While it is necessary to maintain the cleanliness of kitchen exhaust hoods, calling on a
professional service provider is essential. Professional kitchen exhaust cleaners must use pressure-
washing methods such as using 1500 P.S.I. of 180 degrees of hot water. Before service providers do so,
they must have a throughout knowledge of the components that make up a kitchen exhaust fan.
Professionals rely concepts such as noise factors to find problems involving the hood fan and security of
the parts that make up the kitchen exhaust system. Professionals ensure that they limit the spread of
contaminate materials by properly covering the workspace around them and grease filters within the
exhaust system with heat resistant plastic materials that prevent such an occurrence. Degreasing
chemicals are often corrosive and highly acidic. As a result, proper care must be assured when handling
these chemicals.
Professional kitchen cleaners are required by law to keep a record of the time and date, the
service provided, and parts replaced regarding the work required of their business entity. Kitchen
exhaust system cleaners are responsible for gathering, containing and properly disposing of grease and
exhaust waste. Professional service providers hone on their skills in providing the necessary precautions
in avoiding disrupting the electrical components of a kitchen exhaust hood system. In doing so, the
concept ensures that the cleaning process perpetuates the formula for fire-prevention. Business
managers should always schedule the ample time needed for professional kitchen cleaners to prepare a
job site for kitchen exhaust cleaning.
Kitchen exhaust cleaning requires a black-out and tagging procedure in order to initiate the
cleaning process. Cleaners must inspect the system, tip the exhaust fan, and remove any obstruction
that may persist to be a job-site hazard. Not only do professional cleaners need the time to prepare a
job-site, but also, the service providers need time to disassemble a kitchen exhaust system. While a
variety of styles exists that distinguishes one exhaust fan from another, expert proficiency is required in
order to incorporate breaking-down an exhaust fan system and properly reassembling the device. The
NFPA96 outlines the expectations assumed by the construction of the different varieties of exhaust fan
systems.
Kitchen exhaust system cleaners must adhere to the guidelines that cater to the control of
waste water created while cleaning kitchen exhaust hoods. In order to manage the proper handling of
waste water, equipment such as plastic funnels, heat-resistant plastics and anchors are required.
Properly handling and disposing waste water is a method venerated in an effort to control the spread of
contamination. Not only is it important to prevent the spread of contamination, but also to abide by
NFPA96 codes that assert the prevention of indoor fires.
Finally, there exists a variety of methods concerning the chemical application of cleaning agents
used to clean kitchen exhausts systems. Concepts such as down-stream injection, utilizing a chemical
pump, and handling chemical applicator pumps must be administered by certified professionals.
Professionals understand the advantages and disadvantages, the terms involved in applying chemicals,
and the metal material composition that require these applications in order to effectively clean kitchen
exhaust systems and limit the chances of contaminating kitchen work spaces with toxic agents that may
pose a risk if not properly rinsed and removed.