A dirty kitchen does not mean only fruit flies and food debris on the counter. It may be hidden from view and has serious and dangerous consequences.
In the USA , two restaurants are burnt down by fire every day. Fire department reports reveal the majority of these fires start in kitchens that have clogged exhaust systems. Clogged exhaust systems mean accumulated grease builds up throughout the hood and duct system.
A typical kitchen ventilation system includes an exhaust hood or canopy, ductwork, fan system, and a means of providing adequate make-up air. The entire system must constitute a fire-safe assembly within the building.
Grease can easily ignite in solid, liquid, or vapor form. In an average year there are 11,100 structure fires in eating and drinking establishments in the United States resulting in six civilian deaths, 189 civilian injuries, and $163.1 million in direct property damage—Statistics from the National Fire Protection Association.
How often do I need to have my kitchen exhaust cleaned?
The National Fire Protection Agency (NFPA) guidelines state that you should clean every six months if a fryer or grill is used. Most insurance companies follow this guideline and require cleaning to take place at a Minimum of every six months to keep your insurance policy in force. Although your facility may require more frequent cleanings. Below is an Exhaust System Inspection Schedule you may like to go by.
Type or Volume of Cooking Frequency Frequency
Systems serving solid fuel cooking operations Monthly
Systems serving high-volume cooking operations
- such as 24-hour cooking, charbroiling, or wok cooking Quarterly
Systems serving moderate-volume cooking operations Semiannually
Systems serving low-volume cooking operations
- such as churches, day camps, seasonal businesses, or senior centers Annually