Kitchen Equipment: Keep Ventilation Hoods Clean

BLUF: Cleaning ventilation hoods is a safe step toward good chow.

Photo by Thomas Alvarez

This article initially appeared in PS 778, pp. 52-53.

Here’s a pop quiz for the food service folks: When was the last PMCS on your kitchen ventilation hoods?

If you’re not sure, that’s a red flag because normal cooking operations produce an alarming amount of grease.

When ventilation hoods or exhausts aren’t working right, you’ll notice because grease and steam aren’t removed from the kitchen.

Neglecting PM allows dust and grease to take hold. This devilish duo builds up on surfaces like:

countertops.
flatware.
plates, pots and pans.
other food service equipment.
walls and ceilings.

That’s a nightmare for the poor guy who finally does that overdue cleaning. But it’s also a serious sanitation and safety issue. Grease and dust buildup on power outlets can cause electrical fires.

Do daily safety and readiness inspections of kitchen facility equipment. While great-tasting grub is always nice, safety and sanitation take priority! That means making sure old grease is removed and hood filters are clean. If needed, hood filters should be professionally cleaned by approved contractors.

Reduce risk by keeping up regularly scheduled PMCS. Your local Department of Public Works (DPW) technicians can also assist with scheduled maintenance and cleaning as covered in Chapter 4 in TB MED 530, Tri-Service Food Code (Mar 19).* Get the pub HERE.

Here are some pointers to keep kitchen ventilation hood PMCS on track:

Remember to check for visible damage to interior hoods.
Immediately report any exhaust hood that’s not working to your DPW and local fire department.
Cleaning tips:
- Include daily, weekly and monthly user cleaning instructions in the dining facility SOP.
- Follow all manufacturer guidelines.
Make sure kitchen ventilation hoods are properly cleaned and regularly checked by a certified technician.