Long-term uncleaned grease ducts accumulate thick layers of grease, especially in restaurants where cooking frequency is high due to severe smoke. Regular maintenance and cleaning are essential. Typically, restaurant grease ducts are cleaned every quarter or half year. The benefits of this cleaning include preventing excessive grease buildup, ensuring the smooth operation of the exhaust system, and maintaining fire safety. Professional cleaning companies are needed for restaurant grease duct cleaning, as accumulated grease often cannot be removed by general cleaning methods. Usually, manual scraping and chemical treatments are employed.
Manual removal involves workers entering the pipeline, using scraper tools and trash bins to remove accumulated oil smoke from hard-to-reach areas inside the pipeline. This method requires that the pipeline width is sufficient for a worker to enter, generally requiring more than 40 inches.50 cm. For special locations requiring pipe holes, we have professional technicians who will measure the location and size, drill the pipe holes, clean the interior of oil residue, and then restore the pipe. For removable parts such as oil guide plates, water guide masks, and oil guide impellers, our personnel will bring large-scale cleaning tools and chemical catalysts for soaking treatment.
In exhaust ventilation systems, for components that are easily removable and accessible, such as hoods, filters, and fans, we use high-pressure steam cleaning (>120 bars) in conjunction with chemical detergents (pH > 14, with no adverse environmental impact). For those parts that are difficult to reach or not removable, like vertical pipes, we employ professional exhaust duct cleaning robots. In cases where necessary, we ingeniously combine manual methods with the actual situation to achieve cost-effective results.
Under the suction of the fan, restaurant grease fumes are drawn into the ductwork through the canopy, purified by the kitchen exhaust purifier, and then expelled into the outdoor air after passing through the fan. The entire process is connected via the ductwork, making the flue the core and connector of the entire restaurant exhaust gas emission.
Severe smoke, especially from dishes like Hunan and Sichuan cuisine, which require heavy oil and heat, produce even more smoke. This smoke passes through the flue, with some being purified by an air purifier and released into the outdoor air, while the rest accumulates inside the pipes as it travels through. The smoke is highly adhesive, and over time, a thick layer of it builds up within the smoke ducts.
