Why can’t my employees clean the hoods?

NFPA 96 states, “The entire exhaust system shall be cleaned by a properly trained, qualified and certified company or persons.” Work of this nature takes special tools, equipment and expertise to properly and thoroughly clean. Stay in compliance and let us do the dirty work for you.

What should I look for when hiring a company?

You should look at training, certification, reputation and years in business. The Certified National Hood Cleaning Association certifies us as a Certified Exhaust Cleaning Specialist (CECS). We are versed in NFPA 96, the Code of Federal Regulations. We are regulated by each of these organizations to ensure we provide you with the best, and safest, service available.

What do you clean?

We take care of what you see in the kitchen, but most importantly what you do not see from the roof down. We clean the entire system, starting from the exhaust housing and motor; including fan maintenance, grease bearings, adjust/replace belts making sure the motor is operating properly. Then we go down the flue into the plenum area cleaning the system to bare metal per NFPA 96 standards. Finally we clean the linkage for the fire suppression system, clean the filters and grease sutters, clean and polish the hood inside and out.

Why is cleaning the entire system important?

Hoods and fire protection systems have the most legal requirements of any equipment in the kitchen. Typically, the health department is concerned about sanitation; the fire and building departments are worried about fire hazards, and an environmental agency is often worried about the smoke emissions pouring from the ducts. Most cooking facility fires originate in the cooking area, which can quickly spread into the exhaust system and onto the roof. Keeping a grease-free and fire safe system can protect you from this hazard.

How often does my system need to be cleaned?

Frequency of cleaning depends on many variables, the type of cooking you do, how often the systems are used. We schedule your cleaning based on the needs of each location; monthly, quarterly or semi-annually.

What areas do you service?

Done Right Hood and Fire Safety serves commercial establishments in the tri-state area including the five boroughs of New York, New Jersey and Connecticut.

Are you properly licensed to clean hoods and grease traps?

Yes, we maintain all certification requirements and insurance to legally inspect and clean your kitchen hood and duct systems. We hold a Certificate of Fitness from the New York Fire Department.

Is restaurant hood cleaning a messy process?

It can get a bit messy during the few hours we are cleaning, but we put plastic around every part of your kitchen to protect your appliances and hardware. Most importantly, we will leave your kitchen as good as we found it, in most cases, it will even be cleaner.

I’ve heard NFPA. What is that?

The NFPA or the National Fire Protection Association is an independent organization that created NFPA 96, which is the recommendations and guidelines that have been adopted into law by many cities in the US. Essentially, the NFPA sets the standards for safety and cleanliness for commercial kitchen areas among other things. We encourage you to check out their website. Done Right Hood and Fire Safety complies with all NFPA guidelines.