Commercial kitchen cleaning is the process of removing grease that has accumulated inside the ducts, hoods, fans, vents, grills, fryers, of commercial kitchens. Left uncleaned, commercial kitchen systems eventually accumulate enough grease to cause extreme fire hazards. We clean fryers, grills, ovens, steamers, work tables, range hoods, stainless steel walls, all the stainless steel in the kitchen, pipes, drains, degreasing floors, walls and ceiling.
All walls, ceilings, equipment, walk-ins, and floors are degreased. We use scrapers, metal sponges, screw drivers, pressure washers, enviro-safe chemicals and hot water to thoroughly clean commercial kitchens.
Grease fires still happen at an alarming rate. A grease fire happens when the cooking oil becomes too hot. When heating oils first start to boil, they smoke, then catch on fire. Most vegetable oils have a smoking point around 450°F, while animal fats like lard or goose fat will start smoking around 375°F.
Improvements have resulted from research, code revisions, education, and improvements in grease filtration and extraction technology in commercial kitchens, but owners of commercial kitchens must still be vigilant with staff training and maintenance procedures.