As an ISO 9001:2015 Company, one of the requirements are that we have strong processes and efficiencies. Our goal is to leave your kitchen cleaner than when we arrived.
Our process begins the minute our van shows up on site. Our crews of 2 or 3 people will begin unloading their neatly organized van with all of the materials and equipment to complete your job in the safest, cleanest, most efficient way possible. Materials you might see them bring in are tool boxes, plastic to cover your equipment, SOS scrubbers to hand scrub off any of the stubborn grease and rags to do the final wipe down and polish. IMPORTANT: we never use your supplies. Some of the other equipment you may see outside during our cleaning process are power steam washers, hoses and ladders.
Next we begin our prep work. This is the longest part of the process. We invest a lot of time here so that we can get a better clean on your system without the worry of having to clean additional messes post cleaning. We start by blowing out your pilot lights on your equipment and covering it with a had surface, often thick card board or ply wood. We have custom covers that we put over your fryers for extra protection against the fryer oil being compromised. (we always recommend emptying your fryers before cleaning and moving them out from under the hood just as an extra precaution but we definitely understand that is not possible a lot of the time). After the hard surface has been applied, we cover all of your equipment and back wall with thick 2 mill plastic to avoid any drips or over spray.
Then we start applying a bit of art and science to our process. We wrap your hood with thick a 2 mill plastic to capture any of the water and chemical that will run down during the cleaning process. Often times, this requires a lot of creativity working around some of your equipment and fire suppression system. We spend a lot of time ensuring that we will not have any leaks or have our wrap be compromised by it fall down. On each side of the hood, you will see the plastic formed into funnels to allow all of waste to nicely run off and be captured by large cans so it can be properly disposed of. (note: there are times, thought not often, where a mess is made because something went wrong with the wrap. We will never leave a mess for you to clean up.)
Once the inside is all wrapped and ready, we clean with the top down approach. We then go to the roof, inspect your hinge kit and grease containment system (required by NFPA 96 Fire code) to ensure they are present and functioning properly. We then start applying our patented degreaser called "Greasebeast" to the fan and the duct work leading down to the kitchen. While one crew member is on the roof, the other is in the kitchen, ensuring that our wrap and funnel are working correctly to capture the run off. (note: it is critical to have a minimum of 2 people on EVERY job, if you don't, there will be a mess and increased risk of damage or injury). Once the chemical has been applied and sits for 3 minutes, the bowl and the fan are cleaned using 4000 psi and 250 degree steam to maximize the cleanliness. Often times, we will have to use scrappers and SOS pad to remove some of the old, stubborn grease. Upon completion of the fan, we begin to work on the duct using our specialized duct cleaning tool that allows us to reach the full length of the duct with 4000 psi and 250 degree steam.
Inside the kitchen, while the roof work is still in progress, our team begins to apply our patented "Greasebeast" degreasing chemical to the entire inside of your hood. Often times, this will require multiple applications depending on how frequently you are cleaning your hood. (Are you following proper cleaning frequencies per NFPA 96 Fire code?) Filter are an important part of you hood, and require a longer clean time. (please ask us about proper filter cleaning process per NFPA 96 guidelines) At your request, we can surface clean your filters, however, this type of cleaning is more for aesthetics and does NOT get them clean per the NFPA 96 Standard.
Once the chemical application is complete and has had time to work, we begin to steam clean the inside of your hood. Again, we use 4000 psi of pressure and up to 250 degree temperatures, being mindful of your fire suppression system to remove the major grease build up. Our goal here is to bring your system back to bare metal standard.
We do not stop with just 4000 psi and 250 degree temperatures. Many times, when your hood is not cleaned at the correct frequency stated by NFPA 96, there will be thick, hard old grease that requires good ol' fashioned elbow grease to remove. We use a combination of scrappers and steel SOS pads to remove the grease. Often, the grease is in the hard to reach spots behind the filters where when left out of site, it's out of mind.
Upon completion of the scrape and scrub process, we begin to polish your hood and back wall with a water based stainless steal process to bring back the stainless shine. We used water based rather than oil based because of the flammability risk. In addition to the back wall and inside of hood, we also polish the outside of the hood up to the ceiling where there is visible stainless steel.
When hood cleaning process is complete, we put a official sticker on your hood showing you had a certified company perform the cleaning with the date of last clean and the next due date. Upon completion of the service, within 24-48 hours you will receive a digital copy of the the invoice. Before/after pics of the job are available immediately upon completion at your request. NOTE: The hood sticker and invoice are critical should you receive an inspection from your insurance company or fire marshal.
Finally, prior to departure, our crew will ensure everything is clean, neat and organized. Appliances will have a light wipe to make sure any water drops we might have created are gone, floors will be moped up and parking lots will be checked and cleaned up if there was grease run off from the roof.