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        It is always our intention to clean each kitchen exhaust hood and ventilation system as close as possible to NFPA 96 code standards and maintain as such. Once we have conducted a formal on site inspection we will have the ability to assess and evaluate the current conditions. Oftentimes, NFPA standards may take several services to accomplish. 

         Upon accepting you as a client and deciding to service your facility, we pledge that our initial cleaning of each facility will be scheduled with a specially trained 2-3 person crew for a minimum of 3 to 5 hours depending on the size of the exhaust system and number of hoods and fans per location. 

         Full NFPA compliant conditions requires that all service conditions are brought to optimum levels which is as close to bare metal as possible on all applicable surfaces and that each system has the proper amount of access panels, back/underside fan clean out ports and exhaust fan hinge kits, etc. installed in order to have all areas of the system accessible to properly clean.

         With each subsequent “maintenance service” service, as the systems continues to achieves a less hazardous state, the cleaning time will be significantly reduced in order to completely achieve NFPA 96 compliant conditions.

         Our philosophy is not to “clock watch” but to provide a consistent and complete service that you can be confident in each and every time. Our claims and promises are as realistic as possible and are based on our past years of an ever-evolving approach. We understand that we cannot possibly eradicate what may very well be years of build-up in one or two services. Each individual location operates differently and has nuances and idiosyncrasies that are specific to its own individual kitchen exhaust system. Your general approach to cooking, preparation, cleaning, in store maintenance, special needs, mechanical challenges and even the incorrect balance (too much or not enough) of makeup or return air, are all contributing factors to how the exhaust and ventilation system will be affected.   In any case, we do not approach any situation with a broad stroke and you can trust that we will be diligent in our efforts to provide as much attention to detail as possible.

         Our initial service will include a detailed evaluation and analysis of the current state of the entire kitchen exhaust system and in addition a report of the general state of kitchen hood exhaust system, we will include our recommendations for the resolutions to any deficiencies or the need for exhaust fan hinge kits, clean out doors/access panels, back/underside fan cleanout ports, ductwork and fan repair, roof top grease containment systems. The evaluation and analysis is provided completely free of charge as a supplement to the initial estimate and pre-service walk-through as we often discover additional challenges and deficiencies which can only be detected upon the completion the initial service.

At the start of each service, all kitchen equipment is covered with 2 mil plastic drop sheeting and all monitors, printers, and electronic equipment will be tightly wrapped for additional protection. Each of the hoods will be draped with plastic sheeting around the entire interior to guide all soiled water to run off into water collection receptacles and then responsibly dispose of this water in your slop/mop sink as to not damage your flooring or soil your floor drains.

          During each service, our certified head technicians and their specially trained crew chemically clean the entire hood ventilation systems interior and exterior including the associated roof mounted exhaust fans as well as all of the directly vertical ductwork that runs from the hood vent to the roof fans.

Our crew will utilize one or many of the following approaches to this multi faceted service, including the application of our patented Biodegradable Green GREASE-BEAST grease elimination cleaner, Banda Foam, Highly Concentrated Gel, or Pump up Potassium powered degreaser using high powered pressure washing equipment that reach a minimum temperature of 190 degrees and minimum of 3200 psi.

          Once the cleaning agents have been applied, the crew begins the cleaning process which entails hand scraping and degreasing all areas of the interior vertical ductwork and where applicable any horizontal ductwork within the reach of the existing access/cleanout panels.  The areas below and adjacent to the fans will be treated with a Bio-Degradable environmentally friendly citrus based degreaser; power washed and flushed down to your nearest roof storm drains. All plenums, grease troughs, glass globes, globe guards and accessible back splashes as well as the entire exterior of the hood ventilation system will be de-greased, dried and polished to a high luster. Galvanized metal will not shine. We will also soak, spray and power steam clean or hand clean where and when applicable all of your baffle filters and drip cups.

         We document all of our work (not just the parts that are exposed) with a full set of before and after photos, which are made available for viewing within 7 to 14 days of the date of your completed service. The photos can be made available sooner to resolve any urgent situations upon request.

          Taking into consideration the importance as well as the considerable amount of work and coordination needed to manage the documentation requirements for insurance purposes as well as State and local Fire Inspection compliancy for a large group of restaurants, we will offer the following additional service to help streamline this effort. Provided that we are supplied with valid email addresses for the person(s) or department of consequence, we will send a complete portfolio that will include the aforementioned digital photos, a copy of the service documents including the invoice along with the official Check-in/Check-out Report signed by our Certified Head Technician, as well as the supervisor on duty (if one was present) at the completion of the service for each location. This portfolio will be sent to the email addresses provided within 7-10 days (sooner if necessary and requested) of the completed service.
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