Kitchen Grease Exhaust
Cleaning is
REQUIRED by the Fire Marshals, Health Inspectors, Insurance Companies
and Legitimate Restaurant Owners
Offer A Service That Has Required
Repeat Business Built In
Changing Lives One Business at a
Time
What the Insurance
Companies Require:
"The
hood and duct system should be cleaned on a semiannual basis by a
qualified hood and duct cleaning contractor. A service tag
indicating the last date of service should be mounted on the hood".
Restaurants
have to have their kitchen hood and duct systems cleaned by you in order
to be insured. Therefore you have customers that must use your
service, creating instant demand for your business. The above
quote is from an actual letter that one of our new clients received from
his insurance company stating what was required before they would insure
him.
What
the Fire Marshals Require:
The
National Fire Protection Code 96 (NFPA 96) Standard is what most
counties, cities and states adopt as their fire code.
11.4 Cleaning of Exhaust
Systems
Upon inspection, if found to be contaminated with deposits from
grease-laden vapors, the entire exhaust system shall be cleaned
by a properly trained, qualified, and certified
person (s) acceptable to the authority having jurisdiction in
accordance with Section 11.3.
11.4.2 Hoods, grease
removal devices, fans, ducts, and other appurtenances shall be
cleaned to bare metal prior to surfaces becoming heavily contaminated
with grease or oily sludge.
11.4.8 After the exhaust
system is cleaned to bare metal, it shall not be coated with
powder or other substance.
11.4.12 When a vent
cleaning service is used, a certificate showing date of inspection or
cleaning shall be maintained on the premises.
11.4.13 After cleaning is
completed, the vent cleaning contractor shall place or display
within the kitchen area a label indicating the date cleaned and the name
of the servicing company, and areas not cleaned.
11.4.14 Where required,
certificates of inspection and cleaning shall be submitted to the
authority having jurisdiction.
Table 11.3 Exhaust System Inspection/Cleaning
Schedule
Type or Volume of Cooking
Frequency
Frequency
Systems serving solid fuel cooking
operations
Monthly
Systems serving high-volume cooking
operations Quarterly
such as 24-hour cooking, charbroiling, or wok
cooking.
Systems serving moderate-volume
cooking
Semiannually
operations.
Systems serving low-volume cooking
operations, Annually
such as churches, day camps, seasonal
businesses, or senior centers.
The
"shall" means that the restaurant must have it done.
Therefore you have customers that must use your service, creating
instant demand for your business. This is a direct quote from the
national standards, which is what is used by most local city ordinances.
Please check with your local city codes to verify what the restaurants
in your area are required to have by law.
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