Italiano
There are several reasons why professional kitchen extractor hoods need to be kept clean.
One of them is “F” important.
Okay, they’re all F… important, but this is “F” crucial.
I’m talking about Class F Fires, caused by the ignition of cooking oils and fats.
These are damn dangerous, primarily due to the extremely high temperatures: fats and oils have a flash point of around 315°C, and a self-ignition point of around 340°C.
So cleanliness, yes.
But also staff training: Class F fires can only be put out with specific extinguishers, containing potassium salts.
And it is very dangerous to use water, as it would create the so-called boilover phenomenon, with a literal explosion of the oil and an increase in the flame.
It may seem common sense, but unfortunately (I say this from experience) there’s way too much misinformation.
Anyway, keep your hoods clean which, in addition to preventing bad odors and safeguarding the health of employees, significantly reduces the risk of fire.
And no… a wet cloth is not enough. Rather, the intervention of a professional is needed.
However, I don’t do hood cleaning (if you do, feel free to mention it in the comments).
On the other hand, I do sell hoods.
Premium quality hoods, to be precise: manufactured in Italy by Aluminox.
Just make sure you keep it clean!
