Grease Removal and Kitchen Exhaust Systems

[mbryan]

Grease Removal and Kitchen Exhaust Systems

Here's an excerpt.

INSPECTION AND MAINTENANCE
Even a properly designed and installed grease exhaust systems must be maintained. NFPA 96 is generally recognized as the governing standard regarding ongoing inspection and maintenance of commercial kitchen exhaust system, and states the exhaust systems "shall be cleaned to bare metal." This is not accomplished in kitchens for a variety of reasons:

• Poor maintenance on the part of the kitchen staff.
• Inadequate cleaning frequency.
• Incomplete cleaning services.
• Poor service accountability.
• Restaurant owners who do not want to pay for a proper service.

[Alexy]

you should write a book...

[mbryan]

Um, I did.



It's more like a manuel than a book. Anthony from Hotshot Hood and Duct Service has been using it and getting great results Looking Back - Pressure Washing Institute

[HotShot]

yeah, the first picture is a before picture. The second picture is basically what I learned from the school I attended...but the third pic is after reading and implementing the techniques that I learned in the Grease Police Special ops handbook....

This place is a hard place to clean for being a straight duct and single story. I won't say why, but trust me, it's not easy.

[CKS1]

...or start franchising w/ certification

Mr. Clean's Kitchen- Distributor Program

[BUNN]

"According to law, NFPA code 96 states that ALL restaurant Exhaust Hoods must be cleaned at least 2-4 times a year", how often for "solid fuel cooking operations", and what about "nursing homes, schools, and seasonal" operations? I think someone better brush up on their knowledge of NFPA 96.

[RMedbery]

According NFPA 96 its OK to clean a system every 47 years if thats all it needs.

[dig_dougpt]

NFPA and determined by the fire department also-so If it catches on fire it needs to be done a little more often

[mbryan]

Originally Posted by HotShot

yeah, the first picture is a before picture. The second picture is basically what I learned from the school I attended...but the third pic is after reading and implementing the techniques that I learned in the Grease Police Special ops handbook....

Here is a kitchen exhaust system that would just never come fully clean with "steam cleaning" equipment. After using some of the Grease Police techniques, it is now almost to bare metal :

[BUNN]

Originally Posted by mbryan

Here is a kitchen exhaust system that would just never come fully clean with "steam cleaning" equipment. After using some of the Grease Police techniques, it is now almost to bare metal :

You mean to tell me that you Grease Police guys have "special techniques"?

[HotShot]

Matt...is that baked on carbon in that duct? That stuff is very hard to get off of there....

[mbryan]

Its one of these joints that cooks everything under the sun. Breakfast lunch and dinner all on the same station and VERY high volume. I am sure there is some baked on carbon somewhere in that mixture.

[mbryan]

Originally Posted by BUNN

You mean to tell me that you Grease Police guys have "special techniques"?

How else would you get those pipes so clean?

[HotShot]

I was gonna comment on the pipes...those look amazing man.

[mbryan]

Thanks dude. Those are screws jutting in to the duct next to the pipes from an Ansul installation on the side of the duct. No way to get any kind of scraper in there so we foamed it up really good and it broke it down. Same with the pipes.