Make Safety a Priority with Commercial Kitchen Exhaust Cleaning from Our Vancouver Lower Mainland Experts
Kitchen Hood & Exhaust Ducts Cleaning
Michael A. Smith Duct Cleaning – Safe, Effective and Proven Kitchen Hood & Exhaust Duct Cleaning Services
It is important that restaurant owners throughout BC and the Lower Mainland understand how quickly kitchen hood and exhaust duct systems can become contaminated with grease. . This grease build up presents several health and safety challenges in an environment where fire hazards are a real concern. . Kitchen hood and exhaust systems should be maintained according to NFPA 96 (National Fire Prevention Agency) guidelines and standards. This means restaurant kitchen hood and grease exhaust cleaning work must be completed proficiently and according to industry-mandated schedules. Our Vancouver commercial kitchen exhaust cleaning team has years of experience in this area and can help ensure that these highest of industry standards are met; thereby providing a safe workplace for your team while ensuring insurance costs are minimized.
Our full range of kitchen hood cleaning services includes:
- Comprehensive Cleaning by Trained Experts
Our kitchen exhaust cleaning teams have received expert training through Phil Ackland and are certified with the ASTT making us Trained, Certified and Accountable. At Mas Duct we have a strong understanding of the methods and equipment needed to complete cleanings on a variety of different styles of kitchen exhaust systems.
It is critical for restaurant owners to understand what a kitchen exhaust fire needs to start and more importantly keep burning. Fires need three main ingredients… HEAT, OXYGEN and FUEL which are known as a “FIRE TRIANGLE”.
- Heat – cooking equipment such as grill tops, deep fryers, broilers, stoves.
- Oxygen – the air within the environment
- Fuel – grease buildup in a kitchen exhaust hood and duct system
At Mas Duct we understand that when it comes to kitchen hood and exhaust systems the easiest ingredient to remove from the fire triangle is the fuel. Removing the grease by way of routine cleanings will go a long way in fire prevention for your kitchen exhaust system.
- Cutting Edge Cleaning Equipment
Kitchen grease exhaust cleaning requires very specific methods, chemicals and equipment to be done successfully. At Mas Duct our ASTT certified technicians understand that different styles of cooking and cuisines produce different types of grease. These differences will determine what types of chemicals are used, how long a job will take and what additional equipment will be needed. We have high powered “hot water gas” pressure washers for those really stubborn projects, as well as “hot water electric” pressure washers that can be used indoors for those jobs where noise might be more of an issue.
Mas Duct has the expertise to install approved access doors in duct systems that may not be accessible. We also partner with many suppliers for items like hood filters and roof top grease containment to ensure we can assist you with any of your commercial kitchen needs.
- Expertly-Designed Maintenance Schedules
Choosing MAS in Vancouver for commercial kitchen exhaust cleaning work means companies are working with a trusted leader with decades of experience in the ductwork cleaning marketplace. We help BC Lower Mainland restaurants build a refined maintenance cleaning schedule according to their cleaning requirements under the NFPA 96 standards. These standards include specific inspection and maintenance cleaning schedules according to the volume of cooking work completed by the restaurant. The busier the restaurant; the more frequent the required inspections. MAS Duct will help companies balance their requirements under the NFPA 96 standards with the need to consolidate overall expenditure. It’s how we help restaurant owners to guard against potential kitchen fire hazards and help reduce their overall maintenance costs.
Kitchen Exhaust System Inspection Schedule
Type or Volume of Cooking
Systems serving solid fuel cooking operations
Systems serving high-volume cooking operations such as 24-hour cooking, charbroiling or wok cooking
Systems serving moderate-volume cooking operations
Systems serving low-volume cooking operations, such as churches, day camps, seasonal businesses, or senior centres