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Regular maintenance
of restaurant kitchen exhaust removal systems remains one of the
primary defenses against fire hazards.
The following items are important
points to address when choosing a service provider:
Most importantly,
one must have clear understanding of the scope of work
being provided under any agreement.
Often, firms believe they
purchase a cleaning of the entire system only to discover later
that they have received a "Hood Washing".
Being familiar with
the routing of the exhaust ductwork which is above the ceiling and
checking the completed operation after the cleaning process remains
instrumental in eliminating surprises.
Always get in writing
what the cleaning contract proposes and how the work will be done.
It remains recommended to use
an industry "Certified" contractor and to verity
proof of insurance.
| 2.
Access to the Interior of the "System" |
Although building codes
state that the interior of the system shall be "reasonably
accessible for inspection and cleaning", many systems remain
with inaccessible areas.
As a general rule,
if the ductwork interior cannot be inspected, it cannot be
cleaned properly.
When additional access
panels are required to be installed onto exhaust ductwork to
facilitate cleaning and inspection, it remains important to
specify methods and material which align with applicable
codes.
Access panels should never
be installed onto the bottom of the duct, and material used
should be of the same thickness and type of the exhaust ductwork.
Use of listed access door
assemblies help insure that the construction of the panel complies
with most model codes.
All kitchen exhaust systems
are equipped with blowers which must be included within
the scope of cleaning.
Upblast type blowers
located on the roof should be installed in such a manner that access
to the ductwork may be gained by removal of the fan.
Proper flexible electrical
conduit and routing of same must be provided to allow removal.
Hinging of the blower base so that the unit remains off of the
roof surface during cleaning remains recommended for upblast type
fans.
Inline and utility
set type blowers may also be employed in kitchen exhaust systems.
Utility set type blowers
may be located on the roof at the end of the exhaust duct or in
the ceiling. Ceiling mounted utility set and inline type blowers
will have duct connected to both sides and these units should
be accessible from both sides for inspection and cleaning and
may require a safe working platform.
Regardless of the type fan
employed, always inquire with the cleaning contractor as to
how your unit will be cleaned.
Also recommended would be
to know who will be responsible for regular mechanical maintenance
for belts and lubrication of rotating parts since this could help eliminate
system downtime.
Kitchen exhaust systems
generally require cleaning from monthly to annually
depending on many factors.
The greatest factor
governing required cleaning frequency is the volume of
cooking and severity of the cooking operation.
Configuration of the exhaust system may also dictate increased
frequency.
The cleaning frequency
of the exhaust system should be specified to keep the system free
of fuel load sufficient to support fire and operating at maximum
efficiency.
Regular cleaning of
grease filters and proper operation of automatic wash systems
(where equipped) greatly reduce system loading and remain
recommended.
| 6.
Certificate of Performance |
Professional cleaning
contractors will supply a certificate of performance which
is posted at or near the hood as proof of service.
At a minimum, this
certificate should indicate the date of inspection or cleaning,
the name of the servicing company, and areas not cleaned.
Posting of the next service
date due remains a good practice.
Submitting of a system
service report at the conclusion of cleaning kitchen exhaust
systems will allow much more information to be shared between the
contractor and the facility being serviced concerning the system.
Documenting of
mechanical, accessibility, and safety concerns raises the level of
awareness of the customer regarding one of the most important
systems at their facility.
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