One of the most difficult areas to keep clean in a commercial kitchen is the exhaust air filter system, which directs smoke from the oven into the outside air. With a little knowledge, most of these treatments can be done as a routine.
This article explains how often components need to be cleaned and what hazards to look out for. You can also buy the best filtration system through various online sources.
One of the dirtiest areas in the kitchen is the area above the stove itself, where air and smoke are expelled through the blinds with an oil filter to catch the oil and grease released during the cooking process.
The extraction filter itself is designed to retain dirt. They must be cleaned regularly before they reach their saturation point. How often the filter needs to be cleaned depends on the setting.
If you clean the extract filter yourself, it is often best to wash it in a commercially available dishwasher. Therefore, they must be designed, measured, and constructed to be strong enough to withstand common washing in this environment.
If the cleaning interval is not too long, washing with mild soap or detergent and warm water is usually suitable for most facilities. If too much time passes between cleanings, the oil will burn and require special care.
Therefore, it is important to thoroughly clean the entire suction system within a maximum of six months, and in very heavy use cases even within three months.