The addition of side panels, end panels and ceiling enclosures or field wrappers is a simple, inexpensive, but highly effective way to improve the look and performance of your hood as well as save money on operational costs. The ability of the hood to capture and contain smoke, grease-laden cooking vapors, convective heat, moisture and other products of cooking processes is one of the most important factors in choosing options for your hood system. So what exactly are panel enclosures and how do they work? Continue reading
The FOG Tank is your solution to effectively and efficiently cleaning dirty hood filters and other commercial kitchen equipment. If you want to get your hood filters, grill tops, stove parts, fry baskets metal cookware, and bakery equipment squeaky clean, look no further. The FOG Tank will also help you spend less time and money on cleaning – all without harming the environment. Continue reading
Everyone knows that commercial kitchens need things like ventilation hoods, exhaust fans, cook tops and refrigerators. Heck, you might even know about the importance of installing exhaust fan access panels or what a filter spacer is.
But there are lots of helpful items you might have never even heard of. We’ve narrowed down the list to the top five commercial kitchen and restaurant accessories we can’t live without. If you don’t already have them, be prepared to have your life made easier! Continue reading
We get a lot of questions about restaurant ventilation and commercial kitchen hood systems – and we have lots of answers! Our commercial kitchen ventilation Resource Center and our online Hood Filter Buying Guide are just two examples of how we are always hard at work making our website helpful and easy to use! Continue reading
It doesn’t take harsh chemicals to get a greasy, dirty commercial kitchen really clean. In fact, you can actually save both time and money using environmentally conscious cleaners that get the job done without dangerous acids, caustics, solvents and surfactants.
If you’re looking for a safe replacement to help you keep everything from your kitchen vent hood to your rooftop free of grime and grease buildup, here’s what you need to know about the top 4 eco-friendly green cleaners for restaurants and commercial kitchens.
Grease duct access doors are required in all restaurant and commercial kitchens with cooking applications that produce smoke or grease. Even if your cooking operations don’t produce grease or smoke you still might want or need one.
There are many reasons you may want to access the inside of your duct system and grease duct access doors are the perfect solution to gaining easy entry.
But duct access doors are not one-size-fits-all. If you have round ducts, you can’t use a duct access door that is designed to fit flat ducts. That would result in a poor seal and wreak havoc on the air balance of your commercial kitchen ventilation system.
It also would not meet the minimum NFPA fire code requirements for systems exhausting smoke and grease laden air. For a grease-proof, leak-proof, airtight fit on a round duct, you need a round grease duct access door.
Commercial kitchens come in all sizes so it’s safe to say that not every restaurant or facility will have the same ventilation hood needs. Larger kitchens will need a hood and fan that can handle full scale cooking operations. Smaller kitchens and food trucks don’t necessarily need that much power. Furthermore, the size of the kitchen doesn’t warrant it.
We get a lot of questions about reducing fire risk in commercial kitchen ventilation and exhaust systems. Considering the cost and disruption to operations even a small fire can have on a business, it’s no surprise.
So how can you reduce fire risk in your restaurant and commercial kitchen? Continue reading
Energy costs for commercial kitchens are continuing to rise. While many restaurants have lowered their energy consumption with water-saving dishwashers, high tech reach-in refrigerators and freezers, programmable thermostats, and the like, many commercial kitchens are overlooking a few obvious and affordable solutions.
For facility managers at foodservice establishments, ensuring commercial kitchens are in compliance with state and local health regulations is a critical responsibility. A failing health inspection grade not only can halt operations, but it could potentially lead to high repair costs as well as the loss of revenue and reputation. Continue reading