After Fire Cleaning

[aquaproservices]

Hello,

I had my first "After Fire" Hood cleaning job last night. It was a Burger King that I quoted 3 months earlier but the owner went with a lower bid.

Well, The joint caught fire! They called us then to see if we would clean it now. The fire had destroyed the fan and burnt and baked all of the accumulated grease onto the duct and hood surfaces. 3 men and 10 hours later, I was still not totally satisfied with the job. We were actually using a chisel and hammer at one point to get some of the crap busted loose down to bare metal. My usual chems would not touch it.

Has anyone else had this learning expierience? Is there something on the market that is used specifically for this type of nightmare? Does it ever come off the stainless alltogether?

Thanks in advance

 

[aph111]

Try a wire wheel on spots you can get at.

 

[John B]

I clean 28 Burger Kings The Best Way is to use scrapers with single edge blades... This Hood I used 58 small single edge razors and 4 big single edge razors then cleaned with caustic and 3000 psi @ 4gpm at 210 degrees ... took 6 hours...

 

[aquaproservices]

Thanks for the replies! Didnt try the wire wheel but did spend a lot of time operating various scrapers, razors, etc. John, I couldnt see your before photo very well but It definitely looks good after. Was it a hood that had a fire or just the normal BK charbroil?

 

[RJTravel]

John,

I admire your work on the links and link housings. Do you chemical and powerwash these or do you just scrape them?

Richard

 

[mbryan]

Nice work John. It looks to me like that is a regular service on a BK or a first service, not after a fire.

 

[John B]

I clean Burger King every 2 to 3 months they are just regular service... The damn people won't keep up with the hoods , they take the filters out a week after I leave and cook with no filters... I have to scrape every time... I got another Burger King Tonight in Brandon. And JT and Peter are Going to clean the Burger King in Magee.

The Photo of the Burger King above is from a high volume store and I clean it every 2 months.. They Do so much cooking , that I spend 6 Hours Scraping it everytime... Then about an Hour with caustic and The old whitco unit..3000psi@4gpm.. 210 degrees..

 

[aquaproservices]

How about after a fire with the the baked on armor? Anybody run into this mess?

 

[Lou hoods&more]

I will as a last result use air hammers to get at the stuff that is just to baked on. I have a few Porter-Cables air hammers/chisels and various lenghts of of chisels. But be VERY CAREFUL .......you can chew up a duct in seconds.Watch your bpm's (blows per minute) the lower bpm means more power per blow.

 

[Michael T]

before and after

This was a restaurant we did in Dec 04. They has a hood fire and called us for emergency. We cleaned the fan but it needed to be replaced. The thing was warped from the fire. The ducts were pretty bad, full of carbon and grease. What you see in the duct on the after view is water reflecting off of the flash.

 

[mbryan]

Ju do nice work, mang!

 

[Michael T]

Tank u berry mutch.

 

[aquaproservices]

Oh man that looks familiar! Nice Job! Lots of scraping or some magic potion?

 

[mbryan]

My guess is lots of both.