Cleaning and Oil Removal Process

Cleaning Frequency:

  • Generally every 3 months: Most regulations recommend quarterly professional cleaning for restaurant extraction systems with regular use.
  • Monthly or even more frequent: For high-volume kitchens or those that use equipment that generates a lot of fat, such as grills and fryers.

How it is performed:

  1. System Shutdown: The extraction system is turned off and locked.
  2. Area Protection: Nearby areas are covered to prevent grease splashes during cleaning.
  3. Filter Disassembly: The filters are removed for deep cleaning.
  4. Application of Degreasers: Degreasing products are applied to the interior surfaces of the hood, ducts, and fans.
  5. Pressure Cleaning: Use of pressure washing equipment to remove accumulated grease.
  6. Final Inspection: Visual and tactile verification that all surfaces are free of grease.
  7. Reassembly and Testing: Filters are replaced and the system is tested to ensure it is working properly.

Oil Removal: Companies vs. Restaurant Employees

Companies Specialized in Cleaning:

  • Experience and Certification: Trained and certified personnel in cleaning extraction systems and managing grease waste.
  • Appropriate Equipment: Specialized equipment, such as high-pressure washers and industrial degreasers, ensures thorough cleaning.
  • Regulatory Compliance: Guarantees compliance with local and state regulations, reducing the risk of fires and penalties.
  • Waste Management: Proper management of removed oil, complying with hazardous waste regulations and recycling the oil when possible.
  • Reporting and Documentation: Detailed reports on the cleaning performed, necessary for inspections and insurance.

Restaurant Employees:

  • Limited Training: Often not fully trained to clean complex exhaust systems, leading to insufficient cleaning.
  • Basic Equipment: Generally use basic cleaning tools and products, which may not be as effective in removing significant grease buildups.
  • Safety Risks: Cleaning hoods and ducts can be dangerous without proper protective equipment, exposing employees to risks of burns, slips, and chemical exposure.
  • Improper Waste Management: Employees may not be equipped to handle and dispose of oil properly, potentially violating environmental and public health regulations.

Conclusion: Professional cleaning of kitchen hoods and removal of oil not only ensures the safety of the restaurant but also ensures regulatory compliance, protecting both employees and customers.

We end each post with gratitude towards the vibrant world of gastronomy. We deeply admire those who give life to each dish and build unforgettable experiences. At ATHOZ – Innovative Back-Office Technology for Restaurants, we work tirelessly to drive your success because we understand, respect, and love the passion behind every restaurant. Join us on this culinary journey, following us to discover how we can collaborate and enrich this delicious journey together. Let’s make gastronomic magic!

ATHOZ Team: Control, Simplify, Succeed – Your Success, Our Goal.

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