All medium-to-large commercial kitchens will have an integrated extraction system, usually a canopy-style one that’s fitted above the grills and hobs. What many kitchen or restaurant managers and chefs don’t know, however, is how often should they clean it.
Why clean kitchen extraction systems?
Any extraction system will be taking in the air and smoke from the room, and it will also be taking in a sizable amount of dust and dirt at the same time. Whilst some of this dust and dirt will go through the system, much of it will build up on the surfaces and ducts. That means that old dust and grime is staying in the kitchen and can drop off and fall into food, posing a health and safety risk. This buildup of dirt and grime on the surface can also present a fire risk. For these reasons, it’s essential that you clean it frequently.
A commercial extraction system should be cleaned by kitchen staff every day. This needs to be done when the machine has been switched off and the service is finished for the day. The grime needs to be wiped first, and then any remaining grime is removed with a soft cloth and grime-busting disinfectant.
On top of this daily wipe-down, it also needs to be cleaned by experts, who will take it apart to a certain extent and clean the filtration ducts. It’s this work that really reduces the fire risk and is an important part of your fire safety management. Many fires start in the ductwork and are notoriously had to put out.
Ideally, duct work cleaning should happen between every three months and a year depending on the level of use your kitchen sees. Very busy kitchens that turn over lots of daily and evening covers need to have theirs cleaned by professionals every three months. If you need further advice on the cleaning of your commercial filtration system, you can consult the company you buy your commercial catering supplies from, such as https://www.247cateringsupplies.co.uk/.
As you can see, the regular cleaning of kitchen extraction systems is not only the hygienic choice, but it can reduces the risk of fire at your premises, which can be costly to you and a danger to staff and customers.