Commercial Kitchen Vent Cleaning.

When should a restaurant have their vents cleaned? 

Typically, letting exchangers go for more than 60 days or less can result in the same issues demonstrated in the following videos.

Breath this in? Everyday? What would you do? Why would you? Lmao...
Posted by Jeffrey Allen Kaufman on Saturday, September 26, 2015

I won't go into detail, but this particular establishment would allow for their vents to become so clogged, that the entire kitchen would suffer. Smoke would bellow out at an alarming rate and flood other areas.

I witnessed dishwashers become smoked out by the toxic and often smothering smoke from burning both propane and the cooking of meats.

This particular establishment had zero desire to do anything about it until a rumor starting floating around that someone should call OSHA. 

Luckily for the people who worked in this poorly run kitchen, someone took notice and had a cleaning company come and give the vent system a full cleaning, but not after forcing several people to inhale the fumes and smoke for well over 6 months.

So when should you have you hoods cleaned? 

About every 30 to 60 days of heavy use.

Don't wait until this happens. As one lawyer said after reviewing these videos, "Who in their right mind would even expect someone to continue working in this environment?"

Thanks for reading,

Chef Jeffrey Kaufman 

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Posted by Jeffrey Allen Kaufman on Saturday, September 26, 2015