Kitchen Vent Hood Duct Cleaning

SCOPE OF WORK: 1) ALL Interior Ductwork, Air Flow portions of fans, and Hood areas to be left completely free of grease and carbon (all ductwork cleaned down to bare metal) unless otherwise noted .(Exhaust side only). 2) Working areas around and by exhaust vent systems will be protected and left clean (in condition found at start of job) after the job is complete. This includes areas around/ under ducts, fans, roofs, hoods, floors in working area, ceilings under ducts, etc. 3) Electrical outlets and connections shall be protected in, around and under the cleaning area. 4) Stainless hoods are to be polished inside and out. 5) The kitchen equipment power and gas is to be reconnected with pilot lights relit where applicable. 6) The exhaust system is to be restarted at end of job and any obvious problems with the wiring or fan condition noted on the work order. This also should be reported to the Maintenance staff ASAP. 7) A certification sticker showing the job completion date and the next recommended cleaning month and year shall be applied to the hoods of the systems cleaned at the end of the job. (1 per system). Hood certification Stickers are to be date punched. Crew signature may be written where required. 8) Certification stickers with date and crew initials are to be placed on each access panel opened during the cleaning process. 9) A KEC report is to be left on the job site detailing what cleaning was done, system descriptions of systems cleaned, and any pre-existing conditions and deficiencies found. A picture of the KEC report to be included with the job pictures. Pre-existing conditions should be signed off by the site Manager on duty or Physical Plant Management. 10) Digital pictures of completed work are to be taken for customer for each cleaning Pictures will be taken upon job completion. Picture should also be taken of any problems. Inspectors to verify job is correctly cleaned with proper pictures. 11) The soaps used for exhaust cleaning shall be an alkaline or neutral based with a PH 7 or above but less than PH 12 to prevent damage to metal ductwork and rooftops. They should be USDA approved for food service use. MSDS sheets shall be available. 12) All wastewater and/or greasy water is to be disposed on in an environmentally safe manner through the sanitary drain system. Rooftop wastewater is to be collected before leaving the roof and dumped inside. Fan drip pans are to be emptied and left clean. *NO CLEANING WASTE IS TO ENTER THE OUTSIDE STORM SEWER SYSTEM AT ANY TIME* 13) All workers at the job site shall be fully trained. No subcontractors are to be used for KEC. 14) All KEC is to be guaranteed to meet or exceed above standards and pass local fire and health inspection and follow NFPA 96 guidelines upon completion.

Division 01 -	General Requirements.
Division 10 -	Specialties.
Division 11 -	Equipment.