Kitchen Extraction System Cleaning | Quality Care Dubai UAE

1. Kitchen Extraction System Cleaning A bar or restaurant should do the Kitchen Extract System Cleaning and maintain their commercial Heavy-duty cooking equipment is used in commercial kitchens. The ducts and hoods that are above kitchen equipment are designed for reducing the risk of fire. They remove airborne contaminants like grease particles, smoke, and odours. Failure to maintain the hood or duct system properly will increase the chance of an uncontrolled fire. kitchens properly.

2. Why it is essential to clean the kitchen Extraction system? Fire hazards: Properly designed and maintained Hoods and Ducts are essential to eliminate airborne contaminants like grease particles, heat and smoke from the kitchen environment. These airborne contaminants can spread to the rest of the kitchen and the entire building if the cooking equipment isn't located under a hood or duct system. The eventual accumulation and buildup of contaminants can occur on almost all surfaces within the building, including ceilings, floors and tables. If a fire occurs in the building, this will increase fire spreading and potential fire load. These contaminants can also cause health problems and make your business look unattractive. Productivity/Efficiency: Chances are your restaurant is run like a well-oiled machine. Unexpected interruptions and downtime can impact your bottom line. Preventive maintenance and cleaning by a certified contractor for duct and hood cleaning will keep your operation in good shape and help reduce the need to make emergency repairs.

3. When you will need your hood or duct system cleaned Every Kitchen Duct Cleaning Abu Dhabi should be inspected by a certified hood cleaning contractor at least once every six months. The certified hood or duct cleaning contractor must inspect the system if it is found that the system needs to be cleaned. Cleaning and inspections may be more frequent for some cooking operations. Solid fuel cooking in commercial kitchens, such as smokers and good-fired grills will require separate hoods and duct systems. These systems must be inspected each month and cleaned if necessary. Solid fuel cooking creates high levels of creosote, in addition to the other airborne contaminants mentioned above. This increases fire risk. Commercial kitchens that produce more grease or airborne contaminants should be inspected each quarter. If the quarterly inspection shows the need, the system will be cleaned. This includes any cooking operations that use a greater amount of grease-based cooking/frying, or operate for extended hours or 24-hour days. These types of operations are more likely to produce grease and other airborne contaminants. Visit : www.qualitycaredubai.com