Category Archives: Hood Cleaning Consultant

Educating the importance of the tradesmen business services administration laws marketing advertising creating awareness of the importance of these services and regulations and standards to be qualified to do such work as in saving property, money, lives.

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How do you navigate the internet to find the keywords of your potential clients to get them as customers as they type in the keywords that will bring you to their attention with your services at the moment they need them.

Many consumers use search engines and online directories to find information about Business tradesmen service industry.

The main search engines, in order of popularity, are Google (70%), Yahoo (20%), and Bing (4%).  Popular online business directories include White Pages, Google Maps, and Yellow Pages.

Therefore, create an online presence that is easily found by the search engines using Search Engine Optimization (SEO) techniques and paid listings.

SEO is applying special techniques in the design and promotion of your web page that makes your page more accessible to search engine crawlers and more easily found by your target searchers.

SEO requires much time conducting keyword research and back-linking.

By practicing SEO, you will lower your paid listings cost in the long run because you will optimize your website and directory listings’ visibility in the organic search engine listings.

No online marketing campaign for a hood cleaning business is complete without monitoring your website traffic activity with proper analytics software like Google Analytics or StatCounter.

You must also carefully track your conversion rate to check the effectiveness of your sales copy in your website.

Conversion rate refers to the percentage of visitors to your website that actually made an effort to contact you in some form or fashion.

I have found placing a call tracking number on the website to be an invaluable tool in collecting statistical data on conversion rate.

A normal website conversion rate can be anywhere between 1 and 10%  Data is only helpful if you watch it regularly.

Finally, after collecting and monitoring data on your online marketing efforts for your hood cleaning business, you need to rate that facts to decide whether your campaign is effective or not and make adjustments.

For more in-depth details call for a free consultation.

1-800-932-1969

Hood Cleaning Instructions

Cleaning restaurant exhaust hoods on a regular schedule makes for a cleaner kitchen, hood air flow and reduces fire danger.

Hood cleaning need not be a daunting task, if performed with the right preparation. It can be incorporated into the regular maintenance schedule and performed during closing hours so as not to interfere with normal kitchen operation. A thorough cleaning every three months is recommended.

Kitchen Preparation

  • Prepare the kitchen area before cleaning the hood system. Turn off any pilot lights on the stove ovens and fryers. Any equipment with wheels and gas line quick disconnects should be disconnected and moved from the work area. All remaining equipment should be allowed to cool and then covered with plastic sheeting.

    Deep fryers that can’t be moved should have a board or cover placed over the fry well and then covered with plastic. Remove hood filters and drip cups. Take these to the dishwashing area and clean, storing them away from the hood area until time to reinstall. Turn power to the exhaust system off at both the switch and the breaker box.

    Hood Cleaning

    • Scrape standing grease from hood troughs, pans and ducts. Be careful not to disturb the fire suppression system trigger mechanism or fusible links. The wires and links in these systems are heat sensitive and could be damaged or activated by chemicals or force.

      Exercise care when cleaning near these mechanisms, and call the fire suppression system’s manufacturer with any questions or if problems arise. When all standing grease has been removed, spray the hood surfaces with an industrial degreaser, according to the manufacturer’s instructions.

      Working from the highest accessible point in the hood, wipe clean the inner surface working your way down. Clean the outside surface last. Wear rubber gloves, eye protection and face mask when using the degreaser. Change cleaning rags often and use scouring pads on the tough spots. Allow the degreaser to soak on heavily-soiled areas if needed.

      Clean Up

      • Remove plastic sheeting from equipment and clean any grease spills from stove tops and counters. Mop the floor clean in the hood area before returning equipment to its original position.

        Replace the hood filters and drip cups. Polish the hood and surrounding equipment with a stainless steel polishing spray. Relight any pilot lights and turn the power back on to the hood system. Check the exhaust fan and hood airflow for proper function.

Restaurant Kitchen Hood Cleaning Facts

As an exhaust hood cleaner, you’ll be responsible for cleaning hoods, ducts, exhausts, fans and vents, as well as removing the waste and cleaning up the site afterwards.

Excess grease can put a kitchen crew at risk of a grease fire. As a certified cleaner, you will need to adhere to current NFPA 96 standards, as laid out by the National Fire Protection Association, to prevent such occurrences.

Visit your county clerk to get your business license. If you don’t intend to hire employees, you may choose to work as a sole proprietor, which requires no further steps.

However, if you intend to have employees, you will need to incorporate or form a limited liability company. Doing so will afford you a degree of personal liability protection that you won’t have as a sole proprietor.

Some services and products are necessities in the food industry. Hood cleaning is one example. An average of 50 grease hood or exhaust fan fires damaged restaurants each year between 2000 and 2004.

The fires resulted in about one million dollars in annual damages. Restaurants must follow federal, state and local laws on hood cleaning care.

The National Fire Protection Association’s (NFPA) Code, followed by most fire inspectors and insurance companies, states that hoods should be cleaned by people who are properly trained.

Hood Cleaning Facts

Kitchen exhaust hood cleaning is involved with fire, health, regulations, safety.

Commercial kitchens are not properly maintained and serviced on a regular basis, the chance of fire in the grease exhaust duct system is greatly increased.

A fire in the kitchen exhaust hood system can devastate a business through the loss of business, property and life.”

According to the U.S. Fire Administration, approximately 5,900 restaurant building fires occur in the U.S. annually, resulting in an average of 75 injuries and $172 million in property losses.

The National Fire Protection Association (NFPA 96 Code) reports that most restaurant fires begin on kitchen cooking appliances sparks a flare into the kitchen exhaust hood system.

Keeping the kitchen exhaust hood system & appliances clean and free from combustible cooking by products such as oils, grease and fats, can significantly reduce the risk of fire.

The kitchen exhaust hood cleaning industry is virtually invisible, except when the services are not done properly and a fire happens which it will.

So before moving forward into the into hood cleaning market, it’s important to understand that this industry has some unique challenges.

It’s Highly Competitive: “Everyone knows someone in the hood cleaning business that is cheaper. Everyone in the field thinks that they are the only ones who can do a good job.

Many customers think the lowest price entitles them to the highest quality work

The need for hood cleaning is obvious it’s required by restaurant insurance companies health dept also some state Fire Marshall jurisdictions but unfortunately many restaurant owners do not understand the difference between those hood cleaning companies that truly understand the risks involved with cleaning correctly and sufficiently to NFPA 96 CODE REGULATIONS.

It is a challenge to ask the restaurant or facility owner, manager to increase the price then what they been paying, most cases has to be done to perform the work to regulations in order to eliminate fire hazards.

There’s Increased Liability: when not cleaned in accordance to NFPA 96 CLEANING SCHEDULE

Every system you touch and inspect – even if you never get the contract to clean it – becomes your responsibility if there is ever a fire in that facility.

If you look at it or touch it, you need to know what you are looking and be extremely competent in your report. It is a matter of life safety.”

It’s Hard, Late-Night Work: “It’s not as easy as everyone starts off thinking it is.

The long and late working hours. The going home dirty and smelling like burnt food. Dealing with night managers that are more interested in getting you out of their kitchen so they can go home, and the day managers calling you in the morning wanting to know why you only spent three hours on their job last night.”

Finding employees can be challenging as well, not everyone is suited for graveyard shift work.”

And finding at least one employee is technically a must for safety purposes, since ladder work is involved. It’s Constantly Changing: Regulations for the KEC industry are continuously evolving, and cleaning companies must stay on top of these to stay legal.

“Regulations and protocols change. What was acceptable as a procedure yesterday may not be acceptable – or even legal – today.”

Hood exhaust system technology is changing as well. “Right now, hood cleaning is at a turning point where new technology is being brought into the field.

They are turning kitchen exhaust systems into more technologically advanced operations that are not only helping with fire safety, but are also more environmentally friendly with One of the biggest challenges hood cleaning contractors face is learning how to clean kitchen exhaust systems, and how different types of cooking and grease impact the cleaning processes.

For example, the difference between removing vegetable oil and soybean oil are humongous.  They are on opposite ends of the spectrum.

Also, the kind of cooking the restaurant does impacts the cleaning. If it’s a very high-heat, flash point cooking operation (e.g., Oriental), then the grease is very hard to remove, as opposed to a burger shop that’s just doing a hamburger on the flat grill.”

Despite the challenges, however hood cleaning is still an appealing market to many, particularly because the restaurants’ insurance companies make it mandatory cleaning, which means repeat customers.

There is good money to be made when done correctly. “Although it has become more competitive, there’s still definitely a huge potential market may eventually spread nationwide.

Although certification does mean more government regulation, the experts interviewed all agree that the positives of certification outweigh the negatives as long as the industry can self regulate.