Exhaust System Cleaning

What's the best protocol when dealing with risks?

Being prepared not only reduces risk but gives you piece of mind. Keeping a clean exhaust system is an essential part of being prepared. It's even required by the National Fire Protection Association.

The frequency in required cleanings depends on the frequency the exhaust system is used. Scheduled cleanings can be made monthly, quarterly, semi-annually, and annually. This schedule can be determined by knowing what type of business is being run and what type of foods are being prepared. This assessment can easily be carried out by our group to you at no charge.

The National Fire Protection Association (NFPA) requires the operators of commercial kitchens to adhere to certain strict guidelines.

11.3 Inspection for Grease Buildup. The entire exhaust system shall be inspected for grease buildup by a properly trained, qualified, and certified company or person(s) acceptable to the authority having jurisdiction in accordance with Table 11.3 (table to the right).

Type or Volume of Cooking Frequency Frequency
Systems serving solid fuel cooking operations Monthly
Systems serving high-volume cooking Quarterly operations, such as 24-hour cooking, charbroiling, or wok cooking Quarterly
Systems serving moderate-volume cooking Semianually operations Semi Annually
Systems serving low-volume cooking. Annual operations, such as churches, day camps, seasonal businesses, or senior centers Annually
Keep in mind, regular maintenance on any piece of machinery can and will increase its lifetime and success, saving your business money and keeping your work environment safe for all that enter it.

Preparing kitchen equipment for cleaning     Preparation before hood cleaning     Before/After exhaust cleaning     Cleaning finished

Please call us at 703-402-9888 or 1-877-CLEAN-81 to schedule a free inspection or to schedule a cleaning.