FACT SHEET Program:
Fire Equipment & Systems COMMERCIAL COOKING EXHAUST DUCT INSPECTIONS Kitchen exhaust cleaning is a multi-step operation designed to clean all of the system components to bare metal. This operation must be planned in order to clean each component thoroughly while protecting surrounding areas, by working from the top down. Safe Work Practices Protect workers by disconnecting/LOTO electricity to the exhaust systems.
A variety of cleaning equipment and supplies (de-greasers, brushes, sponges, etc) should be on hand. It is highly recommended to coordinate the cleaning of the kitchen duct work with the Fire Safety Group, electrical and HVAC contractors. The following is a typical list of exhaust cleaning procedures for each hood:
1. Erect a waterproof tarp underneath the hood in order to collect waste water and grease coming down the stack. The tarp must be securely fastened along all edges, in order to protect cooking equipment and surrounding areas. The tarp must be structurally supported or braced to handle the expected amounts of waste water.
2. Remove filters and drain cups from the hood. Clean these components down to bare metal by soaking with chemical de-greasers and then rinsing with high-pressure water. Try to remove any thick grease first, and dispose of grease properly.
3. Clean the roof exhaust fan inside and out, down to bare metal, using chemical de-greasers and then rinsing with high-pressure water. The exhaust fan may need to be partially disassembled in order to clean fully.
4. The exhaust stack is sprayed with chemical de-greaser and then rinsed with high-pressure water. Remove exhaust duct access doors as necessary to clean and inspect the interior of the exhaust stack.
5. The plenum and interior of the exhaust hood are sprayed with chemical de-greaser and then rinsed with high-pressure water. 6. Allow the hood/stack/fan system to fully drain and then dry by air.
More Info: www.kitchenexhaustcleaningconsulting.com
or call 631-603-7994
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