How Ignoring Canopy Filters Will Devastate Your Commercial Kitchen
Do you know what is the worst part of grease leftovers? No, it's not the horrendous task of cleaning them. More likely, it's their physical property to dissolve when steamed. They turn into invisible little molecules of commercial kitchen mayhem and stick forever on difficult to reach surfaces. They clog the extraction canopy filters of your kitchen. Goodbye proper ventilation, hello fire hazard. Grease is your enemy number one, and its most vulnerable victim are the extract systems and canopy filters.
Types of Commercial Kitchens
Depending on what you cook or how you cook it, as well as the capacity of your commercial kitchen, whether a little corner cafeteria or an enormous food factory tycoon, the grease quantity will be different. In any case, as little as it is, you shouldn't ignore it as the dirt is practically able to efficiently decrease the workload of your extraction filter pipes. Goodbye low electricity bills, hello high ones.
There are three different categories, considering the kitchen use. Type 1 kitchens include snack bars or cafés, where the biggest thing you have to cook is a muffin, or fried bacon. Then you get a type 2 commercial kitchen - they cook for a crowd. Mostly school and work canteens fit here, but they don't have a all year round or full day operational schedule. The ones who do, however, fit into a type 3 kind of a commercial kitchen – big restaurants, fast food chains, and even smaller kitchens, but relying heavily on certain cooking techniques that require the usage of lots of oil, such as Asian or Mexican eateries.
Canopy Filters & Their Maintenance
That being said, you can have a clear idea of how often you should take care of your extraction filters – daily, weekly or monthly. Don't ignore their maintenance, because one of the most important qualities in a mainstream public eatery is its efficiency.
Inefficient work of the canopy filter systems will lead to even more greasy air. When the molecules finish their short-lived flight around the space of your kitchen, they will leave their mark on the surfaces. They will spread everywhere, making everything so slippery that rushing staff will potentially be under high threat of injuries. Goodbye light breeze scrubbing, hello deep kitchen cleaning.
Staff Vs Professional
There aren't many restaurants in the world where the administration can allow their kitchen staff to allocate so much time on regular deep kitchen cleaning. Therefore, driven by economy factors, proper extraction and canopy cleaning at your place frequently is a must.
For some of the duties the restaurant staff shouldn't take much time and they could be done on a daily basis. Others, on the other hand, will require professional help from specialists in cleaning canopy filters.
If you have a lot of traffic in and out of the kitchen, for example, when you own a fast food restaurant and your waiters have to be super fast to receive and deliver orders, you'll need to clean daily. If a small cafeteria is what you own, the whole situation will be more relaxed and probably less worry about the cleaning duties.
Depending on the quality, material and, of course, the usage of the cooking appliances, the time frame to inspect and replace the canopies and filters greatly varies – between a quarter to up half a year. Of course, the grease filters won't completely do the job on their own – they are not the perfect tools to deal with dirt.
Does your cleaning equipment include work gloves, accustomed for a tight grip, as well as having a cut-protection surface? What about the proper cleaning agents and the know-how on how to handle and replace the position of the filter? Most probably the answer will be no – this is what expertly trained professionals are doing and that's why most restaurants hire an external cleaning company to do the picky job.