Why You Should Keep Your Vent Hood Clean
As a restaurant owner, you know that food safety is of the utmost importance. Not only do you want to make sure that your customers are eating safe, healthy food, but you also need to create a safe environment for your employees to work in. A clean vent hood is essential for both food safety and employee safety.
A dirty vent hood can lead to several problems in your restaurant kitchen, including decreased air quality, fire hazards, and inefficient operation. Let’s take a closer look at each of these problems:
Decreased Air Quality: A vent hood that is not regularly cleaned can become clogged with dirt, smoke, and grease. This can cause decreased air quality in the kitchen, which can be a health hazard for employees.
Fire Hazards: A build-up of grease and dirt on the vent hood filters can cause them to catch fire. In addition, a dirty vent hood can also lead to an increased fire risk. To prevent these risks, it is important to have the vent hood regularly cleaned by a professional. In Ontario, you are required under NFPA #96 fire code to ensure your overhead kitchen exhaust fans, and plenums are cleaned at a minimum of once per year and more if heavily used. Your fire insurance in most cases will want a certificate of cleaning by a professional.
Inefficient Operation: Without regular cleaning, commercial kitchen and restaurant exhaust hoods and ductwork can become clogged with dirt, smoke, and grease buildup. This can lead to inefficient hood operation and decreased air quality in the kitchen.
A clean vent hood is essential for both food safety and employee safety. A dirty vent hood can lead to several problems in your restaurant kitchen, including decreased air quality, fire hazards, and inefficient operation. To prevent these risks, it is important to have the vent hood regularly cleaned by a professional.
