When a fire occurs in a restaurant, studies show that it most often starts in the kitchen.

That’s why it’s important to not only have kitchen range hood systems cleaned of flammable buildup on a routine basis, but also to have them cleaned by a professional who knows how to do the job right.

Commercial hood companies have provided hood cleaning services.

Restaurant fires often occur when a flame ignites cooking materials that have built up in kitchen hoods, fans, and ducts.

When it comes to grease and oil buildup, it is a substance that cannot be removed without special tools and chemicals, and if not properly removed on a regular basis, it poses a tremendous fire hazard.

There are a few criteria that restaurant managers and owners can use when selecting a professional exhaust cleaning company to ensure they have selected the right person for the job.

One of the first questions to ask yourself is requesting details about the scope of cleaning services.

There are companies that will only clean the hood and never touch the ducts or extractors. Failure to clean every part of the system can leave the restaurant vulnerable to significant property damage in the event of a fire.

It’s also a good idea to ask about the inspection and cleaning standards the company follows. Most reputable companies adhere to the established standards outlined in the following codes:

o NFPA-96: the standard for ventilation control and fire protection of commercial cooking operations.
o The International Fire Code: includes standards governing the protection of life and property from various explosion and fire hazards.
o The International Mechanical Code: establishes minimum standards for mechanical systems using prescriptive and performance-related provisions.

These codes are designed to provide general safety provisions, outline the maintenance of bell systems and fire protection systems, prevent fires, and limit the negative impact of fires when they do occur.

Businesses must be willing to provide proof of insurance, licenses, and certifications. They should also be able to provide dates on when the work will start and when it will be completed, as well as information on what specifically will be done during the cleanup process. After the job is complete, professional firms must provide something in writing that describes what was done, what deficiencies were found, and recommendations on what items should be repaired or replaced. The company must also provide a certificate of performance that can be posted near the hood as proof that it has been serviced and the date of cleaning or inspection.

Businesses must also provide a list of references that restaurant owners and managers can contact, upon request.

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