Fan Hinge kits installed.

Hays – Buda, Driftwood, Dripping Springs, Kyle, San Marcos, Wimberley
Travis – Austin, Del Valle, Garfield, Jollyville, Jonestown, Lago Vista, Lakeway, Manchaca, Manor, Pflugerville, Rollingwood, West Lake Hills
Blanco – Blanco, Johnson City, Round Mountain
Comal – Bulverde, Canyon Lake Forest, Fischer, Garden Ridge, New Braunfels, Spring Branch
Bexar – Alamo Heights, Balcones Heights, Cibolo, China Grove, Converse, Fair Oaks Ranch, Helotes, Hollywood Park, Kirby, Leon Valley, Live Oak, Olmos Park, San Antonio, Schertz, Shavano Park, Somerset, St. Hedwig, Terrell Hills, Von Ormy, Windcrest
Kendall – Bergheim, Boerne, Comfort, Kendalia
Guadalupe – Marion, McQueeney, Seguin
Bastrop – Bastrop, Cedar Creek, Elgin, Paige, Smithville
Caldwell – Dale, Lockhart, Luling, Martindale, Niederwald, Uhland, Maxwell

11.6 Cleaning of Exhaust Systems.

11.6.1 Upon inspection, if the Exhaust System is found to be contaminated with deposits from grease-laden vapors, the contaminated portions of the exhaust system shall be cleaned by a properly trained, qualified, and certified company or person(s) acceptable to the authority having jurisdiction.

11.6.2 Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to remove combustible contaminants prior to surfaces becoming heavily contaminated with grease or oily sludge.

Table 11.4 Schedule of Inspection for Grease Buildup

Type or Volume of Cooking                        Inspection Frequency

Systems serving solid fuel cooking operations            Monthly

Systems serving high-volume cooking                Quarterly
operations, such as 24-hour cooking,
charbroiling, or wok cooking  

Systems serving moderate-volume cooking                Semiannually
operations

Systems serving low-volume cooking operations,            Annually
such as churches, day camps, seasonal businesses,
or senior centers

* Reprinted with permission from NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations © 2011 Edition, National Fire Protection Association, Quincy, MA 02169. The reprinted material is not the complete and official position of the National Fire Protection Association, on the referenced subject which is represented only by the standard in its entirety.

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As a restaurant owner or manager, you want service done with the least amount of disruption to business. Your time is valuable. The last thing you want is to have to supervise a contractor or his crew. Does your contractor have the required and necessary insurance? Make sure you get their insurance coverage documentations from the carrier.  And if they have employees make sure you get the workers comp documents also.

Is your contractor properly trained and up to date on the most current NFPA code 96 requirements? Are they going to clean my system completely? It is very important that your kitchen hood system is cleaned completely and to bare metal. No grease or grease build up is to be left in the system anywhere. This eliminates any possibility of a potential fire. Proper cleaning and documentation is important to you and your insurance company.

How long has your kitchen hood cleaner be in business? Are they just starting out or have they been established for some time? Ask for references if you have questions. That can help you make an informed decision.

Just a few question and and some good results can make for a trouble free  service contractor relationship. Isn’t this what you are looking for? Some one to do the work with the least amount of hassle is always a plus.

This is an example galley post. The image that is set as featured image here will be included in the Gallery.