How often do you ?????????

[Ron Musgraves]

How often do you ?????????

How often do you recommend a restaurant with high traffic to have there KE cleaned.

Lets say the restaurant is a normal family place that serves America style food open 5Am to 10pm seven days a week.

[gman2022]

In my experience, high volume kitchen hoods should be done every eight weeks. Most places push you to every three months ( quarterly ), due to budgetary reasons.

[Kory]

once a month I would Recommend However every other month is more realistic

[dodsonish]

[gman2022]

NFPA 96 is a great guideline, and tool. In my experience, however, it is a pipe dream to think or expect restauranteurs to abide by it. If you have an account that you feel is not being cleaned at proper intervals you must make the manager/owner aware via documentation. A certified letter or email. Retain a copy. Repeat this process after every cleaning if necessary. If a fire or equipment failure should occur it may be your only friend.

[Ron Musgraves]

Gary, wow thats pretty extensive and very expensive. I can see your point, just never thought about it like that.

[mbryan]

Follow up reports are now required per NFPA 96 on areas that are not accessible, or not cleaned.



Also, there is a very specific way to determine when to clean kitchen exhaust systems, the schedule that was posted is a guideline for inspection.



Obviously if every time you came to a place there was an inch of buildup, you could use this method to increase the frequency.

[gman2022]

Matt,
Good imput. Would an afro pick work? Again, this is great info and vital to being successful in the hood cleaning business. The problem is, at least in Jersey, that this is treated subjectively. I have some customers that are required by the local fire marshal to be done every month, even though they would be okay with quarterly cleanings. Some places we scrape a five gallon pail of grease from the system before we soap. Most KE'S would not be cleaned nearly frequently enough if they were not worried about inspections. Most commercial kitchen operators could care less about what we do. We strive to educate our customers to the importance of proper KE maintainance, but find most just want a sticker, no mess and everything still working the next day. Document and follow-up is all you can do.

[HotShot]

Originally Posted by gman2022

Would an afro pick work?

This is the tool of my choice

[gman2022]

I still have one from the 70's. Although, I don't have that much hair anymore.