Blog
Delve into a treasure trove of knowledge, insights, and inspiration as you explore the D Poole Blog Archive. Here, you’ll find a comprehensive collection of our past blog posts, each brimming with valuable information, expert tips, and thought-provoking content.
How to Extend the Life of Your Kitchen Hood in Chelsea: Tips Every Chelsea Restaurant Owner Should Know
Ask any Chelsea restaurant owner about the kitchen’s hardest-working equipment, and you’ll hear one answer again and again:...
Why Grease Trap Cleaning in Detroit Restaurants Is a Health Code Must
Every commercial kitchen deals with grease but not every operator deals with it properly. Traps fill up, drains back up,...
What Every Restaurant Owner Should Know about Grease Trap Cleaning Services in Michigan, MI
If you run a restaurant, you know this already: it’s not the big things that trip you up. It’s the small, overlooked...
Event Recap: D Poole at the Michigan Maintenance Event 2025 in Grand Rapids
From April 29 to May 1, our team at D Poole participated in the 86th Annual Conference & Exhibit Show in Grand Rapids....
How Grease Buildup in Ductwork Affects HVAC Systems in Commercial Kitchens
Grease is unavoidable in a commercial kitchen, but when it spreads beyond the cookline, it becomes more than just a...
How Commercial Kitchen Cleaning Can Teach Us a Thing or Two About Eliminating Cooking Smells at Home
The aroma of sizzling garlic, freshly baked bread, or a rich curry simmering on the stove can be comforting and...
How Often Should a Commercial Kitchen Be Professionally Cleaned?
If you’re running a commercial kitchen, cleaning isn’t just about staying tidy. It’s about staying open. Health inspectors,...
Professional Kitchen Sanitization: Keeping Your Space Germ-Free
Did you know that 48 million Americans get sick from foodborne illnesses each year? That's 1 in 6 people. Behind that...
How Catering Businesses Benefit from Professional Kitchen Cleaning
The health inspector drops by for a surprise visit during your busiest catering week of the year. A potential client asks...