As a restaurant owner, it is important to care for and maintain all the equipment that will keep your business functioning properly. One of the most important tools for keeping and maintaining cleanliness in a commercial kitchen is the hood and exhaust of the kitchen.
This is the only area that cannot be missed. Dirty kitchen hoods and exhaust fumes can not only contaminate food, reduce the quality of cooking and impose fines on the health department, but they can also be a potential hazard. You can also look for the best commercial kitchen exhaust filtration system via https://www.aomaus.com.au/product-category/filter/.
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Oil fires, explosions, and smoke damage are some of the most common hazards associated with overfilling kitchen hoods and mufflers. Regular cleaning and maintenance of commercial kitchen equipment are essential to reduce this statistic.
Recommended support
The exhausts are not the only part of the system that requires regular maintenance and attention. Along with the exhaust, the kitchen ducts and vent require the same maintenance. In addition, components such as deep fryers, fats, ovens, ovens, and open grills must be cleaned and checked regularly. This will help increase airflow in the kitchen, comply with fire codes, ensure a safe work environment and reduce the risk of fire.
Fire regulations and standards
These areas and systems must be cleaned and inspected every three to six months by a certified company. In fact, the NFPA fire safety code requires all commercial kitchens to be inspected by a qualified company. Make sure you hire a professional inspection service that has the technology, training, and knowledge to responsibly and reliably identify dangerous problems or complications when setting up your hood and exhaust system.