Cleaning the kitchen ducts and hoods in the generalization

Ventilation systems have long become the necessary elements of any industrial premises. But the highest requirements for their functionality and health are presented in catering establishments. To remove dust, dirt, fat deposits from the kitchen exhaust, as well, regular cleaning and maintenance are required to check the performance of the ventilation system. These procedures require knowledge and experience, so they are fulfilling their only specialized organizations that have a license.

Why does the ventilation cleaning need?

Modern ventilation is quite reliable, but with long work it is contaminated and stops cope with its tasks. And for good working conditions, to preserve the health of employees and customers, constant air purification is necessary.

From regular cleaning depends:

The service life of the ventilation, as its elements scored by clouds or fat deposits, negatively affect the performance of the system.

The health of people in the room. The dust and bacteria accumulated in the ventilation mines are able to penetrate the room along with air and have a negative effect on health, causing allergic reactions and respiratory diseases.

Providing fire safety requirements. This is especially true for ventilation installed in catering establishments.

Types of pollution

A serious problem for cafes and restaurants is the accumulation in chimneys and exhaust soot. Especially in those establishments where visitors serve dishes cooked on the Mangale and Grill. Fatty soot is deposited on the walls of mines in ventilation and can cause fire. In addition, dust particles are adordant to the settlement fat, gradually scoring the air ducts, which leads to a deterioration in the functionality of the exhaust, the appearance of unpleasant odors in the kitchen and other issues. It should be added that dust sediments are a favorable environment for the development of malicious microorganisms, which in the publication should not be categorically.

Responsibility for the improper exploitation of chimney

According to the rules of fire safety in the Russian Federation, purify chimneys and elements of ventilation in public catering places at no less than once a year. Preventive service must be carried out once a quarter. Standard air exchange rates have been established in catering establishments: in the hall - 30 cubic meters / h, and in the kitchen - 60 cubic meters / h, which must be configured.

Only companies with a corresponding resolution from Rospotrebnadzor are allowed to clean up procedures. The results of cleaning events are confirmed by the conclusions of the SES. If they are lacking, penalties in the amount of up to 200,000 rubles may be imposed. It is also possible to receive a prescription for the termination of the organization's activities for 3 months.

Cleaning mechanism

Before starting cleaning ventilation, a high-quality diagnosis of the system for contaminants is necessary. Specialists view ventilation mines using professional equipment. They carefully check the filters, and after evaluating their condition, clean them or replace them. The entire list of work on the maintenance of ventilation in the publication is registered in the technical documentation. Only the full maintenance of the system gives a guarantee that it will later be impeccable to cope with its tasks, and the premises will be protected from dirty air.

When the sediment shafts are found on the walls, they are eliminated using machinery, hoses and other tools. The procedure involves the use of hydrodynamic, as well as mechanical methods. Before cleaning, ventilation openings are closed through which dust or chimney soot can penetrate the room.

To clean the hood and ducts use special brushes. Depending on the design and material of the chimney pipes, as well as on the amount of contamination, various types of brushes are used (metal, abrasive, from plastic, etc.). Also used reagents that split fat and allowing it to be completely removed. For this purpose, an active foam supplied under pressure using a generator can be used. At the end of purification, a thorough flushing of ventilation elements with water to remove dirt and residues of reagents is carried out.

Why is it important to clean the kitchen hoods at catering enterprises

We list than threatens to ignore sanitary requirements for the state of the ventilation system:

The dust accumulated in the air ducts is able to light up even from a small spark, and on the ventilation channels the flames in a matter of seconds will quickly spread throughout the premises.

The accumulated fat is harder to get harder, but with a strong heating, it flammifies and highlights a lot of heat when burning, while putting it much more difficult.

From fat and other deposits, air flow resistance increases, since friction on the wall of the channels increases. Accordingly, the performance of the ventilation drops.