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Hood / Vent / Exhaust Cleaning

NFPA Code 96

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Hood / Vent / Exhaust Cleaning

Grease and smoke problems start on the cooking surface in commercial kitchens. Grease, smoke and fatty acids are produced by the heat of cooking on a grill. Grease and smoke particles are drawn up into the system filters within the range hood. These particles then travel through the vent/hood system and into the main duct work of the vetilation system making their way to the roof line and eventually exiting the exhaust fan on the roof. Build up occurs all along the pathway and even on the roof resulting in four major problems.

• FIRE HAZARD - The most dangerous, life threatening and expensive of all.
• SANITARY - The smell of rancid grease repels customers and attracts Health and Fire Department Inspectors.
• ROOF DECAY - Roof replacement is costly and time consuming.
• EXHAUST FAN FAILURE - Grease build up causes fan malfunction and motor burn out leading to expensive replacement.

Boston Power Wash cleans and maintains;

• Exhaust Hoods
• Exhaust Fans
• Ducts
• Vents
• Grease Traps

We provide all of customers with before and after photos of our work. They are always AMAZED at what was there before Boston Power Wash cleaned.

Filter Exchange Program

Did you know that running your filters through the dish washer can only clean the outside of the filter? Your filter could still be a fire hazard due to all the grease it is holding in areas, which cannot be seen. Because filters are directly over the cooking equipment they can easily catch on fire if not cleaned thoroughly and regularly. We can change out your dirty filters every week, twice a month or monthly with grease free filters. Call us for complete details of this program.

Code 96 - It's the law!

All of our work is performed in accordance with National Fire Protection Association (NFPA) standards and guidleines. The defining regulations can be found in Code 96.

Code 96 requires that hoods, grease removal deviices, ducts and other components be cleaned to bare metal at frequent intervals in accordance with the following schedule:

Systems serving solid fuel cooking operations - Monthly

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

Systems serving moderate-volume cooking operations - Semiannually

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