FAQ’s

Q?Why do I need to have my kitchen exhaust system cleaned?
A.

To ensure a properly functioning kitchen and to prevent grease fires which can damage your property, injure employees or customers. Within the last few years, cooking establishments have been imposed with very strict fire and health codes that they must comply with. The Department of Business and Professional Regulation (DBPRl and/or the State Fire Marshall may at any time inspect your exhaust system and if it does not meet their standards, enforcement action may be taken. In addition, an inspection by your insurance carrier is required upon Fire Insurance renewal.

Q?How often should I have my kitchen exhaust system cleaned?
A.

National Fire Protection Association Standard 96 has established minimum frequencies for the inspection of systems but based on the type or volume of cooking the inspections may be required more often. IRA 96 (hooter 11.3 Inspection for grease buildup states The entire exhaust system shall be inspected for grease buildup by a properly trained, qualified and certified company or person(s) acceptable to the authority having jurisdiction in accordance with Table 11.3.

Monthly: Systems serving solid fuel cooking operations

Quarterly: Systems serving high-volume cooking operations such as 24-Hour cooking, charbroiling and wok cooking

Semi Annual: Systems serving moderate-volume cooking operations

Annually: Systems serving low-volume cooking operations, such as churches, day camps, seasonal businesses, or senior centers

Q?When is the best time to clean?
A.

The best time would be when the kitchen is closed, day or night. Any equipment would need to be turned off and cooled down. We extinguish pilot lights and re-light them upon departure.

Q?How long does the service take?
A.

It depends on the size of your hood(s). The larger the hood(s) or the larger number of hood(s) your facility has, the longer it takes. Most hood cleanings range between two to eight hours.