Food Service Exhaust Hood Cleaning

1. Complete inspection/cleaning/degreasing of system interiors. 2. All cleaning to be accomplished by direct contact brushing, hand scraping, and solvent washing. Guarantee to remove at least 95% of all existing grease, soot, food debris, etc., from the systems. 3. Wash canopy/canopies with degreaser solution and paint, polish if stainless steel. 4. Inspect/degrease duct, riser stack interiors, and accessible ductwork interiors. Existing access panels will be utilized for cleaning/inspecting, whichwill be fitted on air tight covers. Inspect/clean/degrease fans, housing, and exhaust louvers. Fans and housing cleaned through existing clean-out doors or with minor dismantling. 5. Cleaning procedures to include scraping, solvent washing, high pressure detergent washing or other suitable methods. 6. After interior cleaning, coat in the interior of all systems worked on, with special fire retarding compound.

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Heating, Ventilating, and Air Conditioning (HVAC), Instrumentation and Control for HVAC, HVAC Air Distribution, Central HVAC Equipment.