Italiano
There are (at least) 5 reasons why the hood needs to be kept clean.
And I’m not talking about ordinary cleaning, that of the surface. However, a thorough cleaning of filters and ducts is to be carried out regularly.
1) Fire safety: an extractor hood with cooking fat residues represents a significant fire risk in a restaurant kitchen. This, in fact, being composed of saturated and burnt oils, is highly flammable, which is why it causes the majority of fires that occur in restaurants (Class F fires, among the most dangerous there are).
2) Indoor air quality: Grease and particulate buildup in the exhaust system can restrict and/or contaminate airflow, leading to unhealthy conditions for kitchen staff. At high temperatures, the residual fat is burned, emitting bad odors, as well as toxic volatile substances.
3) Efficiency: A clean exhaust hood ensures that the ventilation system works efficiently. Grease accumulates, quite easily, both in the internal ducts, in the fan blades, or in other parts of the hood. This obstructs airflow, reducing the effectiveness of the exhaust system and increasing energy consumption.
4) The so-called dripping: the accumulation of grease in the internal parts of the hood can fall into the food preparation areas, contaminating the food and therefore putting customers’ health at risk.
5) Last but not least: compliance with current regulations. Regular cleaning of the extractor hood is required by (as far as we know, and we have done a lot of research!) all rules and standards, whether local or national.
So, in conclusion. If you need a new hood, buy a quality one. And bear in mind… ALUMINOX makes them!
Just don’t forget to keep it clean!
