Insights & Tips on Commercial Cleaning and Sanitation

Q: How often do I need to get my commercial kitchen hood system cleaned?

A: According to NFPA 96 standards, the cleaning frequency depends on your cooking volume and type.

Monthly: Solid fuel cooking operations (e.g., wood, charcoal).

Quarterly (Every 3 Months): High-volume cooking (e.g., 24-hour restaurants, charbroilers, wok cooking).

Semi-Annually (Every 6 Months): Moderate-volume cooking.

Annually (Every 12 Months): Low-volume cooking (e.g., churches, seasonal businesses).

We'll recommend an optimal schedule during your free inspection.

Q: Do you provide documentation for fire marshals and insurance companies?

A: Absolutely. After every service, we provide a Certificate of Performance documenting the date of service, areas cleaned, and any deficiencies found. We also apply the required service stickers to your hood and can provide detailed photo documentation for your records and compliance needs.

Q: What areas of the exhaust system do you clean?

A: Our NFPA 96 compliant service includes a thorough cleaning of the entire exhaust system: from the hood canopy, all accessible ductwork, plenums, to the exhaust fan unit on the rooftop. We clean top to bottom removing all grease and combustible buildup.

Q: Can you clean during our non-business hours?

A: Yes, we understand the demands of the restaurant industry. We are flexible and schedule our services during your off-peak or closed hours to ensure minimal disruption to your operations and zero downtime for your kitchen.

Q: Are your technicians certified and insured?

A: Yes, all Metro Bay Hood Cleaning technicians are highly trained, certified, and operate under strict safety protocols. We are also fully insured, giving you complete peace of mind when we work in your commercial kitchen.

Q: Why is regular hood cleaning so important for my business?

A: Regular hood cleaning is critical for several reasons:

Fire Safety: Prevents dangerous grease fires, protecting your property and staff.

Compliance: Ensures you meet NFPA 96 fire code and health department regulations, avoiding costly fines and potential shutdowns.

Efficiency: Improves the performance and extends the lifespan of your exhaust fan and cooking equipment.

Air Quality: Reduces odors and improves overall air quality for your staff and customers.