All restaurateurs, bistro, coffee shop and takeout store owners should take note of this. As if they did not already know this, their commercial kitchens accumulate numerous volumes of grease every day of their business. Maybe they tried and they failed. And maybe they just gave up. And it became even more difficult to scrape away the grease. What they need is a professional kitchen hood cleaning oahu hi company’s technician to come make a turn.
They should have heeded the risk management advice in the beginning. Kitchen hood grease needs to be removed on a regular basis. Not doing so leaves the entirely premises heavily exposed to fire hazards. So, having been spared a disaster for now, they can still take action. A risk management technician specializing in cleaning work that provides kitchen infrastructures with fire protection features is what is called for.
As to how often a kitchen hood and duct needs to be cleaned always depends on what kind of food is being prepared and the volume of grease it can accumulate. Frequent cleaning, at least once a month, comes highly recommended. But sometimes the kitchen hood and duct only needs to be cleaned once a year. But in that case, do let your risk management or fire protection agent be the judge of that.
Allow a professional technician to provide you with a professional evaluation of what needs to be done going forward. All in all, you will be on your way towards a cleaner and safer work and cooking and customer environment. Remember that an impeccably clean hood helps to maintain good airflow and alleviate all foul smells and hazardous smoke. Clean hood. Clean ducts. No smells. No danger. Everyone breathes a little easier. Plenty of custom.