Cleaning Exhaust Fan?

How do you clean the exhaust fan and the upper hood behind the grease traps? How often does it need done?

quote:

Originally posted by RSS72

How do you clean the exhaust fan and the upper hood behind the grease traps? How often does it need done?

Holy Smoke!!! You have not ever done this, and do not know how to do this???

This is something you learn and know how to do before it is ever installed. Or, at the very least when it is installed. It SHOULD already be part of proper maintenance, safety, and cleanliness procedures. Good Grief!!!

There are companies in your area that do this on a schedule depending on how much volume you do. Check with a local restaurant and ask who they recommend you use.Or ask the company that installed your system. By the way some of the companies will not be as clean as others, and can ruin some systems outer materials with the chemicals they use so be careful who you choose.
Jack

This is a good question. I’ve worked on all kinds of ventilation systems over the past 20 years. Do you have filters, Fusible links for the fire suppression system etc.

The best way to get the proper maintenance and cleaning procedures is to get the name plate information of your system and search the net .

Some systems have electrical systems involved and doesn’t react well with water. Additionally if you work with a lot of flour or other ingredients that become airborne easily this will mix with grease and form a tough fibrous mass that is very combustible. Good luck the simpler the system the easier they are to clean. And watch for sharp sheet metal edges. Stewburner

Should be done professionally at least twice a year, will run you about $250.00 per cleaning.

Anyone know anyone in Western PA? THANKS!!

You can find the information VERY easily.

On the equipment you will find the mfr. information. If you were the owner when it was installed, you should know this already. You should also have some literature about the maintenance of the equipment, provided by the mfr.

You call or email the mfr. and ask if they handle such maintenance. If not ask them if there any authorized service techs. in your area. If your equipment has a warranty, and the service you or an unauthorized party does happens to break the equipment, the warranty can be voided.

All it takes is a few minutes of research.

I would hire a certified company to service your exhaust system.You can
go on www.Ikeca.org.,www.Thegreasepolice.org,www.chdca.com and find a certified company in your area.You should clean your filters regularly,or have a filter exchange company change them out on a maintenance schedule.You should definately not attempt to clean the whole system yourself! This is a job for a professional,certified company,it will pay off in the long run,especially if you have a fire.If you don't have documentation that your system has been maintained by a certified company,your insurance company,can and will try to deny your claim.It states in the NFPA96 ,National fire codes that your system should be serviced by a certified company.There are a lot of uncertified hacks out there who do this work,and some work cheap,and they will give you a hood sticker to satisfy the fire inspector or Health inspector who requires that the system be cleaned,and the fusible links be changed out by a fire protection company on a certain schedule depending on the type and cooking volume that you do.Some places have there systems serviced every month(corporate TGI friday stores do),and some have them done twice a year ,it all depends on your volume of cooking and type of cooking.Some systems are simple straight shots to the roof,and some are very complex with many 90 degree turns,and long lateral runs,which all have to be cleaned to bare metal according to code.The hack companies will not do this,they will clean"what they can" or what you can see,or not go on the roof and clean the fan.It is definately important to hire a professional certified company,even if they cost a little more,you can sleep better at night,and know your covered in case of a fire in the system.I have been in the food service business for many years as a equipment and supply dealer,and restaurant owner,and this is one area you should not cut corners in,grease fires happen,and they can wipe you out if you don't CYA as best as possible.

Is this for a brick and mortar setup or concession trailer?
Brick and mortar, then call someone... Concession, do it yourself.

I agree UncleVic.I just assumed it was a brick and mortar place.I didn't think anyone would put that question to the forum for a concession trailer,but you never know.

I had a company come and clean my exhaust system in my chicken and rib joint in Jersey about 12 years ago that were like a 3 stooges episode,except it was 5 ex-con hungover stooges smelling of alcohol.They slopped the place up.One guy almost fell off the roof.One guy fell off a ladder inside my place.They took 5 hours to do a job that 2 competent guys could have done in two and a half hours,and were constantly asking me"What's to eat??".I was just opening the place up,and was in a jam,and
most of the good companies I knew at the time were booked solid and could not squeeze me in,and I called this company out of the phone book.I needed to get it cleaned and get the hood sticker for the fire inspector.It is definitely worth getting a competent certified company.As far as price $250 is usually the bare minimum for a small hood in a small place.It is usually $300 and up depending on how many hoods and fans you have and the configuration and length of duct work.I know some guys who won't touch a Chinese joint for under $1000 and they are not disturbed if they balk at the price since they don't want to do Chinese places in the first place because of the nature of the grease,and the systems are usually neglected,and they are only calling to get it cleaned because the fire inspector is ready to shut them down.

I could not agree more with you festivalfood. The people I used to deal with to get the hoods cleaned in my "real restaurant" days always made me so nervous.

There really isnt much to it.

2 words... POWER WASHER.

Id suggest going with a pro. We had a guy who would except a food credit for around 30%. The do it quickly and propperly and a much better job than you could do w/o the equiptmwnt.
If youve ever saw a grease fire you wouldnt risk it. I worked in a couple places that had a ton of B/U due to not following up. In fact I worked in an old pit BBQ(Apple Tree Shanty in Denver) The hood had never been cleaned and using wood there was creosote as well as grease. It went up like a torch!
britt

quote:

Originally posted by UncleVic

2 words... POWER WASHER.

I would add two more words which is more powerful, steam cleaner, several samples, http://tinyurl.com/5jywzj (not pushing the company just the information, I have no idea about the company) RJF

There are ways to waste money, and then there is money well spent; paying someone to do this falls into the latter category. I get mine done twice a year which just happens to coincide with my health department and fire department inspections. It's $300 to get it done, and takes about 2-3 hours. Since we are closed on Tuesday nights I do it then as it takes a couple of hours. I spend the time cleaning my carpets, figuring since I've got to be there I may as well make the night complete.