Hood Cleaning • Duct Cleaning

 

To achieve the best performance from exhaust and suppression service, contractors should ask the following questions:

To Waster Wash Hood Service Contractors:

• Is the wash cycle operating properly?
• Did you close the damper and confirm that there is no grease obstructing the seal?
• Is the damper interfaced with the fire suppression system?

 

To Fire Suppression Service Contractors:

• Have them show you the old, changed links from the system
• Are all the nozzles clear and capped properly?
• Are your contractors factory trained and certified to do this particular system?
• Are you using factory authorized parts?
• Is the suppression system up to UL 300?

 

To Vent Cleaners:

• Was the entire system cleaned to bare metal according to NFPA #96 2011 edition?
• How are you cleaning the fan?
• Where are the access panels located? Are you removing them?
• Are they properly gasketed?
• Do you know the NFPA #9 requirements for proper access panel installation?
• Do you pin off the fire suppression system?
• Do you use high pressure hot water?
• What is done with the waste water?
• Can I see your IKECA Certification?
• Can I see proof of insurance?
• Do you have enough insurance to cover the cost of my business if there is a fire?
• What is your labor and industry contractor bond #?

 

To Restaurant Owner and Senior Kitchen Staff:

• Do you know where the suppression Manual Pull is and how to operate it?
• On water wash hoods – Does staff know how to operate the damper control?
• Does the staff check and refill the chemical tank of the water wash hood?
• Has all staff had fire extinguisher training?

 

Require all contractors to provide your restaurant with a detailed written report, in addition to a service tag of what services were completed to your system.

Also require before and after pictures are taken and they have a date and time stamp on them.