As an operator of a commercial kitchen, being aware of how often to clean extractor components is vital. Without regular cleaning, the system will fail to work properly, building up grease, contaminating the kitchen, and creating unclean air.
In a restaurant, one of the most expensive and important pieces of equipment you will purchase is your commercial refrigerator. Commercial refrigerators often cost many thousands of dollars a piece, so prioritizing the care of your investment with proper fridge cleaning and maintenance is necessary. A clean, well cared for fridge doesn’t just mean better food, it also means ridding your restaurant of a possible fire hazard. According to the National Fire Protection Association (NFPA), refrigerators, freezers, and ice makers were involved in 1,710 home structure fires per year from 2006 to 2010.
In any restaurant, watching out for grease buildup is absolutely necessary. An excess of grease on appliances prevents them from working properly, and more importantly, creates a very dangerous fire hazard. Grease is extremely flammable, and if your kitchen catches fire, the grease will quickly ignite, making the situation much more damaging. This means loss of property, loss of reputation – and in the worst case – loss of life.
Kitchen exhaust cleaning is a standard part of routine maintenance of any restaurant. When the buildup of grease becomes heavy, a fire hazard exists.
Using a cleaning checklist for your commercial kitchen keeps your facility in top shape and helps employees follow a consistent cleaning schedule. Without this, important tasks are easily missed, which could cost you when your business is visited by a local health inspector.