Uploaded: 2024-05-10T06:50:08Z
Channel: Diamond Certified Resource

When servicing a commercial kitchen hood and filter system, what our crew will generally do is we'll assess the hood, remove the filters, soak and degrease them. While the filters are soaking and degreasing, we'll go back to the hood, clean and polish, and generally we'll use either a water based polish or an oil based polish. We also remove the drip pans. Generally there are two drip pans. Clean those, dry them off, and place them back into the hood. Once we complete those two tasks, we go back to the filters, dry them off, and then place them back into the hood. And that's how you clean a hood and filter system in a commercial kitchen. The importance of cleaning the hood and filters on a regular basis is because too much oil or grease can accumulate inside of the flue. The flue does have to be serviced every three to six months generally, but routine maintenance of the filters in the hood helps. To produce a better appearance and ultimately produce less grease inside of the food.

Paloma Martinez, manager of operations at Cappstone, Inc., a Diamond Certified company, explains how to service two critical components of a commercial kitchen.

Kitchen Hood and Filter Maintenance from Paloma Martinez of Cappstone, Inc.

with Paloma Martinez of Cappstone, Inc.

Video: Kitchen Hood and Filter Maintenance

https://www.youtube.com/watch?v=n0i48skgOtw

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