Commercial Kitchen Exhaust Cleaning

A Picture of a Commercial Restaurant Kitchen Exhaust System.

Here at Super Value Home Services, in adddition to being experts in Duct Cleaning, we are also experts in Commercial Kitchen Exhaust Cleaning. Our cleaning is done per NFPA 96 Standards.  The City of Winnipeg requires all Exhaust Cleaners and Inspectors to be licensed as a Service Person through the Winnipeg Fire Department Fire Protection Branch. We follow and keep up to date with all bylaws pertaining to Commercial Kitchen Exhaust Cleaning to ensure that your Exhaust System is cleaned to the highest quality and safety standards.

Cleaning Method

A standard kitchen exhaust hood cleaning service is considered “cook top to roof top.” Our Technicians begin in the kitchen, where the cooking equipment and any surfaces not being cleaned are covered with plastic to protect them from any falling debris. The hood filters are put in a cleaning solution to soak and the plenum (the area behind the filter bank) is scraped clean. Then the Technicians start to work from the top down. First the exhaust fan cover is removed, and the duct shaft manually scraped. Chemical cleaner is applied to the exhaust fan blades and duct shaft before being rinsed. Next the exhaust fan is reinstalled before the Technicians return to the kitchen, apply chemical cleaner to the plenum, canopy, and backsplash. Next these components are rinsed, the filters are reinstalled, and the canopy and backsplash are polished. Once the cleaning is finished, the plastic is removed, any mess created on the floor is cleaned up, and the exhaust fan is checked to ensure it turns on. Lastly, a new inspection sticker is placed on the kitchen hood’s canopy and a report is written up.

Frequency of Commercial Kitchen Exhaust Cleaning

The frequency of cleaning that is required for a commercial Kitchen Exhaust is determined by a few factors including:

  • Type of Equipment
    • Wood Burning or Charcoal-burning fuels require more frequent cleaning due to higher soot production.
  • Volume of Cooking
    • High Volume restaurants or kitchens, or 24-hour cooking require cleaning more often.
  • Type of Food
    • Greasy Foods like fried dishes generate more build-up, requiring more frequent cleaning.

The standard timeframes are Annual, Twice a Year, Quarterly, or Monthly. Kitchens that are in Churches, Day Camps, Seniors Centers, or only operate seasonally require cleaning Annually.

Why Certified Cleaners are Important

NFPA Guidelines state that “the entire exhaust system should be cleaned by a properly trained, qualified, and certified company”. Most fires originate from the kitchen area and due to the exhaust set up, they quickly spread through the exhaust system and up onto the roof. Our Certified and trained Technicians have the tools, chemicals, and expertise to properly and thoroughly clean the kitchen, helping you maintain a grease-free and fire safe system.

Things to Know Before your Cleaning

For most systems, a thorough cleaning takes approximately 3 – 4 hours. Things that can affect the time it takes is how often the cleaning is done, how large the kitchen is, and the number of hoods and fans. This is usually done after hours as the exhaust system needs to be turned off  and cool in order to properly access everything.

Part of the cleaning involves cleaning the exhaust fan where the system terminates outside as well as the main duct leading to the fan. If your exhaust fan termination is on the roof of the building, our Technicians will require roof access.

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