ONE CALL DOES IT ALL
Kitchen Hood & Exhaust Cleaning
Kitchen exhaust cleaning is required by law for virtually every commercial cooking establishment. Restaurants, hospitals, hotels, employee cafeterias and other food-service locations that have a “hood” and ductwork over the stove to exhaust smoke, steam, and fumes out of the building. These exhaust gases leave a residue on the inside of the ductwork. This is usually a grease residue of some sort, depending on the type of cooking.
Char grills commonly leave heavy black grease. Chinese cooking normally deposits a sticky or rubbery residue. When a charcoal or wood-burning stove is in use soot and ash residue builds up in the ductwork. Dishwashers leave heavy moist deposits. When the build-up of grease becomes heavy, a fire hazard exists. Approximately one out of three restaurant fires are caused by grease.
ONE CALL DOES IT ALL
ONE CALL DOES IT ALL
Kitchen Hood & Exhaust Cleaning
Kitchen exhaust cleaning is required by law for virtually every commercial cooking establishment. Restaurants, hospitals, hotels, employee cafeterias and other food-service locations that have a “hood” and ductwork over the stove to exhaust smoke, steam, and fumes out of the building. These exhaust gases leave a residue on the inside of the ductwork. This is usually a grease residue of some sort, depending on the type of cooking.
Char grills commonly leave heavy black grease. Chinese cooking normally deposits a sticky or rubbery residue. When a charcoal or wood-burning stove is in use soot and ash residue builds up in the ductwork. Dishwashers leave heavy moist deposits. When the build-up of grease becomes heavy, a fire hazard exists. Approximately one out of three restaurant fires are caused by grease.
Our Service Includes
Kitchen exhaust maintenance & cleaning specialists
Our Service Includes
Grease trap maintenance & cleaning specialists
Our Service Includes
Kitchen exhaust maintenance & cleaning specialists
Exhaust Cleaning Schedule
Your cleaning frequency is defined by the National Fire Protection Agency (NFPA-96). These frequencies are also what your insurer will require. Some restaurants require a cleaning every 2 weeks, while others can go 6 months or longer in between cleanings.
Some common signs that it's time for a cleaning:
- Equipment does not come clean after scrubbing
- Rattling or unusual sounds from the exhaust fan
- Exhaust fan stops working
- Smoke or cooking smells not fully vented