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.
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 – 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.
Denver, CO – Fire is always a threat to commercial kitchens. In fact, a single fire outbreak can cost thousands of dollars in damages, not to mention lead to injury and loss of life. As a restaurant manager, owner, or operator, you should know how to fire protection from occurring in your restaurant or foodservice business.
What many do not realize is that fires can be caused by multiple sources, so it is best to be aware of all the bad situations in this area and prevent them, minimizing the risk of fire to your staff and kitchen. Always be safe.
You should always be prepared for a fire breakout. Having a fire-suppression system installed in your kitchen is your first line of defense. There are many systems to choose from, but a professional installer will be able to tell you which system will be best for your kitchen size and level of activity. Remember to have your fire suppression system inspected at least twice yearly to keep response times at optimum levels.
Portable Fire Extinguishers:
You should have a few hand-held fire extinguishers easily accessible from several strategic access points around your kitchen, as well as in the dining area. Be mindful that there are various classes of fire extinguishers, one for each type of fire. ABC fire extinguishers are used for fires involving wood, paper, textiles, and plastic. Class K extinguishers are intended for grease fires only.
Routine Maintenance:
Frequent cleaning and service of your exhaust system and electrical equipment will keep any negative surprises from popping up unexpectedly. Without this, your equipment can become dirty or even malfunction, which happens to be two of the most common reasons for kitchen fires. A certified commercial kitchen cleaning company can help.
Regular Testing of Alarms and Sprinklers:
A professional should inspect your sprinkler and alarm system at least twice yearly to ensure everything is in fine working order. And, just in case, make sure you have backup batteries for your smoke detectors and change them regularly.
Don’t Put Off Repairs:
If a piece of equipment breaks or malfunctions, or there are other changes to your fire protection system, call a professional to fix any issues immediately.
Conduct Regular Fire Safety Checks: Management and the owners should make frequent passes through the kitchen and dining room areas to maintain adequate fire safety. Paper and cardboard should be kept away from heat-making equipment, and flame-retardant material should replace as many cloth items as possible.
The National Fire Protection Association (NFPA) states that grease filters must be constructed of steel or another material approved by the NFPA. To be acceptable, the alternate material must not bend or crush under normal operation and cleaning procedures. The material also cannot be made of mesh. When installing filters, they should be arranged at an angle not less than 45 degrees so that the exhaust air passes through the filter material. The filters you use should be easily accessible and removable for cleaning purposes.
Clean Grease Thoroughly:
Any grease left behind on ducts, walls, or other surfaces is a potential fire hazard. Make sure staff cleans grease from all equipment, walls, floors, and anywhere else that isn’t a designated grease container. Grease traps should also be cleaned regularly to prevent an overflow or potential fire.
Inspect and Clean Your Exhaust System:
An exhaust system that hasn’t been cleaned in some time can lose its efficiency. The clean air you come to expect in your kitchen could become contaminated, creating a greater danger to your staff. A regular cleaning schedule will keep fans and the rest of your HVAC system operating at optimum levels, maintaining a kitchen environment free of debris, smoke, and of course grease.
Preventing Chemical and Electrical Fires
Regular Maintenance of Electrical Equipment:
When checking the electrical equipment around your kitchen, look for frayed cords or wires, as well as cracked or broken switch plates. Some of these may be difficult to spot with an untrained eye, so it pays to have a professional conduct a thorough secondary check. Even if your electrical equipment is working properly, take care that combustible materials are kept away from all power sources.
Store Flammable Liquids Properly:
Flammable liquids should be kept in their proper containers in a well-ventilated space. The space you choose should be far away from stoves or other heat-producing equipment.
Safely Store and Use Chemical Solutions:
Never mix chemicals unless the directions say so, and make sure the directions come from a reputable source. All spills should be cleaned immediately, and a clean-up space should be provided for employees in case of skin exposure.
How Your Staff Can Fires Protection
Have an Emergency Plan:
Train your employees to head for the nearest exits in case a fire does break out. Regular fire drills never hurt, and at least one employee should be designated to call 911 and lead the evacuation protocol.
Teach Employees How to React to Fires:
All staff should be trained to use a fire extinguisher. Teaching employees the PAST acronym
1. Pull the pin
2. Aim at the base of the fire
3. Make a sweeping motion
4. Ten feet from the fire.
will prevent them from panicking when it comes time to fight a fire. All employees should know where the fire extinguishers are located in the kitchen and dining areas, and all emergency exits should be clearly marked for safe evacuation.
No Smoking!
All commercial kitchens produce some sort of smoke, but cigarette smoke is never acceptable. Even if your employees smoke outside, ensure the cigarette butts are disposed of well away from grease or storage areas. These fire protection guidelines can help to protect commercial equipment, staff, and patrons from the risk of fire. To learn more about commercial kitchen fire prevention and the cleaning of all hoods, vents, fans, and exhaust systems, call (800) 750-7313 or email Apps-Hoods today. About Apps-Hoods: For over 20 years, Aps-Hoods has been providing commercial kitchens and foodservice businesses with Fire Protection installation and cleaning. Based in Denver, Colorado, the dependable employees at Aps-Hoods are prepared to service clients across the state, as well as in Cheyenne, 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.
