How To Clean The Hotel Kitchen Smoke Extraction Equipment?
Each hotel's kitchen has four main exhaust devices: exhaust hood, exhaust pipe, exhaust fan/wind cabinet, and front and rear fume purifiers. Hotel Kitchen Smoke Extraction Equipment is the key equipment for discharging soot and keeping the kitchen air fresh. After a long period of use, oil, smoke and the like are collected in the exhaust hood and the exhaust pipe, which is likely to cause fire hazards. Here are some ways to clean your equipment:
First, cleaning method for exhaust hood and front-end fume purifier
The soot evolution exhaust hood and the front-end soot purifier are generally integrated.
Components: The hood includes a cover and a cover, and an explosion-proof lamp. The front-end purifier includes a UV lamp, a Sichuan iron mesh, a water hood, and the like.
Cleaning method: Explosion-proof lamps and UV lamps can be cleaned frequently with a wet rag. The front-end purification components, such as water retaining plates, water transfer fans, oil nets, and filter nets, need to be cleaned with surface grease stains. Then, put it in the soda water, and after the oil is completely soaked, wash it with a high-pressure water gun (clear water).
Second, the exhaust fan / wind cabinet cleaning method
Wind Cabinet:
Components: The fan contains the motor and other components. The wind cabinet is to put the fan in the cabinet, including the fan and the cabinet.
Cleaning method: When cleaning, first disassemble the motor or disassemble the motor fan blade, then use a blade to clean the oil on the fan blade and the oil residue in the fan, then clean it with degreaser, then rinse with water after washing. clean.
Note: The inside and outside of the fan should be cleaned to prevent rust.
Third, the cleaning method of the exhaust pipe
Smoke Exhaust Pipe:
Components: including main pipeline, fire damper, check valve, regulating valve, silencer pipe, soft connection, elbow, tee, etc.
Cleaning method: The focus of the fume pipe cleaning is the connection between the exhaust hood and the hood, and the inside of the fume pipe parallel to the hood, which must be thoroughly cleaned. Clean the bend position of the pipe, such as elbows, tees, and if necessary, above the elbows. The external fume pipe is cleaned every other quarter, but only one quarter of the pipe elbow is cleaned.
Fourth, the cleaning method of the back end fume purifier
Drain The Lampblack Purifier:
Components: motor and soot handling systems (eg filter media, electrostatic treatment devices, centrifuges, etc.)
Cleaning: According to the type of fume treatment device, the corresponding cleaning work, such as replacing the filter material, cleaning the electrostatic treatment device, etc. Note: When cleaning the hotel kitchen exhaust equipment, the powered equipment must be turned off beforehand.
In order to exhaust equipment have a long service life, it is necessary to do some routine maintenance on a regular basis: such as cleaning the fan, water fan, water surface of the water fan, keeping the pipe open, ensuring clean water in the water tank, avoiding oil shortage in the water tank, etc. . Check the equipment regularly to ensure that the equipment is working properly and does not affect the kitchen work.
