Kitchen Hood Inspection Checklist
Restaurant Hood Cleaning fire suppression systems acquire a grease and grime build-up that clogs the nozzles meant to disperse wet chemicals over the source of a stove, fryer or grill fire to put it out. When these systems are not cleaned regularly, they can become a serious fire hazard. That’s why regular hood and duct cleaning and inspections are required by NFPA regulations and local commercial cooking code requirements.
Visually inspect your kitchen hood and ducts with this checklist to identify signs of a need for professional cleaning. It’s a key part of keeping your restaurant up to code and running smoothly.
Persistent odors that don’t clear with a hood or exhaust fan cleaning are a sign of deep-rooted grease accumulation. A slow-moving fan could indicate that it’s straining against a blockage or a mechanical problem. Frequent alarm triggers and visible smoke or stains could suggest an electrical issue.
Grease Removal from Kitchen Hoods: Best Practices for Safety and Efficiency
Check that the fan ducts are made of noncombustible materials. Ducts used for hood exhaust should be metal and not flexible plastic. Duct connections must be secured with mastic or metal tape to prevent air and grease from leaking into wall and ceiling cavities.
“Jasvid Hood Cleaning
”
4510 Saddlebrook Dr, Carrollton, TX 75010, United States
(469) 235-4728