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Hood Cleaning

Posted By Jeff Dover, CRFP, RFMA, Wednesday, April 1, 2015
Updated: Tuesday, March 31, 2015

Hello RFMA members,

Facilities professionals number one priority is protecting company assets. Hood cleaning may be the most important preventative service completed in a restaurant. The majority of fires originate in the hood/ductwork cooking exhaust system. It is imperative the cleaning is completed professionally and in a timely manner. Obviously facilities personnel are not normally present at the time of cleaning but there are several follow up items that can be done to ensure the cleaning was done properly:

- KES (kitchen exhaust system) cleaning must be done at a minimum every three (3) months. Increased frequency is required if solid fuel (wood) is being burned underneath the hood.

-Photos, photos, photos. Contractor needs to provide before and after photos with their invoice and/or service report. FM's and/or store Operations need to review to ensure the hoods, ductwork, fusible links, and fans are being cleaned down to bare metal. Additionally all areas around the exhaust fans on the roof show satisfactorily cleaning. A certified KES contractor will be happy to provide these as it shows their techs are completing the work professionally.

- Contractor provides a report detailing the work completed and any cleaning issues encountered, i.e., long inaccessible duct runs that may need access panels installed, hinged curbs are required for the fans, etc.

- Contractor must provide a sticker (or certificate) showing date of service, name of service company, and area(s) not cleaned.

Remember, it is the restaurant owner's responsibility to ensure the KES is being cleaned correctly and at the proper interval. There are no short cuts in hood cleaning. It's a difficult job but can easily be accomplished by properly trained technicians.

Dover and out!

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