At PROTEK, we follow the commercial kitchen exhaust system cleaning guidelines as outlined by the National Fire Protection Association (NFPA) to ensure the highest degree of fire prevention.

Our Best Practice Approach

1. Setup

   At the kickoff of any project, workers review the Work Orders, survey the site, review safety concerns, and then begin to stage equipment.

2. Prep

   Prep cook line area for hood cleaning, moving equipment as necessary. Remove grease filters, extractor boxes, etc.

3. Clean

   Scrape clean then wash clean with food-safe caustic chemicals and hot water pressure-washing, where possible, to safely collect dirty water by-products

4. Break Down Grease

   Caustic chemicals may be applied to break down the grease. After that, hot water will be used to rinse away the residue. Once the chemicals are applied, they are allowed to dwell on the surface of the grease for a period of time, before being washed off of the surface with hot water. In extreme situations, where grease buildup is too heavy for a chemical application and a rinse, scrapers may be used to remove excess buildup from the contaminated surfaces, before chemicals are applied.

5. Set Up Drainage

   Before any pressure-washing, set up plastic funneling on hoods for wastewater containment/collection. As appropriate, set plastic to funnel to the floor drains or waste containers.

6. Prep For Pressure Wash

   Set up pressure-washing equipment, attaching hose to water source. As appropriate, open duct access panel(s) and fan access panel(s), or tip fan off base to expose blades and duct.

7. Pressure Wash

   First, pressure-wash exhaust fan blades and housing. Then, pressure-wash remaining accessible areas of the exhaust duct from the roof panel(s) or fan base opening, as appropriate. Next, close access panel(s) for duct and fan, or tip fan back onto base. Finally, pressure-wash appropriate areas of the exhaust hood.

8. Drain

   Drain residual water including any residual water from exhaust hood grease channel.

9. Clean Up

   Remove plastic sheeting then replace filters, extractor boxes, etc. Wet-mop or power-wash floors. Replace any equipment that was moved.

10. Polish and Touch Up

    Wipe water drips and buff all appropriate equipment. Polish equipment.

11. Certify

    Hoods, grease removal devices, fans, ducts, and other equipment are now cleaned to levels acceptable to NFPA 96 codes and regulations. Before final completion, a certification sticker will be applied to the hood of each cleaned kitchen exhaust system.

12. Final Inspection Walkthrough

    Workers review the Work Order and perform a final inspection walkthrough. This ensures everything has been completed to em> PROTEK’s high standards of quality and thoroughness.