Do you have excess smoke and fumes in your kitchen while cooking? Is there build up of grease in the drip pan and catch cups? Maybe you have even overheard a customer talking about how they think the food has gone down hill?

The reason is simple and the answer is even simpler. The problem you have is a dirty hood. Due to the various type of cooking media's as well as the frequency of your cooking; your filters, ducts and hood have become too dirty to effectively perform their job.

What we do?

Design, sales, installation and monthly/quarterly/semi-annual/annual inspections in accordance with NFPA 96, State & Local Codes and standard Insurance requirements.

Click on the Systems below for a brief description as well as what you should expect from an inspection:

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HOOD & DUCT CLEANING At each inspection the hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. All stainless steel surfaces will be polished to a mirror like finish. When required, prepare and forward directly to Owner and Local Fire Official, a comprehensive report of system conditions. Inspection Frequency: click for chart Monthly - systems serving solid fuel cooking operations Quarterly - systems serving high-volume cooking operations such as 24-hour cooking, charbroiling, or wok cooking Semiannually - systems moderate-volume cooking operations Annually - systems serving low-volume cooking operations such as churches, day camps, seasonal businesses or senior centers