Supermarket Baking Oven exhaust cleaning

dbf139

New member
Anybody have any experience cleaning or inspecting the Baxter/Spartan brand exhuast systems?

The ducts do not seem to be water tight?
Thanks,
dbf139
 
Ovens are typically classified as non-grease generating appliances and qualify for a type II exhaust system which is often spiral duct that does not have welded seams, access panels or hinged fans. They are not water (or grease) tight.
 
Baxter/Spartan systems are typically self contained class II duct work. Be careful they have a temrpature sensor on the exhaust side above the cook unit that needs to be removed before cleaning . if it is shorted out or broken in the cleaning the oven will not light.
Also be prepared to clean up who-ever did the work before you's mess. I have never found one that was not clean at the bottom then about 3 feet above the oven it was completely nasty with lots of flour and bread debris from the half ass cleaning just where people could see was done. There is a member on here who showed me before after pics of a mexican grocery store chain they picked up that were literally criminal how badly they had been "maintained" by the previous company.
 
so...how?

Alexi/Grant
Thanks a lot for your responses... still, since we're a pressure washing company, I'm assuming we WOULD NOT BE ABLE TO PRESSURE WASH! Are we talking about "hand cleaning"? It appears to have a collection of grimy (I wouldn't call it greasy...) but certainly more than just flour/dusty...
What sort of cleaning/inspection schedule... 7 days a week cooking bread/cookies/muffins, etc. ?

I don't see a distinction in NFPA 2008 between Type I and Type II? Am I missing something?
Thanks again for any/help and info....
dbf139
 
You can brush most of the systems down like a chimney. However as I said before go look up on the roof and in the pleum above the bake oven if it is a Baxter spartan system and take a camera. I bet you will be suprised at the build up and your prosepctive client will too.
 
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