INTER CLEAN SERVICES
Cleaning Kitchen Exhaust System
We offer a complete exhaust cleaning system or program for commercial kitchens. Our cleaning system will eliminate the grease and other contaminants of your complete exhaust kitchen system.
The main reason to have a regular exhaust kitchen cleaning system is to reduce to the minimum any fire hazard possibility.
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We have trained professionals and used specialized equipment to clean the entire system. Call us today learn more or schedule your regular cleaning program!
Hood Cleaning
Cleaning a kitchen hood is an important task to ensure that the exhaust system in a commercial kitchen is free of grease and other contaminants.
Always keep in mind that any dirty part of the exhaust system can pose a serious fire hazard.
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We will cover the equipment with plastic to create a funnel that will collect all the grease and chemicals on a safe container. Then we will apply a food-safe chemicals to break down the grease. The chemicals are left on the grease surfaces for a period of time before they are washed off with before they are washed off with hot water. High-powered, hot water pressure washing is used to remove the grease and chemicals from the surfaces.
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Recommended Cleaning frequency: Weekly. Our expert technician will give your more details after the inspection your kitchen variables.
Hood Filter Cleaning
The hood filter could be the most important part to cleaning in order to ensure that the exhaust system in a commercial kitchen is free of grease and other contaminants. Always keep in mind that any dirty part of the exhaust system can pose a serious fire hazard.
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In order to cleaning the filters we need to remove them from the kitchen hood. Once the filter is removed we can determine if the filter is suitable for cleaning or is time to be replace.
To keep your kitchen area cleaning we do not clean the filter in your location. We take the filter with us. At our location we have a Gama Finet Ultrasoninc cleaning machine. Our equipment will assure a 100% free grease filters after the process.
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Check our video of our cleaning filter equipment. Click here:
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Recommended Cleaning frequency: To be determine by our expert technician after the inspection your kitchen variables.
Hood Duct Cleaning
The hood duct could be in some situation the largest part to clean, but as it is after the filter and the its geometric the cleaning isn't so frequency. Always keep in mind that any dirty part of the exhaust system can pose a serious fire hazard.
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We will cover the equipment with plastic to create a funnel that will collect all the grease and chemicals on a safe container. Our crew will use specialized spin jet duct cleaning equipment with pressure washers to remove the grease and grime from the ducts. They will also apply food-safe chemicals to break down the grease. All will be recollect in proper containers for later disposal or treatment.
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Recommended Cleaning frequency: Anually. Our expert technician will give your more details after the inspection your kitchen variables.
Hood Extractor Cleaning
The extractor is the most external part of the exhaust system. A regular cleaning and maintenance is important because is the part of the system that is expose to grease and weather conditions.
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Always keep in mind that any dirty part of the exhaust system can pose a serious fire hazard.
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The cleaning process starts removing the outer cover and wash it in warm chemical solutions. Then we rinse and dry thoroughly, wipe fan blades with damp cloth wrung out in a solution of washing-up liquid.
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Recommended Cleaning frequency: Weekly. Our expert technician will give your more details after the inspection your kitchen variables.
NFPA Certificated
We are proud to have the National Fire Protection Association Certification, so we can offer to all our customers the best and more secure service:
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12.4* Inspection for Grease Buildup. The entire exhaust system should be inspected for grease buildup by a properly trained, qualified, and certified person(s) acceptable to the authority having jurisdiction and in accordance with the Table 12.4".
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12.7.2* "Cooking equipment that collect grease below the surface, behind the equipment, or in cooking equipment flue gas exhaust, such as griddles, deep-fat fryers, or char boilers, shall be inspected and, if found with grease accumulation, cleaned by a properly trained, qualified and certified person(s) acceptable to the authority having jurisdiction".
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