NY NJ HOODS COMMERCIAL KITCHEN EXHAUST HOOD CLEANING SERVICES...
Our Team Members Are Certified Professionals With Years Of Combined Expierence In The Commercial Cooking Industry, We Make Sure Your Establishment Remains In Compliant, Up To Code, And Safe After Every Cleaning.
WE ARE YOUR RESTAURANTS KITCHEN EXHAUST SYSTEM CLEANING CARE PROFESSIONALS.
Our Team Goes The Extra Mile To Make Sure YOUR 100% SATISFIED WITH OUR SERVICES.
WE ACHIEVE THIS BY BUILDING RELATIONSHIPS WITH EACH ONE OF OUR CLIENTS .
TO BETTER UNDERSTAND YOUR NEEDS AND BE ABLE TO PROVIDE YOU WITH THE BEST PROFESSIONAL SERVICE POSSIBLE.
NY NJ HOODS Members Will Treat your Establishment With The Respect And High Level Of Professionalism It Deserves,
COMMERCIAL KITCHEN HOOD CLENING SERVICES
• Kitchen Exhaust System Cleaning
• Inspection And Maintenance.
• Full Kitchen Equipment Detailing
• Fan And Belt Service
• Kitchen Floor Grease Removal
• Grease Trap Cleaning
• Dumpster Area
• Parking Lots
• Window Cleaning
• Gum And Graffiti Removal
• Building Exteriors
UP ON ARRIVAL TO YOUR LOCATION
WE DO A COMPLETE INSPECTION OF YOUR COMMERCIAL KITCHEN EXHAUST SYSTEM AND DOCUMENT IT
TAKE PICTURES BEFORE CLEANING
WE THEN WILL PROCED TO DO THE PREP WORK BEFORE THE CLEANING
DISCONNECT AND MOVE ANY KITCHEN EQUIPMENT OUT OF THE WAY
REMOVE THE FILTERS AND GET THEM READY FOR CLEANING.
WRAP THE HOOD AND WORKING AREA WITH PLASTIC
TO AVOID SPILLS ON KITCHEN EQUIPMENT, FLOOR AND OR BACK WALL
BEGINGS WITH THE SCRAPPING OF THE GREASE OFF YOUR HOODS AND DUCT SYSTEM, DOWN TO THE BARE METAL
AND PROCEED WITH THE CLEANING OF THE EXHAUST FANS AND THE ROOF AREA
WE WILL WASH THE ENTIRE SYSTEM OFF ANY GREASE CONTAMINENTS
WASH THE FILTERS
AND THEN DRY AND POLISH THE HOOD AND BACK WALL AREA
TAKE PICTURES OF THE DUCT AND HOOD AREA AFTER CLEANING TO BE INCLUDED IN THE FINAL REPORT
AND WILL LEAVE A CLEAN AND SAFE WORKING AREA CONDITION .
WE WILL THE FOLLOW UP SENDING AN E-MAIL CONFIRMATION WITH A COMPLETE REPORT OF YOUR ESTABLISHMENT
Fire Code NFPA 96
11.3 Inspection of Exhaust Systems
The entire exhaust shall be inspected by a properly trained, qualified, and certified company or person (s) acceptable to the authority having jurisdiction in accordance with Table 11.3
Table 11.3 Exhaust System Inspection Schedule
Type or Volume of Cooking Frequency
* Systems serving solid fuel cooking operations
* Systems serving high-volume cooking operations such as 24-hour cooking, charbroiling, or wok cooking
* Systems serving moderate-volume cooking operations
* Systems serving low-volume cooking operations,such as churches, day camps, seasonal businesses, or senior centers