Frequently Asked Questions
We’ll answer some of the most commonly asked questions when it comes to having your restaurant kitchen hood exhaust system cleaned, inspected and serviced.
How often should I have my restaurant kitchen hood exhaust system cleaned, inspected and serviced?
That depends on the type and volume of cooking that your business serves.
- Monthly service is required when utilizing solid fuels like wood or charcoal.
- Quarterly service is required when utilizing char broilers, woks or providing 24 hour service.
- Semi-Annual service is required when utilizing standard stoves, ovens or moderate use of fryers.
How long does a cleaning, inspection and service take?
It’s hard to predict exactly how long it takes to clean, inspect and service a restaurant kitchen hood exhaust system.
We strive to be as quick as possible but we still want to perform our best and minimize risks to not only people but also your equipment.
Some services and cleanings can take as little as one hour to complete, while others can take up to four or more hours to complete.
Do you guarantee your work?
Yes. If you are not satisfied with our completed work and have any issues or questions, do not hesitate to give us a call, so that we can remedy the situation as quickly and efficiently as possible.
Does my restaurant kitchen need to be closed at the time of cleaning, inspection and service?
Yes. Your cooking equipment needs to be turned off and have had a little time to cool so our professional cleaners do not injure themselves.
If you are a 24 hour business, it is good practice to have some foods prepared in advance or serve cold foods like sandwiches and soups.
Will my restaurant kitchen hood exhaust system get an updated cleaning, inspection and service sticker?
Yes. It is required by law that we, as a professional commercial kitchen hood exhaust system cleaning, inspection and service company, update and apply a new, certified cleaning, inspection and service sticker to every system at every interval.
Does my restaurant kitchen hood exhaust system have any inaccessible areas?
Areas that can not be easily accessed or not accessed at all from a direct line of site should have access panels.
Access panels are removable “doors” that should be installed every twelve feet and at every bend.
What is NFPA 96?
NFPA 96 is the standard for ventilation control and fire prevention of commercial cooking operations.