It’s Time To Set Annual Cleaning Schedule, Says Santa Ana Hood Installations Company - By: Farazandeh

PLACENTIA AND LOS ANGELES, CA— This is the time of year when millions of people make personal resolutions.

American Professional Services (APS-Hoods), a Los Angeles and Santa Ana, CA hood sales company, recommends to restaurant owners and managers that they also make at least one work-related resolution this year: schedule their routine hood cleanings for the year.

“We do this with most of our existing clients and we have found over the years that this is the best way for restaurants to stay on target with this highly important task,” said Massoud Farazandeh, chief executive officer of APS-Hoods, a Santa Ana, CA hood cleaning company.

Scheduling cleanings for the year is easy because owners and managers typically know when their busiest times of year are, and the experts at APS-Hoods can determine the frequency of cleaning based on the types of cooking processes used.

Farazandeh, chief executive officer of APS-Hoods, a Santa Ana, CA hood cleaning company, and his trained employees can consult with restaurant owners and managers to determine the frequency of cleanings, but there are some “rules of thumb” that can be followed to help make a determination, he said. Restaurants that use wood fires or smokehouses to cook much of their food ought to have those systems cleaned at least monthly, due to the soot build-up that can occur.

Dining facilities that cook with deep fryers or charbroilers should have their systems cleaned at least every three months. The same is true for restaurants that use large quantities of vegetable oils in their kitchens, including Chinese restaurants.

Regardless of the type of establishment and methods in which the food is cooked, it is important that no restaurant go longer than six months between cleanings, Farazandeh said.

APS-Hoods promotes the necessity of routinely cleaning kitchen hood systems because statistics back up the fact that the service is necessary to prevent costly fires.

Between 2003 and 2006, approximately 17 percent of the 109,300 non-residential structure fires that were reported started as a result of cooking equipment, making it the No. 2 cause of fires, according to the National Fire Protection Association’s Web site.

The U.S. Fire Administration’s National Fire Incident Reporting System also found that in the same reporting period, the main cause of structure fires specifically in stores and other mercantile properties was cooking equipment, according to information posted on NFPA’s Web site. That report stated that the areas in which foods were cooked was the leading area where fires originated, and cooking materials or food was the leading item that was first ignited.

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About the Author

American Professional Services, Santa Ana Hood Installations company, is a full-service restaurant fire protection business that installs, services, repairs and performs routine inspections and sales for hood systems.If you would like more information about the Santa Ana hood sales or Santa Ana Hood Cleanings offered by APS-Hoods, visit website.

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