Ensuring A Clean And Safe Ventilation System in Your Commercial Kitchen
Most restaurant owners or kitchen managers know that cooking in commercial kitchens generates airborne grease, carbon, and steam, which can condense on the inner walls of kitchen ventilation ductwork. There are many advantages of regular cleaning including; increased fire safety and sanitation, less wear and tear on expensive exhaust equipment, peace of mind that comes with a regular inspection of the system.
- Service done at times convenient to you, minimal disruption to your business
- Full service report and a fire safety certificate that provides evidence that the appropriate steps have been taken
- Fully uniformed and certified crew ensures all possible NFPA code 96 standards are met
- Before and after pictures are taken
- Fully insured and WCB
- We can provide additional kitchen deep detail cleaning services, such as appliances, ceilings, walls and floors
- Our image and reputation is important to us so we don’t leave a mess
- Satisfaction guaranteed
Exhaust Hood Cleaning Isn’t Just a Legal Requirement; It Is The Safest and Most Sensible Option
Even though it is not mandatory to have a commercial cleaning schedule, the ideal frequency for cleaning a kitchen hood is dependent on how much cooking you do, and therefore how heavily used the hood and vents are. The more frequently you cook under the hood, the more often it should be cleaned. It also depends on the type of food you're cooking.
Local laws dictate exactly how often you are legally required to conduct thorough kitchen hood cleaning but you should expect to have to clean the exhaust hood in your kitchen at least every year.
By using our deep cleaning equipment and services you will not only be eliminating potentially dangerous kitchen dirt and bacteria but also maintaining your kitchen equipment.
Frequency of Kitchen Cleaning
|Heavy Use||12 – 16 hours per day||3 monthly|
|Medium Use||6 – 12 hours per day||6 monthly|
|Light Use||2 – 6 hours per day||12 monthly|