Use Items:
Reduce the use of single-use items, such as plastic straws, stirrers, and disposable cutlery. Encourage the use of reusable alternatives or provide biodegradable options. Implement refillable condiment stations instead of single-serve packets.
9. Partner with Waste Management Services:
Collaborate with waste management services that specialize in commercial kitchen waste. These services can provide guidance, pickup schedules, and proper disposal methods for different types of waste generated in your kitchen.
10. Regularly Audit and Evaluate:
Conduct regular waste audits to assess the effectiveness of your waste management practices. Analyze waste data, identify areas for improvement, and make necessary adjustments to your waste management plan.
By implementing these strategies, you can minimize waste, promote recycling, and create a more sustainable and environmentally friendly operation in your busy commercial kitchen. Remember to involve and educate your staff, track progress, and continuously seek opportunities for improvement.
The Importance of Deep Cleaning
While daily cleaning addresses immediate hygiene concerns, deep cleaning takes it a step further by tackling hard-to-reach areas and stubborn buildup. Here’s why deep cleaning should be incorporated into your maintenance routine:
a) Eliminating Hidden Dirt and Bacteria:
Over time, dirt, grease, and bacteria can accumulate in places that are not easily accessible during daily cleaning. Deep cleaning reaches these hidden areas, such as behind equipment, inside vents, and under appliances, ensuring a thorough and hygienic environment.
b) Enhancing Air Quality:
Neglected ventilation systems and exhaust hoods can become breeding grounds for grease buildup and airborne contaminants. Deep cleaning these systems improves air quality, reduces fire hazards, and maintains the efficiency of your kitchen’s ventilation.
c) Extending Equipment Lifespan:
Deep cleaning helps remove stubborn grease and grime that can deteriorate the performance and lifespan of your kitchen equipment. By investing in regular deep cleaning, you can avoid costly repairs or premature replacements.
d) Compliance with Regulations:
Health and safety regulations often require periodic deep cleaning to maintain a clean and safe commercial kitchen. Failure to comply with these regulations can result in fines, penalties, or even closure of your establishment.
Consider scheduling deep cleaning sessions during slow periods or when your kitchen is closed to minimize disruptions to your daily operations. Hiring professional cleaning services specializing in commercial kitchens, like APS Hoods, ensures a thorough and efficient deep cleaning process.
Finding the right balance between daily cleaning and deep cleaning is crucial for the overall cleanliness and functionality of your commercial kitchen. Here are some practical tips to help you strike that balance:
Establish Clear Cleaning Procedures:
Develop comprehensive cleaning procedures that outline daily cleaning tasks and the frequency of deep cleaning activities. Ensure that your staff is well-trained in these procedures and understands the importance of following them consistently.
Delegate Responsibilities:
Assign specific cleaning tasks to different team members to ensure accountability and efficiency. Rotate responsibilities regularly to prevent monotony and maintain a fresh perspective on cleaning duties.
Invest in Training:
Provide your staff with adequate training on proper cleaning techniques, including the use of cleaning agents, equipment, and safety protocols. Regular training sessions help reinforce the importance of cleanliness and keep your team up-to-date with industry best practices.
Implement Cleaning Schedules:
Create a cleaning schedule that includes both daily cleaning tasks and periodic deep cleaning activities. Clearly define the frequency and scope of each task, ensuring that all areas and equipment are covered adequately.
Partner with Professional Cleaning Services:
Engaging professional cleaning services, such as APS Hoods, can alleviate the burden of deep cleaning and ensure a thorough and compliant cleaning process. These experts have the knowledge, experience, and specialized equipment to tackle even the most challenging cleaning tasks.
Schedule a Commercial Kitchen Deep Cleaning with APS Hoods in Denver, CO
Maintaining a clean and hygienic commercial kitchen requires a balanced approach that combines daily cleaning practices with periodic deep cleaning sessions. By prioritizing both aspects, you can ensure the health and safety of your staff, comply with regulations, and prolong the lifespan of your kitchen equipment. Strive for consistency, train your team effectively, and consider partnering with professional cleaning services to achieve the highest standards of cleanliness in your commercial kitchen. Remember, a clean kitchen is not just a reflection of your professionalism; it is also a fundamental requirement for the success and reputation of your establishment.
Contact APS Hoods today to schedule a commercial kitchen cleaning. Send us an email or call (800) 750-7313 for a free quote.
Do you want to avoid FOGgy problems in your restaurant or industrial kitchen? FOG stands for Fats, Oils, and Greases, and they are inevitable by-products of cooking and preparing food. However, they can also wreak havoc on your plumbing system, the environment, and public health if they are not handled properly or recycled. That’s why you need APS hoods, the experts in FOG Disposal and commercial kitchen cleaning.
In this article you will learn where FOG comes from, why it poses problems for your plumbing system, the environment, and public health, how you can prevent and handle FOG issues in your restaurant or industrial kitchen, and who you can contact for professional FOG management and commercial kitchen cleaning services.
FOG is bad news for your kitchen and the planet. But APS hoods can handle your FOG disposal with ease in Denver, CO. You’ll save time, money, and hassle, and enjoy a spotless, secure, and smooth-running kitchen. Don’t miss out on a free quote from APS hoods.
What is FOG?
FOG stands for fats, oils, and greases, which are inevitable by-products of food preparation and cooking in restaurants and industrial kitchens. It can build up in grease traps, which require regular cleaning and pumping to avoid blocking the plumbing system and contaminating the sewer system. FOG disposal can also involve converting it into valuable products, such as biodiesel, by collaborating with an environmental services company.
Common Sources of FOG in Your Kitchen
Most restaurants have a lot of fats, oils, and greases in their kitchens — from the cooking oil that drips on the floor to the sauces that remain on the dishes, and even the burger grease that flies up to the vent hood. Some common sources of FOG in your kitchen are:
• Cooking oil, lard, shortening, butter, margarine, and other fats used for frying, baking, or sautéing
• Dairy products, such as milk, cream, cheese, yogurt, and ice cream
• Meat fats, such as bacon grease, chicken fat, beef fat, and pork fat
• Sauces, dressings, gravy, mayonnaise, and other condiments that contain oil or fat
• Food scraps, especially from greasy or oily foods, such as fried chicken, pizza, burgers, fries, etc.
The Environmental and Financial Risks of Improper FOG Disposal
FOGs, or fats, oils, and greases, are a major threat to your wastewater system if they are disposed of improperly. Because it can harden and accumulate in the sewer pipes, obstructing the water flow and leading to blockages. This can cause sanitaryseweroverflows (SSOs), which are incidents of sewage spilling over your premises, the streets, or the storm drains. SSOs can damage the environment, produce unpleasant smells, and endanger public health by polluting water sources and transmitting bacteria, viruses, and other pathogens. Moreover, it can also be expensive to remediate, and you may incur fines or business closures if you are liable for them.
How to Manage FOG in Your Restaurant
To prevent the mentioned problems, you should follow some best practices for FOG management, such as:
• Wiping off dishes, pots, pans, and utensils with a paper towel before washing them
• Collecting waste cooking oil in a container and disposing of it in the trash or recycling it at a designated facility
• Installing a grease trap or interceptor to capture FOG before it reaches the sewer line
• Cleaning and maintaining your grease trap or interceptor regularly
• Hiring a professional collection service to remove and dispose of your FOG waste in a safe and environmentally friendly manner
By following these best practices, you can protect your pipes and the environment, save money, and avoid fines or business closures.
The Benefits of Proper FOG Disposal
Proper FOG disposal can benefit your restaurant and the community in many ways. By preventing blockages in sewer lines, you can avoid backups, overflows, and costly repairs that can damage your property and the environment. By avoiding FOG contamination of storm drains or waterways, you can protect aquatic life and water quality. In addition to this, by avoiding foul odors, pest infestation, and health hazards caused by FOG accumulation in your kitchen or sewer system, you can improve customer satisfaction and loyalty. Moreover, by complying with local ordinances and regulations on FOG management, you can save money and avoid fines or business closures that can harm your reputation and profitability. And also by recycling waste cooking oil into biodiesel or other products, you can generate revenue and support sustainability.
How to Reduce FOG Generation in Your Kitchen
To reduce the amount of FOG, or fats, oils, and grease, you can follow some simple steps:
Step 1
Use less oil or fat when cooking, and choose oils with high smoke points, such as canola, corn, sunflower, safflower, and grapeseed oil. So it will be easier to clean up the FOG that is left behind.
Step 2
Use a strainer or a skimmer to remove excess oil or fat from food before serving or storing it. This will prevent FOG from entering your dishes, pots, pans, and utensils, and reduce the amount of FOG that goes down the drain.
Step 3
Use a spatula or a scraper to remove oil or fat from cookware and utensils before washing them. It will reduce the amount of FOG that is washed into the sink or the dishwasher, and make it easier to wipe off the remaining FOG with a paper towel.
Step 4
Use cold water to rinse dishes, pots, pans, and utensils before putting them in the dishwasher or the sink. Since cold water prevents FOG from melting and sticking to the surfaces.
Step 5
Use a grease trap or interceptor to capture FOG before it reaches the sewer line, and clean and maintain it regularly. Because it prevents FOG from clogging your pipes and causing sewer problems and also helps you comply with local ordinances and regulations on FOG management.
Step 6
Hood and vent systems reduce grease levels in your kitchen by removing airborne grease and pollutants from cooking. Also, regular cleaning and inspection of hood and vent systems can ensure compliance with fire and health codes and efficiency, which prevents fire risks, improves air quality, and lowers FOG (fats, oils, and grease) in sewer pipes.
Step 7
Collect waste cooking oil in a container and dispose of it in the trash or recycle it at a designated facility. This will prevent FOG from entering your sewer system and also help you generate revenue and support sustainability by recycling waste cooking oil into biodiesel or other products.
FOG Disposal: How Thick Layers of Restaurant Grease Are Cleaned
Cleaning services such as APS-hoods take several steps for FOG disposal and grease management:
Step 1: Fan Inspection And Cleaning
We remove the cover and check the blades, the motor, and the belt of the fan on the roof. Then, we scrape off any grease on the fan and dispose of it properly.
Step 2: Duct Cleaning
We use a scraper to remove the solidified grease from the walls of the duct. Then, we collect the grease in a bucket and dispose of it properly. After that, we use a power washer to spray hot water and degreaser on the duct. The pressure and the temperature will be adjusted depending on the amount of grease. Then we use a vacuum to suck up the excess water and grease from the duct and we repeat the process until the duct is shiny and clean.
Step 3: Grease Filter Cleaning
We remove the filters and place them in a soaking tank filled with hot water and degreaser. Then, we let the filters soak for about 15 minutes, and after that rinse them with the power washer.
Step 4: Oven Hood Cleaning
We spray the hood with a degreaser and wipe it with a cloth. Then the lights, the switches, and the pipes are also cleaned.
Step 5: System Testing
Finally, we put everything back in place and then we will test the fan to make sure it’s working properly.
APS-hoods follows the local regulations and guidelines for FOG disposal and help you prevent fires and protect lives. Call us now for a free quote and a consultation.
For more information, watch the procedures of FOG disposal here.
The Inspection and Enforcement Procedures for FOG Disposal
To ensure FSEs (Food Service Establishment) follow the FOG control rules, local authorities or sewer operators inspect and enforce FOG disposal in commercial kitchens. These procedures may differ by FSEs’ location and jurisdiction, but they usually include:
Inspection:
They check FSEs’ FOG equipment, practices, records, and reports regularly. The inspection details depend on FSEs’ risk, violation, and resource factors. They use tools to record their findings and suggestions.
Enforcement:
They take action against FSEs who break the FOG control rules. The actions’ kinds and levels depend on the violation’s type and size, the sewer and environmental harm, and the non-compliance record. The actions may include notices, fines, penalties, orders, injunctions, or permit cancellation.
Regulations and Compliance for FOG Disposal
FOG management is vital for reducing the environmental and public health hazards of FOG discharges into sewers. And it is governed by various laws and standards, depending on the FSEs’ jurisdiction and location. Hence, FSEs should check with their local authorities before disposing of their FOG waste. Some of the common regulations and compliance for FOG disposal are:
Environmental Protection Act
General Permit for the Discharge of Wastewater Associated with FSE
FOG Legislation
FOG Best Management Practices Manual
The Common Violations and Penalties for FOG Disposal
Common FOG disposal violations and penalties are:
• Discharging FOG that harms the sewer or POTW (Publicly Owned Treatment Works)
• Failing to use or keep grease control devices as per local rules
• Failing to keep FOG records, such as cleaning, invoices, manifests, and reports
• Lying or hiding FOG information
The consequences of these violations can range from notices, fines, penalties, orders, injunctions, or permit loss to criminal charges under RCRA (Resource Conservation and Recovery Act).
FAQs About FOG Disposal
How Can I Collect and Store FOG Safely and Efficiently in FOG Disposal?
To collect and store FOG safely and efficiently, use a labeled container with a lid, store it in a cool, dry, and secure place, then contact a licensed FOG hauler or recycler regularly, and do not pour FOG down the drain.
How Can I Dispose Of Grease And Meat Grease From Dishes And Utensils?
You can dispose of grease and meat grease from dishes and utensils by scraping or wiping them off with a paper towel or a balm cleansing product before washing them. Also, you can use a sink strainer to catch any food scraps or solids that may contain grease and throw them in the trash or compost bin.
How Can I Get Rid of Bacon Grease or Cooking Oil in My Kitchen?
Don’t drain FOG. Instead, cool and solidify it. Then scrape or wipe it off with a paper towel or a balm cleanser. After that use a sealable container and trash to collect it or recycle it. You can also reuse it for cooking.
FOG Disposal: How to Select a Trustworthy and Accredited FOG Hauler
FOG disposal, or grease waste disposal, is an important aspect of running a restaurant or industrial kitchen. It affects not only your plumbing system but also the environment and public health. By following the best practices, regulations, and compliance for FOG management and disposal, you can avoid problems such as sewer blockages, overflows, fines, and business closures. You can also benefit from recycling waste cooking oil into biodiesel or other products. APS hoods can help you with FOG disposal and management and commercial kitchen cleaning, so you can focus on your core business. Contact us today for a free quote and see how we can make your kitchen cleaner, safer, and more efficient.
Commercial kitchens are high-risk environments that require regular and thorough cleaning to ensure safety, hygiene, and productivity. One of the most crucial aspects of commercial kitchen cleaning is floor care, as it can prevent slips and falls, reduce wear and tear, and enhance the appearance of the kitchen. However, commercial kitchen floor cleaning is not a simple task. It is a whole different ball game, and it requires more than just the basics of a mop, a bucket, and some detergent. They are not enough to make your commercial kitchen floor sparkle every day. You need more than that to tackle the dirt and fight off the grime. Commercial floor cleaning involves various steps, techniques, and chemicals that need to be applied correctly and efficiently. In this article, we will explain the best practices and tips for floor cleaning, based on the experience and expertise of professional cleaners.
Don’t risk putting up with a dirty kitchen floor. Trust APS-HOODS to make it sparkle again. We have what it takes to clean any floor, any time. Contact us now for a free quote and a consultation in Denver, Co.
Dirty Kitchen Floor and Its Impacts on Bottom Line and Customer’s Satisfaction
When grease, spills, dirt, and debris accumulate on your kitchen floor, they create a filthy and hazardous environment that jeopardizes your business and your customers. A dirty kitchen floor can have multiple negative consequences, such as:
It can trigger accidents and injuries like falls and slips, which can lead to lawsuits, injuries, and insurance claims;
It might your floor, which can shorten its durability, raise its upkeep expenses, and diminish its beauty;
It may become a breeding ground for germs, bugs, and rodents, which can infect your food, tools, and appliances, and result in outbreaks and fines;
It can tarnish your image, which can drive away customers from your restaurant, lower their retention and happiness, and damage your standing and scores.
Challenges of Floor Cleaning in a Commercial Kitchen
Demanding and busy environments like restaurant kitchens require high standards of cleanliness and hygiene. However, cleaning a restaurant kitchen floor can pose many challenges, such as preventing slipping hazards and cross-contamination as well as removing grease, food spills, dirt, and bacteria. These challenges can affect the quality of service, the safety of staff and customers, and the reputation of the business.
Tips to Overcome the Challenges of Floor Cleaning
Sweep the floor regularly to get rid of loose dirt and stop it from building up on the surface;
Apply and spread a chemical degreaser that works for your floor type by following the instructions. Then leave it for a few minutes to loosen the oil and grease;
Mop the floor in parts, beginning from the corner that is farthest and moving to the door. Also, wash the mop often and replace the water when necessary;
Use a hard-bristled brush or a floor-scrubbing machine to get rid of the tough dirt and grease. Also, don’t forget the corners, edges, and grout lines where dirt can pile up;
To remove all the degreaser residue and dirt, Rinse the floor thoroughly with clean water. Moreover, you need to use a floor squeegee or a wet/dry vacuum to remove the excess water and also prevent slipping;
Wait until the floor is totally dry before letting people walk on it or moving any equipment back to the place. You can also use fans or blowers to make the drying process faster;
Also, sanitize the floor with a food-safe solution to eliminate any harmful microbes;
Keep a cleaning routine and train your staff how to clean the floor well. You can also use a checklist to make sure all the steps are followed and recorded.
A Checklist Of The Necessary Items in Kitchen Floor Cleaning
Despite some drawbacks, a few restaurant owners attempt to cut corners by delegating floor cleaning to their kitchen staff. However, this practice often backfires, as we frequently encounter situations where we have to rectify the poor cleaning done by inexperienced staff. Moreover, the unhygienic conditions pose serious risks to the health and safety of both staff and customers. However, if you prefer to undertake this arduous and demanding task on your own, the following items are essential:
Broom and dustpan or vacuum cleaner: to remove loose dirt and debris
Mop and bucket: to wet the floor and remove grime and stains
Floor cleaner, sanitizer, or a vinegar solution: to disinfect and deodorize the floor
Gloves and protective gear: to ensure your safety and health, and reduce the risk of rashes, burns, allergies, or poisoning
Floor squeegee or a wet/dry vacuum: to dry the floor, remove excess water and prevent slipping hazards
Wet floor signs: to place them around and to warn others of the slippery surface
Microfiber cloth or a paper towel: to wipe down the baseboards and the corners
However, by hiring floor cleaning services, you can benefit from the newest floor steam cleaner and pressure washer surface cleaner, and the quickest and most effective technologies in floor cleaning.
Why burn yourself out on a task that is beyond your skills and tools? Let our experts at APS-HOODS handle your kitchen floor cleaning. Contact us for a free quote and quality assurance.
Floor Cleaning and Maintaining For Different Types of Floors
Commercial kitchens have various types of floors, such as tile, concrete, vinyl, or rubber. Each type of floor exhibits distinct features and requires specific cleaning methods. The following parts show how to clean various kinds of floors in commercial kitchens.
Quarry Tile Floor
By maintaining these tiles properly, you can preserve their aesthetic, structural, and anti-slip properties as well as their durability. Use a neutral cleaner and hot water that you replace frequently for daily sweeping and wet mopping. Scrub the tile floor with a deck brush, hot water, and a neutral cleaner every week. Then, rinse the floor and squeeze the excess water into a drain. Also, if you need to use a degreaser, follow the manufacturer’s instructions.
Seamless Epoxy / Urethan Floor
Epoxy flooring requires careful cleaning. Vacuum any dirt or grit that could scratch the floors. Do not drag items on the floor to prevent scratches. Use a damp cloth and warm water to clean the floor after removing the dirt and sand. Do not use soap-based cleaners. Citrus cleaners or vinegar can also damage the epoxy catalyst, so do not use them to clean the floor. For a very dirty floor, use water and ammonia to clean it. Ammonia cleaners can be dangerous, so use them with caution.
Stained Concrete Floor
Use only neutral cleaners to clean stained concrete. Do not use ammonia, citrus, bleach, or vinegar, which are harsh cleaning products. To prevent scratches on the stained concrete floor, dust or vacuum the dirt and grit with a shop vacuum. Clean up kitchen spills as soon as possible. Do not use chemical degreasers and stain removers on stained concrete. Harsh chemicals can damage the sealer that you walk on, and sometimes strip it off after one use. Make sure the cleaner and seal are compatible.
Vinyl Floor
Vinyl floors are sometimes soft and prone to scratches and dents. So, be careful when cleaning these floors with heavy equipment. Sweep or vacuum the dirt and grit that can damage the floor. Use a soft-bristled broom or a washcloth without oil. Clean the floor with neutral cleaners. Replace the water often or drain the dirty water and use clean water. For tough stains, you can try stronger chemicals, but follow what the manufacturer says. Do not rub on the seams.
Rubber Floor
To clean rubber floors, sweep or vacuum the dirt and dust that can damage them. Mop with warm water and mild soap or neutral cleaner and avoid using cleaning agents that might degrade your rubber floor which are highly acidic or alkaline. Then rinse it well and air-dry. Do not use a cloth or towel, as they can leave lint or fibers. For oil or grease stains, use a rubber-friendly degreaser or solvent. To keep the floors shiny and protected, apply a rubber conditioner or fabric softener once or twice a year. Follow the instructions and dry the floor before applying.
Hardwood Floor
Clean hardwood floors by sweeping or vacuuming the dirt and dust with a soft broom or vacuum. Mop with warm water and mild cleaner using a microfiber mop or cloth and Wring it out well. Avoid bleach, vinegar, ammonia, or turpentine, which can harm the wood. Rinse and dry the floor with clean water and a soft towel or cloth. Do not leave water on the floor. For oil or grease stains, use a hardwood-specific cleaner or solvent. Test it on a small area first and follow the instructions. To keep the floors shiny and protected, apply a polish or wax once or twice a year. Dry the floor before applying.
What Are The Best Kitchen Surface Cleaners for Floor Cleaning?
Acidic Cleaner
The best way to eliminate mineral deposits and stains from the floor, particularly on tile and grout, is to apply acidic cleaner on the floor and let it sit for a few minutes. Then, scrub the floor with a brush or a sponge and rinse it with clean water.
Alkaline Cleaner
A possible way to eliminate food residues and organic matter from the floor, particularly on concrete and vinyl, is to apply alkaline cleaner on the floor and let it sit for a few minutes. Then, scrub the floor with a brush or a sponge and rinse it with clean water.
Quaternary Ammonium Compound (QAC)
You can use QAC to sanitize the floor and eliminate bacteria and other microorganisms. Dilute QAC according to the manufacturer’s instructions and apply it on the floor with a spray bottle or a bucket. Leave it for a few minutes to let it work. Then, wipe the floor with a clean cloth or let it air dry.
Neutral Cleaner
It’s a harmless and flexible cleaner that works on most kinds of floors, such as wood, laminate, vinyl, and linoleum. It does not create any deposit or layer on the floor.
Foaming Cleaner
It’s a strong and efficient cleaner that can help you get rid of grease and oil from the floor, especially on tile and ceramic. It does not harm the surface or the grout.
Plant-Based Cleaner
A cleaner that is natural and good for the environment that works on floors, countertops, walls, and other surfaces. It smells nice because of the oils from plants.
How Often Should Commercial Kitchen Floors Be Cleaned?
Depending on the kind and volume of spills and traffic, commercial kitchen floors need frequent and deep cleaning. A good rule is to clean the floors daily, ideally after the shift, when the kitchen has less activity and is easier to access. However, some parts may require more often cleaning, like:
Areas near cooking appliances, such as stoves, griddles, ovens, and fryers, where grease and oil can scatter and spill;
Areas adjacent to food processing stations, such as counters, cutting boards, and sinks, where food particles and juices can fall and drip;
Areas adjacent to waste disposal stations, such as compost bins, trash cans, and drains, where food waste and liquids can seep and overflow.
These areas should be sanitized promptly after each use, or at least every few hours, to avoid the build-up of dirt and contamination. However, it is usually recommended to deep clean the floor in commercial kitchens bi-annually or quarterly to eliminate any dirt or deposits that may have accumulated over time.
FAQs About Kitchen Floor Cleaning Services
How long does it take cleaning services to clean the floor in commercial kitchens?
The length of time needed for the floor cleaning services for commercial kitchens varies based on different aspects, such as how big and dirty the kitchen floor is, how many cleaners are working, and what kind of cleaning tools and materials are used.
Do commercial restaurant kitchens have to shut down when the floor is being cleaned?
The kitchen may not need to close for daily or shift-based floor cleaning, as long as the cleaners avoid contaminating the food and bacteria, and do it when the kitchen is idle. For weekly or monthly floor cleaning, the kitchen may close for a few hours or a day, as the cleaners may need to move or unplug some machines, use heavy or special tools, and apply chemicals that take time to dry or wash. For deep cleaning or maintenance service, the kitchen may close for several days or more, as the cleaners may need to fix or change some parts of the kitchen, like the floor, the pipes, or the vents.
Is it possible to request cleaning services to only clean the floor or do they have to clean the whole kitchen?
In one-time or occasional services you can pick and pay for what to clean, like floor or kitchen parts. On the other hand, in recurring or regular cleaning services, there are fixed cleaning tasks every visit, weekly, biweekly, or monthly. But you may request some changes, if possible. In deep or maintenance services that provide a thorough cleaning of the entire kitchen, It may not be possible for you to ask them to clean just the floor or parts of the kitchen. Because they may have to follow a certain procedure to make sure the kitchen is safe and clean.
Hire Professional Kitchen Floor Cleaning to Boost Your Restaurant Business
Floor cleaning is a vital and integral part of running a commercial kitchen and it’s a challenging task that requires proper methods, tools, and chemicals. Furthermore, it can prevent accidents, bacteria-harboring, infections, and damage, and improve the appearance, performance, and reputation of your restaurant. However, hiring a professional service for floor cleaning can benefit your restaurant by saving money on staff, equipment, supplies, and taxes. Moreover, you can get hygienic and clean floors with the most suitable chemicals for your floor. In addition, you can prevent accidents, and infections and comply with damages and regulations. APS-HOODS, the top-rated kitchen floor cleaning company in Denver, CO, can transform your kitchen floor with our skills, tools, and methods. We promise you quality and safety. Contact us now at (800) 750-7313.
What grabs your attention when you step into a restaurant? The menu, the prices, the staff, or the decor? Maybe, but what about the ceiling tiles? You probably don’t pay much attention to them, unless they are dirty or stained. But they can ruin the restaurant’s reputation to a great degree.
Dirty ceiling tiles are not only unsightly but also unhealthy. They are susceptible to thick grease stains and they can harbor dust, mold, bacteria, and pests, and affect the air quality and safety of your facility. In this article, we will show you why you need to keep your ceiling tiles clean and how to do it properly. Don’t let your customers look up and see a horror show! By Following these simple tips, make your ceiling tiles sparkle again.
Ready to make your dirty ceiling tiles shine again? Click here to get a free quote from our professional cleaning service, or call: (800) 750-7055 for professional services in Lakewood, Aurora, Denver, and the Colorado area
The Urgent Need to Clean Your Restaurant’s Dirty Ceiling Tiles
You don’t want your customers to lose their appetite when they look up, do you? Dirty ceiling tiles can create a dark and unwelcoming environment for your restaurants, besides their unpleasant odors. Also, they have many negative effects on your restaurant’s image and health. Even they can conceal dust, mold, bacteria, and pests, and compromise the air quality and safety of your facility. You can see the key points on why your restaurant needs clean ceilings below:
Legal Obligations A dirty ceiling can not only ruin your restaurant’s health and image but also put your business in legal trouble. If you ignore the health code guidelines, you may face fines, closures, or lawsuits from your customers or staff. Are you willing to risk your business over dirty ceilings?
Air Quality A dirty ceiling can release harmful particles into the air and make your customers and staff sick. A ceiling of 1500 sq. ft gets 40 lbs. of dust yearly with 15 dust mite types. This means an ounce of dust has 42,000 dust mites causing eye irritation, allergy, infection, asthma, fatigue, and depression issues. Therefore, you need a ceiling cleaning service to remove these pollutants and make your ceilings shine. And it will enhance customer satisfaction and safety too.
Protects Product Quality
Industrial units often have ceilings and rafters that collect various substances such as dust, grease, dirt, and other particles. These substances can fall and spoil the product below when the roof shakes due to heavy machinery vibrations. However, a clean ceiling ensures that the product quality is not compromised even if the ceiling vibrates.
Visual Appeal
A dirty ceiling can ruin the appearance of your entire building since It can be covered with dust, dirt, and grease that make it look unsightly. It can also imply that there are other neglected maintenance problems too. People and customers can find it very unpleasant and lose interest in working for you or buying from you.
Tips to Clean the Dirty Ceiling by Yourself
Walls and ceilings in a commercial kitchen do not need to be cleaned as often as the floor. They can be cleaned on a bi-weekly or monthly basis. However, the floor should be cleaned daily to maintain hygiene and safety. Below are some tips that you can follow to clean the dirty ceiling or walls by yourself:
As dust and dirt will easily fall when you clean the ceiling tiles, cover everything in the kitchen with a tarp or cloth and wear eye protection too.
• For removable tiles, vacuum or dust them first. Also, clean the tricky-to-get-to spots and cracks with a vacuum cleaner. Then, wash them with some dish soap and a wet sweeper. Remember not to soak them or they might warp. You need to dry them with a lint-free clothand put them back.
For permanent tiles, dust or vacuum them first. Then, wash them with a wet sweeper and some dish soap. Finally, dry them, and don’t let them drip.
How About Hydrogen Peroxide?
If you don’t mind using a strong cleaner that breaks down stains, you can use a professional product that has hydrogen peroxide in it. It can make your tiles look new again, especially in areas like kitchens where grease and oil can make them dull and dirty (Pick a product with hydrogen peroxide that works for your tiles. You can get these products at most hardware or home improvement stores). To clean the dirty ceiling tiles using hydrogen peroxide, follow these tips:
Before using the product, make sure to wear gloves and eye protection when handling it. Then apply the product to your tiles according to the instructions on the label.
Then scrub your tiles with a brush or a sponge to loosen the dirt and grime. Also, pay special attention to the grout lines and the corners where dirt can accumulate.
Finally, rinse your tiles with water and dry them with a cloth or a towel, then enjoy your sparkling clean tiles!
However, cleaning your ceiling tiles with hydrogen peroxide can be time-consuming and tedious. You have to scrub the tiles, rinse them, and dry them while standing on a ladder or a stool, which can be dangerous and uncomfortable. Not to mention, you have to deal with the strong smell and the potential irritation too. So, the question is, is it worth the energy and time you spend doing this tough task on your own?
Cleaning your dirty ceiling tiles can be a hassle and a waste of your precious time and energy. Why not let our professionals do it for you with skill and speed? Just call 55555 and we’ll take care of everything.
The Benefits of Hiring a Professional Ceiling Cleaning Service
Though you can just use your regular mop and bucket, or your grandma’s vinegar and baking soda to clean your dirty ceiling, they are unlikely to tackle your stained, grimy, or moldy ceiling. Moreover, if you are running a restaurant, cleaning the restaurant ceiling yourself takes a lot of time and it will most probably impede business operations for a longer while if you do it by yourself. So, it is advisable to get professional help because of several reasons that are listed below:
Preventing Hazards
With a professional ceiling cleaning service you can prevent potential hazards, such as fire, electrical issues, and water damage. Because it helps you to remove flammable materials, dirt, and moisture from your ceiling. Therefore, it can safeguard your property and minimize the possibility of people suffering injuries or mishaps. Moreover, a professional service can adhere to the guidelines and standards of health and safety for your field or zone.
Economic Efficiency
A professional ceiling cleaning service can use advanced equipment, techniques, and products to clean your ceiling quickly and thoroughly. This can help your ceiling survive longer and resist damage, so you can avoid frequent repairs or replacements. What’s more, A clean ceiling can also reduce your energy expenses by enhancing the warmth and airflow of your property.
Optimal Health
If you want to eliminate germs, mold, and dirt from your dirty ceiling thoroughly, hiring a professional ceiling cleaning company can only guarantee this. Also, this can prevent respiratory issues, allergies, asthma, and infections. This results in a clean ceiling that prevents diseases and pests, such as rodents, insects, and birds, from entering.
Upgraded Aesthetics
You can make your ceiling look like new again with its original color and brightness by getting help from a professional ceiling cleaning service. This can make your property more attractive and valuable. A clean ceiling can also make your guests, customers, or employees feel more comfortable and welcome.
The best part is that the ceiling cleaning service is surprisingly fast and effective, with no business disruptions for customers, no damage to ceilings or walls, no mess, and no lasting odors. You will notice a noticeable brightening of your facilities after the ceiling cleaning service.
How Do Ceilings Get Cleaned in APS-Hoods?
If you want to make your ceiling look like new again, you can trust APS-Hoods to do the job for you. We offer a four-step process that covers everything from estimation to repair. Here’s how we do it:
Estimating: We visit your business and measure your ceiling and then we’ll give you a free written quote.
Scheduling: We arrange our skilled teams to suit your needs. So, we work when you are closed, on weekends, or during your slow times, if you are open all day and night.
Ceiling Cleaning: We get your area ready for cleaning by moving or covering your equipment, furniture, and shelves, as needed. Then most of the time we clean your ceilings at night.
Repairing/Replacing (If required): APS- Hoods can fix or change wet ceiling tiles, broken by AC repairs, or hanging decorations. If your ceiling is drooping, let us make it straight for you before it gets worse and more expensive. A drooping ceiling only gets worse.
Dirty Ceiling Cleaning FQAs
Why Are My Ceiling Tiles Turning Brown?
Cooking heat, smoke, and grease can make ceiling tiles lose their color and shine. In some other cases, it might be due to moisture, dust, and dirt that can make ceiling tiles grow mold and mildew. In addition, Leaks, spills, or condensation can make ceiling tiles warp, sag, or rot.
Is Ceiling Cleaning messy?
No. We usually minimize the dust and grime that falls to the floor by using vacuums. We also protect the machinery and floors from debris by covering them when needed. then we clean the floors thoroughly and remove any dust that dropped.
Can I Bleach My Dirty Ceiling Tiles?
Bleach can ruin or fade some ceiling tiles, especially if they are made of wood, cork, or fiber. So, don’t use bleach to clean them, unless you know they are safe and you follow the instructions. You can use soap and water, or vinegar and water, to clean and disinfect your tiles. Also, you can use hydrogen peroxide which is an effective alternative to chlorine bleach, but it’s highly environment-friendly.
How Do Ceiling Cleaners Keep Our Furniture Safe From Dirt And Harm?
They wrap your furniture with plastic or cloth to stop dust, dirt, or cleaning solutions from getting on them. Also, a gentle solution is used that won’t hurt your furniture’s surface or finish. Also, they usually put wax or polish on your furniture’s wood surface to protect it from scratches, stains, or fading.
Should I Remove Curtains, Paintings, Hangings, etc. Before Ceiling Cleaning?
Before you sanitize the walls or ceilings, you should remove any items that are attached to them, such as curtains, paintings, and other decorations. Because these items can contaminate the surface and hinder the cleaning process. Moreover, they can cause you stress and frustration.
How Aps-Hoods Can Help You Keep Your Restaurant Ceiling Clean and Safe
Many people get sick from eating out, and guess who’s to blame? The dirty kitchens in the restaurants. Indeed they are the breeding grounds for germs and bugs that can ruin both your appetite, health, and also restaurant’s reputation. The bad news is that a great number of foodborne illnesses are linked to unhygienic kitchens and commercial restaurants. That being said, cleaning dirty ceilings regularly and thoroughly in commercial kitchens is very vital.
By using professional services and equipment you can benefit from improved appearance, better health, increased safety, and economic efficiency for your restaurant. This is where American Professional Services (Aps-Hoods), can help you. We are a licensed and certified company that specializes in cleaning and maintaining the ceilings and hoods of commercial kitchens in Denver, CO. We use state-of-the-art technology and eco-friendly products to ensure the highest standards of cleanliness and safety for your kitchen. We also offer flexible and affordable plans to suit your needs and budget. Contact Aps-Hoods today and let us take care of your ceiling and surfaces before they get dirtier.
Commercial kitchens are legally licensed large spaces for cooking and preparing a variety of food products and delicacies. Unlike a small domestic kitchen, setting up a commercial or community kitchen requires a great deal of planning by a host of expertly trained professionals including civil engineers, designers, hood builders, fire protection system specialists, etc. Whether it is health and safety risks, efficiency and productivity, or commercial kitchen cleaning, experts pay serious attention to each essential aspect in order to build an ideal commercial kitchen. Business improvement is achieved by restaurants through a highly functional, efficient, and safe commercial kitchen, which is the heart of the food preparation business.
In this article, we will discuss five crucial case studies by APS Hoods in Denver, CO. We discuss how commercial kitchen cleaning can help restaurants improve their businesses and increase their bottom line.
Case Study 1: Transforming a Restaurant’s Reputation through Proper Kitchen Cleaning
Improper cleaning and poor maintenance can really take a toll on the overall reputation of a restaurant. As a restaurant owner, you need to understand this fact from day one, if you plan to improve your business.
A diner in Denver was struggling to manage its reputation. In fact, the restaurant’s reputation was not great and it needed some serious management. When the owner approached us, we first assessed the problem and tried to understand the problem on a deeper level. Our experts found out that the cleaning methods the restaurant used were not proper and the facility lacked proper hygiene and maintenance. Next, our experts developed a highly effective cleaning routine for the restaurant, based on its day-to-day requirements. The cleaning schedule was finalized after a detailed discussion with the owner and the senior management.
Cleaning Schedule
The cleaning checklist included:
Daily Cleaning
Weekly Cleaning
Monthly Cleaning
Daily cleaning was conducted during the shift and when closing out. Once a week, a more detailed cleaning was carried out. Deep cleaning was performed once a month throughout the entire facility.
Our cleaning specialists carried out every cleaning task with focused attention and a great eye for detail. Equipped with all the essential cleaning supplies and with the use of the right cleaning tools and products, our clean-up experts turned the commercial kitchen and the dining area into a spotlessly clean place that was ideal for the staff and visitors. The whole project was carried out in an effective and proper manner and results began to come very soon. In a couple of weeks, the overall reputation of the restaurant started to improve. It is crucial to put yourself in your customer’s shoes in order to deliver a clean and enjoyable experience to customers. This way, you can take your food service facility’s reputation to the next level.
The case study proved the fact that positive customer perception is very important in the food service business. If you plan to create a positive perception and transform your restaurant’s reputation, you should develop a proper cleaning schedule with the help of professionals such as those from APS Hoods. If you are in Denver, CO, reach out to us for a detailed discussion.
Case Study 2: Increased Efficiency and Productivity with Regular Commercial Kitchen Cleaning
A commercial kitchen is outfitted with a wide range and variety of cooking equipment and appliances. It produces a lot of heat, smoke, and grease. In order to have smooth and efficient operations, the grease from the cooking equipment has to be cleaned and removed in a proper manner. Professional kitchen cleaning experts use specialized tools and techniques to degrease all the machinery as well as remove all the food debris and other contaminants. Clean-up specialists also use the right set of tools and products to carry out the job.
A dirty and cluttered commercial kitchen has lower equipment efficiency and reduced employee morale and productivity. If you plan to increase efficiency and productivity, you should work with cleanup experts.
Commercial Chicken Elements
Key elements of commercial kitchen cleaning include:
Exhaust hood and vent cleaning
Cooking appliances deep cleaning
Hard surface cleaning and disinfecting
Kitchen floor cleaning
Since every restaurant kitchen has its unique cleaning requirements, you should consult with a professional company about your specific needs and then come up with an ideal regular kitchen cleaning schedule. Based on your actual needs, you can create a schedule for general and elaborate or deep cleaning on a regular basis and enjoy the benefits in terms of work productivity.
During one of our case studies, we found how greasy equipment and poor hygiene and maintenance affected the efficiency and productivity of the kitchen staff. Our experts conducted an inspection of the entire facility and then. They suggested that the restaurant develop a schedule for regular cleaning. We focused mainly on regular routine cleaning as well as deep cleaning of all the kitchen equipment, appliances, systems, and hard-to-reach areas. After the removal of grease deposits and optimization of cooking equipment performance, the efficiency and productivity of the kitchen employees saw a considerable boost. As a result of regular commercial kitchen cleaning, the overall restaurant business improved as well.
As a restaurant owner or manager, you should maintain a clean, clutter-free, and well-organized commercial kitchen. This, in turn, will boost work productivity and reduce downtime. To find out more about this case study, reach out to one of our professionals at APS Hoods in Denver, CO.
Case Study 3: Mitigating Health and Safety Risks through Professional Kitchen Cleaning
Health departments and food safety agencies have set clear rules and guidelines for food service establishments to follow. If you operate a commercial kitchen, it is essential for you to adhere to these guidelines.
Although health and safety is an important concern in a restaurant kitchen, many food service establishments fail to comply with the rules and risk the safety of their guests and employees as a result. One surefire way to mitigate health and safety risks is to get your kitchen cleaned by professionals. By working with professional cleaners, you will be able to reduce the risk of food contamination and remain compliant with health and safety codes and regulations.
In a case study that we conducted recently, we found out that professional kitchen cleaning is essential to reduce health and safety risks. Food contamination can easily happen inside a large restaurant kitchen if proper hygiene and cleanliness are not practiced. Our cleaning focuses on cleaning and sanitizing all the surfaces and creating a safe environment for the visitors and the staff. Our professionals use the latest tools and techniques to get rid of bacteria, germs, and other food contaminants inside a commercial or community kitchen.
As a restaurant owner, it is your foremost duty to protect the health of your customers and employees. At APS Hoods, we provide professional cleaning for all types of large commercial kitchens in Denver, CO.
Case Study 4: Improving Customer Satisfaction and Retention with Clean Commercial Kitchens
In the post-pandemic world, people care more about clean and healthy spaces than anything else. When it comes to restaurants, cafeterias, dining centers, food preparation facilities, and community kitchens, focusing on cleanliness is a surefire way to improve customer satisfaction and retention.
If you plan to deliver a highly satisfying dining experience to your customers, you should maintain a neat and clean commercial kitchen. Our case study in this regard is a proof of the same. Recently, we worked with a fast-food restaurant in the Denver area on the cleaning aspect of their facility. The results have been very good. Through our professional kitchen cleaning, the restaurant has been successful in improving customer satisfaction and retention.
First, our experts visited the facility. They conducted a detailed inspection of the entire facility including the commercial kitchen and the dining area. It was found during the inspection that the equipment, appliances, and systems in the commercial kitchen were not maintained in a proper manner. Based on this, our experts developed an ideal cleaning schedule for the restaurant kitchen. We provided training to the kitchen staff to help ensure every area in the facility was clean. Most of all, we ensured that the cleaning was in line with the health and safety codes. Our services for creating clean commercial kitchens made a real difference. In a couple of weeks, the restaurant saw an increase in customer satisfaction and retention levels.
While you try to attract new customers, you should also focus on retaining your old customers to improve your business. If you want to boost customer satisfaction, reach out to one of our experts at APS Hoods in Denver, CO. You can find out how you can achieve it with professional cleaning.
Case Study 5: Cost Savings and Long-Term Benefits of Regular Kitchen Cleaning
When it comes to cost savings and long-term benefits, cleaning is generally the last thing that comes to mind. However, having a clean commercial kitchen on a regular basis can actually save businesses a lot of money in the long term. Plus, it offers other benefits in the long haul. Here is a case study that reiterates the benefits of having a clean commercial kitchen work area.
It is a known fact that having a dirty and unhealthy work area will increase the number of sick days that employees take. On the other hand, a neat and clean work area brings the number of these sick days down.
In our case studies in the past, this fact has emerged over and over again. If you plan to reduce the costs of operations and running the business in the long term, you should pay serious attention to professional kitchen cleaning. According to a report published by the US Centers for Disease Control and Prevention (CDC), employers in the country lose around $226 billion every year as a result of worker injury and illnesses. If you plan to improve your business, you will never want to contribute to this figure by having a poorly maintained and dirty kitchen area. Instead, you should focus on making the kitchen area fully healthy and safe for employees.
Regular Kitchen Cleaning
Regular kitchen cleaning creates a work area that is free from harmful germs and bacteria. A healthy environment is a must for running your business in a hassle-free and safe manner. If your employees take less sick leaves, it means more work days for every employee. As a result of this, your operations will be smooth and business will improve.
Another key benefit of regular commercial kitchen cleaning is that it keeps all the cooking equipment, appliances, and ventilation and fire suppression systems in a fully efficient and functional condition. Owing to this, the lifespan of all the machinery increases. You will save a lot of money that would be otherwise spent on getting costly repairs done. Our case study proved that restaurant businesses can actually save a significant amount of money in the long term. They get many other benefits just by keeping their commercial kitchen clean.
Still Have a Question?
Hopefully, the case studies presented above will open your eyes to the several key benefits of professional commercial kitchen cleaning and how it can take your business to the next level. If you plan to obtain all these benefits, you should reach out to one of our experts at APS Hoods in Denver, CO, and work out an ideal cleaning plan as per the specific needs of your restaurant kitchen. The actual cleaning frequency may vary from one commercial kitchen to another based on factors such as daily usage, the exact type of food service establishment, and the health and safety code regulations. Our company specializes in helping a wide range of food service businesses improve their business through proper cleaning and maintenance of the cooking equipment, exhaust hood systems, fire suppression systems, etc.
For a detailed discussion of your exact cleaning needs, you should consult one of our specialists. You can schedule your free consultation with us via a phone call or by writing us an email using the contact form.
One of the most crucial responsibilities of a restaurant owner or building manager is to pay attention to the proper functioning of the HVAC systems. A commercial HVAC (heating, ventilation and air-conditioning) system is made up of various elements and components. If any of these parts of a unit has an issue, it can affect the efficiency of the entire system and can even lead to total failure. This, in turn, can disrupt business and drive clients away. If you operate a restaurant, commercial kitchen or a food service center, you should always make sure your HVAC system functions to its fullest potential. But how exactly do you keep HVAC machines in good health? In this article, we will discuss that and a lot more.
Being a commercial HVAC system specialist, we at APS Hoods possess an in-depth knowledge of how these systems function and how you should care for the units to keep getting the best results. Our services also include hood exhaust cleaning, grease trap cleaning, HVAC installation, HVAC repair etc.
When running a restaurant or large kitchen, you constantly need to maintain better indoor air quality and regulate the indoor temperature. Composed of heating units, ventilation system and air-conditioning units, the HVAC performs a crucial role by providing a safe and comfortable environment to both kitchen employees and guests in the dining area. HVAC systems are complex machines, designed to keep large areas well-ventilated and fresh. That is why you should seek the help of trained professionals for HVAC installation, service and repair.
Every restaurant or cooking facility is different, and it requires custom-made HVAC machines for high efficiency and use on a regular basis. Some of the key benefits of these machines and units are as follows.
Control and regulate indoor temperature
Improve indoor air quality
Reduce energy consumption
Improve work environment
Avoid extreme temperature fluctuations
When running a restaurant, it is your first priority as the owner or the manager to give workers a safe and comfortable work environment. By installing commercial HVAC systems, you will protect your employees against different kinds of health hazards and increase their productivity levels. Once you have these machines installed in a proper manner, you should give them proper maintenance in a timely manner to avoid any kind of major issues or sudden system failure.
At APS Hoods in Denver, CO, we specialize in HVAC installation, HVAC repair, HVAC make up air and HVAC balancing as well as in commercial kitchen cleaning and restaurant hood cleaning among others. To find out more about our services, get in touch with one of our professionals.
How to Keep the Efficiency of Your HVAC Units at Maximum Levels
Maintaining HVAC systems properly can be difficult. Equipped with some useful tips, you can ensure the HVAC machines installed in your restaurant kitchen functions at their peak efficiency levels. Here are some proven tips to help you get the most out of your heating, ventilation and AC units.
#1. Be Proactive about Maintenance
After the installation of your HVAC machine, you should create a proper schedule for its regular maintenance. Many restaurant owners seek HVAC services for maintenance only when an issue arises. However, this is not the right approach, if you plan to get the best results from your heating and air conditioning system. A proactive approach is always the best advice in this regard.
Instead of waiting for a problem to come up and then get the maintenance done, you should give your HVAC units proactive maintenance. This means you should plan a maintenance schedule as soon as you get the units installed in your restaurant kitchen or commercial building. Regular maintenance brings facility managers a number of benefits such as keeping your energy costs down as well as avoiding unexpected failures or outages. Most of all, scheduled maintenance will help you avoid major problems and expensive repairs as a result.
Here is a quick look at what regular HVAC maintenance includes:
Checking and cleaning blower assembly
Replacing filters
Replacing fan belts
Cleaning combustion blower housing
Hood exhaust cleaning
Grease trap cleaning
Trash chute cleaning
Vent hood and duct cleaning
Cleaning condenser coils
Cleaning drain lines
Cleaning fan blades
Cleaning burner assembly
HVAC make up air
HVAC balancing
These are part of a routine preventative maintenance. Every HVAC unit requires proper attention and maintenance. Since these are complex machines, you should get its repair and maintenance carried out only by highly trained and experienced technicians such as those from APS Hoods in Denver, CO. Professionals carry deep knowledge and expertise in cleaning and maintaining each key element of components of the heating, ventilation and AC units. Right from cleaning and inspecting to testing and lubricating all components, our technicians will carry out the entire maintenance in a careful and detailed manner.
#2. Keep a Watch on Energy Consumption
One of the key tips to keep your HVAC machines in good health is to monitor the consumption of energy on a regular basis. If you struggle with constantly increasing energy bills, you should take it as a warning sign and find out if your HVAC system has problems, as soon as possible.
Every system requires regular upkeep and maintenance. Your HVAC machines are no different. Even if you have installed the high quality units, the system will stop giving peak performance without regular maintenance. Just by getting regular upkeep by professionals, you can save up to 20% on your energy bills. Trained technicians conduct a thorough inspection of each element of the HVAC system and understand exactly how much energy the system is consuming. Finally, the technicians find out the issues and carry out maintenance and repair in order to increase energy efficiency. As a result, your energy bills go down.
Therefore, never let your energy bills rise simply because of poor or delayed HVAC maintenance. As soon as you see energy consumption go up, reach out to us for an inspection of the units in your facility.
#3. Conduct Regular HVAC Inspections
One of the best ways to ensure highly efficient functioning of your HVAC is to conduct inspections on a regular basis. Most of all, regular audits or inspections will keep costly repairs away. Since these machines are made up of several intricate components, the inspection will help you find out if there is anything wrong with these parts and fix them before major problems can arise.
During a routine inspection, the technician will take a closer and detailed look at the inner workings of the HVAC system.
Checking HVAC controls
Checking refrigerant levels
Checking electrical connections
Checking thermostat
Inspecting wiring
Cleaning condensation drains
Cleaning drip pans
Checking motors and switches
In fact, the technician will inspect each and every key component of the HVAC system including both the indoor and outdoor units. Usually, the technician also cleans and replaces HVAC coils during the audit.
How frequently you should get the inspections done depends on exactly what size and type of commercial HVAC you use. It is ideal to get it done at the interval of every three months. If you are not sure about your exact needs, you should definitely consult one of our HVAC system specialists at APS Hoods in Denver, CO. Based on your specific needs, our professionals will recommend the best frequency and schedule for carrying out the inspections of your systems.
#4. Create a Predictive Maintenance Plan
It is always smart to address problems before they happen. If you plan to maintain the peak health of your heating, ventilation and air-conditioning systems, you should create and execute a predictive maintenance plan.
Predictive maintenance planning is one of the most effective tips for restaurant owners to follow. This kind of maintenance means you will get advanced maintenance in order to detect components that might stop functioning. Predictive maintenance will give you adequate time to order the parts that need replacement. In this way, you will be able to avoid a number of serious safety hazards and keep your commercial kitchen workers safe as well. To do this, you can use an HVAC health tool to conduct diagnostic tests on your units and systems. Such a diagnosis will immediately make you aware of what might happen to the HVAC or any of its parts in the near future. The tool will also help you troubleshoot the problems.
Based on the results of the HVAC diagnosis tests, you can schedule the inspection and maintenance without any delay.
#5. Use an Energy Management System (EMS)
Run by computer-aided tools, an EMS or energy management system is a highly useful tool to monitor the performance of a wide range of commercial and industrial machines. If you want to keep a close watch on the performance and efficiency of the HVAC system in your facility, using an EMS is a great idea. The system is based on the latest AI (Artificial Intelligence) technology. Using this technology, the energy management system gathers valuable data about your systems including its use of energy and system issues. You can use this data to identify issues ahead of time and schedule HVAC repair and maintenance.
The use of an EMS helps you avoid costly repairs while ensuring your heating and ventilation systems perform with maximum efficiency continuously. Plus, this enables you to prolong the life of the equipment.
If your energy bills are constantly rising, using an EMS is an excellent idea to monitor the consumption of energy by your HVAC units and then reduce high consumption by taking the necessary steps. In fact, one of the major roles of an energy management system is to immediately increase cost savings. Using these advanced AI systems can help you bring down energy bills by up to 30%. Most of all, you will be able to keep your HVAC units at peak health as a result.
#6. Beware of Commercial HVAC Problems
It is a good idea to make yourself aware of the common issues that arise with a heating and ventilation system in a commercial facility. If you spot these problems and take remedial measures immediately, you will be able to turn them into major problems. Often, many facility and building managers ignore many of the common problems and deal with expensive repairs later.
Some of the common HVAC problems include short cycling, leaking refrigerant, dirty filters, dirty condenser coils, squeaking motor sound, unbalanced fan vibration, rattling sound from the blower etc.
Apart from these, there are many other common problems that can arise with your heating and air conditioning system from time to time. While you cannot avoid these minor issues, it is crucial to address them immediately. Preventative and predictive maintenance is a surefire way to keep most of these problems from happening and keep your HVAC units working at its maximum efficiency. To find out more about common commercial HVAC problems, feel free to get in touch with our expertly trained professionals at APS Hoods in Denver, CO.
#7. Seek the Help of a Professional
When it is about maintaining the health of your HVAC units, you should rely only on highly trained and experienced professionals. After reviewing your machines and units, professionals will assess the size and complexity of your commercial heating and air conditioning system and then suggest an ideal frequency for the regular and predictive maintenance. With an in-depth and customized maintenance plan, you will ensure that your HVAC system works at peak efficiency levels while you save costs and bring down your energy bills in a significant manner.
Many commercial kitchen owners and building managers wait for issues to arise and take action after something has happened. Instead of being one of them, you should plan good HVAC health in advance.
Talk to a Commercial HVAC Technician
Now that you have understood that commercial HVAC machines are robust, complex and sophisticated structures, you should make sure you give them proper attention and maintenance on a regular basis. If you operate a restaurant, commercial kitchen or food preparation facility in Denver, CO, you should head over to APS Hoods for all kinds of heating, ventilation and air-conditioning needs including HVAC installation, HVAC repair, HVAC maintenance, exhaust system cleaning, duct cleaning, vent hood cleaning, hood installation, restaurant kitchen cleaning etc.
For your free consultation, you should give our Denver office a phone call or write us an email using the contact form on our website.
Restaurants and commercial kitchens can’t operate without exhaust hoods. Exhaust or range hoods are an essential part of the kitchen setup. Since a restaurant produces a lot of grease, you need to install an exhaust hood system that is designed to fulfill your everyday needs. While the range hoods keep your restaurant safe and comfortable, it is crucial for you to clean and maintain the commercial kitchen hoods in a proper manner. By keeping your kitchen hoods clean, you will keep the restaurant running in a smooth manner and remain code-compliant.
At APS Hoods in Denver, CO, we specialize in commercial kitchen and equipment cleaning. If you are unfamiliar with it, let us help you understand how commercial kitchen hood cleaning is carried out.
Why Commercial Kitchen Hoods Need Cleaning
Being a restaurant owner, you should know the importance of cleaning. But you should also remain fully aware of what could happen, if you do not clean and maintain your kitchen exhaust hoods on a regular basis. Given below are some of the key reasons why exhaust system cleaning is essential.
Fire Prevention: Restaurant fires can be very dangerous. Improper cleaning or failure to clean the exhaust hoods is one of key reasons behind restaurant fires. When range hoods are left uncleaned, they gather grease and grime, which increases the risk of fire in the kitchen manifolds. Greasy fires are difficult to control and can spread very fast. That is why the first step you should take is to prevent this fire from happening by keeping the kitchen hoods clean.
Insurance Liability: If the due date of your exhaust system inspection passes and the cleaning is not done, you will be solely responsible for any kind of damage that occurs due to fire breakout. The insurance company will not cover the losses caused due to the fire. If you plan to avoid this situation, you should get the inspection conducted by professionals in a timely manner.
Productivity: Vent hood cleaning is an essential part of the overall commercial kitchen maintenance procedure. If you keep the hoods clean, the maintenance task becomes easier. As a result, the kitchen remains free from heat, smoke and contaminated air, improving the indoor air quality. Most of all, clean range hoods mean your restaurant will have maximized function and the efficiency and productivity of the kitchen employees will increase as well.
Regular hood exhaust cleaning and grease trap cleaning will keep your restaurant functioning without any hassles or interruptions. You will keep both your employees safe, healthy and happy.
What are the Components of a Commercial Kitchen Hood?
A commercial kitchen hood consists of three main parts including Type I or Type II hood, the grease ductwork and an exhaust fan. The hoods are installed over the restaurant equipment to collect and remove grease.
The process of commercial hood cleaning is an elaborate one. A trained professional starts the procedure while following each step in a proper and safe manner. If an amateur or an untrained person performs the cleaning, he will expose himself to various types of hazards and might end up causing damage to the expensive kitchen equipment and appliances in the process. That is exactly why you should rely only on specialists for the job and get all the cleaning done correctly. Every part of the exhaust hood needs to be cleaned separately.
Restaurant hood cleaning involves exhaust hood cleaning, grease trap cleaning, hood filter cleaning, hood fan cleaning, grease duct cleaning and trash chute cleaning. If you have a question in this regard, feel free to talk to one of our experts at APS Hoods, which operates in Denver, CO.
Restaurant Hood Cleaning Procedure
Following the step-by-step process of hood cleaning ensures your restaurant remains free from different kinds of safety and fire hazards. The cleaning should be conducted exactly as per NFPA standards.
Exhaust Hood Cleaning
The function of an exhaust hood is to throw contaminated air out of the kitchen. If not cleaned and removed, the contaminants deposit in the vent hood system, resulting in poor ventilation and risk of fire.
In order to clean the range hoods, the technician first removes all the components. So, he will uninstall parts such as the grease traps, hood filters, exhaust fans etc. This ensures that the cleaning of every single component is done separately and in a proper and effective manner.
The technician prepares a cleaning solution by mixing the liquid degreaser and warm water in a bucket. Then, the cleaning of the hood interior starts. After scrubbing and wiping the interior, the professional starts cleaning the exteriors of the range hoods. In order to deliver a thorough clean, kitchen cleaning companies use a wide range of methods and tools during the process. At APS Hoods, we regularly perform commercial restaurant cleaning and vent hood cleaning and understand the varying needs of every cooking facility with absolute clarity. With our certified and trained technicians by your side, you can feel confident that the exhaust hood cleaning of your restaurant facility will be conducted with full professionalism.
Grease Trap Cleaning
Grease traps are installed in order to prevent greasy substances from getting into the ventilation and the sewage system.
There are different sizes of grease traps. So, the frequency of these devices depends on their actual size installed in a restaurant, cafeteria, dining center etc. If you neglect grease trap cleaning, these devices will start to overflow. This, in turn, will take a toll on the entire exhaust hood system.
In order to clean the grease trap, the technician first uninstalls it or removes it from the range hood. Then, the scrubbing and degreasing of this device is conducted. It is crucial to not let the removed grease deposit pass through the drain. In fact, all the greasy material should be collected in a container. After scrubbing, the grease traps are placed into a solution. After 10-15 minutes, the devices are taken out of the solution and then air-dried before reinstallation.
Kitchen Hood Filter Cleaning
Hood filters are a crucial part of the exhaust hood system. The role of these filters is to filter the air that is pushed through the hood system. In the absence or failure of these filters, grease will deposit inside the air ducts. This, in turn, could become a potential fire hazard creating risk for everyone working inside the kitchen as well as the visitors who come to dine in the restaurant.
Since hood filters catch and remove the particulate matter in the air, they need proper cleaning on a regular basis. When it comes to cleaning the kitchen hood filters, the technician will first uninstall the component from the range hood. Once separated from the unit, it becomes easy to clean the filters. Once the degreasing solution is ready, the technician puts the filters into it. Based on specific needs, the filters can be left to soak in the solution for several hours. After removal from the solution, the hood filters get scrubbed and rinsing until fully clean.
Before the filters are ready to reinstall, the technician makes sure the component is fully dry. Giving hood filters a thorough clean in a timely manner keeps the entire kitchen exhaust hood system in good shape.
Hood Fan Cleaning
Located inside the range hood, the exhaust hood fan pulls the air through the filter. So, the device plays a crucial role in getting rid of the heat, steam or smells from the commercial kitchen. It is due to these fans that the distribution and flow of the air in the kitchen remains balanced. Based on the type of exhaust hood system you have installed in your cooking facility, there may be a few or more fans inside the hood. It is very important to keep the hood fans clean, just like other components of the kitchen exhaust or range hood system.
To clean the hood fan, the professional uninstalls the device first. Once the fans are separated from the hood system, it becomes much easier to clean and degrease them in a proper manner.
After the fan blade covers are removed, the technician gets access to each one of the fan blades. Now, the fan blades are detached as well. In this way, the technician can clean each fan blade individually. If your hood system has several fans, it will be important to not fix up all the blades with one another. The technician leaves all the blades in the cleaning solution to soak. After soaking has been done, the fan blades are taken out the solution and left to dry. Once fully dried, the technician starts to reattach the hood fan blades, one after another.
Finally, the blower is put back into the kitchen hood for reinstallation. This is how the hood cleaning procedure is completed.
Kitchen Hood Duct Cleaning
All the hood ducts need thorough cleaning to function with maximum efficiency. Those docs that lie out of the range will be easy to clean. To properly clean all the ducts, you will need the help of experienced professionals. Trained technicians will clean all the ducts including the easily reachable ones as well as those that are hard to reach. Using the cleaning solution, the interiors and the exteriors of the hood ducts will be scrubbed and washed and cleaned.
Once duct cleaning has been completed, the ducts will be left to dry. To know more about the hood ducts and the methods used to clean them, get in touch with one of our professionals at APS Hoods in Denver, CO.
How Often Should Commercial Kitchen Hoods be Cleaned?
The frequency of hood cleaning varies from one type of restaurant to another. Many restaurants are required to carry out the exhaust hood cleaning at the interval of every three months. To find out the exact frequency, three key factors play a crucial role including the menu items, amount of cooking and the type of cooking equipment and appliances you use in the kitchen.
A monthly hood inspection is required for those restaurants that use solid fuel for cooking operations. Likewise, you may need to set up a monthly, quarterly, semi annual or annual hood cleaning schedule.
To find out more about the frequency of restaurant hood vent cleaning, reach out to one of our commercial cleanup experts. At APS Hoods, we will first evaluate the specific cleaning needs of your restaurant, bar, hotel, dining center, cooking facility etc. Then our experts will develop the most ideal cleaning schedule for your business to eliminate potential safety hazards and stay compliant to the fire safety codes as outlined by the National Fire Protection Association.
Commercial Kitchen Cleaning Services
A restaurant’s kitchen hood cleaning is different from general cleaning. If you lack the knowledge and experience to do the exhaust system cleaning yourself, you should seek the help of professional bar and restaurant cleaning services. Trained professionals specialize in commercial kitchen hood cleaning and carry out the procedure while abiding by all the necessary codes and regulations. Professionals will use the right set of tools as well as correct methods to properly clean every component of the exhaust hood system installed in your kitchen.
In addition to cleaning, you can hire a restaurant cleaning company for the inspection and maintenance of hood systems too. To get more details on these services, get in touch with one of our specialists.
Still Have a Question?
If you are a restaurant owner, you should never ignore or delay the inspection and cleaning of your exhaust hood system. Uncleaned hoods create serious safety hazards, putting the safety and health of your employees and guests at risk and putting you in violation of the essential codes. If you have an additional question or want to schedule restaurant hood cleaning in Denver, CO, reach out to APS Hoods. Our bar and restaurant cleaning services are designed to help you run your business smoothly by eliminating potential risks of fire hazards.
For your free consultation, you can reach our Denver office via a phone call or write to us an email using the contact form.
Along with APS Hoods, we also run Hood Builder and Nationwide Fire Protection to bring you all the restaurant design-related services in one place. For your free consultation with one of our specialists, you can either call our office phone number or write to us using the contact form.
The overall design of a restaurant and large kitchen has a massive impact on the staff and guests as well as the restaurant’s profitability. A great deal of planning goes behind how exactly all the cooking appliances and equipment will be arranged in the available space in order to make the kitchen both safe and comfortable for the employees to work in. During the construction of a restaurant, professionals pay serious attention and adhere to all the building and fire safety codes as prescribed by the local authorities. Whether it is the cooking appliances, water supply, drainage, heating and ventilation systems, every part and component of all the systems and units must be designed in a highly effective and accurate manner.
If you plan to build a new restaurant or remodel an existing one, you should reach out to APS Hoods in Denver, CO, a highly trusted company that specializes in commercial kitchen design, exhaust hood installation, HVAC installation, kitchen equipment cleaning, restaurant hood repair, duct repair etc.
Over the last one decade, the restaurant industry has evolved and come a long way. This is to keep pace with the changing demands of the customers as well as the changing codes, laws and regulations.
When you start designing and building a kitchen, the first thing you should do is to familiarize yourself with the recent developments in the restaurant and commercial kitchen industry. If you are up-to-date, it will become easier to build a restaurant and commercial kitchen that caters to the specific needs of the modern-day guests and keep the employees happy. Right from investing in the right type of commercial cooking appliances to the methods of installation, you should carry out every project with a focus on the changing needs. Food safety, food handling practices and waste management should be paid serious attention.
Not just design and construction, but the maintenance of all cooking appliances and equipment in the commercial kitchen is an important concern. That is exactly why it is crucial to work with those professionals who have deep expertise in building a large kitchen from the scratch level.
Designing a Restaurant Floor Plan
A restaurant floor plan contains all the details about the physical arrangement of the cooking appliances and equipment and all other components including refrigerators, stoves, ovens, freezers, mixers, slicers, range hoods, sinks, fire suppression systems, tables, chairs, entrance area, waiting area, windows, doors, emergency exits and a lot more. If you plan to design and construct a large kitchen, the planning stage is of utmost importance. Here, it is extremely important to understand that one size does not fit all, particularly when it comes to designing restaurants and commercial kitchens. Every floor is different and unique.
It is the job of experts to create an ideal floor plan for a restaurant based on the specific needs of that restaurant. Design engineers and professionals are quite well-versed as to how the space can be maximized and made functional and practical for a hassle-free working experience in the kitchen.
Most importantly, the floor plan should be designed in accordance with the building and safety codes. A commercial kitchen is designed for employees in the first place and the dining area for guests in the first place. When a restaurant is designed and constructed, the focus should remain on the needs of the average customer. Apart from APS Hoods, we operate two other sister companies including the Hood Builder and Nationwide Fire Protection to provide clients with a one-stop shop where they can get all services for building a commercial kitchen, completing all the technician works and installation and maintenance of all cooking appliances.
To find out more about what exactly a restaurant and commercial kitchen floor plan will be designed and what it will include, reach out to one of our highly trained professionals at APS Hoods in Denver, CO.
What Equipment You Need in a Commercial Kitchen
The kitchen is the core part of a restaurant. It is the kitchen where all the different types of foods are prepared and dishes are cooked. A commercial kitchen has a wide range of cooking appliances and equipment to perform different functions for proper cooking and food preparation. The actual selection of the kitchen equipment depends on what kind of menu you have for guests.
Here is a list of some of the most important appliances and equipment you will need in your large, commercial kitchen.
Ovens
The moment you think about a restaurant kitchen, oven is the first word that comes to your mind. Before you choose ovens, you should be clear about exactly what type of restaurant you plan to operate. There are both specific ovens as well as multipurpose ovens. It is important to understand that ovens occupy a lot of space inside a kitchen. That is why you need to pick the right size and quality of commercial oven. It is always best to go through online reviews and testimonials before you invest in the right type and brand of commercial ovens. Always go for oven brands that have a solid reputation for providing top quality for years.
With our professionals by your side, you will find it easy to select the right type, size and quality of ovens for your commercial kitchen.
Exhaust Hoods
The air inside a commercial kitchen becomes contaminated and polluted due to the production of a large amount of heat and smoke. The function of exhaust hoods is to throw the contaminated air out in order to maintain better air quality inside the kitchen. There are two main types of kitchen hoods including Type I and Type II. Based on what type of cooking will be done in your commercial kitchen, you will need to select either the Type I or Type II exhaust hoods.
Range hoods or exhaust hoods are one of the most crucial pieces of commercial kitchen equipment. Experts will custom-design exhaust foods to fit the exact needs and size of the cooking station.
Heating and Air Conditioning
A perfect commercial kitchen offers a fully safe and comfortable working environment for employees. Without proper heating and air-conditioning, working inside the kitchen will be extremely difficult and unsafe.
No matter what season or weather it is, a properly installed heating and air-conditioning system will create a safe working environment. However, setting up this entire system requires planning. The heating and air-conditioning system is designed as per the size and type of your kitchen. While correct installation is essential, it is also important to give the system regular maintenance.
Ventilation
Like you design and plan for everything else, you should also plan for kitchen ventilation in a proper manner. Since a lot of people work inside the kitchen, it becomes crowded as well as sweaty.
Using a high quality HVAC system, you will be able to take care of each including heating, ventilation and air-conditioning together. If your kitchen is well-ventilated, the indoor air quality will improve and offer employees a cool and comfortable working environment for the staff. When it comes to the ventilation hood installation, it is very important to carry out the entire project while following all codes and safety regulations. The vent hoods should also be powerful enough to pull out contaminated air and pull in fresh air without any hassle.
HVAC makeup air and ventilation air volume are important considerations during the design and installation of the vent hood system. At APS Hoods in Denver, CO, we possess sound expertise in designing ventilation hood systems as well as provide HVAC service, HVAC repair and HVAC balancing. Feel free to get in touch with one of our experts to get more information.
Food Processors
Food processors are one of the most useful equipment placed in a restaurant kitchen. Whether it is chopping, slicing or blending, food processors make all these tasks feel like a breeze. When looking for these appliances, you will come across different types and varieties. Based on your exact needs, you should purchase the right type of food processors for your commercial kitchen. Some popular types of these processors include Batch bowl food processors, Continuous feed food processors, buffalo choppers etc. Over the years, the design of food processors has also evolved to maximize functions. When looking for these appliances, you should definitely take a look at the products’ horsepower ratings.
Slicers
When it comes to the selection of food slicers, you should take your menu into account. Without having slicers, the staff will have a hard time prepping food. You should always select the most ideal type of food slicers for your commercial kitchen. Slicers are available with different horsepower capacities. If you will do a great deal of slicing in your kitchen, go for high HP slicers.
Freezers and Refrigerators
Refrigerators are essential equipment for storing foods and ingredients. You will need a highly efficient refrigeration system both for storing food as well as managing your inventory. Freezers and refrigerators used in a large kitchen are commercial-grade. These refrigerators are designed to fulfill the specific needs of a commercial kitchen on an everyday basis. Depending on what type of restaurant you plan to build, you can choose either reach-in or walk-in refrigerators.
Walk-in refrigerators are custom-designed to suit the specific needs of large restaurant kitchens. To find out more about what type of refrigeration system will be best for your kitchen, you should seek the help of experts.
Commercial Kitchen Cleaning and Maintenance
Building a large, commercial kitchen is a big investment. That is exactly why you need to pay serious attention to the proper cleaning and maintenance of every area, part and component of the restaurant kitchen.
Giving your commercial kitchen proper maintenance will extend the life of all the appliances, equipment and units. While you may want to do some general cleaning on your own, you should always call in professionals to clean all the commercial-grade equipment and cooking appliances. Without proper training, cleaning these appliances can be unsafe and dangerous. Plus, you may even end up damaging the expensive equipment in the process. Cleaning and maintenance of ovens, refrigeration system, exhaust hood system, cold rooms and fryers requires training and certification. At APS Hoods, we specialize exhaust system cleaning, grease trap cleaning, trash chute cleaning, kitchen equipment cleaning, range hood cleaning and duct cleaning as well as wall and floor cleaning.
Timely cleaning of kitchen equipment and appliances will help you boost efficiency and avoid costly repairs. Our company has a well-defined procedure in place for restaurant hood cleaning. Our professional cleaning includes degreasing the hoods, removal of grease deposits from other components and cleaning the duct work as well as repairing the exhaust hood fan belts.
Why You Should Work with Us
Whether it is the design and construction of a commercial kitchen or its proper cleaning and maintenance, we are your one-stop solution to all the needs. In addition to APS Hoods, we run two other companies to provide you all restaurant-related services under one umbrella. With our expertly trained professionals, you will be able to design and build the restaurant and commercial kitchen of your dreams while staying compliant to all the codes, laws and regulations.
Our track record for accomplishing restaurant building projects is well-proven. We cater to the needs of restaurants, hotels, food establishments, cafeteria, coffee shops and cooking facilities all across Denver, CO.
Talk to a Commercial Kitchen Design Specialist
Do you plan to launch your new restaurant and commercial kitchen soon? Whether you want to open a new one or remodel an existing one, head over to APS Hoods in Denver, CO. Being a restaurant construction and design company, we provide complete restaurant building services including the entire design, construction and maintenance as well as all the technical work. Our professionals will help you set up a restaurant, commercial kitchen, cafeteria, dining establishment or cooking facility while abiding by all the essential codes and regulations.
Along with APS Hoods, we also run Hood Builder and Nationwide Fire Protection to bring you all the restaurant design-related services in one place. For your free consultation with one of our specialists, you can either call our office phone number or write to us using the contact form.
If you plan to run your commercial restaurant in a smooth manner, you should always pay attention to the proper functioning of the kitchen ventilation system. If the ventilation hood system does not work with full efficiency, all kinds of problems will continue to arise while interrupting business. You may have to deal with poor indoor air quality and increased risks of fire and safety hazards. That is why it is crucial to keep a close watch on how the kitchen ventilation system works and address every issue as quickly as you spot it. Accurate troubleshooting is essential not just to address various problems but also prevent them in the future.
Let our experts at the APS Hoods in Denver, Colorado, help you with some of the most useful troubleshooting tips for your commercial restaurant ventilation system. Our company specializes in the installation, repair and maintenance of HVAC systems for a range of commercial kitchens.
Why Proper Kitchen Ventilation is Crucial!
Before food is ready to serve, everything happens in the kitchen. A large commercial kitchen generates a great deal of heat, smoke and odor on a regular basis. If all of this is not handled in a proper manner, it can become really hard for the staff to work in the kitchen. Not just the workers, but the uncomfortable and unsafe kitchen environment takes its toll on the guests too.
Installation of a high-grade ventilation system is essential in a commercial kitchen. The system is specially designed to maintain better air quality inside the kitchen and ensure a comfortable working condition. All the heat and smoke that is generated in the kitchen on a daily basis makes the indoor air impure and contaminated. Poor indoor quality affects the health of the workers. Deposits of grease in the range hoods enhances the risk of kitchen fire. Proper ventilation is a proven way to deal with all these issues and ensure smooth running of the kitchen as well as the restaurant. Though it is important to invest in the right type of HVAC system, it is also essential to give the system proper attention and maintenance. Timely inspection, repair and maintenance will also extend the life of your commercial ventilation system.
Different types of problems can arise with any commercial restaurant ventilation system. What is important is that you get the problems solved without any delay. Ignoring even some minor issues can worsen the situation further and affect the entire ventilation system and reduce its lifespan.
Useful Troubleshooting Tips for Your Kitchen Vent Hoods
It is a good idea to have some knowledge of how a typical ventilation system in a large or commercial kitchen works. While you may come across various types of problems with the commercial vent hoods, there are some issues that you can troubleshoot yourself. Using some troubleshooting tips means you will be able to fix problems fast without affecting the business.
Given below are some of the most useful troubleshooting tips you can use the next time your ventilation system is not working.
Ventilation System Doesn’t Turn On
If you turn on your kitchen ventilation system but it won’t start, you will certainly feel concerned. When it happens, you may also think that the entire system has been damaged. However, you should not worry much and do some troubleshooting to find out what exactly is the reason for it.
When an issue arises with your vent hood system, many things will come to your mind. But unless you find out the exact reason, you can never be sure what has caused a specific problem. If your ventilation system fails to start, you should first take a look at the breakers and the wiring. The problem may arise due to the failure of a power-related component in the vent hood. You may be able to troubleshoot the commercial vent hoods in this case and fix it quickly. In case you are unable to detect the problem, the best idea is to seek professional help.
For more details on this problem and how to fix it, feel free to talk to one of our HVAC repair specialists at APS Hoods.
Rattling Sound Comes from the Vent Hood System
One problem that may arise with a commercial kitchen ventilation system is a rattling sound heard when the system starts.
If you hear rattling noises coming from the vent hood system, this means one or more components are loose. The components that make the noises may be located either in the external or internal part of the system. It can be easy to take a closer look at all the external parts and see if there is anything loose. But finding a loose component inside the system will be difficult. In such cases, it is important to locate the component that is producing the noise. Any delay in this regard can worsen the problem and the system can sustain costly damages.
If you cannot find a loose component you can fix yourself, you should immediately reach out to a trained technician or a kitchen hood installation specialist in or near your location. If your restaurant is located in Denver, CO, APS Hoods is an ideal destination to hire highly trained technicians.
Breaker Needs Constant Resetting
Do you have to reset the breaker of your ventilation system? You may come across this issue when running the system. While you would think that it is the fuse that is the culprit, the cause may be something else.
It is not always the fuse that requires you to repeatedly reset the breaker of the kitchen vent hood system. Many times, it happens because the HVAC motor is faulty. Apart from checking whether the motor is damaged, you should also have a look at the motor starters, located on the back side of the access panel. Both the trip button and the reset button are located inside the access panel of the vent hood system. If you find that you have to push the trip button over and over again, this means you need to replace the vent hood motor with a new one.
The problem in question may arise due to other causes. It is for a highly trained HVAC technician to troubleshoot the restaurant ventilation system and find out the exact cause and fix it in a proper manner.
Kitchen Air is Smokier than Usual
Heat and smoke are common in a commercial kitchen. But if you find that the level of smoke is higher than usual, it is troubleshooting time. Another problem with a smokier kitchen is that the indoor air temperature rises too. When a problem like this arises, you will certainly be worried.
The environment inside a commercial kitchen should always remain comfortable and healthy. Too much smoke and heat will make it hard for workers to do their job in a proper and effective manner. That is why you should take action as soon as you see your kitchen atmosphere is smokier than usual. One common culprit behind this problem is greasy vent hoods. Over time, the range hoods collect a lot of grease and this is how more smoke is formed. In particular, you should take a look at the vent hood, exhaust hood filters and exhaust fan.
While you may be able to handle minor problems on your own, it is always best to take the help of an experienced technician. At APS Hoods in Denver, CO, we specialize in exhaust system cleaning, vent hood cleaning, grease trap cleaning, duct cleaning, trash chute cleaning etc. For more information, reach out to one of our highly trained and skilled vent system specialists.
A professional will perform vent hood cleaning in an effective manner as well as replace the damaged hood filters, if required.
Kitchen is Infiltrated by Excessive Moisture
If a lot of moisture infiltrates your kitchen, it can cause health and hygiene issues. To find out whether you have this problem or not, the quickest tip is to take off the exhaust hood fan’s cover after shutting off power.
You will always see some amount of moisture, which is not a problem. But if the amount of moisture crosses limits and it infiltrates your commercial restaurant kitchen, you should be concerned. As a result of excessive moisture, you will face sanitation issues as well as mold growth. If the problem is not taken care of in a timely manner, your restaurant will be badly affected.
Reach out to a professional for an inspection of the kitchen exhaust system and get the necessary repair and maintenance done.
Excessive Heat in Restaurant
When you have a problem with your ventilation hood system, it is not just the kitchen that is affected. In fact, the entire restaurant as well as the building can get affected as a result of that. If your restaurant feels hot, it is definitely time to take a closer look at how your vent hood system is functioning.
Too much heat in a restaurant is an even bigger problem during summer months. The reason for excessive heat is negative pressure created by the exhaust hood system you have installed. As the ventilation system operates, it throws out hot and contaminated indoor air and draws in fresh air. There has to be a certain balance between the two for your kitchen and restaurant to remain cool and comfortable. If the vent hood fan stops to perform its function in an efficient manner, the air inside the kitchen becomes hot and it gradually heats up the entire restaurant.
The solution to this problem is air balancing. If you are in search of a company that specializes in commercial air test and balancing, head over to APS Hoods that operates in and near Denver, Colorado.
Prevent Problems with Regular Vent Hood Maintenance
At all times, you should ensure the ventilation system of your commercial kitchen runs in a hassle-free manner. While problems with the system may arise from time to time due to various reasons, you should never ignore any of the problems – even if it appears to be a minor one. In fact, you should try to understand how the commercial vent hoods in your restaurant work as well as know how to find out when the system is not working in a completely efficient manner. As soon as you spot an issue, you should wear your troubleshooting hat or seek the help of an expert to address the vent hood problem in a fast and efficient manner.
Hopefully, the troubleshooting tips above will help you solve a number of problems in a speedy manner. One surefire way to prevent vent hood problems is to give the system timely repair and proper maintenance.
When you run a commercial restaurant, your goal is to pull as many visitors as possible and increase the bottomline. That is why it is extremely important to provide both your kitchen workers and guests a safe, healthy and comfortable environment. When diners feel great comfort, they will visit your establishment over and over again while also spreading the word about it. So, always take proper care of your vent hood system and ensure it runs efficiently and smoothly.
Talk to a Commercial Vent Hood System Specialist
Ventilation hoods serve a crucial role in a restaurant’s kitchen. As a restaurant owner, you definitely have a number of things to handle. But you should never ignore the regular maintenance of the vent hood system. When it comes to troubleshooting, inspecting and cleaning the system, you should always remain proactive. If you spot ventilation hood problems you can’t handle on your own, you should reach out to an expert for an ideal solution. At APS Hoods in Denver, CO, we provide professional commercial hood services, kitchen equipment cleaning, vent hood cleaning, grease trap cleaning, exhaust fan services etc.
For your free consultation, you can give our office a quick phone call or write an email using the contact form on our website.
No restaurant owner would want their customers to get sick. But this can happen if you don’t pay serious attention to keeping your restaurant squeaky clean at all times. The foodservice industry follows very high standards of cleanliness and hygiene. If you run a restaurant facility or a large commercial kitchen, you should follow a proper cleaning routine on a regular basis. It is not just the health department that wants you to keep the restaurant facility neat, clean, and hygienic. All your employees and your customers look for a healthy and safe environment as well. If your restaurant and the cooking facilities are poorly maintained, you will come across a range of issues. In fact, many of such issues can put you in great trouble and your overall business can be negatively impacted. As the responsible owner of a restaurant, you should offer a safe working environment for workers and a superior dining experience for guests. At American Professional Services (APS-Hoods), we specialize in the professional cleaning of restaurants and commercial kitchens. With the help of our professionals, we have prepared this guide to proper cleaning of restaurant facilities. Read on to find out the details of proper restaurant cleaning.
Call APS-Hoods for a free estimate on your Commercial Kitchen Hood Cleaning & Kitchen Exhaust Cleaning needs.
All restaurant and commercial kitchen owners are legally obliged to follow the food safety hygiene standards as stated by the CDC and health departments. In a large commercial kitchen, the volume of cooking is not only high but these activities go on for several hours in a row, on a regular basis. That is why it is extremely important to carry out proper cleaning procedures and keep the kitchen, all the cooking equipment and appliances, and the entire restaurant well-maintained. Proper cleaning of the restaurant facility will eliminate the risk of cross-contamination and food poisoning as well as the risk of getting different types of allergies and infections. According to the CDC, four crucial steps to food safety include Clean, Separate, Cook, and Chill. Health departments in every state conduct regular hygienic inspections to make sure all restaurants, cooking facilities, and food preparation services remain food code compliant. In the event of failing an inspection by the health department, your restaurant can run the risk of being closed altogether – until you address the problems. The health inspector may also revoke your food license as a result of non-compliance with the food safety code. From day one of opening your restaurant, you should adopt thorough and stringent cleaning practices.
Cooking Appliances and Equipment
A large, commercial kitchen remains fitted with a wide range of cooking appliances and equipment. When it comes to keeping the restaurant facility healthy and safe, the kitchen area is the space that requires the most attention. That is why maintaining it in a proper manner is an essential part of the cleaning procedure. Given below is a list of each item that should be cleaned.
Ovens:
All the ovens in a restaurant should be cleaned after each shift. Wiping up these areas regularly will prevent the buildup of grease and grime. The interior of the oven also needs proper cleaning. In the market, you will find specific cleaning products to clean the ovens. Use the right type of cleaning products to remove spillages, grease, and grime from the ovens. If you operate a commercial kitchen, you should seek the help of professional restaurant cleaners.
Refrigeration:
Maintaining proper fridge hygiene is an essential part of adhering to the food safety code. If you want to enhance food quality and safety, you should wipe and sanitize the refrigerators in a proper manner. This cleaning routine should be carried out between every shift. Most importantly, you need to focus on the interiors of the fridges and give them a thorough cleaning. Deep cleaning of refrigerators should be performed by professionals once a week.
Coffee Machines:
While following a cleaning routine, you should not miss out on the Expresso and other coffee machines. Use a special fluid to carry out the cleaning of these machines in a proper manner.
Microwaves:
Spills require instant cleaning between every shift. Apart from this, you should clean the interiors of the appliance once a week. One good method is to place a non-metallic microwave-safe bowl, filled with water, inside the appliance and leave it there for one minute. You should either put it at a high temperature or let it sit there until it steams. In any case, don’t forget to clean the doors of the microwave while performing the overall cleaning of the appliance.
Kettles:
Every large commercial kitchen uses kettles and water boilers for preparing hot drinks on a daily basis. These appliances should also be cleaned and descaled in a thorough manner at least once a month. If the frequency of hot drinks preparation in your restaurant is high, you should clean the appliances more often to stay compliant with food safety standards. Hoods, Vents, and Exhausts: The air quality of the restaurant kitchen should always be maintained in order to provide a safe environment to the workers and create an odor-free environment in the restaurant. A poorly maintained or clogged ventilation system will lead to multiple issues over time. The unhygienic build-up of grease and grime is very common in hoods, exhaust fans, vents, and ducts. If the build-up is ignored or it is not cleaned in time, the quality of air in the kitchen will continue to deteriorate. So, exhaust hood and vent cleaning should always be an essential part of the overall cleaning procedure. At the APS Hoods in Denver, CO, we offer professional exhaust system cleaning, vent hood cleaning, and duct cleaning for large commercial restaurants. Our goal is to offer a comfortable and healthy working environment to the kitchen employees.
Storage Area
Many restaurant owners don’t pay serious attention to the deep cleaning of the storage areas. In addition to maintaining the commercial kitchen, you should thoroughly clean and sanitize every storage area. At the APS Hoods, our commercial kitchen cleaning service also involves taking good care of all the storage areas. Whether it is the racks, shelves, or cabinets, our skilled cleaners will reach every bit of these spaces and remove the dirt, dust, and lose debris in an effective manner. The problem with dirty storage areas is that they can easily attract different types of pests. Once you have an entry of pests inside, they can multiply very fast and infest the entire facility. So, storage area deep cleaning is important both in terms of cleanliness and pest control.
Sinks and Washing Stations
To maintain a commercial kitchen, you should keep every surface and area inside it neat and hygienic. Sinks and washing stations are some of the areas that are often missed out or ignored by restaurant owners.
Sinks and Taps:
Make it a routine to clean and sanitize these areas of the kitchen between every shift. The sinks, taps, and draining boards require frequent cleaning like other surfaces of the commercial kitchen.
Grease Traps:
It is a legal requirement to install grease traps in every commercial kitchen as per the official regulations. Due to the high volume of cooking and frying, a great deal of waste oil and grease is produced in a large kitchen. If these wastes are not removed, they will cause plumbing issues or clog the sewer system. Since grease traps filter out fats and oils, they need thorough cleaning on a periodical basis. If they are cleaned and emptied with the right frequency, the machine will function in a highly efficient manner.
Kitchen Drains:
The sinks and the plumbing in the kitchen will function properly when the kitchen’s drains are clear. Blockages in the drains will cause sink issues, affecting the overall hygiene of the kitchen. Therefore, hire a professional to thoroughly clean the drains every 2-3 weeks.
Dishwashers:
Just because it is a cleaning appliance doesn’t mean it should not be cleaned. The dishwashers in the kitchen also need proper cleaning and sanitization. Use an anti-bacterial cleaner to turn the dishwasher into a spotlessly clean appliance. Likewise, the cutlery and the glassware cleaners should also be cleaned and sanitized on a regular basis for the best results.
Waste Disposal Units:
Tough buildup in the waste disposal unit in the kitchen doesn’t just create blockages but also releases foul smells. This can take a toll on the air quality inside the kitchen and the restaurant as a whole. There are specific cleaning products that you can use to remove the stubborn buildup in the disposal units and have the entire drainage system work efficiently as a result. Seek the help of professionals to choose the right cleaning products.
Grease buildup, grime, and food crumbs are not limited to kitchen equipment and cooking appliances alone. If you have been operating a restaurant for a couple of years now, you will know how unhygienic floors, walls, and ceilings of the kitchen can become over time. If such buildup is ignored or not cleaned properly, it can release unpleasant smells to linger around and become a breeding ground for disease-causing bacteria and harmful germs. If you don’t want your workers and visitors to fall sick due to this unhygienic environment, you should make cleaning the walls, floors, hard surfaces, and ceilings a crucial part of the cleaning routine. While you may have been sweeping and mopping the walls and floors, stains from spills and grease buildup will not go away easily. For effective deep cleaning and sanitization, you will need to hire a restaurant cleaning service. If your restaurant is located in Denver, CO, you can always rely on APS Hoods for proper cleaning of all the walls, floors, and ceilings in the facility. Whether it is the cleaning of walls, floors, ceilings, or any other hard surfaces, our skilled professionals will use the right cleaning product and leave it after application to sit there for a few minutes. This will allow the product to work effectively and disinfect the surface in a proper manner. After the deep cleaning is complete, you will have all surfaces free from bacteria and germs, and the entire restaurant facility will smell fresh and present a truly welcoming environment for guests.
How to Create a Restaurant Cleaning Routine
From day one of opening your restaurant, you should set up a well-defined cleaning routine. Apart from promoting a cleanliness culture among kitchen workers and the staff, you should come up with a cleaning schedule, which is specific and clearly defines what exactly needs to be cleaned and when. You will need to categorize various cleaning tasks on the basis of how frequently they are needed for a healthy and safe environment in the restaurant. Some cleaning tasks will need to be carried out more frequently than others. Make sure your cleaning routine outlines each task in clear detail. Of course, creating a restaurant cleaning checklist will prove to be highly effective. You can outline regular and more frequent tasks that should be carried out between every shift. If you run a large commercial kitchen, you should work with an experienced restaurant cleaning company in or near your location to develop a customized cleaning schedule for each area of your facility.
Do You Need Professional Restaurant Cleaning?
It is difficult to maintain cleanliness in a big restaurant or a large commercial kitchen solely with the help of the staff. At the American Professional Services (APS-Hoods), we specialize in the cleaning of kitchen appliances, cooking equipment, exhaust hood, vents, and ducts as well as all the floors, walls, ceilings, and hard surfaces of a restaurant facility. If you are a restaurant proprietor, we can be your most ideal cleaning partner for creating a fresh, welcoming, and healthy environment for your employees and guests. In addition to these, we also offer commercial hood installation, hood repair, HVAC repair, and fire protection system installation, etc. Our goal is to keep your restaurant squeaky clean, healthy, and safe all year round. Feel free to reach out to our Denver, CO, office via a phone call or an email for your free consultation for restaurant cleaning. Some related post:
Running a restaurant kitchen is not a small feat. As the owner, you have to pay attention to an array of tasks for smooth operation. After you are done choosing the right type of kitchen appliances and creating a great menu, you need to deal with greater challenges such as ventilation, fire suppression, and the overall air quality of your restaurant. Unlike a home kitchen, a large commercial kitchen generates a lot of smoke and grease on a regular basis. A smoky kitchen poses a range of health and safety risks that you must avoid in an effective manner.If you are struggling with a smoky kitchen and want to improve the ventilation of your restaurant kitchen, you should always invest in a top-quality exhaust hood system as well as perform its maintenance on a regular basis. This is exactly where you are going to need the help of experts.At American Professional Services (APS Hoods), we offer the most ideal solutions to keep your commercial kitchen smoke-free. Our services include exhaust hood cleaning and commercial kitchen cleaning as well as installation and maintenance of exhaust hood systems by experts. If the exhaust hood system is top quality and the hood fans function effectively and you maintain the system well, you can get rid of smoke and improve air quality in the kitchen.
Importance of Ventilation for Your Restaurant Kitchen
The high volume of cooking in a large kitchen produces a range of contaminants such as smoke, steam, and grease. As a result of this, the air quality inside the kitchen becomes poor. The airborne contaminants make it difficult for the staff to productively work inside the kitchen. Not just the staff, it also puts the health and safety of your customers and neighbors at risk. If you plan to properly run your kitchen and keep your business growing, you must always see to it that the airflow is proper and the ventilation system functions with maximum efficiency.
Health and Safety
You can never run a successful restaurant business unless you pay serious attention to the health and safety needs of the staff and guests. The smoke and odor generated in a commercial kitchen contain a number of harmful contaminants which can cause multiple types of skin and eye allergies as well as respiratory problems. A high-quality exhaust ventilation system removes the smoke and odor from the kitchen and keeps your staff and customers safe and healthy.
Comfortable Working Environment
Working inside a large kitchen for hours on end is a difficult job in itself. It is your duty as the owner to provide a comfortable working environment to your employees and staff. If the workers feel comfortable, they will be able to work efficiently and their productivity will increase. Happy and productive employees translate to getting more work done in an appropriate manner.Therefore, make sure the ventilation system in your kitchen is functioning efficiently. If it is not, you should either get it repaired without any delay or replace it with a top-quality exhaust hood system.
Energy Efficiency
Proper ventilation improves airflow inside the kitchen and enhances the efficiency of the HVAC system. As a result of this, the energy consumption is reduced and you are able to save on your utility bills.
Kitchen Odor Management
In a large kitchen, you can’t avoid odors that are produced from cooking and food itself. But you can certainly manage it so that the odor is removed quickly and it does not pass on to other areas of the restaurant. Your kitchen exhaust system does this quite well. Provided you maintain the system well, the exhaust hood prevents odors from the kitchen to escape to other areas.
We Provide Expertly Engineered Kitchen Exhaust Hood Solutions
All kitchen exhaust hoods are not the same. They vary in design, designation, size, and other features. In the market, you will come across a variety of exhaust hood systems of multiple qualities. It is crucial to select a system that is the most ideal match for the kind and volume of cooking you do.At the APS Hoods, we follow a well-defined procedure to equip your restaurant with the most perfect exhaust hood design.
Type of Cooking:
What type of cooking you do matters more than the volume of cooking in your restaurant. Certain cooking procedures generate more smoke and grease than others. The first thing our team does is to inspect the kind of cooking that is done in your commercial kitchen. If you are only frying, boiling, and grilling, one specific type of hood will be required. There is another exhaust hood system for kitchens where cooking also involves baking and steaming.
The volume of Smoke:
The volume of heat, smoke, and grease your kitchen produces is also a crucial factor that plays a role in the selection of the right kind of exhaust hood for your restaurant. Depending on this volume, your commercial kitchen will require a hood with a specific exhaust rate. Our ventilation experts will conduct a proper inspection of your commercial kitchen to calculate the exhaust rate. APS Hoods specializes in providing restaurant kitchens exactly the type of exhaust hoods they need. If you are not sure what the exhaust rate for your commercial kitchen should be, feel free to reach out to one of our professionals for a detailed consultation.
Design of Kitchen:
When it comes to getting the perfect solution for a smoky kitchen, the design of the kitchen also needs to be considered. The hood design should be in line with the design of your commercial kitchen. There are different types of exhaust hoods including Proximity Hoods, Wall-mounted Canopy Hoods, and Island Canopy Hoods. Each of these comes along with its own unique features and requires a specific type of hoods installation. With the help of our professionals, you will be able to select the best matching hood for your kitchen.
Size of Kitchen:
Apart from the type of cooking you do, the exhaust rate, and the design of your kitchen, you also need to take into account the size of your commercial kitchen. To craft the most ideal solution for the proper removal of smoke, heat, and grease and to create an effective capture zone, our team of ventilation experts will measure the size and height of your kitchen. The exhaust hood installation must be done at the correct height to maximize efficiency.The hood needs to be installed in a way that the smoke from the kitchen does not pass to other areas of the restaurant. That is why consulting with experts should never be ignored, if you want the perfect hoods.
Our Full Suite of Commercial Kitchen Exhaust Hood Services
APS Hoods offers a whole range of services to cover everything related to the proper installation and maintenance of kitchen exhaust hoods. Whether you are already running a restaurant or you are planning to start one soon, you can always rely on us for the highest quality of services.
Kitchen Hood Installation
For a smoke-free environment, your kitchen needs a highly efficient ventilation system. Based in Denver, Colorado, APS Hoods has been offering expert installation services for a range of restaurants and large kitchens. There are multiple factors that must be considered to carry out a hood installation in a correct and effective manner. No matter how much cooking you do and what the size of your commercial kitchen is, we will fit your kitchen with the most ideal kitchen hood that properly replaces the contaminated air with fresh, breathable air.We specialize in the installation of hoods over each of your main cooking appliances and equipment which includes air ducts, exhaust fans, and many other components of your restaurant’s HVAC.
Exhaust Hood Repair
In a large, commercial kitchen, anything can go wrong with your exhaust hood due to various reasons. The ventilation system can malfunction or the exhaust fans can stop working all of a sudden. As a smart restaurant owner, you should always invest in a high-quality exhaust hood system that performs its job well. You need ventilation that functions at the highest level of efficiency so as to continuously replace the smoky and heated air with fresh air from outside. If you notice any issue with your exhaust hood, reach out to us and our technicians will do the repairs. For exhaust hood repair, we employ advanced methods and the latest equipment and tools.
Kitchen Hood Cleaning
Every commercial kitchen requires thorough cleaning on a regular basis, due to the high volume of cooking that goes on in it. Most importantly, the kitchen hoods need deep cleaning by professionals. At the APS Hoods, we provide thorough vent hood cleaning, exhaust fan cleaning, duct cleaning, and the removal of grease, dirt, and grime to have a bright and squeaky clean kitchen.
Talk to Kitchen Exhaust Hoods Specialists
It is essential to keep your commercial kitchen free from heat, smoke, and grease and offer your workers and visitors a healthy and safe environment. Whether you are in need of exhaust hoods installation, repair, or maintenance, head straight to APS Hoods. Located in Denver, Colorado, we help a wide range of restaurants and large kitchens run smoothly and safely. You can reach out to our hood installation experts and technicians via a quick phone call or email.
Restaurants use kitchen exhaust systems for the safety of their staff and guests. The kitchen ventilation system keeps the cooking space free from heat, stuffy air, smoke, stale smells, etc. Today, we have highly effective exhaust systems that perform their responsibilities quite well. However, it is crucial to pay serious attention to the cleaning of the hood exhaust system – right from the hood, ductwork, and the exhaust fan to the roof of the hood. By performing thorough and proper hood cleaning, you can keep the kitchen protected against fire hazards and make the entire restaurant environment pleasing and comfortable for visitors.Key benefits of kitchen exhaust cleaning include:Prevention from fire hazardsUninterrupted airflowImproved air qualityIncreased lifespan of kitchen equipmentSave money in the long term
If you get kitchen hood cleaning done on a regular basis, you don’t just reduce the risks of hazards but you also save money.
Call APS-Hoods for a free estimate on your Commercial Kitchen Hood Cleaning & Kitchen Exhaust Cleaning needs.
The National Fire Protection Association (NFPA) has multiple codes and standards to minimize the risks of fire hazards. As a restaurant owner, you are required to abide by their guidelines and make sure you give your kitchen exhaust system a routine professional cleaning.As per the NFPA standards, you should get the kitchen exhaust cleaning done by trained and qualified professionals. Today’s kitchen hood systems use such advanced technologies that restaurant owners don’t understand how the system actually functions and how exactly it needs to be cleaned. Commercial kitchen cleaning is an expert’s job. It’s the job of someone who is quite well-versed with the inner workings of modern hood systems. If you get the cleaning done by someone who isn’t trained and certified, you’ll be only putting the life of the kitchen staff at risk. In the occurrence of a fire, you may have to face potential litigation.Therefore, always ensure that you hire a professional hood cleaning company. Qualified and experienced professionals understand the exhaust system of a kitchen like the back of their hand. They use a variety of techniques to clean the different components of the hood system in an effective manner.
Methods for Cleaning Kitchen Exhaust
Broadly speaking, there are two fundamental methods that hood cleaning companies use – scraping and pressure washing. Pressure washing is also termed as steam cleaning. Both the cleaning methods are known for their effectiveness in different cleaning situations. Depending on the specific needs of a commercial restaurant, the cleaning company can either use scraping or pressure washing or both. Provided it is done well, scraping will give remarkable results. At the same time, scraping of duct systems is a low-cost cleaning method.On the other hand, pressure washing or steam cleaning takes a lot of time and it is an expensive method. Since this is an elaborate cleaning method, cleaning companies need to do some advance planning and preparation for the same. Moreover, this cleaning method involves the use of some expensive equipment and tools. The biggest plus point or benefit of this method is that it can clean the hood exhaust system of the kitchen to bare metal.In most cases, cleaners use a combination of both scraping and steam cleaning to do an excellent job of exhaust cleaning. In this way, the kitchen hood system is cleaned thoroughly and the overall environment gets enhanced protection from different kinds of fire and safety hazards.
Step-by-Step Cleaning of the Hood System
The kitchen exhaust system consists of multiple parts, which work together to pull out grease, smoke, heat, and fumes from the kitchen. The hood cleaning process involves paying adequate attention to each comprising part of the kitchen exhaust so that proper and thorough cleaning can be done.
Disconnect Movable Elements:
A kitchen exhaust system has some parts which are portable. This means you can detach them from the main unit while leaving only the static components. Next, hood cleaners remove the grease filters and use the plastic sheeting to create the shape of the chute along the outer edge of the exhaust system for the cleaning process to begin. Exhaust Rooftop Cleaning: Usually, most professionals begin cleaning from the roof of the hood system. The exhaust fan housing is a potential area that collects a lot of grease over time. Hood cleaners will either remove the grease from this element or replace the grease pads with new ones. This component needs more attention from hood cleaners. Wherever there is grease buildup, the cleaning company will clean all the pads and filters.
Exhaust Fan Cleaning:
The cleaning of exhaust fans is a task in itself. Kitchen exhaust cleaning professionals inspect this area and start cleaning as per what is required. They will clean the fan blades. They’ll review the motor and find out if it is in good condition and working properly. They will inspect the bearings. If the fan belt is loose, the cleaner will fix it as well.
Ductwork Cleaning:
Cleaning the ducts is one of the most essential parts of the overall exhaust system cleaning. Professionals use the method of steam washing to clean the ductwork of the exhaust. For cleaning convenience, the NFPA recommends restaurant owners use large access panels. If your ductwork has large access panels, it will be easy for the staff to perform the cleaning task. If the access panels are not wide enough, the cleaning company will ask you to replace them and use wider access panels. Cleaning contractors can also use scrapping as part of ductwork cleaning for thorough and proper cleaning.
Hood Cleaning:
The plenum and the inside of the kitchen hood have grease buildup that isn’t always easy to clean. If the buildup is stubborn, the cleaning professional will use the scraping method for cleaning. Otherwise, they will clean these areas through the pressure washer system. Pressure washing is often needed for cleaning the hoods of the exhaust system. After the cleaning of the hood system is complete, the contractor will dispose of all the grease and wastewater from the kitchen. They’ll efficiently reconnect all the detachable elements of the kitchen exhaust. Then, an inspection of the exhaust will follow to make sure all components are well-connected and the entire system is working properly. If there are leakage issues with the ductwork, they will fix it and finally submit a report of the completed cleaning assignment.
How Often Exhaust Cleaning Should be Done
The frequency of exhaust cleaning varies from one kitchen to another. It depends on the volume of cooking in the kitchen. Another important factor is whether the stove used is wood-burning or gas. If you use a wood stove or charcoal stove, exhaust hood cleaning will be required more frequently. In fact, you’ll need a hood cleaning service at the interval of every two weeks.There are different cleaning frequencies for 24 hours of restaurants, cafeteria, hamburger restaurants, snack bars, etc. Regardless of what type of restaurant you operate, you should get in touch with a reputed, commercial kitchen cleaning company and have a consultation about your specific cleaning needs. Kitchen exhaust cleaning can never be ignored by any food establishment or restaurant. Routine exhaust cleaning helps you abide by the NFPA and local fire codes as well as enhance the safety of the cooking staff and the guests that come to your restaurant. Regular cleaning also increases the lifespan of kitchen equipment. If you are looking for a kitchen hood cleaning service, feel free to give APS-Hoods a quick call or shoot them an email. They operate in areas like Colorado, Lakewood, Aurora, etc.
How to Choose a Commercial Kitchen Cleaning Service
Kitchen exhaust cleaning is a job that comes with a lot of responsibility. If you end up working with a fly-by-night cleaning company, you can get yourself in serious trouble. Worse still, you may have to completely shut down your restaurant business. Therefore, always make sure the cleaning company you work with is well-known, reputed, qualified, and trained for doing the job.Before you hire a company that provides hood cleaning, you shouldn’t hesitate to ask them a couple of questions in regard to:
Certification, affiliation
Overall experience
Areas of expertise
References
Training program for employees
These are some of the key criteria on the basis of which you can vet the commercial kitchen cleaning contractor. When you are entrusting a crucial task such as kitchen hood cleaning, you should work only with the best. A good cleaning company offers you quality and value for money.APS-Hoods, operating throughout Colorado, is a kitchen hood cleaning company that carries 20 years of experience. They have worked with a wide range of small and big restaurant businesses and have successfully conducted the cleaning tasks. APS-Hoods has affiliations with the National Fire Protection Agency. The company is also fully insured and bonded. When working with APS-Hoods, you can feel confident that your kitchen exhaust system will get a proper and thorough cleaning, which is in full compliance with the state and local codes.
As you know, deep cleaning your restaurant and the commercial kitchen does not just give it a beautiful, sparkling appearance, it also keeps your customers and employees safe! During the COVID-19 pandemic, this level of safety is more important than ever.
The COVID-19 pandemic has ushered in a new reality for the restaurant industry: social distancing, altered operating standards, and the need for intense cleaning. Keeping your kitchen sanitary will help keep your customers both safe and happy, as well as more likely to return to your establishment.
Having a professionally cleaned restaurant implies a high level of care for your customers. So here is all you need to know about maintaining your commercial kitchen during the COVID-19 pandemic, straight from the professionals themselves.
Cleaning During COVID-19
Why is it so important to keep your kitchen clean and sanitized during the COVID-19 pandemic? The viral outbreak caused by COVID-19 was declared a global pandemic on March 11, 2020. With over 4.5 million cases worldwide, and over 350,000 reported deaths due to the virus, it has caused devastation on a global scale.
COVID-19 can cause severe respiratory problems including trouble breathing, fever, loss of smell and taste, and even blood clots. Unfortunately, COVID-19 has had a major impact on the restaurant industry, with restaurants either forced to close or operate at a lower capacity. It has been connected to incidents at many restaurants, eateries, and coffee shops, including Starbucks, Panera, and Waffle House.
Gaining customer trust as restaurant limitations are raised depends on more than just handling food safely. Having your restaurant cleaned and sanitized by a professional company is a prime way to show your customers that you are taking this seriously. This entails cleaning your kitchen appliances, walls, floors, dumpsters, ceilings, vents, grease ducts, hoods, and fans.
Call APS-Hoods for a free estimate on your pressure washing, ventilation, sanitizing, or vent/duct/hood needs.
Both the Center for Disease Control (CDC) and Food Industry Association have put out special guidelines on how to proactively clean your restaurant during this time. These include a front-of-the-house and back-of-the-house cleaning checklist.
Front of the House
The front of the house gives off the first impression that your customers will get of your restaurant. Taking the following steps will ensure that their first impression is a good one and that you are taking the sanitization of your restaurant seriously.
Sanitizing tables, countertops, registers, floors, walls, and bathrooms. This will mitigate the risk of transmitting or contracting COVID-19. The virus can live on surfaces for hours. Wiping down surfaces and continually participating in restaurant cleaning help stop the spread of the virus.
Make sure you are using cleaning solutions that are proven to eliminate COVID-19. Not all cleaning solutions are effective in killing the COVID-19 virus. Make sure you use cleaning solutions that are certified to be effective in eliminating COVID-19.
Back of the House
The back of the house is where you are making the magic happen! Because there is so much going on, the back of the house also gets dirty. Food is being made; dishes are being taken out, and messy plates are being brought back in. Even now, while many restaurants are not fully open, the back of the house remains busy. Below are some steps that your restaurant can take for the back of the house cleanliness.
Sanitizing countertops, prep areas, cooking equipment, refrigerators, walk-in coolers, food storage areas, sink areas, floors, walls, and ceilings. These are the areas and surfaces where food is handled and prepared. It is imperative that they clean and sanitized regularly, especially during the COVID-19 pandemic.
Ensure there is soap, clean towels (or paper towels), and accessible sinks. Your staff is working hard to make sure that your restaurant stays open, safe, and profitable. Make sure that they also have the tools needed to stay safe in the kitchen!
Cleaning with EPA-approved disinfectants.
At APS-Hoods, we can make this process easy and less time consuming for you by providing you with complete kitchen cleaning. This would include all kitchen items and surfaces mentioned above.
Your Kitchen Exhaust and Fire Protection Needs During COVID-19
Having your kitchen hood exhaust system professionally cleaned is something that is of the highest importance when it comes to maintaining your restaurant. Not only does it help keep your restaurant clean, but it also helps to prevent kitchen fires. Not having a properly cleaned hood system is one of the leading causes of commercial kitchen fires. At APS-Hoods we take this very seriously, and our goal is to make sure that your hood exhaust system is thoroughly cleaned if grease and other fire hazardous build. During the COVID-19 pandemic, the danger posed by the build-up of fire hazardous grease is still very much present.
Having your hood professionally cleaned is also a way to keep in line with fire protection codes and regulations. It is also required by insurance companies. Allow us to help you remain compliant with your local fire department, as well as your insurance company. We will clean your hood exhaust system from the atmosphere to the atmosphere. This includes the hood, filters, all areas of the grease duct (including opening any access panels), and the exhaust fan. We will make sure that the fire hazardous grease is cleaned out of your hood system.
Contact Us
APS-Hoods: Time-Tested Experts
We understand that deep cleaning your restaurant takes a lot of time and effort. With COVID-19 continuing to spread, taking on this endeavor can be even more nerve-wracking. So leave the complete commercial kitchen and restaurant deep cleaning to the professionals.
APS-Hoods are the experts when it comes to sanitizing, cleaning, and disinfecting your commercial kitchen during the COVID-19 pandemic. We have 20 years of experience providing restaurant kitchen cleaning, complete restaurant cleaning, and hood exhaust system cleaning. We are also National Fire Protection Agency affiliated, fully insured, bonded, and service Colorado and the surrounding states with our quality guarantee.
When you work with APS-Hoods, you work with a team that will go above and beyond to proactively address any of your commercial kitchen and hood exhaust system needs, especially during the COVID-19 pandemic. You focus on your customers; we’ll focus on the rest. Whether you’re looking for pressure washing, kitchen cleaning, hood exhaust system cleaning, or anything in between, we are here for you.
Are you ready to build customer trust and keep the health inspectors, fire departments, and insurance carriers happy? Contact APS-Hoods today for a free in-town quote for all your hood cleaning, grease duct, kitchen sanitization/cleaning, disinfecting, and restaurant cleaning needs.
There is no obligation when you call APS-Hoods for a quote on your commercial restaurant kitchen and hood exhaust system cleaning needs. We are here to give you the resources and information you need to make the best decisions for your business. So contact us today for help maintaining your commercial kitchen through the COVID-19 pandemic.
Restaurant Cleaning Instructions – Denver, CO: Restaurant cleaning is no easy feat. Even on a slow day, crumbs could find their way into the carpet, a little grease could get splashed onto the walls, and the bathrooms could end up looking like a war zone.
That’s not even mentioning all the places there are to clean in your average restaurant. The floors, walls, ceilings, kitchen, bathrooms, and other areas will need to be scrubbed thoroughly. Because you know what happens if you don’t engage in the necessary cleaning. Your health inspector could become displeased.
No restaurant owner wants an unhappy health inspector. You could face foul marks that could make their way to the news, and you could be levied with fines or even be forced to shut your establishment down.
Let’s prevent any of that from happening, shall we? Here are some steps to take to ensure that the health inspector always gives you rave reviews for every future inspection.
Most restaurants have their staff clean the floors, tables, and kitchen on a nightly basis. Doing so prevents rodents and insects from becoming guests of your establishment and makes the place nice and presentable for the next wave of customers.
However, sweeping and vacuuming the floors and wiping down the tables, even giving the kitchen a complete scrub-down is inadequate at best for keeping your restaurant clean. For a more thorough job, you should consider hiring a restaurant janitorial company.
Advantages of Restaurant Cleaning by Professional Janitors
You may think you are saving money by having your staff do all the cleaning, but restaurants who choose to hire janitors get to enjoy the following benefits.
Safe & Sanitary Environment
Your staff may not have the training or experience to get all the grease off the floors, which can lead to slips and falls. If your staff misses some crumbs in the corner or fail to get the hidden grease off the walls, you could be inviting roaches, rats, and dangerous microbes into your restaurant. Learn more about: Restaurant Kitchen Deep Clean: How Long Will the Kitchen be Down and is It Worth It?
Professional janitors make your restaurant safer for staff and customers and will sterilize your environment to make it unappealing to pests while simultaneously making your restaurant inviting to customers.
Health Code Compliance
Most local health codes require you to get your restaurant professionally cleaned on a regular basis. This is necessary for safety and sanitation, which we have mentioned, but it’s also a good idea if you want to serve excellent food that won’t make your customers sick.
They Can Clean Hard to Reach Places
Professional janitors can clean the walls, floors, ceiling tiles, and every other area of your restaurant. They don’t cut corners like staff might when they’re trying to get off early. Janitors will clean in the corners and in every nook and cranny to ensure a complete restaurant cleaning job.
Complete Restaurant Cleaning Checklist
Keeping the Back of House Clean
When we talk about “back of house” we are referring to the kitchen and other areas that customers aren’t readily exposed to.
Daily Restaurant Kitchen Cleaning
Clean the fryers until every remnant of food or grease is gone.
Sanitize all food preparation surfaces, including the cutting boards.
Brush and scour the grills until all the crusty gunk is removed.
Empty the trash cans and wipe them down with a damp rag and antimicrobial soap.
Take all the rags to the laundry to be professionally cleaned (unless you do this in-house).
Launder all the chef’s aprons and coats while you’re at it.
Sanitize the meat and cheese slicers.
Make sure all refrigerated food items are kept in air-tight containers and properly labeled.
Sweep and mop all floors, including the walk-in cooler and freezer.
Wipe down the outside of the ice machine.
Clean the grease traps.
Clean the ventilation hood filters by running them through the dishwasher.
Replace the tin foil liners on the grills and ranges.
Empty all the trash and recyclables.
Wash the floor mats.
Empty and clean the steam tables.
Sanitize the sinks, faucets, and soda dispensers.
Properly dispose of all grease and oil.
Weekly Kitchen Cleaning
Clean the ovens by adhering to the manufacturer’s instructions.
Empty, clean, and sanitize the walk-in cooler.
Clean the coffee machines.
Wash the walls.
Monthly Kitchen Cleaning
Wash behind the fryers, flat tops, stoves, and oven.
Remove all built-up grease, which can become a fire hazard.
Empty and clean the walk-in freezer.
Empty the ice bin, then clean and sanitize the inside.
Wash the ceiling tiles.
Check the equipment: Are the knives sharp? Is the thermometer calibrated?
Check the entire restaurant for signs of pests and rodents. If you notice droppings or other signs, call pest control immediately!
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Keeping the Front of House Clean
The front of the house includes all the areas staff may come into contact with, including your entrance, dining areas, bar, and others.
Daily Restaurant Cleaning
Wash every surface of the restaurant (walls, floors, ceilings, countertops, bar, tabletops, chairs, and booths) with clean and sanitized rags.
Clean and sanitize the restrooms (you should also check them multiple times per shift and clean them as necessary).
Sweep and mop the floors.
Wipe down the condiment dispensers.
Check the menus for cleanliness and wipe them down as needed.
Weekly Restaurant Cleaning
Dust the blinds, ceiling fans, walls, picture frames, and anywhere else dust has gathered.
Clean the table and chair legs.
Wipe down the baseboards.
Restaurant Ceiling Cleaning
Even though the ceiling tiles are way up high doesn’t mean they can’t become caked with grease and other contaminants. The fact is, the ceiling is positioned above everything, including your cooking appliances. That means that everyday food is being cooked and prepared, and your ceiling tiles are absorbing everything, from fumes and oil to grease and odors.
Failing to clean your ceiling tiles can make your entire restaurant look old and dingy. On extreme bases, the ceiling tiles can begin to negatively affect the air quality of your restaurant, leading to a fire hazard and failed health inspections.
Whether you have your staff clean the tiles or you hire a professional janitorial service, make sure the following steps are performed. Missing even a single step can leave your restaurant susceptible to disaster, and you may end up turning off your customers.
Cover Everything in the Kitchen
Cleaning the ceiling tiles means that all those contaminants are going to come raining down on your tables, floors, cooking appliances, and everything else. Therefore, make sure you cover everything down below with plastic tarps or drop cloths. You can also use old sheets or butcher paper. While you’re at it, cover your eyes with protective eyewear before the cleaning begins.
Remove the Tiles
If your restaurant sports a drop ceiling or suspended ceiling tiles, you will first want to remove all the tiles from along the ceiling grid. Use a shop vac and clean all the areas that aren’t readily available, like the vents, corners, and light fixtures. If your shop vac has a dusting attachment, use it to get into the nooks and crannies. If the tiles are excessively filthy, alternate between vacuuming and dusting until the tiles look clean.
Whatever you do, don’t use disposable dusting cloths on ceiling tiles, as they will snag and tend to leave behind fibers. These fibers, in turn, will catch and attract additional dust and dirt. Use rags or towels instead.
Clean the Commercial Ceiling Tiles
With the dusting complete, you will next want to wash the tiles using a mixture of ten parts water and one-part dishwashing liquid. Next, use a wet sweeper to swab the tile’s surface. Don’t over-wet the tiles, as you can warp them or cause water damage. Make sure you wring your sweeper out before applying it to the tiles to avoid any water mishaps.
Instructions for Cleaning Permanent Ceiling Tiles
If you are tasked with cleaning restaurant tiles that are permanently set into the ceiling, use a static duster to first eradicate any loose dirt. From there, use the shop vac to get to all the hard to reach places, then use a wet sweeper dampened in the same dishwashing solution directly onto the ceiling tiles. Don’t get the sweeper too wet so that it doesn’t drip and cause a mess.
Finally, use a lint-free cloth to get the ceiling tiles as dry as possible.
The above advice is for standard restaurant cleaning, but what happens when the fire has reared its ugly head? Whether you suffered a small fire, or your restaurant has been gutted, there are strict protocols in place for how your restaurant should be cleaned.
Cleaning and Removing Smoke Odor
After a fire, your entire establishment could end up smelling like a giant ashtray. The first course of action is to give your restaurant a thorough scrubbing while eradicating the foul stench of acrid smoke.
Cleaning the Walls, Furniture, and Floors
To remove soot and smoke from surfaces like walls and floors, and from your furniture, use a mild soap or detergent. You can also mix four to six tablespoons of tri-sodium phosphate and one cup of household cleaner or chlorine bleach to every gallon of warm water. Always wear rubber gloves when cleaning up after a fire and be sure to rinse all the surfaces afterward with clear warm water before drying thoroughly.
Wash the walls one small area at a time. The best technique is to work from the floor up while taking care to prevent streaking. Rinse with clear water immediately after washing.
You should always wash the ceilings last. If you are considering repainting, only do so after the walls and ceilings are completely clean and dry. You can further reduce the chances of mold growth and mildew by wiping down all the surfaces with a solution comprised of one cup of bleach to a gallon of water. Always test the solution on small areas first to prevent unnecessary discoloring.
If you have drywall or insulation that was soaked by water from sprinklers or fire hoses, you should consult with a professional for assistance. You cannot dry these areas out and reuse them, as mold and mildew can result. The areas will have to be replaced completely by a professional before your restaurant can reopen.
Commercial Kitchen Fire Cleaning
Wash all the appliances and pots, pans, and utensils with soapy water. Then, rinse them down before polishing them. They can also be run through the dishwasher.
If any food or other items were damaged, they must be removed from the premises immediately, preferably before cleaning is conducted.
If your business is closed for renovation or repairs, your establishment will need to be reviewed and inspected by local authorities before you can reopen for business. This is why it is critical that you hire a fire restoration and cleanup service so you’re not handling everything on your own. A service can make sure all steps are completed for a faster and more efficient reopening. Learn more about: Restaurant Kitchen Deep Cleaning Checklist for Commercial Operations in Denver, CO
Construction Cleaning
There is one more aspect of cleaning a restaurant that we haven’t discussed, and that’s to clean up after new construction or a renovation project. Whether you recently built your establishment, or you remodeled it, you likely have a big mess on your hands.
Post-Construction Cleanup Checklist
Sweep and vacuum all the surfaces, including all the ceilings and walls.
Sweep, mop, and disinfect the floors.
Vacuum the upholstery.
Wipe down the doors, knobs, baseboards, moldings, and hardware.
Give a thorough wipe-down and sanitization of the bathrooms and kitchens, including the appliances, cabinets, and counters.
Dust and wipe down all the window interiors, including the sills and frames.
Dust the air ducts, grates, vents, ceiling fans, blinds, and lighting fixtures.
Clean hardware such as hinges and handles and clean the outside of all shelves and cabinets.
Cleaning inside all cabinets is essential.
You have to clean the inside of the cupboards.
Remove all trash and debris (though your construction contractor should have removed this already as part of your contract).
Why Not Trust the Restaurant Cleaning to the Experts?
Instead of putting your staff to work on these really tough jobs, call APS-Hoods in Denver, Colorado instead. We can perform restaurant cleaning, kitchen cleaning, fire cleaning, and construction cleaning. Not only will you have less stress, but you can keep the health inspector happy, preventing fines and potential shutdowns.
Call today for a free estimate and let APS-Hoods make your restaurant the cleanest in town.
A restaurant kitchen deep cleaning is necessary for three primary reasons. For one, a dirty kitchen may produce lackluster food. A messy kitchen can also have contaminated air, which can seep out into the eating areas, leading to a less-than-stellar dining experience. Then there are all the fines you face by allowing your kitchen to reach the kind of cleanliness level health inspectors loathe.
Keep your food tasting delicious and your customers happy while ensuring your health inspector only gives you the best marks by putting the following checklist into action.
Here is the restaurant deep cleaning checklist all commercial kitchens should follow. If you need help cleaning your kitchen, call Aps-Hoods, now serving restaurants like yours in Denver, Colorado.
The Deep Clean Checklist for All Restaurant Kitchens
Daily Cleaning
•Clean Grills & Change Foil
Each day of operation, your cooking appliances can produce food and grease buildup. Not only does this affect the quality of the food you cook, but all that Food, Oil, and Grease (FOG) can cause the breakout of fire.
To keep your cooking appliances clean, scrub the grill, range, and flattop by following the manufacturers’ recommendations. In most cases, you will want to scrape food from the flattop or grill slats before scrubbing the cooktops with a degreaser.
Don’t forget to clean behind and underneath each cooking unit, as grease tends to hide in the peskiest of places. While you’re at it, be sure and change out all foil liners, which can also keep a potentially dangerous fire at bay.
•Clean Grease Trap
All the grease your commercial kitchen produces can build up, causing overflow and a potential fire hazard. Your staff should be instructed on how to open and empty the grease traps to keep them at safe volumetric levels. With most models, the trick is to open the lid before removing the water with a bucket or small pump. The grease can then be scooped out to prepare the grease traps for the following day.
Grease trap cleaning is a job better left to the experts, as only professional grease trap cleaners have the necessary equipment and training to not only remove but dispose of the built-up grease properly.
•Disinfect Surfaces
All food preparation areas can become breeding grounds for bacteria, mold, and food-borne pathogens.
To keep your commercial kitchen clean, and prevent customers from getting sick, use a commercial-grade disinfectant that is safe for use in commercial kitchens.
Pay special attention to the surfaces where the food touches during each shift, including grills, cooktops, salad prep areas, meat slicing areas, and all others for a complete kitchen deep clean.
•Wash Food Prep Appliances
During busy shifts, non-cooking appliances can become coated with sauces, oils, and other substances. Use a professional disinfectant to thoroughly scrub down all your can openers, mixers, meat slicers, blenders, and grinders. Units with multiple missing parts may need to be disassembled before cleaning to perform the most thorough job.
•Wipe Down Walls
The walls of a restaurant can easily become coated with oil and grease, which lead to mold, fungus, and illness-causing pathogens. Keep your walls spotless by cleaning them with the appropriate disinfectant. Scrape any food that may have accumulated on the walls but be sure and clean that debris off the floor afterward.
•Mop Floors
While every effort has been made to make commercial kitchen floors as non-slip friendly as possible, unfortunately, falls happen. Rubber mats can help, but so can keeping the cleanest floor possible.
First, sweep all the debris and collect the piles into a dustpan. Ensure no solid waste falls down the floor drains, as clogs and overflow can result, making your job much harder. Mop the floor with a powerful commercial kitchen floor cleaner. Make sure you get into every nook and cranny, everywhere food and grease may want to hide.
•Wash Beverage Dispenser Heads
Caked up soda dispensers make drinks taste foul while throwing the pour mixture off balance. To keep your beverage dispenser heads flowing freely with just the right mixture, remove the heads and soak each one in a sanitizer solution. To be extra thorough, hand-wash each one with a dedicated brush, then dry and towel dry.
While you are cleaning the dispenser heads, empty out the drip pan and sanitize every side, front and back the same way. Wipe down the entire surface of the dispenser to keep it free of smudges, buildup, and bacteria. And finally, empty the ice bin and clean the sides of the interior before cleaning the ice chute inside and out.
•Disinfect Waste Disposal Area
Commercial kitchen garbage disposal areas and dishwashing stations must be cleaned every day. Your staff should be vigilant about following a strict protocol when it comes to the garbage disposal and commercial washing areas, as doing so will very much please the health inspector.
All spills must be cleaned up as soon as they happen, as stagnant water can lead to all sorts of health issues. Wipe down the sinks as often as possible using a commercial-grade disinfectant and remove all trash the moment the bins are full.
After each trash change, clean the garbage cans with chlorine to kill any bacteria and pathogens left behind. Sweep and mop the floors and thoroughly clean the dishwasher. The dishwashing unit should be cleaned of all debris before the interior is sprayed with regular water to rinse food, oil, and grease away.
•Clean Hood Filters
Your range hood filters are bound to become grease-city before the end of every long shift.
To clean the filters, remove each one from the main housing, and gently wipe off any excess grease with a paper towel.
Most filters easily slide or pop out of the underside of the unit. Slip the filters into a sink or bucket filled with hot water. Add to the water a non-corrosive, metal-safe cleaner that is designed for hood filters. Usually, this amounts to a cup of granular or 4 ounces of liquid cleaner for every gallon of water.
Soak the filters overnight, then rinse them clean the following morning. The hoods will then be ready for immediate use.
Staff members tend to enter and exit the cooler and freezer multiple times on a daily basis, and sometimes food gets spilled around. Your staff should always be trained to keep the doors to the walk-in cooler and freezer closed. The door should never be propped open for any reason, for example, nor should anything be blocking either door.
The condenser coil and fans can be cleaned at least twice per year, but they should be checked weekly for the best results. Cleaning the walls of the walk-in units is easy, as a simple solution of soap and water works best. Never use harsh chemicals in your cooler and freezer, as those substances can harm the metal surfaces.
Make sure all surfaces are thoroughly scrubbed, including the doors and floors, to keep mold, debris, and pests away.
•De-Lime Sinks
Your sinks may look clean after a thorough scrubbing, but they may have accumulated limescale. To de-lime, a sink means to clean that white-colored deposit that tends to build on the inside of pipes, kettles, and pots.
Limescale is caused by the minerals leaching from the water and will have to be cleaned. While the sinks should be cleaned daily, the weekly cleaning regimen will involve using a non-abrasive cleaner and all-purpose cleaning spray to give the sink a thorough deep clean.
•Clean Ovens
Your commercial ovens pull a lot of weight each week. Therefore, each one should be cleaned of all food particles, grease, and other debris. If this cleaning isn’t performed on a weekly basis, smoke and fire can result, not to mention costly heating inefficiencies.
To clean your ovens, use a dedicated hand brush to sweep out any crumbs from each unit’s interior. Remove the racks and wash them separately by dunking them in soapy water.
For stubborn debris, use a scouring pad or wire brush to keep the racks clean. Wipe down the walls and doors of the oven with warm water or an industrial-strength oven cleaner. Finally, clean the doors and fans to promote maximum airflow. Some oven doors are removable, making them much easier to clean.
•Clean Floor Drains
Floor drains are easy to miss when performing a weekly deep cleaning, which is why keeping a restaurant deep cleaning checklist is so handy. Above all, instruct your staff to keep the drains free of as many solids as possible. Many people are unaware, but mop water filled with particles is one of the most common causes of commercial kitchen drain clogs. Make sure all particles are filtered out before the mop water is dumped down the drain.
To keep your drains clean every week, begin by flushing out loose debris using hot water. For best results, stay away from chemical-based drain cleaners. Instead, use a mixture of baking soda and vinegar, which works to break down built-up materials within the pipes.
If a drain becomes clogged, you can eliminate the problem with a snake drain or drain auger, which may require the services of a professional plumber or commercial kitchen deep cleaning service.
Over time, a coffee machine can develop buildup, gunk, and grime. This can affect the taste and quality of the coffee, leading to poor customer experience. Descaling can help your coffee maker produce the choicest blends. Use a white vinegar and water solution by filling the coffee pot with one-third vinegar and two-thirds distilled water. Turn the machine on and allow the coffee maker to fill the pot with the heated solution.
Dispose of the brewed byproduct, then remove the spray head. Use a soft-bristled brush with warm water to scrub the spray head until all debris is gone. While you are at it, scrub the funnel and filter it in a similar manner.
Poor a pot of warm water into the coffee maker and brew a pot, then repeat the process until all traces of vinegar are gone. Reattach the spray head and give the exterior of the machine a thorough cleaning with a food-grade disinfectant.
For any grime that is built-up on the outside of the maker, use a baking soda and water solution along with a microfiber cloth before wiping the machine down and drying to remove any trace of moisture.
•Empty Grease Traps
Grease traps can be located inside or outside your kitchen, depending on the size of your commercial kitchen operation. Deep cleaning your grease trap can prevent the local water supply from becoming contaminated. You can also avoid potentially hefty fines by keeping your grease trap as clean as possible.
You know it is time to clean your grease trap when 25% of the liquid consists of grease or oil. This is usually once per month for a restaurant-style layout.
It is recommended that you hire a professional to clean the grease trap, as the job can get extremely messy. If you are doing the job yourself, make sure you empty and clean the trap thoroughly.
While you are at it, go on a grease hunt by washing behind all the fryers, flat tops, stove, and oven with a degreasing agent. When you are finished, use a polishing agent on any stainless-steel units for a healthy sheen.
•Clean Ice Machine
Failing to clean your ice machine could put a hefty dose of bacteria into each customer’s drink. A deep clean of the ice maker is more than a simple empty and scrub down.
To ensure the best job, we recommend that you hire the services of a professional kitchen cleaning service who can scrub down each individual component of your ice machine, and some disassembly may be required.
If you are doing the job yourself, turn off the machine, unplug the water supply and power connection, then discard all the ice. Drain the water from the ice maker while you’re at it.
Check your manufacturer’s instruction manual for which cleaner to use inside and outside the machine. Some require scrubbing with a nickel-safe cleaner, while others need a mild phosphoric acid solution.
Flush all the water from the system and clean all the condensers to ensure they remain free of food and grease.
Finally, clean all parts that touch water or ice with a commercial kitchen deep cleaning solution or bleach to kill any microorganisms that remain. Be sure and rinse the machine thoroughly after this deep clean and allow it to air dry.
You can then wipe down the exterior before plugging the unit back in and allowing the ice maker to resume its regular operation.
•Wash Ventilation Hoods
Your monthly deep clean is never complete until your ventilation hoods are sparkling clean.
Vent hoods are designed to keep exhaust fumes from permeating throughout your kitchen. The stainless-steel units also collect grease and debris. Over time, the buildup can occur, leading to a smoky kitchen and risk of fire.
To clean your greasy ventilation hoods, unplug the unit and then remove the grease receptacles, which are usually located on the sides of the hood.
Do not throw the collected grease in the trash, but instead, store it in a dedicated container for later disposal.
Soak the receptacles in hot water with the manufacturer’s recommended cleaner, then remove the filters and spray them with a chemical degreaser or all-purpose cleaner.
Scrub the exhaust hood with a degreaser and soft cloth and be sure and clean the fan blades.
This is another job we recommend that you leave to a professional, as restaurant vent hood cleaning can be tedious. Furthermore, all grease must be removed, which is sometimes tough for a do-it-yourselfer, leading to the risk of fire down the road.
By hiring professionals to do the job, you can protect your investment while keeping your commercial kitchen sanitized all year long.
Professionals can also inspect and provide HVAC cleaning services to ensure your restaurant is always well ventilated for a healthy and customer-friendly environment.
Get Regular Commercial Kitchen Cleaning from the Denver, CO Experts
This commercial kitchen deep cleaning checklist should give you some idea of how extensive the process can be. The fact is, while a deep clean of your restaurant sounds simple enough, all the hard work may be too much for you and your staff to manage. There is a lot that can go wrong, and your main goal should always be to keep both your customers and the health inspector happy.
Aps-Hoods can help you do both with complete commercial kitchen deep cleaning by experienced professionals. We service in Denver, Colorado. If you are located in either of those areas and you want a commercial kitchen that is always clean, we have the training and equipment to get any sized job done. Call us now for a free estimate.
Restaurant Equipment – Denver, CO: Commercial kitchen restaurants should be cleaned and inspected regularly, which includes appliances. For best results, a schedule should be devised so that all stoves, fridges, deep fryers, ovens, and ventilation hoods are assessed for defects and damages. Those appliances should also be put on a regular cleaning schedule. This keeps your commercial kitchen operating as it should, no matter how busy you get. All it takes is for one component to shutting down or malfunction and you could have a big and expensive mess on your hands. Restaurants that have a plan in place for repairs, for example, tend to spend half as much as other restaurant owners who don’t plan ahead. To help you save, we’ve devised a list of ten things to think about when determining how often to maintain and clean your commercial kitchen appliances.
1- Make Cleaning a Priority
If your commercial kitchen isn’t cleaned adequately, your staff could get sick, customers could fall ill, and pests could pose as unwanted guests. While your staff may do most of your cleaning, especially during their night closing duties, it is very easy to forget about cleaning a deep fryer or meat slicer. For this, we recommend hiring a professional commercial kitchen company like APS-Hoods, which can ensure every appliance is adequately cleaned for bacteria and virus removal. And so that you can remain in the health inspector’s good graces.
Monthly cleaning would ensure that your kitchen appliances always remain sanitized for when the health inspector rolls through. Even quarterly deep cleaning services can keep grease from building up and appliances from getting too overloaded to work efficiently. At most, you should schedule a professional appliance cleaning service to come once yearly, as doing so will keep your restaurant and all your appliances in tip-top shape.
3- Hire a Cleaning Staff to Assess Appliance Damage & Defects
If you manage to hire a commercial kitchen appliance cleaning company, have that same company check your equipment for any and all problems. A wire that appears frayed on a vent hood fan, for instance, could cause acrid smoke to fill your restaurant, which can, in turn, taint your food and put your customers off. By having your cleaning crew also provide regular inspections, you can keep your appliance maintenance ongoing while saving money on costly repairs.
4- Wipe Down Your Appliances Nightly
All of your kitchen equipment should be wiped down inside and outside. Make sure you use a powerful degreaser that cuts down on any films left behind. Any amount of grease can cause a fire, so pay special attention to your ventilation hoods and other components that tend to collect grease over time. Make sure you get up any moisture around the sinks and faucets by using a soft, dry rag, as that will prevent rust from collecting on your kitchen appliances. While you’re at it, unassembled your beverage machine faucets and soak them to prevent buildup. Finally, make sure you get up any grease from off the floor. While this isn’t technically appliance cleanup, it can also help prevent deadly fires.
5- Check All Equipment Monthly
Every month, you and your staff should check the refrigerators and freezers for cold air leaks, as well as cracks or punctures. You will also want to check your refrigerators, as well as your ovens, for any cracks or leaks. Check the hinges on your cooler and freezer doors, as well as your ovens, and test the suction on your ventilation hoods to ensure they are pulling the right amount of bad air out of your kitchen. While you’re at it, ensure you clean all the fan blades, including your make-up air fans, vent fans, and any others your restaurant employs. A commercial kitchen can use tons of fans, and each one should be cleaned and inspected at least monthly to ensure all components are working as they should.
6- Outsource Your Restaurant Equipment Maintenance & Repairs
At least once a quarter, we recommend hiring a company like APS-Hoods to come to your restaurant and inspect your vent hoods, ovens, refrigerators, and all other commercial kitchen equipment. This inspection will check your components for wear, which can be an indication that they may need to be replaced. Regular maintenance of your equipment will extend its life, but sometimes replacements do become necessary. A professional commercial kitchen cleaning and repair service like APS-Hoods can ensure you are always notified when equipment is faulty and needs to be switched out with the latest brand.
7- Schedule Service & Repair at Least Every Two Years
If you don’t opt for monthly or quarterly commercial kitchen equipment cleaning and maintenance, consider having a service arrive on your property at least every two years. This check can be as thorough as you prefer, including inspecting all your HVAC systems and ducting to ensure it’s free of grease and debris, as well as taking apart your ice makers and cleaning every internal component. These checks, once again, can save you loads in future replacement costs.
8- Get Replacements Based on Professional Recommendations
For a restaurant that runs optimally, you never want to base your equipment replacements on the look of an appliance or the cost. Instead, get a professional’s opinion based on your kitchen layout, your normal levels of business, and other important factors.
9- Replace Your Ventilation System Exhaust Belt Each Year
So that your commercial kitchen is always clean and fresh smelling, ensure you change out the exhaust belts of your ventilation system every year. This is a minor investment that can save you loads in the future.
10- Call APS-Hoods for Regular Equipment Maintenance & Repairs
If you operate a commercial kitchen, you may not know where to turn for monthly, quarterly, or annual cleaning and maintenance of all your appliances. Aps-Hoods is the qualified leader in commercial kitchen cleaning and repairs, and we serve both Denver, Colorado, for your convenience. Call now to schedule a free consultation.
Restaurant Cleaning Services: Most commercial kitchens resemble a shimmering chrome wonderland on opening day. All that equipment like your vent hoods gleaming in the fluorescent lighting invoke mouth-watering images of all the delicious meals set to be prepared for years to come.
However, it only takes a single busy shift for all your commercial kitchen equipment to become covered in grease, grime, soot, and debris. In some cases, scrubbing your kitchen equipment, and especially your ventilation hoods might seem like a useless act. The chrome will only get tarnished with every new lunch or dinner rush.
You might want to make the appearance of your commercial kitchen a priority, however, and particularly with regard to keeping a pristine exhaust hood finish. The finish of your vent hood matters, and not only for cleanliness.
Here are ten reasons why the finish of your vent hoods is of the utmost importance, and how to keep your commercial kitchen spotless and constantly performing for your loyal customers.
Call APS-Hoods for a free estimate on your Commercial Kitchen Hood Cleaning & Kitchen Exhaust Cleaning needs.
As a rule, you should strive to keep your exhaust hood finish and all associated equipment looking as clean as the day it was initially installed. The alternative is to allow your equipment to become caked with grease and other flammable materials, which could cause dangerous and expensive problems later.
There are two rules: First, after each shift, train your employees to protect their hoods, stoves, and other appliances from any contamination. This may require some elbow fat, but your equipment will be more durable and therefore perform better. The second rule is to use restaurant cleaning services periodically, which can improve the performance of your equipment, such as the opening day.
2. The Proper Chemicals & Cleaning Equipment
Ensure your staff is using the proper grease-cutting equipment that is safe to use on your equipment. Harsh chemicals and even abrasive equipment could cause scratches in your exhaust hood finish. While that sounds like more of an aesthetic issue, marring the finish can strip your hoods of any protective layers they were issued during the fabrication process. Speak to your vent hood manufacturers to determine which cleaners and equipment you should be using to keep your commercial kitchen clean.
3. Keep Your Exhaust Hoods Grease-Free
The finish on your commercial exhaust hood may look great, but looks can be deceiving. Ensure your staff consistently checks the grease filters and trap to keep your restaurant protected from back-ups and deadly fire. While keeping your exhaust hood finish gleaming is a priority, always check “under the hood” and keep the grease to a minimum.
4. Check the Drip Tray
While you are checking filters and your grease trap, make sure the drip tray isn’t overflowing. That drip, drip, drip could end up on the floor and in the unlikeliest of nooks and crannies. Errant grease can cause slips, falls, and fires. This is another vent hood cleaning component you must be mindful of when keeping your chrome equipment always looking its best.
5. Check the Exhaust Fans
Commercial kitchens need clean air in addition to grease and soot removal. Exhaust fans carry out both and need to work optimally in order to keep your staff safe and all prepared meals tasting delicious. While you are keeping the exhaust hood finish so clean you can see yourself in it, ensure your fans are working properly. Test the fans and call in a kitchen fan maintenance crew at the first sign of slow down, strange noises, or other issues. These are all indicators that your fans are not working properly, much to the detriment of your air quality.
6. Pressure Wash Vent Hood Exteriors
Your employees do not have to clean the air conditioning hoods to reduce grease. High-pressure hoses can be used to wash all food, oils, and fats (FOG) so that your system is thoroughly clean and suitable for inspectors. Many Restaurant Cleaning Services offer vent hood pressure washing services because nothing is more effective in contaminating your equipment.
7. Your Exhaust Hood Finish Matters to Inspectors
Speaking of inspectors, both the fire and health department professionals will be very interested in just how clean your exhaust hood finish happens to be. Of course, inspectors will also check the grease traps, ducts, and the cleanliness of your grease filters. This should serve as another reminder to keep your hood finish clean along with all components attached and underneath.
8. Test the Lighting & Wiring
Commercial vent hood cleaning should always involve a check of the associated electrical components. We mentioned checking your exhaust fans, but what about the wiring that keeps those fans operational? What about the lighting? Lighting that is out or bad lighting can also contribute to staff members missing grease or debris in out-of-reach places. Inspect the lights and wires while keeping your exhaust hood finish spotless to ensure optimal function, even during the busiest of times.
9. When the Finish Goes, Consider Replacement
In some cases, no matter how hard you scrub your ventilation hoods, nothing will get them clean. When that happens, it might be a good sign that you are due to a complete commercial ventilation hood replacement. Venting out the bad air is critical, as is keeping your kitchen free of grease and other flammable materials. A vent hood installation service can give your kitchen equipment the immense gleam you remember from opening day.
10. Maintaining Your Fire Protection System
Fire will tarnish your exhaust hood finish more than anything else. That is why you should always test your fire suppression equipment while you are engaged in kitchen exhaust cleaning. Whether you have an Ansul fire protection system, wet or chemical fire suppression equipment, you want to ensure that the slightest spark will be extinguished. With your fire suppression in good working order, you will keep your staff and customers safe and your business under constant protection.
How is the work done on your exhaust hood? You can trust Aps-Hoods for restaurant cleaning services, where you will always receive exhaust hood cleaning, installation, and fan hood services that you can trust throughout Denver, Colorado. Call to get a free offer.
Hood Exhaust Cleaning – Denver: Every restaurant owner strives to maintain a clean restaurant, but this task becomes even more difficult the busier your eatery gets. Keeping your HVAC system clean is a significant aspect of restaurant cleanliness, and this holds especially true for your commercial kitchen exhaust hood system.
Having proper ventilation in your restaurant’s kitchen is critical for employee and customer health, but also food sanitation. When grease, soot, and debris are ventilated safely from the kitchen and out of harm’s way, the results are myriad: Lower utility bills, increased employee productivity, and even calmer employees and customers. Food quality will also be improved, leading to a restaurant that is always highly reviewed and visited.
The Dangers Posed by a Dirty Vent Hood System
A poorly ventilated kitchen, on the other hand, poses numerous risks to personnel and customer health, and it can hinder foot traffic. After all, who wants to spend time in a restaurant where the air is arid, unhealthy, and stinky? Few, if anyone, will want to spend time in a bistro, café, or another type of restaurant with that type of air quality. Let your HVAC and vent hood exhaust system go uncleaned and unmaintained for too long, and your local health inspector might just penalize you or shut-down your restaurant entirely.
How to Clean & Maintain Your Exhaust Hood System to Improve Restaurant Quality
Scrub Your Vent Hoods & Ducts
Your vent hoods and ducts are responsible for whisking away all the impurities produced by the heavy cooking your kitchen is accustomed to engaging in daily. To properly clean the vent hoods and all the ductwork they’re attached to, it helps to disassemble the system as much as you can. This lets you get to the minuscule parts for a thorough and detailed cleaning. Whatever you do, make sure you unplug all equipment before cleaning. This helps you prevent any surprises, such as a dangerous electric shock, during the cleaning process. Once the power source is disconnected, remove the grease receptacles on either side of each hood, as well as the filters. Soak the receptacles and filters in hot water that has been treated with a degreasing agent and leave them to soak while the cleaning process is ongoing. Apply the same degreasing agent to a soft cloth and give the vent hoods themselves a good scrubbing. You may have to spend some time getting the vent hoods and ducts free of all grease and debris. However, this meticulous job is necessary if you want a clean vent hood system that’s free of grease and safe from the outbreak of fire.
Degrease the Exhaust Fans
When we refer to exhaust fans, we’re talking about any fans that are responsible for directing grease and debris away from your kitchen, which includes all fans on the rooftop. The fan blades and motors that power those blades must be treated with the same attention-to-detail that you used on the ventilation hoods. Any grease that’s left behind on the fan blades themselves or within the motor casing can cause a potential shutdown in the future. At the very least, your system can run inefficiently with caked up grease on the blades and motors, leading to more expensive energy costs and the deadly risk of fire. Don’t take the risk. Instead, spend lots of time ensuring the fan blades and motors are spotless before continuing on to the next stage of proper vent hood cleaning and maintenance.
Clean Your Grease Trap
A busy kitchen is never without a full grease trap. For optimal results and to prevent the outbreak of fire, it’s best to clean your grease trap every four to six weeks. If you let your grease trap go too long between cleanings, not only can grease and food particles clog the sewer or septic system, causing an inconvenient and very expensive shut-down, but the grease trap can overflow, leading to sewer backup and a very messy commercial kitchen cleanup job. Proper grease trap cleaning requires the necessary equipment. All personnel should wear a gas mask, coveralls, or at least clothing that covers the skin, and rubber gloves. In order to clean a grease trap, it helps to understand how they work. The baffles inside the trap effectively separate the flow of wastewater from fats, oils, and grease (otherwise referred to as FOG). The FOG rises to the top of the tank, which allows the cleaner water to pass through the trap before it enters the sewer system. Now that you know how the grease trap works, you’re ready to begin cleaning. First, empty the water from the 3-compartment sink or automatic dishwasher and wait for the water inside the grease trap to cool, which usually takes around ten minutes. Next, remove the lid, which in most cases involves a crowbar. In some cases, a wrench will be necessary to remove the bolts in order to open the grease trap so that the inside can be emptied and cleaned. Using a scraper, begin removing the grease sludge from the top of the tank. This layer can grow to be up to two inches thick in some cases. Once all the sludge has been removed, the remaining contents of the grease trap must be bailed out. A shop-vac can be used to clean out the remaining sludge in the bottom of the trap, then do your best to clean all grease and debris from the pipes within the trap.
Once cleaned, the lid can be replaced, and normal activity can resume. The sludge will need to be thrown away properly. In some cases, this requires a double garbage bag and kitty litter to solidify the material before disposal.
Perform a Deep Fat Fryer Inspection
If your restaurant uses a deep fat fryer, a thorough inspection should be made to ensure your unit is performing optimally. As a general rule, you should inspect and deep clean your fryer every three to six months. The cleaning of a deep fryer is referred to as a “Boil out,” which is the term for emptying out and replacing the old oil with fresh, new oil.
To begin, drain the deep fryer and discard all the oil, grease, and fat into an oil caddy or pre-approved oil discharge container. A fryer cleaning rod can then be used to remove any remaining debris from the drain line. Before refilling the fryer, rinse the fryer with hot water to remove the excess undrained oil and fat.
Fill the fryer with cool water to ¾” from the top. Next, add a deep fryer cleaning agent, which will work to scrub the rest of the fat away. Boil the solution for twenty minutes, then drain the fryer slowly. Once the water has completely drained, use a long-handled brush to clean the sides, top, and each of the heating elements. Rinse the fryer thoroughly to remove any oil residue, then add your new oil. While you’re at it, add fry powder or oil stabilizer to the fresh oil, which will help the solution last longer between cleanings.
Clean the Floors, Walls & Ceiling
FOG can also land on the floor, where it can hide in all the nooks and crannies. It can splatter on the walls and even get onto the ceiling tiles. Most restaurants have specific cleaning protocols for staff to follow at night. The same establishments may have cleaning crews that come and do a regular and more thorough job. Still, it pays to be vigilant to keep your restaurant and personnel safe, as well as to keep the health and fire inspectors at bay. It is important to instruct staff and your cleaning crews to use a degreasing agent on the floors, walls & ceiling, along with their usual cleaning solutions. Any emulsified grease that results from this cleaning should be squeegeed down the drain. A professional commercial kitchen cleaning team may repeat this process five to seven times, depending on how much grease is produced by the degreasing process.
Maintain Your Equipment to Keep Your Restaurant Clean & Safe
In addition to making sure your kitchen is debris and grease-free, it helps to check and maintain your commercial kitchen equipment. Inspecting your exhaust hoods, fans, grease trap, and the deep fryer is necessary to prevent malfunctions and downright shutdowns. If parts or entire appliances need to be replaced, you’ll want to discover the fact during one of these checks and not during a lunch or dinner rush. You have been forewarned. When it comes to the installation, maintenance, and cleaning of your exhaust hoods and all associated equipment, you should only trust Aps-Hoods, now serving clients throughout Denver, Aurora, Lakewood, and Centennial. Contact us now for a free estimate and keep your restaurant clean, safe, and busy all year round.
Some business owners avoid searching for professional hood cleaning services because they feel their staff can perform the task better. However, if you truly want to protect your restaurant, and your time and financial investments, you owe it to yourself to hire professionals who can deliver the training, experience, and proper tools to do a thorough and inspection-passing job. There are quite a few reasons why you would be better off searching for restaurant hood cleaning services rather than let your staff perform all the cleaning for you.
Call APS-Hoods for a free estimate on your Commercial Kitchen Hood Cleaning & Kitchen Exhaust Cleaning needs.
The Importance of Restaurant Hood Cleaning Services
Greater Health Standards:Professional hood cleaners know that you face fire and health inspections and that you’ll be fined heavily if your restaurant isn’t kept up to code. With spotless ventilation hoods, your restaurant will be seen by inspectors and customers alike as having one of the cleanest restaurants in town.
Diminished Risk of Fire:
Ventilation hoods can quickly accumulate oil, grease, and other contaminants. That sludge coating may look harmless, but all it takes is a spark to put your restaurant, staff, and customers in grave danger. Professional vent hood cleaning services are designed to keep your vent hoods free of all fire-causing substances, protecting your business and everyone inside.
Better Air Quality:
The job of your ventilation hood system is to scrub the air of impurities and to provide your staff and customers with clean, breathable air that all good restaurants are known for. When all that oil, grease, soot, and other contaminants are left to accumulate, those particles can get trapped in your HVAC and make-up air systems, filling your restaurant with foul odors and harmful air. Professional vent hood cleaners will ensure your air is always clean and pleasant to breathe for staff and customers alike.
Remain Fire & Health Code Compliant:
Every restaurant faces regular fire and health code inspections. A single violation could cause your business to face heavy fines or even a shut-down until any issues are corrected. Filthy vent hoods are one of those aspects of restaurant safety inspections that can send up major red flags. Dirty air and fire are certainly major risks of an unclean vent hood, but there is also a potential risk of dirty particles getting into your customers’ food. Professional vent hood cleaning services are in the business of making sure you pass all NFPA and health code standard inspections.
More Energy Savings:
Cleaner vent hoods don’t have to work as hard to replace the air in your commercial kitchen environment. This means that your HVAC system and make-up air systems will have an easier time maintaining a healthy environment for staff and customers. When you hire professionals to clean your vent hoods, you’ll begin to notice a decrease in your monthly energy bills. Find the right service, and before long your vent hood cleaning services may just pay for themselves.
A Cleaner Working & Dining Environment:
Every commercial kitchen is going to get some grease and grime on their vent hoods. By remaining vigilant with regular cleaning, however, you can ensure that your staff and customers both have an environment they’ll love to spend time in. To put it simply, hiring professional vent hood cleaning services is simply good for the restaurant business.
The Qualities All Good Vent Hood Cleaning Services Possess
You have a lot of choices when it comes to finding the ideal cleaning services to keep your vent hoods in tip-top and spotless condition.
1. Experienced Technicians
Vent hood cleaning is not for amateurs, which is another reason why you should never let your staff tackle the job. Technicians who work on ventilation hoods know how to clean the hoods of top brands on the market. Using specialized tools and techniques they’ve honed for years, professionals are able to dig down into the tiniest nooks and crannies where grease, oil, and debris like to hide. Furthermore, professional vent hood cleaning services typically employ technicians who can maintain and repair your equipment. While cleaning a vent hood, a technician may notice that a fan has a defective part, for instance. If that’s the case, the technician should be able to identify the problem and troubleshoot the issue to restore the fan to optimal conditions. Many companies not only provide cleaning services but also vent hood and component repairs. These companies work with top brands and can furnish you with any type of part for quick service done right. You could say that these are all-in-one vent hood services, which is what you want when the protection of your business and the success of your restaurant are always firmly on your mind.
2. Known for Keeping Clients NFPA Compliant
When searching for a company for your needs, ask about other restaurants they’ve helped, and make sure those businesses remained compliant with the National Fire Protection Agency. Only restaurants that remain code compliant are able to avoid fees and shut-downs that can cost you big. With referrals from other restaurants around the area, you can ensure that your restaurant will remain compliant long into the future.
3. Works Around Your Schedule
Your ventilation hoods can’t be cleaned during your peak hours when your equipment is heated up and flames are active. Instead, a professional service works around your schedule, ensuring that your business operations are never interrupted as your vent hoods are cleaned. A professional vent hood cleaning service will operate when your kitchen is either shut down for the night or during slow periods if you happen to operate 24/7. This ensures your commercial kitchen remains clean and safe, no matter what hours of operation you keep. For the best results, you are encouraged to ask about monthly cleaning services. This keeps your restaurant as clean as possible, even during the busy seasons. The company of your choice should be able to show up and clean without delaying your normal operations or disturbing your staff and customers. Instead, the best vent hood cleaning services will work in the background, doing a thorough job until your entire commercial kitchen cleaned and maintained just as it should be.
4. Possesses the Necessary Accreditation
A company worthy of your money will have no problem showing you the proper accreditation certificates that prove the organization is authorized to clean vent hoods in your area. You have put too much time and money into your business to trust your vent hoods to anyone who can’t hold or refuses to possess the proper credentials. Ask for accreditation and get proof before hiring the vent hood cleaning services for your needs.
5. Provides Photo Documentation
Not every cleaning service offers photo proof that your vent hoods have been cleaned, but this is a good perk to ask about when searching for a nearby company. The companies that do offer photo proof use this method as a way of going above and beyond, and there are many benefits to having before and after photographs in hand. For one, you get to see just how much grime and gunk were removed from your vent hoods, ducts, and fans. Furthermore, you can show the fire and health inspectors the photographs to prove that proper kitchen cleaning is a priority to your business. For those reasons, it may pay to ask the vent hood cleaners you’re interested in if they offer photo proof, as photographic evidence can help you remain confident that your restaurant kitchen is always as clean as it could be.
6. Offers Preventative Maintenance
A good company will know how to check for faulty fan components, frayed wires, and appliances that aren’t working as well as they should. By hiring a vent hood cleaning service that employs experienced technicians, you can ensure that you’re always getting the most out of your vent hoods and all associated components while they’re being cleaned.
7. Performs a Thorough Job
Professional vent hood cleaners have their reputation on the line when it comes to doing a thorough job. If only one restaurant owner complains about a service online or off, that could damage the company’s ability to drum up a new business. For that reason, search online reviews and ask other businesses in the area to see which vent hood cleaning services are the best nearby. When you find a company with an observable penchant for helping customers like you, you can remain confident that your vent hoods will be cleaned with precision and that your business investment will always be well protected.
8. Charges Affordable Fees
You should be able to have your vent hoods thoroughly cleaned without breaking the bank. Companies that clean vent hoods and other commercial kitchen equipment charge based on a variety of factors. You may be charged based on the number of vent hoods you have, the intricacy of your HVAC and make-up systems, whether or not you also require vent hood maintenance and repairs, and if you have multiple restaurant locations. A company worthy of your business will work with you to ensure you get a fair deal for all hood cleaning services and maintenance, repairs, and whatever other tasks you require.
9. Has the Proper Hood Cleaning Equipment
Vent hood cleaning services require heavy-duty tools and powerful chemical solutions in order to cut through all that grease and grime. Examples of equipment that professional hood cleaners might employ include power washers, chemical degreasing solutions, hand-held scrapers, brushes, and others. These tools and chemicals are specially designed to remove pesky grease, oil, and other contaminants to keep your business protected from fires, foul odors, noxious air, and broken equipment, all of which can bring your business to a standstill. Keep your business always operating at its best by finding vent hood cleaning services that deliver the proper tools to perform any sized job.
10. The Company Guarantees That You’ll Pass Inspection
When searching for a company to clean your vent hoods, ask the representative if the organization guarantees you a passing score for all fire and health inspections. A company that isn’t certain of their ability to have you pass the necessary inspections is not worthy of your business. On the other hand, if the company promises to help you pass, no matter what, an organization like that may be worthy of your contention. Only when you get a guarantee that your restaurant will receive stellar marks the next time the fire and health inspectors come calling will you be able to find the cleaning crew that’s perfect for your needs.
If your restaurant operates in Denver, Colorado, we encourage you to contact APS-Hoods, the local leader in commercial kitchen cleaning services. Our vent hood cleaning services, most specifically, are designed to keep your ventilation, ducts, and fans spotless while protecting your business from a dangerous fire. We only employ the most experienced and well-trained cleaning, maintenance, and repair technicians, which means that we not only do a good job, but we also protect your business investment in several key ways. Our professionals clean with precision, ensuring that all nooks and crannies are free of grease, oil, and other debris. We guarantee that you will pass the necessary fire and health code inspections. When inspectors get a glimpse of our thorough work, they’ll have no choice but to deem your business NFPA and health code compliant. Furthermore, we are able to identify issues and troubleshoot the sources to keep your appliances and vent hood equipment consistently operational and at maximum efficiency. This saves you money in energy costs and keeps the air in your restaurant pure for complete staff and customer satisfaction. We are fully accredited to operate in Denver and bring the necessary tools, training, and experience to finish any sized job. For vent hood cleaning services you can always count on, contact APS-Hoods, your local source in Denver, Aurora, Lakewood, Centennial, Colorado for precision hood cleaning done right.
Image Source Like most restaurant owners, you probably have an equipment maintenance checklist that includes checking equipment for failure and ensuring appliances are working efficiently for maximum energy savings. However, if you don’t have a proper cleaning checklist, you should get one fast. Cleaning a commercial kitchen involves a ton of elbow grease and the knowledge to know which areas to clean for proper food and environmental safety. The Centers for Disease Control and Prevention cite commercial kitchens as the source for more than 50% of all foodborne outbreaks. This means that thoroughly cleaning your commercial kitchen can actually help to spread airborne illness. Proper cleaning of a commercial kitchen must involve the countertops and other hard surfaces, all the appliances and other equipment, your exhaust hoods and vents, as well as the floors, walls, and ceilings. Before you finish your list, there is a critical component to commercial kitchen cleaning that we failed to mention: Grease traps. If your kitchen’s grease traps aren’t cleaned on a regular basis, you could find yourself with a mess on your hands, not to mention a major fire hazard.
Call APS-Hoods for a free estimate on your Commercial Kitchen Hood Cleaning & Commercial Grease Trap Cleaning Services needs.
The Importance of Cleaning Your Commercial Grease Traps
A grease trap that is regularly cleaned is vital to the health of your restaurant business. Grease traps that aren’t cleaned thoroughly can produce foul odors, which can offend even the most laid back of restaurant patrons. Dirty grease traps can also cause you to commit expensive state and federal code violations. For those reasons, you will want to ensure that you put into place a regular grease cleaning schedule that will keep your patrons happy and your restaurant profitable.
What is a Grease Trap?
A grease trap is a plumbing device that is designed to intercept grease and other solids before they have a chance to enter the wastewater disposal system. While some wastewater does contain a small amount of oil, grease traps keep large amounts of oil, fat, and grease from clogging the septic tank and sewer lines. Commercial kitchens produce a ton of oil, fat, and grease, sometimes on a daily basis. When these particles enter the grease trap from the commercial kitchen’s outflow, the solid food particles sink to the bottom while the grease, oils, and fat float to the top. The grease-free water is fed into the septic system, leaving the grease trap accumulating more of the gunk all the time. Since these substances can solidify when cooled, the mixture of them can cause blocked drain pipes. A grease trap also manages to keep the septic and sewer lines cool while preventing a dangerous fire from occurring. However, grease traps can only work effectively when they are cleaned regularly. That’s because a buildup of grease is one of the most dangerous problems you can encounter in a commercial kitchen. When you combine the grease buildup with sparks and flames that regularly occur in a high-pressure kitchen, dangerous and deadly fire can result. The good news is that you will likely be reminded to regularly clean your commercial grease traps, as state and local codes, and even some insurance companies, along with the local fire department, will often have schedule requirements for proper grease exhaust cleaning. Learn more about: All You Need to Know About Restaurant Hood Maintenance to Protect Your Investment
How Frequently Does Your Grease Trap Need to be Cleaned?
The schedule you adhere to for proper grease trap cleaning varies, depending on your restaurant type, size, and other factors, such as your hours of operation. Generally speaking, you should plan to have your commercial grease trap cleaned every thirty-days if your establishment uses wood or charcoal grills, char-broilers, and if your doors are open 24/7. Many hamburger restaurants need a schedule like this due to the high rate of table turnover and cooking production. All those burgers produce a ton of grease, which needs to be cleaned out every month. Every sixty-days is the required commercial grease trap schedule for the average restaurant. This includes cafeterias, hotel kitchens, hospital kitchens, and your local family restaurant. Since the grease traps aren’t overflowing on a monthly basis, every two months might be an acceptable schedule for your needs. Check with the local code authorities to determine if this schedule is right for your restaurant or other commercial kitchen business. Many fast food locations have become very efficient with their grease trapping and cleaning, which means that these types of establishments can often get away with ninety-day grease cleaning schedules. A thorough scrubbing every three months should keep the grease traps clean and the cleaning process affordable for restaurant owners. For pizza restaurants, convalescent hospitals, snack bars, and oven hoods, every 120 days or once every four months should suffice for proper grease trap cleaning.
For best results, you should always hire a professional commercial kitchen cleaning service to thoroughly clean your grease traps. Only a reputable company will have the training, tools, and abilities to clean your grease traps so they are always up to code. If your grease traps aren’t cleaned as well as they could be, you could face a load of problems. For one, your insurance company might revoke your insurance. You also face serious liability and litigation from fires that were caused by you not ensuring that your grease traps were properly cleaned. Hefty fines or a personal injury court case could put you out of the commercial kitchen business entirely. The National Fire Protection Association or NFPA states that the majority of restaurant fires start when cooking appliances flare into the kitchen exhaust system. When you consider that grease fires burn as hot as 1400 degrees Fahrenheit, a grease fire can spread quickly through neglected exhaust systems that are laden with grease. The fire could then travel to the roof, where more business-killing damage can be done, not to mention the threat of injury and loss of life. Nearly 11,000 commercial kitchens are damaged by fire every year, resulting in over $160 million in damages. Make sure yours is not one of them with proper commercial grease trap cleaning and maintenance. Depending on the company you hire, your grease traps will be cleaned with a variety of high-pressure tools and precision techniques. Each team that is hired to clean your kitchen knows there are pipes and ventilation shafts that can become traps for grease, oil, and debris. These areas need to be cleaned just as thoroughly as your grease trap to prevent future problems. Unless your time schedule was specified by fire and other coding authorities, your grease traps should be professionally cleaned at least every four to six weeks. Failure to clean your grease trap can cause all those solids to enter the wastewater, causing blockages that could then flood your restaurant with foul-smelling sewer water. If that does happen, it will take at least two days to sanitize your commercial kitchen establishment, leading to an expensive and unnecessary shutdown. When the professionals show up to clean your commercial grease trap, the first thing they’ll do is assess the type of grease trap you operate. ( Learn More About Grease Trap Service in APS-HOODS ) There are four essential types of commercial grease trap.
Hydromechanical Grease Interceptor (HGI)
A hydromechanical grease interceptor is a small grease trap that is usually located in cabinet space underneath a sink. This type of grease trap provides passive oil trapping and is the least expensive to install. The drawback to the HGI grease trap is that it requires frequent cleaning, which might end up costing you more in cleaning and maintenance costs in the long run.
Automatic Grease Removal System
This type of grease trap features an automatic mechanism for removing grease from the tank, where it’s kept in a separate container. While these systems can be a good alternative for the HGI, they make it a little harder to prove that your commercial kitchen skims FOG (Fat, Oil, and Grease) regularly.
Gravity Grease Interceptors (GGI)
These grease traps separate water, solid waste, along with fat, oil, and grease using the force of gravity. The tanks are constructed of metal, concrete, or a strong plastic and are designed to collect wastewater while separating FOG. When the FOG is collected, it floats to the surface while the solids sink to the bottom. The wastewater flows into the sewer network or the water treatment plant, and the grease is kept in the trap. If your establishment has a GGI, the grease will need to be pumped out regularly, or at least at the point where solids and grease become 25% of the overall tank’s contents. These grease traps are more expensive to install but require less maintenance than HGIs or their automatic system counterparts.
Maximum Retention HGIs
For restaurants that don’t have space for larger, more conventional grease traps, maximum retention HGIs are becoming increasingly popular. These grease traps are on the smaller side, and yet tend to trap more FOG per volume. Some units manage to trap up to 85% of their liquid capacity. The best part is that these systems require far less maintenance than your standard grease trap systems. Depending on the type of grease trap your establishment uses, here are some common ways a commercial cleaning company will keep your restaurant spotless and safe with proper grease trap cleaning.
Proper Cleaning Protocols for Commercial Grease Traps
The company will begin by removing the grease trap lid, typically with a crowbar or a wrench, as some traps are sealed with bolts. The cleaning professionals will need to ensure that the grease trap is completely cool before working on it. Allowing the liquids inside to reach room temperature will also cause the fats, oils, and grease to float to the top, which makes it easier to scoop out. The cleaning crew will first inspect the baffles, which are the parts of the grease trap that separate the flow of wastewater in the grease trap tank. If yours is an outdoor trap, there will be a PVC pipe fitting known as an outlet T. Without this device, the grease trap wouldn’t be able to do its job properly. The outlet T will ensure that the water leaving the grease trap is coming from the middle of the grease trap and that none of the solids are entering the sewer system. Cleaning a grease trap begins with removing the solid FOG that has floated to the top. This usually consists of a two-inch layer of thick sludge. The cleaners will use a scoop for this job until all the fats, oils, and grease have been lifted out of the tank. Only water and leftover food solids will remain after this part of the job is completed. Now comes time to use the heavy-duty grease trap cleaning tools. A powerful shop vac will be used to remove the residual solids and leftover water. During this process, the cleaning crew will need to ensure that the automatic dishwasher is turned off and that the sinks are not in use. Doing so will prevent the grease trap from filling up while the cleaning process is ongoing. Next, the commercial grease trap cleaners will scrape off the baffles, sides of the grease trap, and the lid. All excess grease will need to be removed before the cleaning crew can call it a job well done. Your grease trap will then be flushed-out with soap and a degreasing solution, in most cases, then clean water. By the time the crew is finished, you will be left with a clean and sparkling commercial grease trap. One of the primary reasons that a professional crew is often selected for grease trap cleaning is because these services have the means to safely remove any FOG collected. These services will typically offer grease trap cleaning in addition to vent hood, fans, ductwork, and HVAC cleaning, making sure your restaurant is free of fire-starting grease and other debris.
Want a Free Quote for Professional Grease Trap Cleaning?
If you want your grease trap to remain clean at regular intervals throughout the year, keeping you code compliant and your restaurant safe, you’ll want to call on the commercial kitchen cleaning professionals. Aps-Hoods proudly serves clients throughout Denver, Aurora, Centennial, Lakewood, Colorado. For safe and reliable commercial kitchen cleaning that will save you time and money, contact our grease trap cleaning professionals for a free quote. (image source)
Running a restaurant or other type of commercial kitchen business requires you to maintain your business at every angle. One area where many business owners tend to lack is in the cleaning of all air ducts and ventilation systems throughout the establishment. Over time, the air ducts in a restaurant can become caked with grease and other particulates, leading to restrictions in airflow, and even risk of fire.
As time goes on, your business may require expensive duct repair, because all that gunk can make your air ducts too restrictive for proper airflow to get through, leading to more expenses and danger. Yes, that’s right. The more buildup there is in your restaurant duct system, the more impure the air will be in your restaurant. This means that your staff and customers will be breathing air that has been contaminated with cooking and other wastes. Not only that, but your HVAC and air make-up systems will have to work overtime, putting those systems at risk for breakdown.
To make a long story short, if you don’t properly maintain your ducts with proper cleaning, you’re facing large expenses, the risk of fire, and potentially business disruption if systems need to be replaced or fire causes your business to close.
Here is how to maintain your restaurant’s ductwork and all accompanying systems to keep your restaurant code compliant, safe, and presentable for staff and customers alike.
Beware of the In-House Approach to Exhaust Hood and Duct Cleaning
Like most business owners, you’ll always look for ways to save. This might mean time or money savings but retaining more of those things is always top priority.
With this in mind, many restaurant owners strive to save time and money by having their staff clean their commercial exhaust hoods, exhaust fans, and all accompanying ductwork.
Here are five reasons why that is the wrong approach.
Your Staff is Not Fully Qualified
Depending on how busy your restaurant gets, your ductwork and associated commercial hood systems likely get exposed to a significant amount of heat and grease. Over time, this grease can build-up, requiring the use of powerful, industrial-size cleaners.
Unless you have restaurant-grade pressure washing machines, powerful and safe chemical degreasers, and all the necessary equipment to clean your restaurant’s kitchen exhaust system thoroughly, you’re putting your business, staff, and customers at risk.
You May End Up Spending More in the Long Run
Each bit of grease and debris that are left behind by inexperienced staff members can contribute to a future fire hazard. Your kitchen exhaust fan and make-up air systems may also become overloaded, resulting in an impure environment and expensive potential breakdowns.
Your Business Requires Constant Cleaning
Your staff would have to work overtime to maintain the type of restaurant hood and duct cleaning that would be required to keep your business safe from fire and other risks all year round. Your staff is too busy opening for business, serving customers, and closing down at night. In many cases, professional commercial duct and hood cleaning requires the cleaners to work long into the night, when your business is closed to the public. Unless your staff is willing to work overtime, costing you even more money, it’s best to hire professional vent hood cleaners for commercial kitchen establishments.
You Must Remain Fire Code Compliant
Only professionals who are experienced with commercial hood installation and cleaning will understand how to maintain a clean environment that will pass any local and Federal agency inspection.
Your staff simply don’t have the certification or expertise to handle a job of such magnitude. Commercial vent hood cleaning and kitchen duct cleaning are major jobs that require professional-grade tools and years of experience, which are qualities your staff is unlikely to possess.
You’ll Save More Time & Money with the Experts
When you hire ventilation hood installation and repair experts to clean your commercial kitchen duct systems, you know you’re getting a fast and efficient service that works with your schedule.
You won’t have to pay staff overtime to clean your ducts and other commercial kitchen equipment, nor will you face expensive mistakes by going the in-house cleaning route.
Expert vent hood and duct cleaners have the tools, chemicals, steam, and related machines and techniques to rid your restaurant of grease and buildup while keeping your business code compliant.
How ventilation systems Hoods & Ducts Are Cleaned in a Commercial Kitchen Environment
When it comes time to find a commercial kitchen cleaning service, you want to look for a few qualities.
Experience
You want to know that the service you hire to clean your commercial ducts, hoods, exhaust fans, and HVAC systems has worked on your type of business and equipment before. Having this level of experience allows the cleaning professional to troubleshoot any problem quickly, leading to less costly and more efficient repairs.
Expertise
Your commercial vent hood cleaning service should employ only those who understand commercial kitchens and the ways in which they operate. The service personnel performing the duct cleaning should be familiar with the top brands and know-how to simultaneously repair ductwork, vent hood systems, and replace equipment if necessary.
One-Stop-Shop
Only a commercial kitchen cleaning equipment that provides all its services in-house can fully help your business remain safe and compliant. This means that the service personnel can perform all duct cleaning, service, and repairs without having to turn to expensive and potentially inexperienced contractors.
Budget-Friendly
Professional ventilation hood installation, maintenance, and repair experts know that you require regular cleaning services in order to remain code compliant. The best companies work with you to give you a competitive quote on all commercial kitchen cleaning services without hidden fees or other charges.
Local
The company should operate close to where your business resides. This is because you never know when you might require emergency ventilation hood cleaning or grease trap cleaning, for instance. With grease and oil and high heat providing such a risk of fire and debris-filled air, you want to know that professional commercial kitchen cleaners are always just a phone call away.
How a Professional Vent and Duct Cleaning Company Will Clean Your Restaurant
The first step to cleaning your commercial ventilation hood systems and all associated ductwork is to come out and assess your restaurant. This step is usually completed when you get your free estimate, which most commercial kitchen cleaners do provide.
Look over your estimate carefully and ensure that it includes everything necessary in order to prevent dangerous grease buildup and prevent future problems.
This includes a thorough cleaning, maintenance, and potentially repair of all ventilation hoods, exhaust fans, ductwork, HVAC systems, make-up air systems, grease trap, and all other relevant components.
A professional will be able to walk you through this process to ensure you have peace of mind that your ventilation and duct hood cleaning are always in the best of hands.
Working Within Your Schedule
The act of providing your restaurant with a comprehensive duct and hood cleaning is not a quick affair. It will take hours, so generally, these services are performed during the times when your business is closed.
If your restaurant business is open 24/7, this won’t prevent the commercial kitchen cleaners from doing a thorough job. It just means that you’ll need to find an experienced service that will provide the least disruption to normal service as you have your systems scrubbed and made code compliant.
Shutting Down Necessary Systems
In order for your ducts and ventilation hood systems to be cleaned as you prefer, all necessary appliances, machines, and equipment will need to be switched off. This is to ensure that there is no harm to personnel, as well as to protect the safety of your equipment. These machines are easier to clean when they’re not in operation.
Covering Appliances & Machines
The cleaning of commercial kitchen equipment, ducts, hoods, and exhaust fans can get messy. For this reason, all cooking and other surfaces will be covered to keep them clean and safe.
Pair and Split Up
Most of the time, your commercial ventilation hood and duct cleaning will be performed by pairs of experienced personnel. Once all the necessary equipment has been shut off, the next step is for your commercial kitchen cleaners to split up. One will go up to the roof while the other will stay in the kitchen.
Commercial Ductwork and Ventilation Systems Pressure Washed
Once on the roof, the commercial kitchen cleaning expert will use powerful machines and chemicals, as well as steam, to pressure wash any lingering grease out of the ductwork. Once the cleaning begins, all the flushed away grease and debris will flood down into the kitchen area. This is why it was necessary to cover everything.
The kitchen vent hood cleaning expert inside the kitchen area will use equipment to catch all the flushed grease and debris, allowing it to be responsibly disposed of.
With all of the restaurant’s HVAC, make-up air systems, and other roof-based ventilation equipment clean and disinfected, both commercial kitchen cleaners will meet back up in the kitchen, where the true cleaning begins.
ventilation systems Hood Cleaning
The areas over the stoves and other commercial kitchen equipment are most prone to grease and debris buildup. These areas, if not cleaned properly, can become literal hotbeds for the breakout of fire. These systems will be disassembled and cleaned inside and out. This includes ventilation hoods, exhaust fans, and any associated ductwork.
Since you took the time to find a one-stop-shop for commercial kitchen cleaning services, you know that your personnel will be able to replace fans, wiring, ductwork, or any other systems that appear to be defective during the cleaning process.
Commercial Duct Cleaning
Next, the kitchen cleaning experts will ensure that all ducts are flushed of grease buildup and debris that can cause your HVAC system to malfunction and kick dangerous impurities into the air. A professional kitchen cleaning service will test all of your equipment to ensure that it’s always operating as it should. These tests are crucial for preventing future problems and saving you loads of time and money in the long run.
The Cleanup Process
The goal of a professional commercial kitchen cleaning service will be to provide you with fast, thorough, and efficient service. That means that you can expect your cleaning crew to work quickly as they flush grease from the roof to the kitchen, then clean the kitchen area with meticulous attention to detail.
During this cleanup process, all the ventilation hoods, exhaust fans, and ducts will be checked for quality assurance, and all appliances and machines uncovered for the next business day.
When the service is complete, you’ll be able to walk into your kitchen smelling cleaner, more breathable air, and witnessing your ventilation hoods, ducts, exhaust fans, and all associated systems gleaming from a cleaning job well done.
We are known for our high attention to detail and the ability to clean even the most elaborate of the duct and vent hood systems for all types of restaurants and commercial kitchen establishments.
Call APS-Hoods for a Free Quote
Your kitchen business may be serving customers on the daily, but you’re doing yourself a disservice if you fail to clean your ventilation hoods and ducts properly and on a regular basis.
If you live in and around Denver, Colorado, call APS-Hoods and we can provide you with professional commercial kitchen cleaning services. Our experts have years of experience and are trained on all top brands of commercial kitchen equipment.
From ventilation hoods and exhaust fans to ductwork and every other system in between, APS-Hoods can provide you with a free quote on thorough cleaning that gives you peace of mind and keeps your business code compliant.
Call APS-Hoods for a free estimate on your Commercial Kitchen Hood Cleaning & Kitchen Exhaust Cleaning needs.
How Often Do Each of Your ventilation systems Need to be Replaced?
The ventilation system in your commercial kitchen or food prep facility can prevent the air from becoming polluted and can also prevent fires. If you have recently installed your vent hoods or it’s been a couple of years, replacement isn’t likely. Even in the busiest of kitchens, these components are designed to last years into the future, and many come with warranties that protect against the risk of fan breakdowns and other anomalies.
Yet if you have had your vent hood system for fifteen years or more, you may want to consider a replacement. Here are the signs to look for when you’re wondering if a new vent system may be worthy of your investment.
Signs to Replace Your Vent Hoods
Tons of Grease Buildup
If anything will catch on fire quickly, it’s a grease-laden vent system. When grease gets caked into your fans and vents and throughout the various components that comprise your system, the slightest spark can create a dangerous situation you won’t want to encounter.
To save your employees, equipment, building, and customers, keep your ventilation system free of grease at every turn. While some buildup is normal during the average shift, too much is a hazard. Use a heavy-duty cleaner nightly and schedule regular vent hood cleaning and maintenance to keep your equipment grease-free.
If the grease builds up over a long period of time, it can turn into an uncleanable mess, and replacement might be your best and least-costly option in the long run.
Working Too Hard
If your ventilation systems is huffing and puffing and yet seems to be pushing even less air through than before, that’s a good sign that your vent system needs to be overhauled or replaced. In some cases, a simple fan replacement can do wonders, but only a professional ventilation hood expert should make that call.
Scheduling regular maintenance can keep the problem of not enough airflow in check, but outdated systems may be helpless and replacement may be your only recourse.
Changes in Production
If you have recently changed your menu or if you are suddenly producing more volume in your kitchen, your old vent hood system may not be able to keep up. This isn’t something you want to find out weeks into the new way of doing business.
It’s far better to schedule a maintenance and cleaning call if you do suspect that your equipment isn’t in the best working order before things get out of hand. New and energy-efficient vent hoods by top manufacturers will keep production ramping up without sacrificing quality, and you’ll even save on energy costs.
Changing Your Vent Hood Filter
Of course, some ventilation systems can seem to be malfunctional when changing your filter is all the situation calls for. Make sure you are changing or at least cleaning your hood filters regularly to prevent grease buildup and other problems. And, of course, to keep your ventilation system operating like new.
Conclusion
The bottom line is that you should never make the decision to replace your vent hoods all on your own. Get an expert’s opinion by scheduling regular vent hood cleaning and maintenance or by calling for a free estimate on a complete replacement. Only a professional will be able to give you an honest assessment of whether your equipment needs to be maintained, fixed, or replaced altogether. For more information on vent hood maintenance, cleaning, and replacement, visit Aps-Hoods, your choice for commercial kitchen ventilation systems, food truck construction, and more. Authorization to post is granted, with the stipulation that Millionairium and Farazandeh are credited as sole source. Linking to other sites from this document is strictly prohibited, with the exception of herein imbedded links.
Unlike a home kitchen, a commercial kitchen is a large space where food preparation and cooking processes go on for hours on end. As a restaurant owner, it’s your duty to keep the distinct areas of your kitchen properly cleaned, particularly the exhaust hoods. The purpose of the kitchen exhaust hood is to release smoke, heat, and smell and keep the kitchen atmosphere clean and safe.
The cleanliness of a restaurant is crucial both from the employees’ and the visitors’ point of view. If the kitchen environment is not well-maintained, the productivity of the employees will be impacted. Nobody would want to spend multiple hours in a kitchen if it exposes them to health risks. Visitors too want to sit and eat in a restaurant that is squeaky clean and free from any kind of smell. That’s why every restaurant owner is also bound by the law of their state to keep their restaurant properly maintained and guarded against safety hazards.
In case the safety codes are violated, the owner may have to face heavy penalties or shut down their restaurant altogether.
Before the cleaning task is performed, it’s a good idea to remain informed about the various parts of a commercial kitchen hood. An exhaust hood system consists of three main parts – filters, ducts, and fans.
Generally, an exhaust hood goes through a cleaning system before it exits the building. The exhaust hood, as the name suggests, functions to take the smoke, heat, and odor inside the kitchen out. It’s a ventilation system which also pulls in some fresh air from outside to keep the kitchen atmosphere clean and easy to work in. Broadly speaking, kitchen hood systems can be categorized into type I and type II. Type I exhaust hoods deal with grease whereas the type II exhaust hoods handle heat and odor. Together, they perform a great job of cleaning the kitchen atmosphere. The hoods are placed just above the fryer and burner in the kitchen.
Though a kitchen hood system comes along with two fans (for exhaust and makeup air), you can also install an additional fan on the roof over the exhaust duct system to speed up the ventilation process. The fans inside the hood are often linked with the building’s HVAC system. Just like the fans, the steel-made ducts are also two in number, one for releasing air and the other for makeup air. Other components of a commercial kitchen hood system include backsplashes, vapor proof lights, grease filters, and grease cups.
Commercial Kitchen Hood Cleaning
Cleaning the kitchen of a restaurant is a long, tedious process that can take up 4-6 hours. Abiding by the legal safety standards, you’ll be required to clean the hoods at least twice a year. But how many times your restaurant kitchen will need to be cleaned also depends on the current condition of your hoods. If you have a very busy kitchen and cleaning has been neglected for several months in a row, you may need the hoods cleaning done multiple times.
An experienced hood cleaning company can visit the distinct areas of your commercial kitchen and then suggest the best cleaning ideas. These service providers have the knowledge, expertise, and tools to clean the exhaust hoods of a kitchen to the bare metal and ensure efficient overall ventilation. The hood components that need cleaning include:
Hood Filters:
The filters of an exhaust hood system gather the most amount of grease and oil in the kitchen. That’s why they must be cleaned on a frequent basis. The code in your area will require you to get the hood filters cleaned once every month to avoid fire and safety hazards. As a responsible restaurant owner, you should never ignore cleaning the filters. In fact, you should get the hood filters cleaned every couple of weeks to remain fully safe from dangers.
Hood Ducts:
The second most important part of a hood system is the ducts. After the filters, it is the hood ducts that accumulate the most amount of grease, particularly when the hood filters are not doing their jobs well. All the smoke and heat produced from cooking processes pass through these ducts, and so they need proper cleaning on a regular basis. professional kitchen hood cleaning contractors understand the value of ducts and clean this component professionally using the equipment and tools that are best suited for the task. If there are errors in the placement of ducts, the contractor can get that problem fixed as well for safety.
Hood Fans:
Both the fans and the motor are located inside the duct. While the ducts are being cleaned, the contractor will also check the fans and the motors to see if they are working properly. If the quality of the motor has degraded or it is not functioning to its fullest potential, the air quality in the kitchen will suffer. Therefore, it’s important that you get the fans and the motor serviced and maintained appropriately. This will improve the efficiency of the entire hood system.
Finally, the hood cleaning professionals will clean the other smaller components of the kitchen hood system. But there are many other things that cleaners need to do before they get started with the task. They follow an appropriately laid out procedure and a cleaning checklist to deliver the best results. Make sure you work with a reputed contractor and never skip the cleaning schedule.
Why You Can’t Ignore Commercial Kitchen Hood Cleaning
There are several benefits that a well-maintained and clean commercial kitchen has to offer. If you operate a restaurant, you should seek the services of a professional kitchen cleaning company to clean every distinct area of the kitchen. But one area which needs the most attention is the kitchen hood system. Therefore, you should make sure that every component of the hoods you have installed gets a spring-clean so that it functions to its maximum efficiency level. The top reasons you should get your kitchen hoods cleaned by a professional company on a regular basis are as follows:
Food Safety:
An unclean kitchen is the breeding ground for harmful germs and bacteria. The build of grease and oil in the hoods can encourage the growth of these bacteria and ruin the quality of food in the kitchen. People getting sick from consuming contaminated food or drinks is a common problem. By giving your kitchen a routine cleaning, you can keep your food items safe and remove the risk of contamination. The high quality of foods translates to getting more customers.
Productivity:
If your employees are productive, it helps you get more done in less time and grows your restaurant business as a result. But an unorganized and smoky kitchen ruins productivity as well as jeopardizes the health of your staff. On the other hand, a clean and efficient kitchen exhaust hood system helps harmful particulates escape into the outside air and keeps the kitchen atmosphere clean and safe for the staff to work in and deliver their best performance.
Fire Hazards:
A commercial kitchen remains exposed to a lot of heat for hours on end. Add to it the build-up of grease and oil in the exhaust hood. All of this together increases the risk of a potential fire in the kitchen. If a fire breaks out, it can do harm to both life and property. The expense of repair could be in millions. The most effective way to reduce these risks is to get the exhaust hood system of your commercial kitchen cleaned and maintained on a regular basis.
Code Compliance:
Since a commercial kitchen is such a busy place, you never know when things can go wrong. That’s why the law in every state has mandated for all large kitchens to follow a safety code. An untidy kitchen hood is a common reason for not clearing the inspection. If you land your restaurant in an emergency situation due to a lack of cleaning, you can end up paying heavy fines. You can avoid all these issues by keeping the exhaust hood system as well as other areas of the kitchen free from any kind of greasy buildup or contamination.
System Efficiency:
A vent hood system is not inexpensive to install. So, it deserves a good, proper cleaning on a regular basis too. The accumulation of grease and oil in the hood filters, ducts, and fans disrupt the smooth functioning of the hood system and reduce its longevity. If you just keep the exhaust hood cleaned, you can have it serve your needs quite efficiently for years in a row.
Most importantly, the maintenance of your commercial kitchen is directly related to your business growth. A safe and clean restaurant is equally loved by employees and customers. It speaks volumes about your values, concerns for people’s health and safety, and your brand. So, make sure your kitchen’s exhaust hood system is spick and span and works exactly as it should.
How Frequently You Should Get Your Restaurant Kitchen Hood Cleaned
While regular cleaning is always advisable, the number of times you should give your kitchen hood a cleanup depends on a number of factors. These include the size of your kitchen, volume of cooking, and frequency of inspection among others. You can talk to a professional kitchen cleaning contractor and find out what frequency of cleaning is best suited to your restaurant.
Depending on your unique requirements, you can set the frequency of the kitchen hood cleaning as one of these:
Monthly:
Commercial kitchens with solid fuel cooking operations develop a lot of greasy and oil buildup over a short period of time and need the most frequent cleaning. Such systems should be cleaned up every month.
Quarterly:
If you have 24-hour food service in your restaurant, you definitely cook large volumes of food. In this case, you need professional cleaning at the interval of every three months. A quarterly cleaning frequency serves well both your inspection and maintenance requirements.
Semi-Annually:
If the volume of your cooking is moderate and you have a sit-down facility in your restaurant for customers as well, you should get your exhaust hoods cleaned up at least twice every year.
Annually:
There are many cooking centers that operate only for a couple of months every year. This means they cook a small volume of food. In such cases, cleaning the kitchen once a year should suffice.
Seek the Expert Consultation of a Kitchen Exhaust Hood Cleaning Company
A professional kitchen hood cleaning company has wide experience in addressing a variety of cleaning needs. They can tell you how often you should get the exhaust hoods of your commercial kitchen cleaned. Have a consultation with a reputable contractor and schedule cleaning for your restaurant. Once the cleaning up has been done, you can run your restaurant worry-free for the next six months. In addition, you can also check out the cleaning criteria set by the National Fire Protection Association to find out more about how frequently you should get your kitchen’s exhaust hood systems cleaned for safety against fire hazards.
If you haven’t found a professional kitchen hood cleaning contractor yet, feel free to talk to APS Hoods. At APS Hoods, we offer top-quality cleaning services for all types and sizes of commercial kitchens. Whether you’re in need of exhaust hood cleaning, equipment cleaning, or installation, maintenance, and repair of an exhaust hood system, we can fulfill all your specific needs.
We operate throughout the Denver area and serve the cleaning needs of commercial kitchens, day camps, seasonal businesses, senior centers, etc. We have been delivering remarkable cleaning solutions to all kinds of restaurants in Denver and its surrounding areas for more than 20 years. Our cleaning professionals are expertly trained to abide by the regulations of the National Fire Prevention Association as well as comply with the state and local codes. While working with us, you can feel confident that our crew members will do an excellent cleaning job.
Call today and receive your free quote. (800)750-7313
Image SourceDenver, CO –While commercial kitchens always run hotter than dining areas, in the summertime–restaurant kitchens become can become hazardously hot. Furthermore, restaurant owners find that their energy bills–from cooling, fan use, and unbalanced air, etc.–increase dramatically. This ends up leeching resources from their profits. It also makes summer an ideal time to fine-tune and check your commercial kitchen HVAC system professionally. Here are some common problems that may be plaguing your restaurant in the warmer months:
Call APS-Hoods for a free estimate on your Commercial Kitchen Hood Cleaning & Kitchen Exhaust Cleaning needs.
Is your air conditioning bill incredibly high, while your establishment always seems inadequately cool? What may be happening is that your cold, conditioned air is being circulated out of your exhaust hood due to a lack of make-up air. Instead of just doing its job of pulling gasses and hot air from above the stove, the exhaust hood can sometimes suck out the desirable air from inside your building. This often creates a vacuum effect in your entire restaurant, where it becomes difficult to open doors without them slamming you upon closing. The solution to this problem is as simple as installing a makeup-air unit.This kind of unit in your kitchen will generate much needed negative air pressure that will disallow unpleasant smells from flowing out into your general building, while also not letting your air-conditioned air to so easily escaping through the vents.
Grease Filters Making Your Ventilation Ineffective
Spring, and especially summer, tend to be the busiest and most profitable month for any restaurant. People are out and about on the town, looking for new eateries to discover. This brings many more people to your establishment than during the harsher seasons of the year. However, the increased amount of cooking also results in clogged grease traps, which may need to be changed out more often than recommended.Clogged grease filters can cause your kitchen to overheat. Then, your air will become unclean, as a dirty filter cannot function at top capacity. This will cause both the kitchen and dining area to become smoky or otherwise unpleasant in odor. Moreover, your air conditioning bill will rise ever higher, while your exhaust fan will need to work harder to compensate for all these issues. This makes for employee health dangers, customer discomfort/dissatisfaction, and higher bills for you!It is easy for even the most disciplined restaurant crew to forget to monitor their grease filters, but it is necessary to keep tabs on the situation to maintain the optimal function of your HVAC system. It is smart to schedule routine filter changes throughout the Spring and Summer when business really picks up. Learn more about: Grease Management Tips for Restaurant Cleanliness & Fire PreventionFor an air balancing test to determine whether your cold air is being cycled out of your establishment or, for grease filter service, call APS Hoods. We will help your restaurant to remain safe and help you to save money on energy bills.Authorization to post is granted, with the stipulation that Millionairium and Farazandeh are credited as sole source. Linking to other sites from this document is strictly prohibited, with the exception of herein imbedded links.
Image Source Tile Ceilings – Denver, CO – If you are in the process of building or renovating your restaurant kitchen, many questions are bound to arise about which materials are best to use. It is not just about aesthetic value either, but about fire safety, cleaning efficiency, and ease of repair. Let our experts at APS Hoods advise you on some basic rules of thumb when it comes to commercial kitchen Tile Ceilings. Different states have various regulations about which materials are permissible for use in commercial kitchens. However, the general requirements revolve around the material being safe for its use in a kitchen environment.
Call APS-Hoods for a free estimate on your Commercial Kitchen Hood Cleaning & Kitchen Exhaust Cleaning needs.
Easy to clean/smooth: No-textured materials are permitted, as it is hard to clean out dust and grime. Vinyl coated tiles are fantastic, and sealed wood or concrete ceilings are acceptable as well.
Non-absorbent: Since steam will rise to the top of your kitchen, an absorbent and porous material will leave your ceiling susceptible to mold. That will present a health hazard and a costly repair in the future.
Other Considerations for Restaurant Ceilings
Ease of Access to Infrastructure: Since you may need to repair above-ceiling pipes or fix electrical wiring, the wisest choice for a ceiling solution is a drop tile grid, not large panels of wood or Sheetrock, This way, all that has to be done for an HVAC or electrician tech to do their inspections or repairs—is popping the individual tile or group of tiles off. Then they can be replaced when the service is over.
Easy Repair: If a part of the ceiling becomes damaged, say—from a leak or fire damage—having a tiled ceiling is a huge advantage since you only need to replace the section that was damaged.
If you’d like a quote for professionally cleaning your restaurant walls, ceilings, floors, or equipment, call the experts on commercial kitchen cleaning, at APS Hoods. Reach us at 1(855) 236-6114. Authorization to post is granted, with the stipulation that Millionairium and Farazandeh are credited as sole source. Linking to other sites from this document is strictly prohibited, with the exception of herein imbedded links.
Image SourceKitchen Power Cleaning – Denver, CO: If you own a commercial kitchen for any length of time, chances are– you have probably rented a power washer or have contracted commercial power cleaning professionals. The truth is, this service is almost mandatory, as it not only cosmetically improves the look of your restaurant but also protects your facility from fire and bacteria growth.
What does commercial kitchen power washing involve?
Commercial power cleaning involves a powerful machine that appears similar to a large lawnmower with a hose and several tanks. The tanks are filled with steaming hot water and commercial grade cleaning concentrate. This piece of equipment is then taken inside your kitchen to help wash your tiles, walls, floors, hood and anything that has built up a greasy film. The high pressure (4000 psi) combined with extra heavy-duty degreasers cuts through the worst messes. Then, outside your facility, we spray down the areas around your garbage, where stains and spills often cause bacteria growth and foul odors. Our enzymatic solution will eat through these stains, restoring your exterior to a pleasant state that will never embarrass you in front of inspectors or new staff. Even your roof, where grease collected through the vents will benefit from a good power washing.
Why hire professionals for power washing your restaurant kitchen
Many local companies in each city rent smaller power washers for use in foodservice businesses. However, not many of them can compare to a larger, commercial machine owned by dedicated power washing companies. Here are the benefits to hiring the pros for your next commercial kitchen power washing job:
Stronger pressure in commercial grade machines.
No wasted time on a steep learning curve. Proper and effective use of power washers requires your staff to learn special techniques. Cleaning and washing these devices before returning back to the shop is also a job in itself.
The detergents available on the general market do not compare in strength to what is sold to professional contractors. Even if you do get your hands on a powerful solution, you must take care that it doesn’t get into the public water and get you in trouble with the city.
Not all publicity available washers have the steaming hot water feature necessary to really break down grease, while all professional machines do.
Grease disposal: a professional crew can properly discard any oil harvested from your hood and grease filter with no headache for you.
If you are ready to speak with a representative about restaurant power washing in any of our locations, please call 1(800)842-1583. We provide power washing, hood/vent/duct cleaning, commercial kitchen cleaning, fan servicing and much more in, Denver. Authorization to post is granted, with the stipulation that Millionairium and Farazandeh are credited as sole source. Linking to other sites from this document is strictly prohibited, with the exception of herein imbedded links.
Image SourceDenver-CO | Busy Commercial Kitchens- The cost of food, equipment, and overhead is enough to cripple many food establishments unless precautions are taken. Restaurant managers should prioritize the lowering of energy costs if the business hopes to remain solvent long into the future. Here are the steps to follow when you want to minimize your energy bills to maximize the success of your commercial kitchen.
Operational Changes:
Keep track of business day-to-day and look for any lulls where you can turn off equipment, such as keeping one oven operational as opposed to all three, for example. The smallest actions can lead to major savings when it comes time to receive the energy bill.
Low-Cost Retrofits:
Vent hood professionals can examine your ventilation system to determine if any parts can be retrofitted for major savings. Going off-brand or refurbished can produce the same efficiency as a brand-new name-brand but get a professional’s opinion before any parts are switched out. This isn’t something you want to “wing,” after all.
HVAC Maintenance:
Your HVAC (Heating, Ventilation, and Air Conditioning) system accounts for nearly 30% of your overall energy expenses. For that reason, you will want to ensure that all of your system’s components are operating as they should. Regular ventilation cleaning and maintenance can keep your energy costs down and the risk of fire at bay.
Short Pre-Heats:
Many kitchen managers feel that it’s better to pre-heat early, but this can lead to exorbitant natural gas expenditures. Steam tables, grills, and broilers shouldn’t need to be pre-heated much or at all, and ovens should only need 15 minutes tops, depending on the appliance make, model, and age.
Newer Equipment:
While the thought of purchasing all new equipment can fill frugal restaurant managers with dread, those appliances will soon pay for themselves. When you consider that most major commercial food equipment is designed to be Energy Star rated, you can save loads by giving those energy-hog components the old heave-ho. The ventilation and commercial kitchen professionals can help you choose the ideal components for the lowest energy fees possible.
Precook Foods:
Potatoes, chicken, for example, can be cooked in a steamer before they are fried. Steamers are more efficient than fryers, and soon you’ll see the difference on your electric bill.
Proper commercial Kitchen Layout:
Believe it or not, the way you arrange your kitchen can lead to more significant energy costs. If your ovens are places directly next to your refrigerators, your fridges may have to work twice as hard. For best results and lower energy fees, place all your cooking equipment under a single vent hood and away from all cooling equipment.
Regular commercial kitchen Maintenance Can Keep Costs Low
Image SourceDenver, CO – Restaurant Kitchen Deep Clean One of the most important, and most overlooked, parts of running a great restaurant is doing a deep clean. While it’s easy to have regular employees do the dishes, wipe the counters, and mop the floors, it’s harder to make time to do the deep cleaning. Deeper cleaning, like cleaning the exhaust hood, ductwork, rooftop exhaust fans, and other appliances, takes a lot more time and effort. This is especially true if you don’t have the proper tools and cleaning products. So what is the cost of professional cleaning and what is the cost of neglecting a deep clean?
The Cost of Professional Cleaning
Time
Yes. The kitchen will have to be shut down for a professional deep clean. The stoves and fryers must be turned off to cool and some other appliances will need to be turned off for proper cleaning and for the safety of everyone. Cleaning the exhaust hood and ductwork takes an average of 2-5 hours. It depends on the number of hoods and air fans and how long the ductwork happens to be, as well as how easily accessible everything is. The good news: APS-Hoods service times are 24/7, so you can pick a time that you are already closed or if you are open 24/7, a time that you get the least amount of business so that you aren’t missing out on many sales.
Cleaning and Servicing Fees
APS-Hoods offers a number of services beyond just exhaust hood, air fan, and duct cleaning. We also offer:
Ceiling Tile, Wall, And Floor Have your ceiling tile, walls, and/or floor pressure washed, disinfected, and de-greased until it resembles its original condition.
The Exterior Keep your restaurant looking inviting and prevent future damage by having dirt and grease build up steam and pressure washed from your parking lot, dumpster area, sidewalks, roof, and building exterior.
The cost is going to depend on which services you choose and the size of your restaurant. For a free quote from APS-Hoods, click here.
The cost of neglecting the deep cleaning of the restaurant kitchen
Fire Hazard
If you have exhaust hoods and fans in your kitchen that have dust or grease build up, that is a severe fire hazard. You may be able to reach some of the gunk yourself. However, there is even more up in the ductwork or in the fans on the roof that is hard to get to and easy to forget about, since you can’t see it. But just because you can’t see grease and dust, doesn’t mean that it isn’t a danger. This report by the National Fire Protection Association lists “Failure to Clean” as the top cause of fires in eating and drinking establishments. That means that the leading cause, 22%, of fires in restaurants was avoidable. Lower Inspection Grades and Higher Inspection Fees Inspectors are trained to find the violations that most people wouldn’t think about. They are there to make sure that buildings are safe and not a health hazard. A simple oversight can cost hundreds of dollars in fees as well as a lower grade, which might turn off some customers.
Customer Perception
No one likes to be in a dirty place, but especially when they are eating. A customer perception and word of mouth are vital to a business’s reputation and profitability. If a customer sees that a place doesn’t look clean, they will not want to eat there and are likely to warn the people they know as well.
Employee Satisfaction
Just like no one wants to eat somewhere that doesn’t look clean, no one wants to work in a dirty kitchen either. If it gets bad enough, they might seek employment elsewhere. You will then have to replace them and spend the time and money training someone else. Not only that, but you want to have a safe environment for your employees. A satisfied employee is a more productive employee.
The Bottom Line
So is it worth it to spend the money and hours of downtime for professional cleaners? Doing it yourself will cost employee hours and stress. Plus, the end result is likely to not be enough. Your employees likely don’t have the experience or the tools to get the job done properly, much less the time. And is it worth the risk of customer perception, inspection fees, and fire hazards? On the other hand, having professionals come in and do a deep, thorough cleaning will eliminate any of the downsides of not having it done well. Furthermore, cleaning will take less time because professionals are trained for this specifically and they have the proper tools to get the job done well. Plus, APS-Hoods guarantees your satisfaction. It will likely save you money in the long run and will give you peace of mind. For more information about cleaning services and Restaurant Kitchen Deep Clean, contact APS-Hoods for a free estimate at (800) 750-7313 in Denver Colorado, and elsewhere around the country.Authorization to post is granted, with the stipulation that Millionairium and Farazandeh are credited as sole source. Linking to other sites from this document is strictly prohibited, with the exception of herein imbedded links.
SourceDenver, CO – Vent Hood Cleaning Services Most restaurant owners understand the importance of engaging in a regular commercial kitchen cleaning schedule. Keeping cooktops and food preparation areas spotless is crucial for hygiene reasons, but it’s equally as important to ensure that kitchen hood fans and filters remain just as clean. Here’s why. Grease and dust can build up in range hood fans and filters quickly, posing a potential fire hazard. Grease is highly combustible, so the risk of it catching alight and sparking a kitchen fire are increased if the residue build-up isn’t removed regularly. The kitchen’s hood and ventilation system provide a layer of protection in eliminating air contaminants and odors caused by cooking. So it’s essential the filters and fans are not just cleaned and maintained regularly so they operate effectively; they also need to be cleaned properly, ideally by a professional hood services company, to minimize health and safety risks. However, even with regular maintenance, there are times when a hood fan or filter will need to be replaced completely. Some signs to look for that could indicate a hood fan or filter may need to be replaced include:
You notice damage on the filter during a routine cleaning
The vent fan no longer draws smoke or cooking smells out of the kitchen as effectively
The exhaust fan makes unusual sounds or stops turning completely
The risk of an exhaust fan failing during operating hours could be devastating to any commercial kitchen operation. The risk of fire is dramatically increased, but there is also the problem of filling the kitchen and dining area with smoke. The specialists at APS-Hoods recommend creating a scheduled routine for cleaning, maintaining and replacing hood filters in every commercial kitchen. The actual length of time between each deep clean, service and replacement will vary, depending on the condition of the individual range hood. A ventilation hood over a busy restaurant kitchen may have filters that need to be replaced every six to eight months. However, that timeframe may shorten if the range hood, duct work and fan are not cleaned and maintained regularly. The majority of commercial kitchen owners simply don’t have the available staff or resources to undertake such a detailed task. In fact, most eateries need their staff to focus on what they do best – cooking great meals and serving satisfied customers. The easiest and most effective way to ensure that any kitchen’s hood, exhaust and ventilation system is operating at its best is to book a complete hood service and duct cleaning. Appointing a professional company to take care of the cleaning allows you to keep your staff focused on their jobs. You also have the peace of mind that the job is done properly and any faulty or damaged parts can be repaired or replaced quickly. To learn more about cleaning the filters in a commercial kitchen, contact Aps-Hoods for a free estimate by calling (800) 750-7313. About Aps-Hoods: Aps-Hoods specializes in services such as complete kitchen cleaning, Vent Hood Cleaning, hood installation, and fire protection services in Denver, Cheyenne, as well as across Colorado, and Wyoming. Authorization to post is granted, with the stipulation that Millionairium and Farazandeh are credited as sole source. Linking to other sites from this document is strictly prohibited, with the exception of herein imbedded links.
