TurnKEY Stats

Commercial Kitchen Exhaust

Kitchen Exhaust CleaningCommercial Kitchen Exhaust System Cleaning is performed with one main goal: To prevent unnecessary grease fires.

Reportedly, there are 5,000 to 6,000 restaurant fires that occur in the United States each year, most of which are related to grease. Deep Fryers, grills and ranges are responsible for most of the airborne grease production in the kitchen.

The aerosolized grease is drawn up into the exhaust hood. The exhaust hood grease filters collect the bulk of the daily grease and drain it to a collection pan for disposal. However, small amounts of grease do proceed through the filters where it collects in the ductwork and on the exhaust fan. In restaurants with heavy grease production, excess grease can also get through the entire system and collect on roofs, walls and other exterior surfaces. This can be a very dangerous problem.

Benefits of Thorough Grease Systems Cleaning

Lower energy costs
Clean equipment runs better and more efficiently.
Lower Maintenance costs
Clean equipment breaks down less than dirty equipment.
Dirty systems exhaust less. This can lead to odor issues in the Kitchen or Dining Room. Improper ventilation will also lead to soot and grease residue on all surfaces, equipment, and furniture.
Clean systems pass health inspections
Don’t get shut down due to substandard cleaning conditions.

Call INX today for a FREE Assessment of your Commercial Kitchen Exhaust

Inspection and Assessment

What is done during an assessment?

System Inspection
We take a thorough look at your equipment and system from the Kitchen hood through the ductwork and out to the exhaust fan. We look for system integrity, cleanliness, accessibility, and design.
Kitchen Inspection
We review the type of cooking and grease load or your Kitchen. We also talk with your kitchen manager about your kitchen cleaning procedures. Each kitchen operates differently. A One-Size- Fits-All cleaning approach does not apply here.
The Plan
We take a thorough look at your equipment and system from the Kitchen hood through the ductwork and out to the exhaust fan. We look for system integrity, cleanliness, accessibility, and design.
The First Cleaning
When you are ready we perform the 1st Cleaning. This is when most customers are truly astonished. The most heard comment” Wow, it’s never been this clean before!

We spend as much time as necessary (regardless of cost to INX) during the first cleaning to remove as much of the grease buildup as possible from years of substandard cleaning. We also write a Project Report to document your Cleaning Frequency, Procedures, Contacts, job information, water locations, disposal policies, and everything else we need to know to always be prepared to do it right on time, every time. Our ultimate goal to give you the best and most hassle-free service available today!

“I spoke with the kitchen crew, and they said everything seemed to go smooth with last nights’ work. I found the badge and roof key right where they left it, it seems like this process is on cruise control, which is great.”

Fran M, AGI Inc.

We’ve also heard all the complaints and horror stories about our “so-called” competitors including:

  • “They just didn’t show up at all.”
  • “They left the kitchen a mess.”
  • “The Exhaust Fans didn’t run after they left.”
  • “They left Footprints on the grill.”
  • “They clogged up the sink”
  • “It doesn’t even look clean.”

Then you’re ready for the right company…. Call us. Breathe easy!

And there is no catch! If you’re not completely satisfied with our services, the inspection and report are FREE! No Charge! No Strings!

INX offers Services Contracts in 1, 3, and 5 year packages that will save you money and automate cleaning, so you can leave it to us and focus on other priorities.

The Basic Kitchen Exhaust System Cleaning Procedure is as follows:

  •  Prepare kitchen area with plastic for cleaning, shut off and secure exhaust fan.
  • Remove and clean hood grease filters.
  • Inspect above ceiling in kitchen for duct accesses. Report findings.
  • Apply an environmentally safe degreaser to surfaces.
  • Utilize a high pressure washer and shop vacuums to clean hood and accessible ductwork.
  • Degrease, pressure wash and clean exhaust fan.
  • Upon completion, clean up area, restore system to normal, and apply dated service sticker.
  • Furnish cleaning certificate for customer maintenance files.

TYPICAL CLEANING FREQUENCY – Guideline for Inspection

Fast Food Restaurants = 45/60 Days
Restaurants & Diners = 60/90 Days
Hotel & Hospitals = 60/90 Days
Charcoal or Wood Burning Kitchens = 30/45 Days
Nursing Homes = 90/120 Days
Pizza Oven Hoods = 180 Days

Note: Above mentioned kitchen vent hood cleaning frequencies are suggestions. Hood cleaning frequency depends on the types and amount of food being cooked in the kitchen. Inspection is the only tool to determine if your exhaust is ready for cleaning.

Finally, taking good care of your Kitchen Exhaust system is not only the smart thing to do, it’s the right thing to do.

Call us today! 610-692-7374