Why Do Hood Cleaning?
Reasons To Start a Hood Cleaning Business
- It Is Required By the National Fire Protection Association(NFPA)
- It Is Repeat Business
- It Is Recession Proof
- You Know Who and Where Your Customers Are
NFPA 96 Code 11.6.1 Requires It.
11.6.1 Upon inspection, if the exhaust system is found to be contaminated with deposits from grease-laden vapors, the contaminated portions of the exhaust system shall be cleaned by a properly trained, qualified, and certified person(s) acceptable to the authority having jurisdiction.
Hood Cleaning is better than any other contracting type of work because it is a requirement. The grease from cooking builds up in the system until it becomes a dangerous fire hazard.
The grease is flammable and so it is best to remove it using de-greaser and hot water under pressure to thoroughly clean and remove it. If a system is inspected by a Fire Marshal and found to have too much grease he will order them to have it cleaned or face fines.
According to the National Fire Protection Association Standard 96 the hood system needs to be cleaned by a properly trained and certified professional.
One major reason for this is so that restaurant owners do not send their own personnel in to clean it because it is unlikely to get cleaned effectively.
Another reason is so that unqualified people generally, even contractors, don't attempt to clean it when they haven't been properly trained or certified.
What this means for you is that if you are a certified professional, you could be the company who cleans it on a regular basis. We can provide you with unprecedented training and certification that will help you get your professional foot in the door.
Reason #2 - It's Repeat Business
The NFPA 96 requires the grease to be cleaned regularly.
NFPA 96 Code 11.4| Type or Volume of Cooking | Inspection Frequency |
|---|---|
| Systems serving solid fuel cooking operations | Monthly |
| Systems serving high-volume cooking operations, such as 24-hour cooking, charbroiling, or wok cooking | Quarterly |
| Systems serving moderate-volume cooking operations | Semiannually |
| Systems serving low-volume cooking operations, such as churches, day camps, seasonal businesses, or senior centers | Annually |
The NFPA requires that the grease gets cleaned with regular frequency to prevent dangerous buildup. Depending on the volume of cooking (i.e. how busy the restaurant is) determines how frequently it should be inspected for grease buildup.
When the grease reaches 2000 microns it is time for a cleaning. Most hood cleaning companies simply clean the system regularly according to this grease buildup, usually once per month, every three months, or every six months. Nursing homes, schools, and churches can get by with a once per year cleaning.
Because the grease is required to be cleaned on a regular basis, this means repeat business for you. Contractors generally have no idea when or where their next job will be.
Hood cleaning gives you the opportunity to forecast your budget and know exactly how much money you will make months down the road because you will know each restaurants cleaning schedule.
Reason #3 - It's Recession Proof
Your service will be necessary even in a slow economy.People will always continue to buy food even when the economy is slow. Restaurants are not going away. In fact, they are steadily on the rise, popping up everywhere.
Now is a great time to get in the hood cleaning business. As long as people are eating, your service will be required and necessary. That's good business.
Reason #4 - You Know Who and Where Your Customers Are
This makes selling easy.In the contracting business, you never know where your next customer is going to come from. Residents and commercial businesses will need contracting work from time to time, but you never know who, where, or when.
Hood cleaning is the exact opposite. You know exactly who your customers are, i.e. restaurants, schools, churches, nursing homes, etc.
You know exactly where they are which makes it easy to get a list of them and begin going down that list winning sales. You also know exactly when they need it cleaned once you have your foot in the door. No guesswork. Just opportunities.
More Info www.kitchenexhaustcleaningconsulting.com
( 631) 775-6999
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