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A cleaning plan to avoid the risk of fire in restaurants

Dirt damage in professional kitchens

In professional kitchens, where food of all kinds is processed and cooked, it is necessary to have a thorough and detailed cleaning and disinfection plan in place. This is to ensure the best possible hygiene and safety conditions on the one hand, and to avoid the risk of unpleasant accidents on the other.

In particular, the accumulation of charred and viscous fats in the extraction systems, filters or hoods of professional kitchens can increase the risk of fire. This is because cooking food at high temperatures generates the formation of fat particles that are released into the air in the form of potentially toxic vapours and fumes. These residues can foul hoods and extractor ducts, preventing proper ventilation of the environment and increasing the risk to the health and safety of staff.

Undoubtedly, such a risk concerns professional kitchens in any environment, whether it be canteens, hotels or restaurants.

Cleaning filters, hoods and surfaces with a central vacuum system

Cleaning filters, hoods and surfaces with a central vacuum system

Extractor hoods and extraction systems therefore need constant and thorough cleaning. But to do this, you need the right tools.

A central vacuum system allows for quick cleaning that does not interfere excessively with kitchen work, and convenient and thorough cleaning to avoid the accumulation of dust or grease on surfaces such as the filters of ventilation systems.

Keeping the extractor hood clean and hygienic prevents and eliminates annoying problems with the efficiency of the fume extraction system and at the same time ensures that the level of fire risk is kept low.

Furthermore beside helping with risk prevention and safety in the workplace, the cleanliness and hygiene of a professional kitchen also directly contributes to maintain the positive image of the facility.

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