The National Fire Protection Association, national and state law, local jurisdiction, insurance companies, and most franchise agreements require the insured and/or franchisee to periodically have the entire exhaust hood system cleaned by a certified professional. Cleaning frequency is determined by factors such as cooking fuel, volume of cooking, and type of cooking. Kitchens using charcoal or wood are required to have the entire exhaust hood system cleaned on a monthly basis. Kitchens where the primary method of cooking is deep frying or kitchens that are open 24 hours are required to have their entire exhaust hood system cleaned on a quarterly basis. Kitchens that are open only for breakfast and lunch are required to have the entire exhaust hood system cleaned on an annual basis. Churches, non-profits other seasonal operations are required to have their entire exhaust hood system cleaned on a semi-annual basis. Abiding by the NFPA codes and standards proves to your leaseholder and insurance company that you’ve done your due diligence, prevents premature system failures, and contributes to lower cleaning cost.

 

We use 250-degree pressurized hot water, specialized hydro-abrasion tools, and the latest commercial biodegradable grease dissolving agent that’s specifically formulated to penetrate stubborn grease in commercial kitchens, restaurants, exhaust hood systems, fans, filters, grills, equipment, floors, concrete, and more. Our degreasing agent gets the job done!

 

All of our technicians are properly trained, qualified, and certified to clean your entire exhaust hood system. 100 percent of our exhaust hood system cleaning meets or exceeds the codes and standards of the National Fire Protection Association, national and state law, local jurisdictions, insurance companies, and franchise agreements.