HOTTE BLANCHE

CLEANING OF VENTILATION FOR PROFESSIONAL KITCHEN

Our Expertise

The cleaning of the hood is a fully-fledged profession, and is considered to be fire prevention. In an evacuation system for kitchen hoods, absolutely everything is to be taken seriously : Hoods, ducts (especially those that we don't see), filters, fans, etc.

Over the years, we have developed a line of development of industry around the cleaning of the hood. As the level changes, repairs, sales, consulting, catering and many other operations necessary for the proper functioning of your art table.

Hood White would like to remind you that the hoods and ducts greasy represent a high risk of fire. Depending on the volume of cooking, it is thus recommended to clean your systems to a range of 2, 3, 6 or 12 months.

Our Services – Grand Montréal

Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident.

Hoods

The cleaning of the hoods is not limited to, the process spreads to the hoods, their filters, ducts, fans and/ or scrubbers.

Accessories

Your system must comply with the terms and conditions of logistics governed by the standard NFPA96. Your ducts should have access to it, and your fans should be fitted with hinges.

Maintenance

Your kitchen must have a maintenance plan, and in addition, must also meet safety standards strict in order to avoid any kind of infections or impurities, contrary to the requirements of the MAPAQ.

Why A Cleaning Service?

Compliance With Standards And Regulations Nfpa In Force

The certification of inspection of the drain kitchen, as required by law and several insurance companies, must be displayed on the premises by the restaurant owner. It indicates the date of the inspection/ cleaning, inaccessible locations, and the name of the company is accredited with exécauté the work.

Table Nfpa 11.3 – Schedule of inspection of the exhaust:

Systems serving kitchens-cooking for solid fuel : Monthly
Systems serving the kitchens to high-volume cooking, such 24Hr, charcoal, and wok : Quarterly
Systems serving the kitchens to the volume of cooking moderate : Semi-annually
Systems serving the kitchens to the volume of cooking low, day camps, seasonal : Annually

*Important: The hoods, filters, ducts, fans, or scrubbers where there may be accumulation of deposits of combustible most important should be inspected at intervals of not more than 7 days and need to be cleaned if these accumulations present a fire risk. For example 1/4 of an inch thick oily residue, requires cleaning.Chapter key number 11: Procedures for the use and maintenance of equipment "Release NFPA 2013 ".

11.4.1 – During inspection. If deposits of fumes, grease and contaminants are present in the exhaust system, they must be thoroughly cleaned whole by a company and its personnel who have been properly trained, qualified, certified, and a member of the authority having jurisdiction in accordance with Section 11.3

11.4.2 – hoods, - type hood, filters, exhaust fans, ducts and accessories must be thoroughly cleaned (to the metal) of all surfaces contaminated with grease and mud from oils by a company or person(s) competent, properly trained, and certified, acceptable to authorities having jurisdiction.

Reviews

Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident.

★★★★★

"Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. "

Denise Gibson

★★★★★

"Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. "