First Asian Grease

Sentinel

Sentinel

Moderator
Well, I am in the process of tackling my first asian grease at a japanese steakhouse. I used to think to myself that asian grease can't really be as bad as everyone says, I thought whats the big deal. Well, my thoughts were stupid, this is the thickest nastiest grease I have seen, not to mention its been almost six years since it has been cleaned. This will be my third night on the job, which is when I had hoped to finish it, but I think I will have to put in one more night tommorw as well. Its 21 hoods, fans and ducts that I am trying my darndest to get to bare metal. A whole lot of scraping going on. Anyway, I hope to get some pictures, but my dumb self has forgotten the camera the last couple of nights. If anybody has any quick tips to speed up the process please share. I have a four man crew working on this, but two are brand new and in training so that has slowed us a little and maybe scared them off forever we will see.
 
CD,
Let me tell you from some very recent personal experience the foam makes a tremendous diffrence. I did a Japanese steakhouse that had 1 10ft captive aire hood over 2 woks and 1 frier and 10 seperate hoods that were set up with 2 grills running to one fan. The first cleaning took 9 hours with usuall methods, it too had been neglected to the point the property management company told them they had 21 days to clean it or they were going to be locked out.
We did it and the next cleaning took 5 hours with the foam. Things that make the little grills go quicker is to just wrap them externally at the wood since the metal goes to the bottom of the wood that usually wraps these hoods. I wish you the best as these are big jobs but pay well.
Keep the faith and keep on cleaning!,
Alexy
 
Oriental Cleaning

Big jobs big money, not all the time. 6 People 3 days on 1 restaurant, sounds like you lost money on this one, break even at best. Well it will be easier next time, since I cleaned it good this time! My experience is with customers that dont get their hoods cleaned on a regular basis arent going to stick with a regular cleaning schedule. They will call only when they have to ie in 6 years.

2 crews x 3 days = $ ?

2 crews x 2 rests per day x 3 days (12 cleanings x aver. $300.00 = $3,600)

2 x 2 x 3 = 12

Did china man pay dis kinda money?

Dont mean to be the bearer of bad news, I started out this way just to feed my family, you do what you gotta do, and learn real quick, adapt or die. Work smarter not harder JMO! Churches, schools, nursing homes, pizza joints, day cares, VFW, BBQ joints ect.
 
Greg, I am not sure what you mean. I had a four man crew including me and 3 helpers. I finished up tonight, even though it took me a little longer than anticipated I still had a good payday. Not only that they signed a quarterly service agreement. And we are looking to add hinges, grease containment, and new filters over the next year.This place was in bad shape, but they are putting some money into it to get it cleaned up and well maintained. All in all it is definately worth it, just had a couple of long nights and a new experience.
 
Trey,
Big jobs don't ALLWAYS pay well I think is what Greg is saying, and he is right. Those jobs can be bid higher since they are just a big job Just remember that just because you are working does not mean you are making money, price your jobs accordingly.
 
Alexy said:
........these are big jobs but pay well.
Keep the faith and keep on cleaning!,
Alexy
Click to expand...

wise words. the more fans to clean the more you charge.

This place has about 20 fans on just the dining room alone.
When i climbed up the ladder i could not beleive my eyes.:D
 
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Holy cow, that's a lot of fans.
 
korean steak house.

When I walked in the place i went straight through in the back and never saw the hoods in the dining room.

:eek: Then when I went on the roof said "Holy Crap"!!!!!!
 
HotShot_Anthony said:
Dang Trey...I feel for ya bro.

There is no easy when it comes to Oriental Grease
Click to expand...

Isn't this the truth.....this beast will make you get your sh!t together . Flip side in the beginning this is the low hanging fruit.:(
 
Sentinel said:
Well, I am in the process of tackling my first asian grease at a japanese steakhouse. I used to think to myself that asian grease can't really be as bad as everyone says, I thought whats the big deal. Well, my thoughts were stupid, this is the thickest nastiest grease I have seen, not to mention its been almost six years since it has been cleaned. This will be my third night on the job, which is when I had hoped to finish it, but I think I will have to put in one more night tommorw as well. Its 21 hoods, fans and ducts that I am trying my darndest to get to bare metal. A whole lot of scraping going on. Anyway, I hope to get some pictures, but my dumb self has forgotten the camera the last couple of nights. If anybody has any quick tips to speed up the process please share. I have a four man crew working on this, but two are brand new and in training so that has slowed us a little and maybe scared them off forever we will see.
Click to expand...

How many Asian Grease has Trey Done NOW!!!????????
 
Ron Musgraves said:
How many Asian Grease has Trey Done NOW!!!????????
Click to expand...

He is still doing that Japanese place. I was on the phone with him not too long ago and the owner called him about the next service.
 
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