New exhaust systems at Burger King

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Gary Crabtrey

Member
Calling all exhaust cleaners.
I'm having a problem with new fans and broilers at Burger King.
The new fans are mfg by Exhausto with a Gaylord or Ventmaster hood. It seems the system is so hot that the grease turns to carbon and sticks to everything.
What use to be a 2-3 hour job, now takes 6-7 hours of scraping,chemical treating and pressure washing. And I'm still not satisfied with the results.
Has anyone else run into this problem? Or is it the typical lousy contractor insatllation-take the money and run, and don't worry about who has to clean and maintain it job.
Any help or input will be appreciated.
Can E-mail me at Crabtrey@quiknet.com

Thanks, Gary
 
I am not sure we have enough information to help w/your problem. "..the system is so hot that the grease turns to carbon"
I assume you have a Neico Charbroiler, those things put out some heat. If the hood is too close to the Neico, the grease will get baked on and look like carbon. Is the charbroiler and the fryer under the same hood? Each appliance needs a diferent amount of air flow, wiht the charbrioler needing more airflow. The fryer needs less airflow, and may run too cool if under the same hood as the charbrioler. Is the duct a straight run, or does it make a couple of jogs? Each bend increases the static and requires a larger fan and more air movement. Is the fan sized for the hood and appliances? Charbroilers needs about twice the air flow of other appliances. Is the fan belt adjusted properly?Maybe the system needs to be cleaned more often. Just because the hood, duct and fan arrived as a meal deal, does not meant they are matched close enough to operate properly. Maybe BK can offer some help with this problem. We do two BKs, and have had air flow problems w/both. If you cure this, let us know how.

Douglas Hicks
General Fire Equipment Co of Eastern Oregon, Inc
 
Yes, they are Nieco broilers, and the hoods are right on top.
The flues are straight and the Exhausto fan is a direct drive fan with a variable speed control.
I'm told the broilers are supposed to have catalic converters and combust most of the grease and carbon, resulting in needing fewer cleanings per year. Ha! what a joke.
So again I ask. Anyone out there have experiance with these systems, and how are they working?
I'm told by the factory that they have over 400 installations and this is an isolated case.

Thanks again,

Gary
 
Was it new when you got to it and how long had they been operating? Have they been operating the fan on it's highest speed?
Every BK I have been in had this problem to some extent. I don't do any of them anymore, we kept raising the price until they got someone else, and I still don't think we ever got what they were worth. Maybe someone who actually cleans them can offer more assistance.
 
We clean a fair number of the new style BK installations here in Michigan and we are challenged by the same buildup that you describe. We have had good success with a potassium hydroxide chemical that applied repeatedly will help to take the buildup off with repeated applications and pressure cleaning. Manual agitation with steelies on the stainless is necessary.

In your market I would consider soda blasting, you may be able to find a reputable cleaner that can provide this service.
 
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