EXHAUST HOODS AND FANS Florida cleaners must also be certain that the red-colored covers on fire suppression nozzles remain in place during and immediately after the cleaning procedure. The likelihood of grease accumulating and clogging the actual nozzles increases when they are allowed to dangle for an extended period of time. When the fire suppression system is activated, clogged nozzles might impair the system’s capacity to extinguish the flames that have been started.
More than just soap, water, and labor are required to thoroughly clean such systems. All of the grease that collects in a kitchen area creates a unique fire danger that must be eliminated with the use of specialized chemicals and high-powered instruments that are only used by experts who have received the appropriate training.
The National Fire Protection Association (NFPA) Standard 96 specifies the bare minimum fire safety requirements for the design, installation, operation, evaluation, and maintenance of all commercial-grade equipment.
Exhaust hoods, ductwork, and fans are examples of what is required in this situation.
Every three months, it is recommended that you thoroughly clean your range hood and also your fans. By delaying this activity, not only does it increase the likelihood of grease fires, but it also encourages microbial development, which may be quite harmful.
In order to provide a realistic and better quality of security against an actual fire or explosion, the standards for this industry-standard from the International Kitchen Exhaust Hood Cleaning Association are critical, and these specifications are available online.
According to the IKEHCA website, routine maintenance of a restaurant’s kitchen exhaust system is a critical component of securing a kitchen from fire threats and preventing fires. Keeping a system operating at peak efficiency means that smoke and grease will be drained from the building, resulting in a cleaner, cooler kitchen area and a more conducive working atmosphere for the staff members.