How often should I have my kitchen hood exhaust system cleaned?

It depends on how much your commercial kitchen used. Follow the guidelines below for a cleaning maintenance schedule:

  • Monthly – Systems serving solid fuel cooking operations (wood or charcoal)
  • Quarterly – Systems serving high-volume cooking operations, such as 24-hour cooking, charbroiling, or wok cooking
  • Semi-Annually – Systems serving moderate-volume cooking operations
  • Annually – Systems serving low-volume cooking operations such as churches, day camps, seasonal businesses or senior centers

 Are my belts in good condition?

You should have your belts evaluated a few times a year to ensure that they are in good condition. Belts should be changed semi-annually to ensure smooth operation.

Are my bearings greased?

Bearings should be greased semi-annually,when belts are changed, to avoid seizure of your system. If your belts are running smooth, then your bearings are most likely greased.

Does my hood have an up-to-date cleaning sticker? Is the box for inaccessible areas checked off?

Make sure that each time that the kitchen hood is services that the technician leaves an up-to-date sticker of the services that have been provided.

Does my exhaust cleaning company have liability insurance and workers’ compensation in case of an accident?

All High Temp technicians are fully insured and covered by workers compensation.

Is my exhaust cleaning company trained and certified to clean and maintain my kitchen exhaust system?

All High Temp employees have been trained and certified to clean and maintain kitchen hood and exhaust systems.

 What do restaurant owners need to know when choosing a kitchen hood and exhaust cleaning company?

  • Verify that your cleaning company is certified and registered with the City of Boston and the State of Massachusetts.
  • Have at least one certified cleaner on-site for every cleaning.
  • Your exhaust system must be cleaned in accordance with NFPA code 96. Inaccessible areas aren’t acceptable.
  • Inaccessible areas must also be cleaned

Was my hood, duct, and fan cleaned to bare metal?

What type of fan do I have?

Up Blast – Does my fan have hinges? If not, is the electrical conduit long enough for the fan to be tilted?

Utility – Does my fan have access panels to clean both sides of the blades?

Do I have an adequate number of access panels?

Access Panels should be installed every 12 feet and at every bend. A general rule of thumb is, if you can’t see it, you can’t clean it.

Do I have my access panels in place? Are the slats in the grease filters vertical?

Grease filters are important because they allow the fan to draw air evenly along your cooking line.They should be cleaned on a regular basis.

Your kitchen exhaust system is the backbone of your business. If maintained properly, it will give you many years of trouble-free use. If neglected, it can cost thousands of dollars in repairs. Contact us today for reliable service and maintenance on your commercial kitchen exhaust system and grease trap.