Sticky, grease and oil make the exhaust hood one of the dirtiest and most challenging places to clean in the kitchen. Up high and out of sight, it’s time to face the horror.
Depending on how long you’ve avoided this chore, this a very messy job! Start by clearing away items from around the stove and nearby countertop. Items like hanging pots and pans, a spice rack, salt and pepper shakers, the toaster, or the cookie jar. To do a proper job the area must be clear. It’s impossible to avoid drips when cleaning anything above you, and you don’t want to have to clean things that were clean before you started.
The first step is to pull the filters out of the exhaust hood and clean them as recommended by the manufacturer. Typically, you can use a non-abrasive brush to scrub off grease and oil. Many are dishwasher safe. Make sure your filter is completely dry before putting it back in place.
Once the filter has been washed, you can turn your attention to the inside of the exhaust hood. Grab your favourite all-purpose cleaner, a microfibre cloth, and a pair of rubber gloves. Most commercial hoods are stainless steel, so an all-purpose cleaner should do the job. If warm, soapy water doesn’t cut through the grease, add baking soda or vinegar to the water.
To clean the exterior of the exhaust hood, grab a clean microfibre cloth and some new soapy water. If your hood is painted, be careful not to use anything abrasive. If you had any items hanging from the hood, give them a good wash and put them back in place.
The longer you wait between cleanings the harder the job. From now on, set a calendar reminder to do a quick clean once every couple of months. Of course, you’ll need to do it more often if you do a lot of deep frying.