Posts Tagged ‘Restaurant duct cleaning’
Do you ever really think about dryer duct cleaning?
Did you know that clothes dryers account for almost 16,000 fires that cause numerous deaths and injuries annually, according to the Consumer Product Safety Commission? They also recommend that the interior of the dryer chassis should be cleaned periodically by a qualified service person to minimize the amount of lint accumulation.
These recommendations are based on the way dryers work. Clothes dryers require an open pathway to vent the hot air, moisture and gases resulting from drying clothing. This pathway, the dryer duct, can become blocked by lint accumulation due to any of several factors that can include normal lint build up over time, a duct that is too narrow or too long, or a duct with too many turns in it. Sometimes there can be a mechanical blockage such as a bird nest in the duct. In any case, the duct must be cleaned in order to exhaust the approximate one-gallon of water per average laundry load.
Most dryer manufacturers, such as Maytag, recommend that residential dryer ducts be cleaned annually for fire prevention and energy saving reasons.
When the duct is blocked, the dryer continues to run, wasting electricity and not allowing the clothes to dry. You may hear a series of clicks as the dryer control turns the heat on and off repeatedly trying to compensate for the problem.
To determine if it really is a problem with the duct and not a different dryer problem, simply pull the dryer out a few inches and see if disconnecting the flexible connection from the wall allows the dryer to begin acting normally. If your dryer now works properly, then you have a blocked dryer duct.
We clean these dryer ducts a number of ways. One spinning device we use is similar to a drain snake, but much more gentle on the duct. Then we remove the loosened lint or other debris using a large vacuum. In most cases it doesn’t take long and we leave your laundry room clean.
Since 1978, Action Duct Cleaning been recognized for their residential dryer duct expertise. For further information or a free estimate, click here today.
Duct cleaning is part of kitchen exhaust system maintenance. Different settings and uses will affect the frequency of restaurant duct cleaning needs.
The most common restaurant duct cleaning and exhaust system cleaning frequency is every three months. However, this can vary. For instance, kitchen exhaust systems that need cleaning more often are those over wood-burning or charcoal-burning stoves. These should be cleaned at least every month and, in some cases, as often as every two weeks.
Below are various types of cooking establishments and their most commonly recommended cleaning frequencies.
- Wood-burning or charcoal-burning stoves, char broilers, 24-hour restaurants, some hamburger places: one month.
- Many hamburger restaurants and fast-food locations: two months.
- Average restaurant, employee cafeteria, hotel or hospital kitchen: three months.
- Pizza places, convalescent hospital, small snack bar, oven hood: six months.
- Hoods over non-grease-creating appliances such as steam kettles, dishwashers, and soup vats: one year.
Kitchen exhaust and duct cleaning is a standard part of the routine maintenance of any cooking establishment. All kitchen managers or restaurant owners should be aware of its role in fire prevention and ensure it is done on a regular basis.
THE ACTION DUCT GUARANTEE: All of our work is guaranteed to pass fire, health and insurance inspection.
By law, kitchen exhaust cleaning is required for virtually every commercial cooking establishment in the United States. Duct cleaning is a part of this. Restaurants, hospitals, hotels, employee cafeterias and other food service locations have a “hood” and duct work over the stove to exhaust smoke, steam and fumes out of the building.
These exhaust gases leave a residue on the inside of the duct work. This is usually a grease residue of some sort, depending on the type of cooking. Char broilers commonly leave heavy black grease. There are some foods that, when cooked, leave a sticky or rubbery residue. When a charcoal or wood-burning stove is in use, soot and ash residue builds up in the duct work. Dishwashers leave heavy lint deposits. Duct cleaning services address these concerns.
When the buildup of grease becomes heavy, a fire hazard exists. Approximately one in three restaurant fires are caused by grease. A common scenario of how a kitchen exhaust fire starts is this:
- A flame flares up on the stove.
- The fire comes in contact with the filters above the stove on the kitchen hood. The filters ignite.
- When the exhaust fan is on, air is drawn into the hood, through the filters, and up the duct work, spreading the flames.
- If significant grease residue exists on the duct interior, it acts like a fuel and the fire spreads up the duct work more rapidly, perhaps all the way into the fan. We have seen fire climb up a ten-story duct to the fan on the roof burning up the fan.
Modern duct construction is designed to hopefully withstand such duct fires. The duct seams are welded to prevent grease or fire from leaking out and the shafts around the duct are made of fire resistive materials. However, older buildings are still at risk, and even in modern buildings, the fire may penetrate through the duct work or escape onto the roof via the fan. When an exhaust system is cleaned regularly, the chances of a duct fire are extremely remote.
In virtually all the duct fires we have seen in our 25 years of experience, the ducts were extremely laden with grease or other flammable material. We can evaluate the status of your duct work for you.