How does a fire protection system work in a commercial kitchen?
Kitchen fire protection systems are installed on a variety of appliances like stoves and deep fat fryers. The nozzles for the system are installed in the commercial kitchen hood exhaust. When a fire is detected by the system, a wet chemical solution will be sprayed directly over the fire source. The chemicals that are discharged are specially formulated to quickly put out fires by covering the flames and starving them of the oxygen they need to thrive. As an added safety measure, the fire protection system will shut off the gas line to the appliance, further depriving the fire of fuel. This two-pronged approach to fire protection ensures the fire is extinguished without affecting other cooking stations. This lets your staff get right back to work as soon as the fire is put out.
How do you disarm a fire suppression system in restaurants?
The fire suppression system can be disarmed by opening the control panel and selecting the disable button. Once disabled, the system will shut down for a limited time before it reactivates. In most cases, the time for auto-reactivation is listed on the control panel door. Next, identify if your hood suppression system uses water or fire suppressant chemicals. You should see a label on the system that tells you what kind of system you have installed. If you need more time to look for the label, you might have to disable the system manually to enact an extended shutdown. For water suppression systems, look underneath the kitchen hood until you see the water valve. Turn the water valve off to fully disable the system. If your system uses fire suppressant liquid, turn off the fuel shutoff valve, which should also be located underneath the hood. If you cannot find the valve, you may have to follow the piping from the hood until you find the suppressant holding tank. The tank itself will have a shutoff valve that will disable the system until the proper maintenance work is done.
How do restaurants prevent fires?
Restaurant owners keep their businesses, staff, and customers safe from fire by ensuring all evacuation pathways are free of clutter and debris. A fire suppression system will also be installed on all necessary cooking equipment, along with a sprinkler system. Finally, fire extinguishers are placed in strategic areas throughout the kitchen and dining room. This system provides a multi-faceted approach to fire safety to keep everyone safe while ensuring excellent marks from the fire inspector.
What is a commercial kitchen hood fire suppression system?
A commercial kitchen fire suppression system is designed to keep the restaurant and all people safe in the case of a fire outbreak. The system senses when flames are present and then activates, spraying either water or a chemical solution to extinguish the fire quickly. These systems protect the cooking equipment, the business, and all staff and customers, ensuring fire safety at all times.
How does a commercial kitchen hood fire suppression system work?
A commercial kitchen hood fire suppression system is designed to detect flames and activate at a moment’s notice. The nozzles are installed under the ventilation hoods. When a flame is present, the system will spray water or a chemical solution directly on top of the fire, extinguishing it quickly. The system will also shut off gas to the cooking equipment, further eliminating the fire’s fuel. Without oxygen or gas, the fire quickly dies, and the commercial kitchen remains protected.
How many times a year does a restaurant’s fire control system need to be inspected?
The National Fire Protection Agency recommends that you have your fire suppression and sprinkler systems inspected at least four times per year. These safety inspections are necessary for ensuring fire protection in case of the breakout of fire. Monthly and weekly inspections by staff and the owner of the establishment are also recommended just to be on the safe side.
What are the different types of fire protection systems?
Commercial kitchens have a variety of fire protection systems to choose from. Wet fire sprinkler systems use automatic sprinklers attached to a piping system that is then connected to a water supply. When the sprinkler heads detect heat in the immediate area, only those sprinklers will activate to extinguish the fire quickly. Dry pipe systems work the same way, except they employ pressurized air or nitrogen instead of water. When a fire is detected, the system will discharge water just like a wet fire sprinkler. These systems are used when the pipes are subject to freezing. Special hazard fire protection systems are designed to detect and put out fires in locations where usual suppression systems will not work or prove to be inadequate. Dry chemical fire suppression systems use pressurized dry chemicals to extinguish fires before they become detectable to the eye, keeping the business and all resources protected from any major interruptions. Gaseous fire suppression systems use carbon dioxide to extinguish flames in areas that are not occupied by people. The CO2 is efficient and effective against fire without leaving toxic or residual waste behind that could prove harmful to property and equipment. Finally, there are foam fire suppression systems, which rapidly control and extinguish fires caused by flammable liquids.
What is an active fire protection system?
Active fire protection (AFP) represents a group of systems that require some type of action to work efficiently in the case of fire. The system can be manually operated, like a fire extinguisher, or automatic, like a fire sprinkler system.
What should I do if my commercial kitchen fire extinguishing system does not work properly?
A commercial kitchen needs a fully operational fire extinguishing system. When fire breaks out, every second counts. These systems are designed to activate immediately, putting out fire at a moment’s notice. If your system isn’t working properly, you face damaged equipment, injury to staff and customers, and possibly worse. Have your system inspected and repaired immediately by a company like Nationwide Fire Protection to keep your business safe and prevent hefty fines from the Fire Marshall.
What is the purpose of fire protection in a restaurant?
Fire protection protects the commercial kitchen from fire and smoke, keeps the equipment safe and working properly, and prevents injury to staff and customers. If a fire does break out and you don’t have fire protection, you face a very expensive shutdown, as well as fire rehabilitation and renovation before your establishment can reopen once more.
How much does it cost to install a fire suppression system in a restaurant?
It is difficult to estimate how much a fire suppression system will cost, as it depends on your commercial kitchen layout, the type of equipment you have, and the type of fire suppression you desire. The national average for fire suppression tends to run around $3500 and comes with the complete hood suppression system, installation of the system, hand portable systems, a complete test of all the equipment, and all associated permits.
What is best: An active or passive fire protection system?
Both Active Fire Protection (AFP) and Passive Fire Protection (PFP) systems can be effective in specific situations. With an active system, an action or motion is required to turn the system on, such as pulling a fire alarm manually or when the system senses smoke or flames. These systems are ideal for all businesses like commercial kitchens that are always under threat of smoke and fire. Passive systems work to compartmentalize a building through a series of fire-resistant walls and floors. This helps to prevent the spread of smoke and fire from one room to the next, preventing wide-scale damage. We recommend that you have both active and passive systems installed in your commercial restaurant business to keep your business, staff, and customers safe at all times. Talk to your fire safety equipment installation team for details.
What are passive fire protection systems?
A passive fire protection (PFP) system compartmentalizes a building through a series of fire-resistance-rated walls and floors. The system essentially keeps the fire in a single location so that it cannot harm other parts of the building. The system can include fire and smoke dampers, fire doors, fire-resistant walls, and fire-resistant floors.
When should I charge my fire extinguisher?
All fire extinguishers must be recharged following each use. Even if the fire extinguisher still has some of its agent left, the unit should be recharged before it is ready to use again.
How much does it cost to recharge a fire extinguisher?
Recharging a fire extinguisher costs between $20 and $50, depending on the size. Recharging a fire extinguisher should always be performed by a certified fire extinguisher repair company like NFP.
What is the fire extinguisher recharging process?
When a fire extinguisher is used and emptied, that process is known as “discharging.” If the fire extinguisher still has liquid or dry powder inside, the rest will need to be discharged before the extinguisher can be recharged. The process for recharging fire extinguishers depends on the type of unit you have. There are A, B, C, and D fire extinguishers, along with ABC extinguishers. Class A extinguishers use water or foam to extinguish materials like rubber, wood, paper, and plastics, and usually come in a silver cylinder. Class B, C, D, and ABC extinguishers usually come in a red cylinder. Class B and C are filled with CO2 (carbon dioxide) or dry chemicals and can be used to extinguish fires caused by electricity, oil, grease, and gasoline.
Class D extinguishers are typically filled with dry powders and are used for industrial applications like putting out fires caused by flammable metals. Once the extinguisher is discharged completely, the extinguisher must be thoroughly inspected and cleaned to ensure it is in proper working order. The cylinder itself will be checked, along with the bottle, hose, squeeze lever, tubing, hose, nozzle, and “O” ring. If the tubing or “O” ring shows significant wear, these components will need to be replaced before the extinguisher is refilled. Checking the seal is vitally important to ensure the extinguishing agents stay safely inside when refilling. The fire extinguisher will usually be submerged in water to check for air bubbles and to make sure the unit is sealed before the refilling process can continue.
To recharge a fire extinguisher by yourself, you must have access to the refill material – water or dry chemicals – and a pressurizing machine. You can get a product known as a Fireade 2000 that is compatible with all types of extinguishers and is sold to both the general public and fire departments around the country. These systems have easy to follow directions and allow anyone to refill a fire extinguisher for anytime use.
Once the material has been added to the cylinder and placed under adequate pressure, the extinguisher must be sealed and tested by submerging it in water to see if bubbles escape, before it is placed back in its proper location and tagged with the recharge date.
What is the difference between switching and updating a fire alarm in a commercial kitchen?
Like most of the equipment and components that make up your commercial kitchen, your fire alarm system will not last forever. The system could suffer from old age, lightning damage, or a host of other reasons. As such, the system should be replaced or upgraded periodically to ensure it works as intended.
To determine if you are ready for a fire alarm replacement or upgrade, the system should be inspected by a fire suppression repair and installation team, like the ones we provide at NFP. We recommend that you have your fire alarm system replaced every ten years from the date of manufacture. To be certain that your system is always prepared to alert you to signs of fire, we recommend having your fire alarm inspected at least once every five years.
When replacing a fire alarm, you need to follow all local code requirements and ensure that your replaced alarm matches all associated equipment. If the replacement goes against code or cannot be matched device-for-device, you will be forced to go with a fire alarm upgrade.
Do restaurants need fire alarms?
A fire alarm is a necessary component of all effective fire protection systems, including ones installed in commercial restaurants. In addition to fire suppression equipment, a fire alarm could save you precious moments when it comes to protecting your business and equipment from damage and your staff and customers from harm.
What are the fire alarm requirements for restaurants?
According to the National Fire Protection Agency (NFPA), a complete fire alarm system is required for all businesses with an occupancy load of 300 or greater. The fire alarm signals must be transmitted to a location that is constantly attended while the building is occupied. If constantly monitoring the alarm is impractical, the local fire authority can require the system be monitored by an off-site team.
What are the different types of fire alarms?
A commercial establishment like a restaurant can employ one of several types of fire alarm. Conventional fire alarms include a number of “zones” that are hardwired to a central control panel. This type of alarm can have separate fire alarms in each section of the building, and the control panel can alert you when one fire alarm is broken. Addressable fire alarms are also called “intelligent systems” and can employ automatic and manual alarms. Each alarm system has its own address, which allows you to determine which alarms are working or failing.
Hybrid alarm systems combine hardwired zones like conventional fire alarms with “intelligent systems” like the addressable fire alarm. This mixture of technology gives you full control over the building’s fire protection by using both manual and automatic detection abilities.
Do I need both a fire alarm system and a sprinkler system?
We recommend that all commercial restaurants have both a fire alarm system and sprinkler system. If a fire does break out, the fire alarm will alert you to the fire, but won’t do anything to extinguish the flames. A sprinkler system works in conjunction with your fire alarm to alert nearby personnel to the outbreak of fire while ensuring the flames are extinguished quickly to prevent business destruction, as well as injury and death.
Is fire alarm monitoring worth it?
A monitored fire alarm can alert you to the outbreak of fire during closing times. If fire were to break out while the building is unoccupied, untold damage could be done before anyone is alerted. Monitored fire alarms can save precious time, saving your business and nearby businesses in case no one is around to notice the fire firsthand.
What is the difference between conventional and addressable fire alarms?
Addressable fire alarm systems are installed to the main fire panel in a loop formation by means of a singular wire. This enables the system to detect fire alarm systems and determine if any of them are not working immediately. Conventional fire alarm systems are installed with individual wires that connect back to the main fire panel for each device.
What is a grade A fire alarm system?
Fire alarm systems come in six different grades, depending on the sophistication required. Grade A fire alarms come with a full system, including a control panel and associated equipment installations. It is the highest grade available for commercial establishments like restaurants.
What is a fire alarm inspection?
A fire alarm inspection represents a visual check of your fire alarm and all associated components. Visual fire alarm inspections should be conducted each week, month, and semi-annually or annually in accordance with requirements established by the NFPA.
The inspector will analyze the alarm fuse system, LED lights, power supply, and will look for trouble signals. The batteries will be inspected monthly or semi-annually for corrosion or leakage, depending on the type, and all duct detectors, smoke and heat detectors will be checked on a semi-annual basis. The system checks are designed to look for any changes that could affect equipment performance.
Does a fire alarm system have to be monitored?
There are no requirements that say a business must have a monitored fire alarm system. However, a fire alarm is only useful if someone is present to hear it. For fires that occur after hours, a monitored system could be your first line of defense for saving your business and all adjacent buildings.
Are smoke detectors required in kitchens?
Commercial kitchens employ a combination of heat detection and smoke detection to prevent false alarms and to work in an environment plagued by heat and smoke like commercial kitchens. Ask your fire safety installation team for details.
What is the code requirement for smoke detectors?
To be considered up to code, all smoke alarms must bear the label of a recognized testing laboratory. They should be installed on every level of the business, including near stairways to the upper levels.
Smoke alarms should be at least ten feet from a cooking appliance to minimize false alarms while cooking is ongoing. Mount smoke alarms high on the walls or 12-inches away from the ceiling. To ensure your smoke alarms remain up to code, never paint over them and test them regularly to ensure proper function at all times.
What type of smoke alarm is best for the kitchen?
There are two primary types of smoke detectors: ionization and photoelectric. Ionization smoke detectors respond more quickly to flaming fires with smaller combustion particles, such as the ones produced when paper burns. Photoelectric smoke detectors respond to fires that begin with a long smoldering period, such as a cigarette burning bedding or a couch. For best results, you should use both types of smoke detectors to detect different types of fires in your commercial establishment.
Where should smoke detectors be placed in kitchens?
Smoke detectors should be installed on every level of your restaurant and at least ten feet from cooking equipment to ensure no false alarms.
How do fire sprinkler systems work?
Sprinkler systems have heat detectors that detect immediate sources of fire. Many people falsely believe that sprinklers all go off at once when heat or flame is detected. Instead, only the sprinklers that exist directly over the fire will activate, putting out the fire at its source. Sprinkler systems can spray water or chemical solutions, depending on the environment.
What size building requires a sprinkler system?
Sprinkler systems must be in buildings that exceed 5,000 square feet in size or in buildings where the renovations increase the total size to over 12,000 square feet.
When should automatic sprinkler systems be inspected?
We recommend that you have your sprinkler systems inspected at least once every ten years. Fast-response sprinklers should be inspected after twenty years and then every ten years thereafter.
How do you clean fire sprinklers?
Here’s how the experts clean your sprinklers and sprinkler heads. A vacuum hose will be used to suck the dust and debris from around the sprinkler head. A damp rag will then be employed to wipe the ceilings or walls around the sprinkler head, making sure all cobwebs are cleaned up also. Finally, a canned air sprayer will be used to clean the entire surface of the sprinkler head. This is all delicate work, as the cleaning professional needs to ensure the sprinkler heads remain untouched and in excellent working condition.
Are sprinklers required in restaurants?
You are only required by law to have a sprinkler system installed if your restaurant exceeds 5,000 square feet in size.
How much does a fire sprinkler system cost?
You can generally expect to pay around $1 to $2 per square foot, which includes all sprinkler system equipment and installation. If you are having a sprinkler system retrofitted, you can expect to pay a little more at $2 to $7 per square foot.
What is the best type of extinguisher for a commercial kitchen?
K-rated fire extinguishers are recommended for commercial kitchen environments. These cylinders use wet chemical solutions that work on grease fires while preventing them from splashing or spreading around.
Do I need a fire suppression system in a restaurant?
Yes! A fire suppression system can ensure that flames are extinguished quickly around fats, grease, and oils, which are found in abundance in most commercial kitchens. Fire suppression can keep your business operating and everyone safe in case a fire does break out.
How does an Ansul fire system work?
An Ansul system is strategically installed on and around cooking equipment to detect and extinguish fires the moment a flame is detected. When a fire occurs, the system will quickly detect the flame using sensors that are installed on the cooker appliance hood. The detectors trigger the Ansul fire system to extinguish the fire while also shutting off the cooking appliance’s fuel source. The low pH liquid fire extinguishing agent starves the flame of oxygen, ensuring the fire goes out fast, keeping your business and all kitchen staff thoroughly protected.
Ansul fire suppression systems cost between $3,000 and $5,500, depending on the size of your commercial kitchen layout.
How do you clean a commercial kitchen?
Commercial kitchens have a variety of surfaces that require specific cleaning agents. The first thing we will cover is how to clean your stainless-steel equipment. In order to keep your kitchen tools and equipment in tip-top shape, always use a wet cloth and mild detergent to clean and wipe the equipment down, moving in the direction of the finish. If you find that detergent and water are not enough, such as in the case of caked-on grease, use a mixture of baking soda and water or a commercial cream cleaner. Make sure you rinse the surface of the appliance thoroughly to prevent contamination.
When cleaning the ovens, follow the manufacturer’s instructions. Your model of oven may require opening a window or turning on an extractor fan. You should also cover the floor area underneath and around the oven door. Remove the shelves for soaking and use a blunt instrument, such as a spoon, to loosen food residue without harming the interior surface. Cleaning the oven will require gloves and the proper equipment, which the manufacturer will also specify. We recommend microfiber cloths, as these are usually highly effective when cleaning ovens as they don’t tend to leave flammable fibers behind.
Now comes the floors, which can get extremely dirty on even the slowest days. A commercial kitchen floor requires a floor cleaning system that scrubs the floor and sucks up all the dirty liquid into a holding tank. This type of system is far superior to the old broom and mop technique. Make sure you do the floors last so that you’re not having to redo them after wiping the countertops, for example.
Your staff should also have cleaning duties that are performed weekly, monthly, and yearly. Each week, your staff should be washing and sanitizing your walk-in coolers. During this time, the sinks should be de-limed and coffee machines cleaned. The ovens could use a weekly cleaning also. Every month, your dry storage areas, freezers, and ice machines should be thoroughly cleaned. Yearly restaurant cleaning duties include cleaning the pilot lights and hoods above your cooking equipment. Since this type of job can get messy, it is best to leave the yearly dirty work to commercial kitchen cleaning professionals.
How often should a commercial kitchen be cleaned?
Your commercial kitchen should be cleaned daily to ensure grease, dirt, and grime never get a chance to build up. Your kitchen should then have specific duties where staff and professionals are called weekly, monthly, and yearly to clean specific equipment. Each year, for example, commercial cleaning professionals should come out to clean your pilot lights and ventilation hoods to ensure proper kitchen function and minimize the risk of fire.
How much does it cost to deep clean a commercial kitchen?
A commercial kitchen deep-clean can cost between $2,000 and $3,500, depending on the size of your kitchen, the extent of the cleaning, and how long it has been since your last deep clean.
How do you clean a commercial oven?
You can ensure an easier job cleaning your commercial oven if you strive to keep it clean all through the year. If you notice spills, wipe them up immediately. This keeps the spill from becoming baked on the oven surface, making it more difficult to remove later. Errant spills can also have negative effects on cooking temperatures. Each day, have your staff scrub the oven interior with a mild detergent soap.
Each week, the oven racks should be soaked in a sink before wiping down the oven’s insides and walls. Clean and rinse the racks before inserting, being careful to also cover the floor to catch stray debris. A deep clean of the oven should be performed every month. This process involves mild soap and a soft-bristle brush to thoroughly clean the inside and outside of the oven without harming the finish.
How do you clean restaurant hood vents?
Commercial kitchen ventilation hoods are massive collectors of grease and grime. The units must be cleaned regularly to keep your kitchen clean, food quality pure, and air quality breathable for customers and staff.
The first step in cleaning restaurant vent hoods is to remove and clean the grease receptacles, which are located on each side of the commercial hood system. Simply slide the receptacles out and dump the liquid grease into a safe container for disposal. Never pour grease down the sink. Soak the receptacles in a grease-cutting detergent with hot water and leave them to soak overnight. Scrub the inside and outside of the commercial range hood to remove any greasy residue that may be left behind. The receptacles, once cleaned, should be thoroughly dried before reinstallation.
Next, take down the hood filters and soak them in detergent and hot water to break up and remove any greasy residue. After soaking the filters, lightly scrub them to remove excess residue, then run them through the dishwasher. Like the grease receptacles, make sure the hood filters are thoroughly dried before reinstallation. Finally, spray a degreasing unit on the surface of the vent hood to break up any remaining grease, then use a soft cloth or nylon sponge to wipe the hood clean. You may have to scrape the grease away using a plastic scraper so that you don’t scratch the unit’s surface. Rinse the surface with a damp rag to remove all cleaning agents and check to make sure all the components are reinstalled properly.
How often should a restaurant kitchen be cleaned?
Health codes are very strict. By law, every commercial kitchen must be thoroughly cleaned every six months, according to the Health and Safety at Work Act of 1974.
Why is it important to clean extraction hoods in a restaurant kitchen?
If you don’t clean the extraction hoods regularly, you could face grease clogs, nasty fumes, and poorly tasting food, as all the grease and grime can quickly contaminate your meal offerings. Proper cleaning can keep your food tasting great and provide excellent air quality for staff and customers. Cleaning your extraction hoods can also prevent the outbreak of fire.
What is included with hood cleaning in a commercial kitchen?
When a service like Nationwide Fire Protection shows up at your commercial establishment to provide you with a thorough cleaning, the first step is a complete inspection of your grounds and equipment. Once the job has been assessed, the cleaning team will remove the exhaust hood filters before testing the fans, vents, and air ducts to ensure they are working properly. The team will move to the roof to clean any remnants of grease before cleaning the exhaust system and ventilation hood. Before the vent hood can be cleaned, plastic bags are secured to the hood to catch grease, chemicals, and water that may be extracted during the cleaning process. This keeps the floor, roof, and kitchen equipment clean.
The team may have to use scraping equipment to remove any significant build-up of grease and cooking oil. The cleaning representatives may use food-safe chemicals to further remove built-up grease and grime. The hood, vents, ducts, fans, and filters will then be pressure washed using hot water and sprays of around 2,000 p.s.i. to remove excess grease build-up after the chemicals have been allowed to rest on the surfaces. The service team will mop up and wipe down any remaining water and residue from kitchen surfaces and on the roof. After all the excess has been extracted, the kitchen hoods will be polished inside and out, including the backsplash and other surfaces that appear soiled during the commercial kitchen cleaning process.
Once cleaned, the exhaust system fans will be re-tested to ensure they are working as they should without vibrations or odd noises. A post-cleaning inspection will then be performed, which usually includes a walk-through by the restaurant owner to ensure a job well done. Once complete, a certificate of cleaning will be posted on the hood systems to verify compliance with the National Fire Protection Agency (NFPA) #96 code.
What risks am I exposed to when not properly cleaning a commercial kitchen exhaust system?
Failing to clean your commercial kitchen exhaust system can cause a build-up of grease that can quickly become problematic for your commercial establishment. The grease could contaminate your food offerings, which could push away customers and lead to bad reviews. Your restaurant kitchen could become filled with smoke, which could find its way into your dining rooms, further leading to customer satisfaction. A smoky kitchen also represents a poor environment for your staff to work. Finally, an unclean commercial exhaust system can lead to a risk of fire and make you susceptible to receiving heavy fines from the health and fire inspectors.
Are soap and water sufficient in cleaning my commercial kitchen?
Soap and water are generally ineffective at cutting through the heavy grease build-up that usually forms on commercial vent hood systems. For best results, we recommend that you use a powerful degreasing agent that is also safe to use around food.
What standards do you adhere to when cleaning a commercial kitchen and performing service on my equipment?
At NFP, we adhere to the highest standards when cleaning any commercial kitchen establishment. We guarantee that your equipment and kitchen will be free of grease and debris, and any other contaminants that could lower your restaurant quality and lead to the outbreak of fire. Our job is to make sure your kitchen is spotless enough to earn rave reviews from all inspectors and your loyal customer base.
How do you degrease a kitchen floor in a restaurant?
For an extra-greasy commercial kitchen floor, fill a mop bucket with a mixture of water and bleach Spread the mixture over the floor using a clean mop. Take a stiff-bristle brush and give the floor a thorough scrubbing to lift off every bit of grease. Keep the floor wet for around fifteen minutes, then slowly use the mop to go over the full area that you are treating. Rinse the mixture using a clean mop and allow the area to air-dry.
How do you clean greasy restaurant walls?
Grease can easily splatter onto and stain restaurant kitchen walls. You can get the floors spotless and looking their best once more by using a combination of warm water and vinegar in a spray bottle. Spray the mixture directly onto the grease and let it sit for around five minutes. Then, run a dishcloth under warm water and gently rinse the surface clean. Once the grease is removed, dry the wall with a clean towel. Repeat this process for any stubborn grease stains that need a little more work to remove.
How do you clean commercial kitchen tile floors?
Most commercial kitchens have drains installed in the kitchen floors, which makes cleanup easy. First, use a bristled brush to scrub the floors clean. Then, use a food-safe degreasing agent and mop and bucket to get the floors as clean as possible. You can then squeegee the degreasing agent and water mixture down the drains. If you don’t have drains, you can employ the same process except switch out the squeegee work with a shop vac. Make sure you shop vac every bit of water to ensure a thorough job.
How do you clean different types of floors in a commercial kitchen?
Your commercial kitchen may have a series of different styles of floors installed. It is our recommendation that you follow the manufacturer’s recommendations when using cleaning agents. Almost all commercial kitchen floors can be cleaned with bio-enzymatic or degreasing agents along with a microfiber mop. These tools will help to clear away grease and leave the floors non-slippery for the busiest shifts.
How do you clean grease from a commercial kitchen?
Commercial kitchens produce loads of grease that must be cleaned regularly to prevent a host of issues, including a heightened risk of fire. Grease is tough to clean and tends to build-up fast. Therefore, it pays to know how to clean grease to keep it to a bare minimum.
Using gloves and a food-safe bio-enzymatic cleaner or degreaser, thoroughly wipe down all surfaces until all signs of the grease are gone. Scrub the floors with a stiff-bristle deck brush and use a degreasing agent to mop the floors, being very careful to get in between the grout where grease likes to hide. If your floor has drains, squeegee the greasy solution into those drains. As a benefit, the degreasing agent you use will help to eat the organic soils that could potentially clog your drain, keeping your drainage system flowing nicely.
If your floor does not have drains, use a mop and bucket and wet vac to pick the solution up. Be sure you are using a clean mop and bucket so that you are not spreading grease around. Remove as much of the solution as possible so that no grease gets left behind.
In addition, grease will have to be removed from your ventilation hoods, which involves pulling the grease filters from the sides of the unit and soaking them in a degreasing agent. Do the same with the grease receptacles, but don’t pour grease down the sink. Dispose of grease properly using a specialized container and code-specific grease disposal methods. A professional should also come and clean your grease trap regularly to keep your water clean and prevent any backup of grease into the local water and sanitation system.
Can you clean your own grease trap?
It is possible for restaurant owner and staff to clean the grease trap, but a professional has the proper grease trap cleaning tools and grease disposal methods that can keep you safe and code compliant.
To clean the grease trap yourself, slowly remove the lid of the trap with a pry bar. Do this slowly so that you don’t damage the gasket underneath the lid. With the lid removed, inspect the trap so that you can become familiar with all its parts.
Place a measuring stick into the trap until it reaches the bottom and swirl it around so that some of the grease accumulates on the stick. Remove the stick and read the measurement to determine how much grease is stuck inside the trap. Make sure you record the measurement in your FOG pump out report, as is mandated by the EPA. You will want to remove any standing water located within the grease trap with a small bucket. Don’t dump this water into the sink, as it could contain oils. Instead, keep the water-filled bucket until the end of the cleaning process.
Next, remove all the collected food, oils and grease (FOG) using a small bucket and scoop. Place the waste into heavy-duty trash bags that are strong enough to hold liquids. With the trap empty, scrape the sides and lid with a designated grease trap vacuum. You won’t want to use that vacuum for anything else after cleaning is complete. Now it is time to scrub the grease trap down using soap and warm water. A metal scrubber works best at getting the inside as clean as possible. Once your grease trap is clean, rinse the screens and removable parts with plain old water. You can then replace all the parts you cleaned along with the lid. Make a copy of your FOG report, dispose of the water-filled bucket and grease trash bags using the proper techniques, and mail your report off to the necessary authorities.
How do you know when a grease trap is full?
You should always have your grease trap cleaned by the time it reaches a quarter tank full.
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