How to Clean Industrial Extractor Hood Filters
A dirty extractor hood is a fire hazard and drives away customers with bad odors. Learn how to keep it spotless in your restaurant.
Reviewed by Javier Romero — Certified Technician
Approved by supervisor Rafael Casas de las Peñas Del Corral
The extractor hood is the lung of any commercial kitchen in Madrid. However, it is also the point where the most grease accumulates. If the filters are saturated, smoke won't escape, the kitchen will overheat, and most dangerously, the risk of fire multiplies tenfold.
### The importance of cleaning filters The grease accumulated on stainless steel baffle filters is highly flammable. A simple flare-up from a stove can ignite that grease, causing a fire that will travel quickly up the ducts to the building's roof. Furthermore, Health Inspectors are unforgiving regarding extractor cleanliness.
### Steps for effective cleaning (Daily/Weekly Maintenance)
- 1.Warm removal: It is easier to remove grease when it is still slightly warm (at the end of the service, with caution).
- 2.Degreasing soak: Fill a large sink or commercial sink with very hot water and a professional degreasing product specific for hospitality. Soak the filters for at least 30 minutes.
- 3.Commercial dishwasher: If they fit, after soaking, run them through the commercial dishwasher at maximum temperature.
- 4.Total drying: Never put wet filters back into the hood, as water could drip into deep fryer oil and cause dangerous splashing.
### What you cannot clean yourself Cleaning the filters is the responsibility of the kitchen staff, but cleaning the inside of the duct and the extractor motor requires specialized machinery (brushing robots and active foam). This must be done by a technical company at least 1 or 2 times a year by regulation.
Is your restaurant's hood making strange noises, failing to extract smoke well, or in need of a cleaning certificate? Contact PowerPro Madrid. Call us or send a WhatsApp for professional HORECA extraction maintenance.
