August 21, 2009, Newsletter Issue #181: Power Washing Cooking Equipment

Tip of the Week

Restaurants and fast food operations are increasing their use of electric pressure washers to maintain their kitchen exhaust systems and solid fuel cooking equipment.

There are dangerous elements involved in power washing commercial kitchen equipment. Solid fuels like charcoal or wood not only create the typical cooking residue of oil and grease, but also generate wood ash and creosote.

The build up is considerably greater than in traditional cooking equipment, and becomes a fire hazard. Always work with a fire extinguisher at hand (of the appropriate rating for grease).

Most power washing professionals recommend scraping off the majority of the build up before proceeding with the power washing. This type of pressure washing application requires a great deal of training and experience.

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