Cleaning ventilation in restaurants Cleaning of hoods and exhaust ducts in restaurants

Cleaning of exhaust ventilation in restaurants in Warsaw, Cleaning of exhausts, cleaning of hoods and restaurant fans in Warsaw

Why is it so important to clean ventilation, exhaust systems and cooker hoods in restaurants? How often should gastronomic hoods be cleaned in restaurants and bars?

Can greasy fume hoods in restaurants cause a fire? Fire regulations require regular cleaning of the exhaust ventilation ducts to which the restaurant hood is connected. There is also information on who should carry out such cleaning and how often.

Dz.U. 2010 nr 109 poz. 719

Regulation of the Minister of Internal Affairs and Administration of June 7, 2010 on fire protection of buildings, other structures and areas Chapter 7 Installations and technical devices § 34. 1. In facilities or parts thereof where the combustion of solid, liquid or gaseous fuels takes place, pollutants are removed from smoke and exhaust pipes during the periods of their use:

1) from furnaces in mass catering establishments and catering services – at least once a month, unless local regulations provide otherwise;

2) solid fuel-fired furnaces not listed in point 1 – at least once every 3 months;

3) from furnaces fired with liquid and gaseous fuels not listed in point 1 – at least once every 6 months.

2. In the facilities or parts thereof referred to in par. 1, remove contamination from the ventilation ducts at least once a year, if the greater frequency does not result from the conditions of use. 3. The activities referred to in para. 1 and 2, are performed by persons with chimney sweeping qualifications.

As it results from the above-mentioned regulations, the person responsible for regular cleaning of ventilation ducts in restaurants is a chimney sweep.

Due to the fact that it is a specific type of cleaning, this type of work should be carried out by chimney sweepers with appropriate knowledge and training, and having professional tools. According to the above-mentioned regulations, the person responsible for regular cleaning of ventilation ducts in restaurants is a chimney sweep.

How often these cleanings are performed depends on how quickly a layer of grease builds up in the exhaust system. In the normal operation of the restaurant, such cleaning often needs to be carried out quarterly, or even more often. Failure to clean the exhaust ventilation and the gastronomy hood from the remaining fat may lead to spontaneous combustion of the ventilation and fire in the building.

What is cleaning ventilation in restaurants? (Restaurant Hood Cleaning Warsaw, Kitchen exhaust cleaning Warsaw) How do we remove contaminants from the hood and in the exhaust ducts to which the gastronomic hood is connected?

The hood in a restaurant kitchen is usually made of stainless steel. Its task is to collect steam and smoke resulting from cooking, frying, baking etc. At the entrance to the exhaust ventilation duct there are filters, often along the entire length of the hood. Filters catch grease particles from the hot steam flowing through them. In this way, part of the fat precipitates on the walls of the hood and on the metal filters. Further, the hot air along with the remaining fat content travels through the ventilation ducts as far as the fan. The fan is usually located on the roof of the building.

Sometimes it is the fan that gets so much fat in the kitchen when cooking food that it forms a film that blocks it and holds it in place. This is often the moment when kitchen users ask us to clean the restaurant’s exhaust system.

The most popular and most effective method of removing fatty deposits from ventilation ducts in restaurants is cleaning with active foam (wet), assisted by mechanical cleaning with rotary cleaning sets.

Why is it worth ordering our company to clean the ventilation in a restaurant? Because we are distinguished by:

many years of experience in cleaning ventilation and gastronomic hoods
professional tools used at work (we are also producers of tools for cleaning ventilation and gastronomic hoods, such as lances and heads for rotary ventilation cleaning, an active foam generator for removing fat from fat channels and hoods)
accuracy and conscientiousness in carrying out cleanings – certainty of a well-cleaned ventilation system
we have the qualifications required to carry out such cleaning. After completing the order, we issue a written certificate of cleaning. The certificate is required by the insurance company, in the event of an inspection by the State Fire Service or Sanepid.

On request, we inspect the cable with a camera before and after cleaning. We provide the film documentation to the client.

A greasy ventilation duct from the hood is the most common cause of fire in restaurants!

Don’t wait – call us and clean your hood and ventilation!

Make an appointment for a free work valuation:

tel 530 118 530

We invite you!

Questions and Answers:

How often should the hood and ventilation ducts in the kitchen in the school canteen be cleaned?

The school canteen facilities, i.e. the kitchen, are subject to the same fire regulations as well as other gastronomic kitchens. This means that cleaning of technological pipes and the kitchen hood in such a facility should be performed at least once a year. A chimney sweep who performs the annual inspection of ventilation ducts should determine the frequency of cleaning ventilation ducts in the school kitchen. It may turn out that due to heavy contamination of the exhaust ducts and the gastronomic hood, cleaning must be performed more frequently, e.g. once a quarter. It should be remembered that cleaning the kitchen grease exhaust ducts is designed to ensure the safety of people in the building, and in this case also the safety of children.

Do I need to clean the exhaust ducts and the hood of the catering kitchen?

Yes. As in other types of restaurant kitchens, in the kitchen where the food processing process for catering purposes takes place, equipped with a gastronomic hood, it is necessary to regularly clean the exhaust ventilation, exhaust fan and clean the hood.

How to improve the draft in the cooker hood in a restaurant kitchen? Why is the ventilation draft in the kitchen weak – how to strengthen it?

One of the reasons for the poor draft of exhaust ventilation in a restaurant kitchen is a greasy and heavily soiled exhaust fan. In order for the fan to efficiently and effectively extract and discharge kitchen fumes outside, it must be clean. If the exhaust fan is not cleaned regularly, a thick layer of fat and baked proteins will accumulate on its blades. Such a dirty fan has a very reduced efficiency of extracting fumes, its power drops drastically. In order for the exhaust fan in the restaurant to have the required capacity, it must be cleaned regularly, as well as other elements of the exhaust system in the kitchen. It is equally important to regularly clean the hood, grease filters and technological ventilation ducts through which greasy air is blown from the kitchen.

Smells from the restaurant kitchen reach the consumption room, how to prevent this?

The reason is in most cases an improperly designed ventilation system in the catering establishment. Often the cause of frying or cooking odors from the kitchen to the consumption room is also blocked or heavily contaminated exhaust ventilation. If there is ventilation in a restaurant or bar and it is not cleaned regularly, it is probably dirty. The grease on the walls of the exhaust ducts and other by-substances precipitated from kitchen vapors effectively weaken and block the proper flow in the exhaust ventilation ducts. The weakened draft in these pipes means that some of the air from the kitchen, unable to escape naturally through the hood, wanders around the entire premises, also around the consumption room. Such unpleasant smells of frying or cooking can effectively deter customers from revisiting restaurants.

Can uncleaned ventilation ducts in the restaurant endanger your health?

Unfortunately yes. In uncleaned exhaust ducts there are many substances that are an excellent breeding ground for various types of bacteria, mold and viruses. All viruses in the ventilation ducts, including Covid, can easily multiply and get to all restaurant rooms. Then these bacteria and viruses are directly inhaled by the restaurant staff and guests. That is why it is so important to regularly clean and remove contaminants from the hoods and exhaust and ventilation ducts of the restaurant.

What are the legal consequences of not cleaning ventilation ducts in a restaurant?

The following persons are entitled to control the technical condition of the elements and to maintain the required procedures in restaurants. authorities of the State Fire Service and Sanepid. If the situation in the premises or part of it differs from the adopted standards, these authorities may impose a fine and demand that the defect be removed.

Who can clean the exhaust system and the extractor hood in a restaurant?

The person authorized to carry out cleaning related to the removal of impurities from the exhaust air ducts in the restaurant is a person with chimney sweeping qualifications. The person must be specialized in providing this type of service. Must have appropriate knowledge, practical training and professional equipment, e.g. Virra brand – for cleaning ventilation and grease channels in restaurants.

Will I receive a chimney sweep report after cleaning?

Yes, after cleaning and disinfecting the hood, exhaust ducts and the fan, the chimney sweep will issue an appropriate protocol. The protocol will include such such information as the type of work performed, evaluation of the efficiency and patency of the installation and will determine the date of the next cleaning of the exhaust installation in the restaurant.

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