Frequently Asked Commercial Kitchen Hood Cleaning Questions

Commercial Kitchen Exhaust Hood Cleaning Questions

CAN YOU WORK AROUND MY SCHEDULE?

Absolutely!

Yes, we can work to your operational time frame as much as possible. There will be exceptions, yet we will always work with you for a solution and we will always leave your kitchen clean, ready to use before we leave.

If you have any questions call us directly at (916) 835-8107 or (916) 530-7520 and we will answer all your questions.

HOW CAN I CONTACT YOU TO RECEIVE A CLEANING SERVICE ESTIMATE QUOTE?

Simply go to our Contact Us Webpage and fill out the quick form or call us directly at (916) 835-8107 or (916) 530-7520 and we will answer all your questions and get you in our Commercial Kitchen Cleaning Schedule.

DOES SOMEONE HAVE TO VISIT MY BUSINESS BEFORE I CAN SCHEDULE YOUR SERVICES?

Absolutely not!  We wouldn’t want to interrupt your normal business operation.  We have been cleaning Commercial Kitchens for years, so the only thing we need is a quick tour of the facility to get the layout of the area, establish cleaning requirements, expectations and safety requirements.

From there, we take care of business, clean and get out of your way.  Always Friendly, Always Thorough and Always Clean!

We do our best to work around your operational schedule and if you need to reschedule, just let us know and we will quickly work out a solution.

If you have any questions call us directly at (916) 835-8107 or (916) 530-7520 and we will answer all your questions.

WHAT NEEDS TO BE CLEANED?

Three areas of specific concern are:

  • Exhaust Hood – An exhaust hood removes fumes, mists, vapors, grease, particles and hazardous substances from kitchens and bathrooms. Exhaust hoods must be vented outdoors and regularly cleaned.
  • Duct Fan – Inline fans increase circulation to a specific location and are often used in commercial settings such as restaurants. An inline fan can provide additional fresh air to keep kitchen temperatures down.
  • The Plenum – This is a specific area between the ceiling and the roof or floor above the where the vent of a restaurant hood is located. The plenum space should also be cleaned along with the duct and hood.

If you have any questions call us directly at (916) 835-8107 or (916) 530-7520 and we will answer all your questions.

WHAT ARE THE REQUIREMENTS FOR CLEANING A COMMERCIAL KITCHEN?

California Retail Food Code (CalCode)

The California Retail Food Code (CalCode) provides the requirements and goal of the Food Protection Program for food sold and served in Sacramento County.  It is in place and enforced to ensure that commercially prepared and served under safe, wholesome, and sanitary conditions.

Capital Hood Cleaning Service Staff are Specialists and follow the requirements contained in the California Retail Food Code which is part of the California Health and Safety Code. It is modeled after the FDA “food code” which is based on the most current scientific knowledge of safe retail food handling practices.

The new Retail Food Law for California (Cal Code)was implemented in Sacramento County on July 1, 2007.  Below you can view the Cal Code and the Field Inspection Guide we follow for Sacramento County.

Give us a call at (916) 835-8107, if you have any questions.  We have the Answers and the Services you are seeking.

WHY IS IT IMPORTANT TO CLEAN THE KITCHEN EXHAUST HOOD DUCT?

The preparation foods that involving the use of ovens and stoves releases steam or grease into the air. Restaurants required to have a hood or duct installed above their cooking range.

These vent hoods require regular cleaning to remove collected dirt and grease for reasons of both health and safety. Vent hood cleaning should completed by experienced professionals.

If you have any questions call us directly at (916) 835-8107 or (916) 530-7520 and we will answer all your questions.

IS SOAP AND WATER SUFFICIENT TO CLEAN MY COMMERCIAL KITCHEN?

No.

Proper cleaning involves the use of caustic chemicals; used for breaking down grease that has accumulated in vent hoods.

These chemicals are applied with a pressure washer or hose and clean-up and removal of these chemicals is vital.

If you have any questions call us directly at (916) 835-8107 or (916) 530-7520 and we will answer all your questions.

DO WE NEED TO WORRY ABOUT THE CHEMICALS, WATER, OR GREASE YOU REMOVE?

No.

We will leave your kitchen clean, ready to use without any clean-up or additional effort on your part.

If you have any questions call us directly at (916) 835-8107 or (916) 530-7520 and we will answer all your questions.

What are indicators that my system may be due for a thorough cleaning?

Most standards require that a commercial kitchen have their hood, ducts and exhaust fan systems cleaned and maintained on a regular basis.  However, each commercial kitchen is different in size, configuration, cooking volume and cooking frequency.  If you’re wondering whether your kitchen needs a cleaning or not, we’ve got some tips to help you make an informed decision.

  • Visible grease residue that cannot be scrubbed off during the daily cleaning process
  • A noticeably strong grease odor is coming from the hood or ductwork
  • There is a rattling of the exhaust fan like it is unbalanced
  • You can’t remember the last time it was professionally cleaned
  • If you are up there and see that the roof has grease stains
  • You just know it’s time

While some of these symptoms seem minor, they may be the warning signs of potential grease fires or other safety hazards. Grease stains on a rooftop will cause damage to your roof.  Not just leaks, but corrosion is a serious safety issue weakening the structure enough to caving in unexpectedly.

Grease buildup also attracts odors and pests that are not conducive to your customer’s dining experience.  This is why it’s crucial for your restaurant or commercial kitchen exhaust system cleaned regularly and maintained by experienced professionals.

Also, Insurance Companies, Health Inspectors, and Fire Marshals will regularly visit to ensure your commercial kitchen cleaning service requirements are up to par. As a general rule, restaurant managers should have a professional kitchen cleaning service come in every 90 days. Kitchen Managers should keep an accurate cleaning schedule log for questions concerning compliance requirements and remember, you can always consult your insurance company, the local board of health, and yes, you can call us.

Capital Hood Cleaning is a Local City of Sacramento Veteran Owned and Operated Commercial Kitchen Exhaust Hood, Duct, and Ventilation Fan Systems Professional Cleaning Service.  If you have a Foods Services Business needing to be cleaned, we are the Best in the Sacramento Valley.

Call (916) 835-8107 or (916) 530-7520 anytime, we are ready when you need us.

Get in Touch with Capital Hood Cleaning Today!

Send us an email and we’ll get back to you as soon as possible, thank you!

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