Commercial kitchens contain flammable materials and open flames, so fire protection is essential. Regular hood cleaning protects equipment and staff, and ensures compliance with safety standards. If you’re new to managing a restaurant, this helpful guide covers what you should know about this service.

Why Hood Cleaning Is Required for Commercial Kitchens

Kitchen hoods trap grease, grime, and smoke created during cooking. Over time, they accumulate thick layers of grease, which can clog the ducts and ignite if left unaddressed. Routine cleaning helps prevent grease fires.

Removing accumulation also helps keep your facility compliant with fire safety codes, which is critical for remaining in business and maintaining a positive reputation. Scheduling professional service even provides insurance coverage at lower rates.

When to Schedule Professional Cleaning

Commercial hoods are challenging to clean thoroughly without proper experience and tools. This is a high-stakes job, so it’s best to leave it to professionals who can effectively complete it. This also allows your staff to focus their efforts on sanitizing other areas of the kitchen during cleanup.

The required cleaning frequency depends on the volume and type of cooking you perform in the establishment. Fast-food restaurants and those with charcoal stoves need service once a month, while sit-down restaurants typically require quarterly cleanings. For kitchens that operate seasonally, semi-annual or annual cleanup is typically required. Speak to your fire maintenance service team to determine how often to schedule cleanings.

If your commercial kitchen needs professional hood cleaning, put your trust in Fire Protection Specialists in Bangor, La Crosse, and Eau Claire, WI. These certified technicians are dedicated to the safety and security of their clients. To guarantee effective service, they’re part of the International Kitchen Exhaust Cleaning Association. Call (800) 658-9463 to inquire about their fire protection services, or visit their website for more information.