Kitchen Exhaust Hood and Equipment Cleaning

Consistent maintenance of the kitchen hood exhaust system in your restaurant or facility remains one of the primary defenses against fire hazards. Regularly performed, professional cleaning of the kitchen exhaust system has the following additional benefits:

Minimized product contamination
Improved health standards
Enhanced public image
Improved ventilation for smoke and odour removal
Compliance with local and national fire and health codes
Improved government ratings
Increased energy savings
Enhanced working environment for kitchen staff

Our established cleaning methods remove the grease and flammable residues from the interior surfaces of the hood, filters, duct work and exhaust fans ensuring compliance with all applicable municipal, state and National Fire Protection Association codes. Upon completion of the cleaning process, a Proof of Performance decal is posted on the hood canopy in plain view of the Fire Marshall, Department of Health or Insurance Agent.

BSW Contractors Ltd do not just clean what can visually be seen.

Our professional scope of work involves cleaning all components and ductwork in the kitchen exhaust system for proper maintenance and to prevent fires. Furthermore, by cleaning the entire system, we are able to check for possible system blockage, and visually verify that the louver and dampers are working correctly. Our specifications are as follows:

CLEANING OF KITCHEN EXHAUST SYSTEMS: includes the filter plenum, and the interior of ductwork to and including the exhaust fan located on the roof.

Remove filters, scrape and wash plenum walls, filter frames and fire suppression equipment (not including the fusible links and trigger mechanisms).
Scrape and/or brush the interior surfaces of all accessible horizontal and vertical ductwork
Wash all fan blades, interior and exterior of fan housing and drip pans (hot, high pressure wash when possible).
Louvers and dampers shall be cleaned. If dampers must be moved to ensure complete cleaning, they will be marked and returned to their original position to prevent unbalancing the system.
Replace filters to their original position.

OPTIONAL SERVICES:

Clean the kitchen exhaust filters
Scrape and wash underside of hoods, including piping, conduit, fire heads, etc.
The interior of water-wash filtering systems will be washed.
Access openings will be cut into ductwork where necessary and new removable metal access doors will be installed. These access doors meet current fire prevention regulations.

The need for specialist cleaning of extract systems will depend on the level of usage of the cooking equipment, types and quantity of cooking and other risk factors such as vulnerability of the system to ignition and of the building and its occupant/users to system fire, hygiene, vermin and mechanical hazards. Typical cleaning intervals are shown below.
Heavy Use	12-16 hours per day	- 3 monthly
Moderate Use	6-12 hours per day	- 6 monthly
Light Use	2-6 hours per day	- 12 monthly