Hood Cleaning Process
Since Hood Master Service company is insured, we can schedule the cleaning in two ways: when one of the restaurant’s or facility team members is available or just with Hood Master Service crew present when the restaurant is closed. At the time of cleaning, the cooking stove is required to be shut down.
Upon Hood Master Service’s crew arrival, on your premises, the team inspects the kitchen exhaust system and takes pictures of the condition of the exhaust hood, filters, fan, grease cups, grease traps, duct work, and kitchen floor. Next, the crew covers the stove kitchen area in plastic and proceeds with cleaning of the exhaust system. Hood Master Service uses degreasers and then pressure washes each part of the exhaust system. After a completed hood cleaning, the crew takes photographs documenting the work that has been completed and creates a field report.
Hood Master Service affixes a certification sticker to show your compliance with the criteria set by NFPA (NFPA 2011). For your convenience, you may pay by mail or in person. Hood Master Service's invoice can be delivered via mail, e-mail, or fax - whichever is more suitable to you and your company.
Once you employ Hood Master Service, we keep track of your restaurant’s cleaning schedule and inform you when your hood system needs cleaning. The cleaning frequency depends on the volume of your operation.
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FREQUENCY OF CLEANING
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MONTHLY
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QUARTERLY
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SEMI-ANNUALLY
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ANNUALLY
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Systems serving solid fuel cooking operations.
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Systems serving high-volume operations, such as 24-hour cooking, charbroiling or wok cooking.
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How can Hood Master Service help?
Call us to schedule your next commercial kitchen hood system cleaning. Hood Master Service will clean the entire system, leaving your kitchen safe and in compliance. Hood Master Service will supply you with a certification sticker on the day that the cleaning was completed.
