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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Kitchen Exhaust Cleaning Manual
- » Chapter 6-Filters
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- » Chapter 14-Kitchen Fire Protection
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- » Chapter 17-Hood Information
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- » Chapter 19-Fans
- » Chapter 20-Commercial Cooking Operators Responsibility
- » Chapter 21-Fire Marshall Inspection Procedures
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- » Chapter 26-Post Fire Inspection
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Powerwash Blog
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To Grease or Not to Grease
Posted on July 20, 2011 by SPetty
This post was posted in Uncategorized
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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.
This post was posted in Uncategorized
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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
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Safety On the Job
Posted on July 20, 2011 by SPetty
As professional kitchen exhaust cleaners, we sell safety as part of our service to our clients. But what about the safety of our crews on the job? None of us wants any of our staff to be injured.
This post was posted in Uncategorized
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Time-Saver Checklist
Posted on July 20, 2011 by SPetty
How many of us have unlocked our office doors, ready to start the day and the phone rings. The customer says, "your service men were here last night and our fans aren't working."
This post was posted in Uncategorized
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Is Certification The Answer?
Posted on July 20, 2011 by SPetty
This is a difficult question to answer. It causes other questions to be asked. Exactly what is being certified? Exactly what party is certifying who? And is that party that is doing the certifying actually qualified to do so?
This post was posted in Uncategorized
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Papers Please (I-9)
Posted on July 20, 2011 by SPetty
It recently came to our attention that there are some IKECA member companies that do not keep I-9 Forms on record for their employees. The guilty parties shall remain nameless for obvious reasons, but we thought it best to provide all members with the following information on these forms.
This post was posted in Uncategorized
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The Dangers of Solid Fuel Cooking
Posted on July 20, 2011 by SPetty
The worst nightmare for anyone in the business of Kitchen Exhaust Cleaning is to get a call that a customer had a fire in the Kitchen Exhaust System.
This post was posted in Uncategorized
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Eliminate Grief and Increase Profits
Posted on July 20, 2011 by SPetty
In this article, I plan to give you a brief overview of what our company has produced into a 500+ page manual for running a successful business. I know your profits will go up and your anxiety level will go down as a result of reading and implementing these highlights.
This post was posted in Uncategorized
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Protection of Cooking Equipment
Posted on July 20, 2011 by SPetty
Fire Protection is more than merely "squirting wet stuff at hot stuff"! Any fire protection professional will acknowledge that fire protection, in its entirety, is a system. In commercial cooking operations, fire protection consists of four primary components; Prevention, Confinement, Detection, and Extinguishment.
This post was posted in Uncategorized
