The following are the IKECA Member who authored the Team IKECA Kitchen Grease Exhaust Cleaning Business Library and other contributors.
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Kitchen Exhaust Cleaning Manual
- » Chapter 6-Filters
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- » Chapter 16-Rooftop Protection
- » Chapter 17-Hood Information
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- » Chapter 19-Fans
- » Chapter 20-Commercial Cooking Operators Responsibility
- » Chapter 21-Fire Marshall Inspection Procedures
- » Chapter 22-Ladders
- » Chapter 23-Vendor Informaion
- » Chapter 26-Post Fire Inspection
- » Chapter 27-Customer Service
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Recent Posts
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Pressure Washing Cold Weather Hints and Tips
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Chapter 99 References
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Team IKECA Kitchen Grease Exhaust Manual Members
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LOCKOUT/TAGOUT
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Team IKECA Kitchen Grease Exhaust Manual Members
Posted on July 20, 2011 by SPetty
This post was posted in Uncategorized
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LOCKOUT/TAGOUT
Posted on July 20, 2011 by SPetty
Lockout/Tagout is covered in section 1910.147, under subpart J (General Environmental Controls) of 29 CFR 1910. Of course, 29 CFR 1910 is the OSHA regulations pertaining to General Industry. The equipment in which unexpected energization or startup of the machines or equipment or the release of stored energy could cause injury to employees.
This post was posted in Uncategorized
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TECHNICALLY SPEAKING
Posted on July 20, 2011 by SPetty
As professional kitchen ventilation cleaning contractors, we should make it a point to visually inspect the exhaust blower as part of our grease removal service schedules. The following are critical points that need attention during service schedules.
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INDUSTRY PERSPECTIVE
Posted on July 20, 2011 by SPetty
Sluggish or not, grease moves. So when fat is used for cooking, it does not take long for kitchen exhaust fans and ducts to become coated with grease. Just a little encouragement, such as heat from cooking, pushes animal and vegetable fats into a volatile state. Airborne, they reach and splatter on to the nearest surfaces, which are often metal and overhead.
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The Importance of Job Data Reports
Posted on July 20, 2011 by SPetty
In the years that I have been involved in exhaust system cleaning operations, I have always held that job related documents should be designed to serve two equally important functions. The first, of course, is to provide customers with important information concerning their systems. The second is to prevent the contractor from being blamed for conditions over which he/she had no control.
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Hiring the Indispensable Office Manager
Posted on July 20, 2011 by SPetty
At last, after years of hard work, you have built your business to the point where you feel that you need to bring someone in to run the office. You have dreamed about this for years and you know the time is right.
This post was posted in Uncategorized
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Oil Burner Maintenance
Posted on July 20, 2011 by SPetty
This article is designed to assist IKECA members in the maintenance and first echelon of repair for their pressure washers.
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To Grease or Not to Grease
Posted on July 20, 2011 by SPetty
We all know the importance of providing our customers with the necessary services to assist them in realizing longevity from their exhaust removal equipment.
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The Need for Documentation
Posted on July 20, 2011 by SPetty
It is one thing for a "Standard" to be adopted and enforced. It is a totally different idea to document its compliance. It would be an ideal world to believe that a particular requirement has been satisfied merely because the AHJ requires it.
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How Often is Service Needed?
Posted on July 20, 2011 by SPetty
There is no one single feature of a commercial cooking operation that dictates the frequency of cleaning needed to keep a hood and duct system safely cleaned. Instead, there are a number of items that could affect the amount of oil/grease contamination found in an exhaust system.
This post was posted in Uncategorized
