Cleaning ventilation in restaurants Cleaning of hoods and exhaust ducts in restaurants
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:
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.
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?
Do I need to clean the exhaust ducts and the hood of the catering kitchen?
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?
Smells from the restaurant kitchen reach the consumption room, how to prevent this?
Can uncleaned ventilation ducts in the restaurant endanger your health?
What are the legal consequences of not cleaning ventilation ducts in a restaurant?
Who can clean the exhaust system and the extractor hood in a restaurant?
Will I receive a chimney sweep report after cleaning?
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