How bad could a little 2 filter wide Italian Place be right??
- Thread starter cgibson
- Start date
Carolina Prowash
Exterior Surface Pros
I know I'm going to regret asking them.......what do Italian restaurants exhaust fans drip back into......(groan)
Celeste
Celeste
mbryan
New member
hoodman said:
A lot of times these guys dont know. If I remember right this place didn't have a sticker so it's anybody's guess.
Welcome to the board Prescott, it's always good to have Rusty's graduates on the board. You CHDCA guys seem to shake things up a bit and give us a different perspective on the industry.
David Saulque
Senior Moderator
I have made a note to ask that question from now on! Now I know what I have been missing when dealing with our public accounts.
hoodman
New member
Thx for the welcome Matt! I use to forget to ask when they had the cleaning done last but it's part of my list of questions that I ask when I am obtaining info from them to give them a fair bid. Along with how often they are currently having them cleaned right now.(every 3,4 or 6 months?) That factors heavily into my price
mbryan
New member
Your welcome! A lot of times if you leave it up to the customer as to when they want to have it cleaned, it will come back to bite you. We try to follow the NFPA 96 recommendations, unless a customer has an unusually high volume. We currently have some accounts that we even do on a 3 week frequency because they do so much cooking. I have even heard of restaurants being done on a bi weekly frequency, talk about volume!
There is also a gauge that you can use which is referenced in the new NFPA 96 so you can show the customer if he has an acceptable amount of buildup in his system. I'm not sure if Rusty sells them on his site but you can order them from IKECA at www.ikeca.org .
There is also a gauge that you can use which is referenced in the new NFPA 96 so you can show the customer if he has an acceptable amount of buildup in his system. I'm not sure if Rusty sells them on his site but you can order them from IKECA at www.ikeca.org .
cgibson
facilisales Machine
No sticker for this restaurant....I think it had been years.
It was a new manager taking over who knew that it probably had not been done in a long time....
The NFPA Guidelines for service frequencies are usually accurate.
But they can be wrong.
Your own judgement and experience come into play here.
Take what those managers say with a grain of salt.....that Burger King Manager tellin you he is a "low volume" store and only wants a cleaning every 6 months is WAY WRONG!!
It was a new manager taking over who knew that it probably had not been done in a long time....
The NFPA Guidelines for service frequencies are usually accurate.
But they can be wrong.
Your own judgement and experience come into play here.
Take what those managers say with a grain of salt.....that Burger King Manager tellin you he is a "low volume" store and only wants a cleaning every 6 months is WAY WRONG!!
Russ Spence
Commercial Pressure Wash Expert
same way with their drive thrus around here,but mcdonalds is a different story,what about micky d's and their hoods
HotShot_Anthony
Greaser of the Year
Hey Alexy and Prescott...funny seeing you guys here 
JohnB
JohnB
Thats pretty bad for italian restaurant. I clean the Italian Rest.. here like amerigos, Char, Olive garden Every Month..... They do pay good.. The only one that gets that dirty though is char .. They actually have a wood burning grill under thier hood... YUK
I clean 12 Burger kings Every 2 months.. I must say I have to scrape everytime ... Those stupid Gaylord Hoods and those screwy filters they use just add to the living hell .. But still they pay good .
I have found the best way to clean a burger Kng hood is to soak the whole hood , duct and plenum down with caustic , the leave it and go clean the filters and the fans. then go soak the hood down some more , and then get a cup off thier turbo coffeeand go outside and smoke about 3 cigs and drink the coffee and listen to music , then after about 45 minutes go and wash the duct and the hood and most of the BK grease comes off.. Then what doesn'nt come off grab your handy razor blade scraper and scrape till your knuckles bleed .. then put all the stuff back together , wipe the hood dry .. And pray that the hood doesn't catch on fire the next day.... I wonder what idiot designed the gaylord vent hood ... This is not the right hood for broilers at BK.They have to many unreachable parts......
I clean 12 Burger kings Every 2 months.. I must say I have to scrape everytime ... Those stupid Gaylord Hoods and those screwy filters they use just add to the living hell .. But still they pay good .
I have found the best way to clean a burger Kng hood is to soak the whole hood , duct and plenum down with caustic , the leave it and go clean the filters and the fans. then go soak the hood down some more , and then get a cup off thier turbo coffeeand go outside and smoke about 3 cigs and drink the coffee and listen to music , then after about 45 minutes go and wash the duct and the hood and most of the BK grease comes off.. Then what doesn'nt come off grab your handy razor blade scraper and scrape till your knuckles bleed .. then put all the stuff back together , wipe the hood dry .. And pray that the hood doesn't catch on fire the next day.... I wonder what idiot designed the gaylord vent hood ... This is not the right hood for broilers at BK.They have to many unreachable parts......