Field notes from real service calls
Kitchen Exhaust Cleaning FAQ #3
We hear the same practical questions from new and experienced hood cleaners every week. Here are quick, field-tested answers that were not covered in our first two FAQ posts.
Can one person clean a kitchen exhaust system alone?
An experienced technician can handle a small, routine system alone, but we do not recommend starting that way. New crews should have one person below watching the plastic, filters, and wastewater while another person works on the roof.
If containment fails while you are on the roof, you can come down to a major mess. Wait until your plastic setups are reliable before attempting solo work. Larger systems should always have multiple technicians.
What size air compressor does a foamer need?
Look for at least 2 CFM at 90 PSI. A quiet compressor is strongly recommended because the equipment often runs inside restaurants at night. Battery-powered compressors generally do not provide enough airflow yet.
If your foamer is spitting instead of producing thick foam, check the chemical needle valve and make sure you are using enough foaming agent. Depending on the product, that is typically 2–4 ounces per five gallons.
How much degreaser should I plan per hood?
For routine service, a rough estimate is one-half to one five-gallon tank per hood. Light systems may use less, while neglected systems or restaurants with multiple hoods may require several tanks.
Leftover mixed solution can usually be carried over to the next job if it is properly sealed, labeled, and handled according to the product’s safety instructions. When mixed and rinsed correctly, a professional degreaser should not etch stainless steel. Never allow caustic chemical to dry on the surface.
Can I use cold water instead of hot water?
We do not recommend it. Hot water helps the degreaser penetrate and rinse away grease. Most of the time, the restaurant’s hot-water supply is enough when combined with thorough scraping and foaming.
If the water is not very hot, scrape more grease first, allow longer dwell time, and repeat the foam-and-rinse cycle. Heavy wok grease may still require a machine capable of producing 200–210°F water.
What if the restaurant’s faucet does not fit my water hose?
Do not remove the entire faucet. A Danco 10512 garden-hose aerator adapter converts many standard faucet aerator threads to a 3/4-inch garden-hose connection.
These adapters are inexpensive and easy to leave behind accidentally, so keep several extras in the truck. If the kitchen has a mop sink with garden-hose threads, that is usually the easiest connection point.
How should we handle kitchen exhaust cleaning in freezing weather?
Bring portable equipment inside whenever possible and use the restaurant’s hot water rather than leaving a pressure washer or foamer exposed on the roof.
During severe cold, some crews scrape the fan and ductwork but postpone roof rinsing until temperatures improve. Communicate that winter procedure to the customer before starting. Always winterize pumps, hoses, and fittings between jobs to prevent freeze damage.
How do you work around pizza ovens, fryers, and pilot lights?
Coordinate equipment shutdown with the restaurant before setting up plastic. Pizza ovens can remain extremely hot long after closing, and fryers can melt containment plastic.
Use an appropriate heat barrier, such as a welding blanket, and keep plastic away from hot surfaces. Do not extinguish a pilot light unless you know how to relight it safely. When in doubt, ask the restaurant or its fire-suppression service provider.
When should a fan access port be installed?
Install one when the back sides of the fan blades cannot be reached for proper cleaning. Grease buildup on the backs of blades can cause fan vibration and make future service much harder.
A fan access port is usually installed with a four-inch hole saw and should be quoted as a separate line item. It improves access for your crew and anyone servicing the fan later.