COMMERCIAL KITCHEN RESTAURANT DUCT CLEANING
This is the first of a two part post on keeping the systems and components within your NYC commercial kitchen clean and safe. At Master Fire, there is no compromising on the health and safety of commercial kitchen workers, as well as restaurant patrons and staff. Master Fire Mechanical has a reputation for deploying only the best quality commercial kitchen hoods, canopies and exhaust fans to ensure that when they are reviewed and inspected by local building and fire authorities they are in compliance and up to all applicable building and fire codes.
We also stand behind the products we sell and guarantee our installations for as long as you own them.
A restaurant’s exhaust system is a critical component in order for a restaurant to be a commercial success. Ensuring that the food which comes out of your kitchen tastes great, keeping workers safe, avoiding violations and fines, and minimizing/streamlining costs, are all vital to a successful commercial kitchen operation. A clean ventilation system will ensure that the air quality inside your restaurant remains fresh. Your exhaust system will suck in grease and food particles emanating from your grille, and ingest it into your system’s ductwork. The contaminated air is then transported safely through your ducts and deposited outdoors (usually through a customized duct system that terminates on the roof of your restaurant. Commercial kitchens in which the hoods run more efficiently, are of course easier to keep clean.
The main component of your commercial kitchen exhaust system is the kitchen hood. This is where the contaminated air is initially brought into the system. From the hood, the any contaminated air and particulates travel through the system’s ductwork. After time, the insides of these ducts become very dirty, as well as greasy – which of course, can be an ignition source. If the ducts aren’t air-tight, and a perfect fit – the results can be tragic. Even a millimeter can mean the difference between a violation or a clean bill of health. Worse, it could be the difference between life and death.
In our next post we’ll discuss other components of your commercial kitchen duct system and how to keep it clean.