Kitchen Exhaust Cleaning
Kitchen exhaust cleaning is the process of removing grease that has formed on the walls of ducts, hoods, fans and vents in restaurant kitchen exhaust systems.
Several processes are used to clean kitchen exhaust systems. The most common is the use of chemicals to break down the grease, and hot water to rinse away the residue. Chemicals are generally applied with either a garden type sprayer, downstream injection through a pressure washer or with a chemical foamer.
Once the chemicals are applied, they are allowed to dwell on the surface of the grease for a period of time, before being washed off of the surface with hot water. In extreme situations, where grease buildup is to heavy for a chemical application and a rinse, scrapers may be used to remove excess buildup from the contaminated surfaces, before chemicals are applied.
Currently the kitchen exhaust cleaning industry is unregulated in most areas of the country. The guideline that most kitchen exhaust cleaners follow is the National Fire Prevention Association Standard 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations.
Several bodies have been formed to help educate kitchen exhaust cleaners on the NFPA 96 standard, and the best standards and practices to use in performing kitchen exhaust cleaning. Among these are the International Kitchen Exhaust Cleaning Association, Phil Ackland Associates, and Certified Hood and Duct Cleaners Association.