Maintenance for ventilation systems depends upon the type and volume of cooking as well as local codes.
The menu, volume and type of unit will impact how often ventilation systems should be cleaned and the amount of maintenance required.
Depending on the application, clean grease filters and the capture area on a weekly basis, if not more frequently. Replace disposable make-up air filters monthly.
Twice a year, professionally clean the hood and duct.
Bi-annually clean the exhaust fan and inspect the belt.
Every six months thoroughly clean the make-up air unit’s aluminum mesh filters.
Inspect fire suppression systems at least twice a year, contingent on local code requirements.
Ventilation systems show a variety of signals that they might require replacing. For example, if there is heavy grease buildup on the ventilation system that is unable to be removed with professional cleaning and maintenance, the safety and effectiveness of the unit may be compromised. When this presents a fire hazard, replacement becomes necessary.
If excessive airflows increase HVAC costs due to an outdated ventilation system design, a new unit may be necessary.
When new menu items require significant shifts in production, such as increased volume or equipment modifications, assess the ventilation system to ensure it is sized appropriately and can handle these changes.
A back-of-house renovation typically requires a reassessment of the ventilation requirements, which most likely will result in modifications and/or replacement of the old unit.
Unreliable equipment that requires frequent servicing and/or that is causing loss of sales due to downtime should be retired.