Hood And Duct Cleaning Services

The Contractor shall: a. Steam clean and high pressure hot water wash the grease build up on the hood exhaust systems from the plenum area up through the ductwork to and including fans and housing on roof using the Scrape and Steam Clean Method following National Fire Protection Association (NFPA) 96 guidelines and standards. b. Clean all hoods, baffles, fans, fan housing ducts, roof bonnets and discharge grills associated with the grills, steam kettles and ovens. c. Ensure that the filters have been cleaned prior to their being re-installed in the system. The Contractor shall ensure that all systems are operational upon completion of cleanup. d. Remove all debris, materials and equipment from the institution grounds upon completion of the project and dispose of waste in an appropriate disposal method. e. Be responsible for clean up of all water and grease upon completion of work. f. Maintain safe and clean conditions at and around the work site at all times. g. Cover all State equipment with waterproof covers (i.e., tarps and/or plastic) prior to any servicing. Contractor is to cover equipment such as ovens, grills, cookers, deep fryers, etc. to prevent moisture from spilling on or into equipment during cleaning. h. Bring all necessary equipment to the jobsite required to perform services (i.e., ladder, hoses, wet/dry vacuum, etc.).

Division 11 -	Equipment, Food Cooking Equipment, Commercial Ovens.
Division 23 -	Heating, Ventilating, and Air Conditioning (HVAC), Instrumentation and Control for HVAC, HVAC Air Distribution, Ventilation Hoods, Commercial-Kitchen Hoods, Central HVAC Equipment.