Upkeep of a Commercial Kitchen Hood
A commercial kitchen hood serves as the central point of a restaurant’s ventilation system. It is situated directly over the cooking area and is responsible for gathering smoke, steam, oil, and other waste before it spreads throughout the kitchen. Under the hood are additional important components such as exhaust fans, filters, and ducts.
In reality, regular hood maintenance is essential for ensuring proper ventilation and a safe working environment for kitchen employees. So, the next time you dine out, remember to thank your trusty kitchen hood for keeping the air clean and pure!
The hood is the heart of every excellent ventilation system. A commercial kitchen hood is normally situated directly over the cooking area and is in charge of gathering smoke, steam, oil, and other waste before it can spread throughout the kitchen. Under the hood are additional important components such as exhaust fans, filters, and ducts.
A Commercial Kitchen Hood’s Three Primary Functions
A commercial kitchen hood has three purposes: it captures smoke and aromas, it provides make-up air, and it keeps surfaces cool. Let’s look at each one individually.
Smoke and Odor Catch: The initial purpose of a commercial kitchen hood is to capture smoke and aromas before they spread throughout the kitchen. An exhaust fan draws air through ductwork and into the hood, where it passes through filters before being released outside. Typically, the fan speed is regulated by a switch on the wall near the hood.
Make-up Air: A commercial kitchen hood’s second function is to deliver make-up air. This is crucial because if the exhaust fans are not correctly balanced with an equivalent quantity of incoming fresh air, they will produce negative pressure in the kitchen. Makeup air dampers are fitted in the ducting leading to the hood to achieve this equilibrium. When the exhaust fans are switched on, these dampers open, enabling fresh air to enter the ductwork and counteracting the negative pressure caused by the exhaust fans.
Maintain Surface Coolness: The third function of a commercial kitchen hood is to maintain surface coolness. This is required because heated surfaces have the potential to reach temperatures high enough to start fires. Many industrial kitchen hoods use heat lamps or radiant panels that generate infrared radiation to keep surfaces cool. This radiation warms up all items in its path, preventing grease buildup and reducing fire dangers.
Regular Maintenance Is Required
To keep your commercial kitchen hood in good working order, get it cleaned and serviced on a regular basis. Most manufacturers recommend cleaning Hood Systems at least every three months, and more frequently if necessary. Grease accumulation not only reduces the effectiveness of your hood to absorb smoke and smells, but it may also cause fires if left uncontrolled. In addition to cleaning your hood system on a regular basis, you should have it examined by a qualified specialist at least once a year to verify that all components are in excellent operating order.
Your commercial kitchen hood is critical to keeping your restaurant safe and clean! By cleaning and maintaining your hood system on a regular basis, you can assist safeguard your personnel from fire threats while also ensuring that your clients have a pleasant eating experience free of smoke and aromas.