REFRESHING YOUR COMMERCIAL KITCHEN EQUIPMENT AFTER THE HOLIDAY RUSH

There’s a reason people look forward to holiday dishes every year. Slathered in butter, coated in oil, served in flavorful sauces, and slow-cooked to perfection—they’re delicious. However, cooking during the holiday season can affect the safety, functionality, and quality of your commercial kitchen. The post-holiday season can be difficult. 

The holiday crowds are gone and the chaos of the new year has dwindled. So now it’s time to clean up the kitchen and prepare your restaurant for the rest of the year ahead. The cleaning professionals at HOODZ have outlined how the holiday rush can impact some of your equipment. They’ve also identified some key maintenance tips to help your equipment cook delicious dishes all year.

Grease Containment Crisis: Manage the Kitchen Grease

Chances are, your fryers stayed busy during this holiday season. Grease buildup in your ventilation system can create fire hazards, cause expensive damage, and violate the EPA’s codes. Avoid a grease containment crisis. Ensure that your restaurant’s grease containment methods effectively manage the grease your kitchen produces. To keep your commercial kitchen operating safely, efficiently, and legally, make it a priority to have a professional assess your grease containment system.

Conveyor Oven Overdrive: Cleanup for Quality

Conveyor ovens are a crucial component for many restaurant owners during the holidays. To ensure your conveyor oven is energy-efficient, properly functioning, and cooking your food consistently, get it cleaned by professionals. Because a thorough cleaning involves substantial disassembly and reassembly, use a qualified service provider.

Learn more about the ·¬ÇÑÉçÇøappconveyor oven cleaning process here.

Exhaust Fan Exhaustion: Time for a Tune-Up

Using your oven emits grease and smoke into the air. Exhaust fans keep your kitchen properly ventilated while cooking. This means they can get quite a workout during the holiday rush. As part of your post-holiday season maintenance, (and to prevent an emergency breakdown) have your exhaust fan belt professionally inspected. The fire code requires exhaust fans, so it’s important to install and maintain them properly.

Cooking is a Full-Time Job—Cleaning Kitchen Equipment Shouldn’t Be

After a long, busy season of cooking, all your kitchen equipment could use a good cleaning. One thing to consider for saving time and energy on those hard-to-clean items is a soak tank system. Soak tanks are a convenient way to make cleaning all of those heavily soiled kitchen items faster and more efficient. A custom soak tank and soak tank service program can simplify your day-to-day and seasonal commercial kitchen cleaning. It can clean utensils, oven racks, pots and pans, grates, hood filters, and more.

The experts at ·¬ÇÑÉçÇøappwill make sure your commercial kitchen is clean, safe, well-maintained, and code compliant! The professionals at ·¬ÇÑÉçÇøappwill take care of all your commercial kitchen needs. We can help with exhaust hood cleaning, commercial power washing, vent hood filter exchange services, dumpster pad cleaning, and more. Contact usÌý³Ù´Ç»å²¹²â!

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How to Keep Your Kitchen Safe From Creosote-Related Fires When Cooking Wood-Fired Foods

As wood-fired foods continue to grow in popularity, the likelihood of fires occurring in restaurants using wood-burning cooking equipment continues to increase as well. This is due in large part to a substance called creosote. Creosote is an oil made up of condensed volatile gases that form from burning wood. Creosote is highly combustible, so any buildup can be a danger for establishments cooking wood-fired foods. To help keep your kitchen safe, the commercial kitchen cleaning experts at HOODZ have outlined the dangers of creosote and some ways to prevent it from building up in your cooking equipment and ventilation system.

Water Vapors and Wood Smoke Lead to Creosote

One of the biggest dangers of cooking wood-fired foods is creosote building up inside the oven and exhaust system ductwork. When water vapor is released during the wood-burning and cooking processes, these vapors mix with the gasses in the smoke from the burning wood. This mixture cools and creates creosote. The gaseous mixture cools as it rises through the ventilation system. So, creosote can build up inside exhaust systems and the wood-fired oven itself. Creosote is a highly combustible substance, so any amount of buildup poses a serious fire hazard.

Creosote Has a Low Flash Point

Surprisingly, at 165 degrees Fahrenheit, creosote has a low flash point. This means that all it takes for a creosote-related fire to begin is an ignition source to heat the creosote to 165 degrees Fahrenheit. Wood-fired ovens can reach temperatures up to 800 degrees Fahrenheit. And flames, sparks, and embers are all present during the cooking process. So, it would be relatively easy for a fire to break out if any amount of creosote has built up inside your kitchen equipment.

Flash Point: the lowest temperature that vapors can ignite when coming in contact with an ignition source, such as embers, flames, or sparks.

Creosote Mixed with Grease is a Disastrous Duo

Creosote also has a low auto-ignition point of 451 degrees Fahrenheit, which is significantly lower than that of grease. Grease buildup is not uncommon when cooking wood-fired foods, and when it combines with creosote, the fire risk increases considerably. This is because the creosote-grease combination is easier to ignite and can burn hotter than creosote would by itself, often resulting in more destructive fires. The biggest danger comes from the fact that both grease and creosote can build up throughout the unseen portions of your kitchen’s exhaust system. So even a minor flare-up can quickly spread and grow out of control.

Auto-Ignition Point: the lowest temperature that a spontaneous ignition occurs without an external source igniting it.

How to Prevent Creosote-Related Fires

For any facility using a wood-fired oven, the best preventative step you can take is to reduce the buildup of creosote and grease in your oven and exhaust system (this includes hood and ductwork if it’s not vented directly). To ensure there’s little to no buildup, implement an effective wood-fire oven cleaning schedule. While the precise schedule will vary according to your restaurant’s needs and NFPA #96 guidelines, there are daily, weekly, and monthly maintenance steps you can take. For example, it’s a good idea to have staff clean the interior and firebox of your oven each day. A professional kitchen exhaust cleaning team should inspect and clean your oven’s exhaust system at least once a month.

At HOODZ, we specialize in fire prevention and code compliance for commercial kitchens. From oven cleaning and vent hood filter cleaning to grease containment system maintenance, the experts at ·¬ÇÑÉçÇøappcan ensure your kitchen can operate safely.

Contact us today to set up your exhaust system inspection and cleaning appointment!

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According to the National Fire Protection Association (NFPA), a structural fire is reported every 86 seconds in the United States.

Commercial kitchens are especially susceptible to fire because of the kitchen’s hectic environment and the presence of multiple fire hazards. Fire Prevention Week is a yearly campaign sponsored by the NFPA that has been taking place in October since 1922. It’s a national initiative to keep the public informed about the importance of fire prevention.

·¬ÇÑÉçÇøappis helping spread the word about the importance of fire prevention across the country. No matter what type of commercial kitchen you manage, Fire Prevention Week is a reminder to make sure you have precautions in place to prevent fires. This will ensure that you and your employees are prepared in the event of a fire. Here are a few tips to reduce the risk of fire in your commercial kitchen.

Preventative maintenance

Maintain Electrical Equipment

Electrical fires begin when frayed wiring, switches, sockets, or plugs start to project heat onto flammable materials. Although your cooking equipment is crucial to running your restaurant, it can also be detrimental if not properly maintained. To prevent electrical kitchen fires from happening, be sure to keep your commercial kitchen equipment up to code so that it can handle a busy kitchen environment.

Clean the Exhaust Hood System

Cleaning the exhaust hood system is essential to prevent fires. Your cooking appliances pull grease-laden vapors through your kitchen hood exhaust system while you’re cooking. These vapors then travel into the ductwork, through your building, and to the exhaust fan, where they can safely exit the building. Fires can spread very quickly when cooktop flare-ups reach the hood filters or ducting if regular cleaning to remove grease accumulation isn’t adequate.

Reduce Grease in the Kitchen

Grease buildup can easily ignite when exposed to the high heat commonly found in commercial kitchens. To minimize the likelihood of fires in the kitchen, regularly clean the susceptible, grease-exposed areas. This includes, but isn’t limited to: walls, stovetops, counters, grills, convection ovens, broilers, and fryers.

In case of a fire

Automatic Extinguishing System

Over half of all restaurant fires begin in the kitchen, so it’s important to have an automatic fire extinguishing system (AES) installed. An AES –also known as a fire suppression system– is a system that automatically dispenses chemicals to control fires when it detects heat or flames. There are several different systems available, so research which will best protect your restaurant or facility. Also, be sure to service your AES every six months to ensure your system is ready to put out a fire in case of an emergency.

Fire Extinguisher

In addition to an AES, always keep a portable fire extinguisher as a backup. Typically, Class K extinguishers are for kitchen fires involving grease that burns at high temperatures. A restaurant should also have Class ABC extinguishers in addition to the Class K fire extinguisher. These are only for other types of fires that may occur like paper, wood, or electrical fires.

Prepare Your Staff

Your staff should always have a proper emergency escape plan in case of a fire. Exits should be clearly marked and fire drills should happen at least twice per year. They should also know where all the fire extinguishers are located and they should be properly trained on how to use a fire extinguisher.

How ·¬ÇÑÉçÇøappCan Help!

Fires can be devastating to your restaurant. Keeping your restaurant clean and grease-free is the number one way to prevent fires in the kitchen. It is a necessary investment that will save you time and money down the road. A properly maintained kitchen can help your business avoid a costly kitchen nightmare. All of these fire prevention tips will keep you and your employees safe and keep your kitchen running smoothly.

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Sizzling wings, crispy fries, juicy burgers, MmmHmm!

These are all foods we (and our customers) love to eat. But, the process of cooking them can cause a lot of grease to build up in kitchen exhaust hood systems. Unfortunately, if not cleaned properly by professionals, this buildup often leads to serious fire hazards.

Restaurants may vary the different types of delicious food they prepare and serve their customers. But no matter the type, each restaurant contains similar fire risks when engaging in cooking activities. The cook line, hood filters, rooftop exhaust fan, and ducting are all potential fire hazards for commercial kitchens.

In fact, according to the ’s most recent study of fires in eating and drinking establishments, cooking equipment is the leading cause of restaurant fires. In addition to cooking equipment, the following sources round out the top 5 common causes of restaurant fires:

Cooking equipment

Cooking equipment is responsible for 61% of restaurant fires

• 31% of these fires involved deep fryers
• 18% involved cooking ranges
• 11% involved cooking grills

Electrical distribution and lighting equipment

Faulty appliances, worn or faulty electrical wiring, improper use of electrical outlets, and worn-out breaker boxes are responsible for 9% of restaurant fires.

Heating equipment

Heating, ventilating, and air conditioning (HVAC) systems are responsible for 9% of restaurant fires.

Smoking materials

Cigarettes are responsible for 7% of restaurant fires. Many smoking fires are started near trash cans.

Intentional

Arson is responsible for 4% of restaurant fires.

These top five causes account for 90% of all restaurant fires recorded by the NFPA. It’s also worth noting that a whopping 22% of the restaurant fires involving cooking equipment were caused by failure to clean kitchen equipment, which is 100% preventable.

Quick Fact: Did you know that is the peak time for restaurant fires?

Keep It Clean

The NFPA’s findings emphasize the importance of fire safety and prevention for the restaurant industry, especially as it relates to commercial kitchen cooking equipment. As the leading cause of restaurant fires, cooking equipment should be cleaned and regularly maintained to prevent these fires from occurring. Restaurant cooking equipment is different from equipment in your home and requires a lot more maintenance. Fast food establishments and other facilities that perform a lot of grilling and frying produce an average amount of of grease per week and up to 1,000 pounds per month! This means they need to be cleaned and maintained frequently to keep their fire risk as low as possible.

Your kitchen exhaust hood system should be your top priority when cleaning because these are the systems that remove the heat, smoke, and grease vapors that accumulate during cooking. By properly degreasing your exhaust hood and ducts, you minimize the highly flammable grease that builds up in these systems.

Quick Fact: Did you know that restaurant fires are the most prevalent during the weekend on ?

NFPA Fire Standards

Is your restaurant up to date with the current fire code? Your restaurant should meet NFPA 96 Standards, which include the maintenance and cleaning of commercial cooking equipment and exhaust hood systems.

The NFPA calls for different cleaning frequencies depending upon the type of facility and type of cooking taking place in the establishment. NFPA-standard frequencies include:

As a restaurant owner, it is imperative to comply with these standards to pass fire marshal inspections, and, ultimately, to prevent fires.

How ·¬ÇÑÉçÇøappCan Help!

A shiny hood in the kitchen after cleaning does not mean those hard-to-reach and even harder-to-see areas are clean. At HOODZ, we provide comprehensive cleaning and maintenance solutions to ensure that your kitchen exhaust system is compliant with the National Fire Protection Association Standard 96, IKECA ANSI C-10 Standard, and Local Jurisdiction Requirements. We also provide documentation to show proper maintenance of your exhaust system. Find our nearest location here – we look forward to servicing your facility!

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