"Commercial kitchen cleaning is the process of removing grease that as 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, hoods outside, stainless steel walls, all the stainless steel in the kitchen, pipes, drains, degreasing floors, walls and ceiling.
The equipment needs to disconnected from the walls (the client is responsible for that) and we will proceed to degrease first the wall and pipes and the same time we are degreasing the ceiling. All the walls, equipment, walk-ins, and floors are degreased. We use tools, like scrapers, metal sponges, screws drivers, stones, a pressure washer, chemicals and hot water to thouroughly clean commercial kitchens.
The difference between between the way that some commercial cleaning companies clean a commercial kitchen and FAC Inc. cleans a commercial kitchen is that we ask the client to disconnect the equipment from walls and pipes (gas pipes) and move the equipment so that we can access areas that have typically not been cleaned in many years. Most companies do not do that.
While grease controls in commercial kitchens have seen some significant changes in recent years, 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 will start smoking, and then they will 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 the owners of commercial kitchens must still be careful of their personnel training and and maintenance procedures.