1.All components of the system shall be dismantled, and scraped, prior to pressure washing.
2.All interior ductwork, airflow portion of fans, and hood areas to be left completely free of grease. Fan belts will be checked.
3.All access panels will be open and clean.
4.Areas by hood will be protected and left clean after the job is completed.
5.Stainless steel hoods are to be polished inside and out.
6.Cleaning crew shall have special cleaning wands and nozzles to reach difficult portions of the ductwork.
7.Waste and debris must be captured, and processed according to local waste water by-low.
8.The chemicals used by the company shall be an alkaline base and biodegradable to prevent damage to metal ductwork and USDA approved for food service use.
It is recommended that industrial establishments doing a moderate amount of cooking have their kitchen hoods cleaned every six months. This recommendation increases to every three months if your establishment is open 24 hours, uses wok cooking, charbroiling or cooks in high volume.
We happily serve our commercial hood clients in Manhattan, Bronx, Queens, Brooklyn, Staten Island, Long Island, New Jersey, Connecticut & Upstate New York.