It's Time to Set An Annual Cleaning Schedule

It's Time to Set An Annual Cleaning Schedule

It is recommended to restaurant owners and managers that they also make at least one work-related resolution this year: schedule their routine hood cleanings for the year.

This is the best way for restaurants to stay on target with this highly important task. Scheduling cleanings for the entire year is easy because owners and managers typically know when their busiest times of year are.

Cooking volume and cooking processes are key factors in determining how often restaurant kitchen fans, ducts and hoods need to be cleaned.

Dining facilities that cook with deep fryers or charbroilers should have their systems cleaned at least every three months. The same is true for restaurants that use large quantities of vegetable oils in their kitchens, including Chinese restaurants.

Regardless of the type of establishment and methods in which the food is cooked, it is important that no restaurant go longer than six months between cleanings.

Between 2003 and 2006, approximately 17 percent of the 109,300 non-residential structure fires that were reported started as a result of cooking equipment, making it the No. 2 cause of fires.

The U.S. Fire Administration's National Fire Incident Reporting System also found that in the same reporting period, the main cause of structure fires specifically in stores and other mercantile properties was cooking equipment, according to information posted on NFPA's Web site. That report stated that the areas in which foods were cooked was the leading area where fires originated, and cooking materials or food was the leading item that was first ignited.

APS-Hoods, Santa Ana Hood Sale company is a full-service restaurant business that installs, services, repairs and performs routine inspections and sales for hood. 2010 Sinai SEO Marketing and APS-Hoods. Authorization to post is granted, with the stipulation that Sinai Marketing is credited as sole source.

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