Looking for advise on grease.

Entretien SG said:
Before even thinking of bidding on that job, you should of verified with the AHJ about the KEC certification needs! If needed in your area, pass on the job to a certified KEC company, and they'll probably run...;) If no certs needed and you really but I mean really want this job, go ahead... It will take you forever to clean the hoods with cold water and no clue on what you're doing but maybe at the end you'll be proud to have tried it and see that KEC is not for everybody...

And by the way Ron, cleaning a kitchen line, walls, walkin freezer and floors are not the same as KEC and you know it! I think that this part of the job could be handle by John but to be honest I don't think the hood cleaning job should be done by someone that has no clue of what he's doing!

Just my 2 cents!
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How did you learn? What certification do you hold currently?

I'm curious


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Ron Musgraves said:
How did you learn? What certification do you hold currently?
I'm curious
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I've learned to clean hoods when I was a student 20 years ago as a summer job... I liked the idea so much I baught the company I was working for, builted it and sold it 3 years after for profit and went back to school!

Now about certifications! As you surely don't know Ron, here in Canada only 3-4 provinces are asking for KEC certifications which are British Columbia, Alberta and Ontario for the last one I'm not really sure... Where I'm located in Quebec there's no need for certs, which does not mean the cleanings are not done to standards or above. Oh and yeah! There are some Quebecers companies that are IKECA or Phil Ackland certified some are doing great jobs, some are not! I would not pay the $ involved in certs that are available as we speak because I don't need to! In reality, nobody cares about certs where I'm at (AHJ/customers) as long as the cleanings are done correctly as per NFPA standards.

In your reality in the US, in order to perform KEC a lot of states are requesting certifications and you must have a KEC insurance... Like I said, John can go for it and hit an home run with this job, but can be striked out as well and lose a lot! You don't venture in hood cleaning with no knowledge about it by starting with an asian restaurant, hell I don't even bid those anymore...
 
Entretien SG said:
I've learned to clean hoods when I was a student 20 years ago as a summer job... I liked the idea so much I baught the company I was working for, builted it and sold it 3 years after for profit and went back to school!

Now about certifications! As you surely don't know Ron, here in Canada only 3-4 provinces are asking for KEC certifications which are British Columbia, Alberta and Ontario for the last one I'm not really sure... Where I'm located in Quebec there's no need for certs, which does not mean the cleanings are not done to standards or above. Oh and yeah! There are some Quebecers companies that are IKECA or Phil Ackland certified some are doing great jobs, some are not! I would not pay the $ involved in certs that are available as we speak because I don't need to! In reality, nobody cares about certs where I'm at (AHJ/customers) as long as the cleanings are done correctly as per NFPA standards.

In your reality in the US, in order to perform KEC a lot of states are requesting certifications and you must have a KEC insurance... Like I said, John can go for it and hit an home run with this job, but can be striked out as well and lose a lot! You don't venture in hood cleaning with no knowledge about it by starting with an asian restaurant, hell I don't even bid those anymore...
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Maybe someone will help him.

He might fall flat on his face.

I love Chinese grease , made 1000's on them.

I charge a ton!!


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Leave the beads in the bags and get liquid pottasium hydroxide and you will be good to go.Pottasium hydroxide loves grease of any kind add a quart of glycol ether or butly and it will help even more.
 
Well thats nice. The reason I prefer beads is that they are lightweight, do not easily spill or splash and I can add the liquid at the site. Rather than carrying a bucket of liquid we carry a bag of beads. The difference is amazing. The amount we carry with us depends on the job. No need to carry what we aren't going to use. Also, we can increase or decrease the strength of the solution based on the grease accumulation. We add whatever we need to it. Glycol, butyl sounds like anti freeze, we usually add dawn dish soap. A great inexpensive foaming agent. KISS is our goal.
 
Przrat said:
Well thats nice. The reason I prefer beads is that they are lightweight, do not easily spill or splash and I can add the liquid at the site. Rather than carrying a bucket of liquid we carry a bag of beads. The difference is amazing. The amount we carry with us depends on the job. No need to carry what we aren't going to use. Also, we can increase or decrease the strength of the solution based on the grease accumulation. We add whatever we need to it. Glycol, butyl sounds like anti freeze, we usually add dawn dish soap. A great inexpensive foaming agent. KISS is our goal.
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Are you using it with a foamer or DS?
 
Kiloman said:
Leave the beads in the bags and get liquid pottasium hydroxide and you will be good to go.Pottasium hydroxide loves grease of any kind add a quart of glycol ether or butly and it will help even more.
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If using PH or SH there's really no need to add glycol or butly... SH or PH with the right ratio should do the trick on any hoods without problem!
 
I have a quick disconnect foamer from water cannon that I have been using for years. Compact Foamer 1/4 . I really don't do any really greasy jobs anymore so this foamer, a one time shot, does exactly what I need.
 
I cleaned my first hood in March 2014, and I love it. Since then we've done over 150 with the KEC division of Spray Wash. I think there are some positives going into this job: its a closed restaurant, so there's no time frame ( unlike showing up to something and having to be done in 3 hours). You really do have the luxury of on the job training. If you don't "do" then you don't learn. MY hands on education process of doing was much more informative than the "formal training" I received.
One "over the counter product " I've found that works well on Chinese grease is Bonsai>
 
sweetwater said:
I cleaned my first hood in March 2014, and I love it. Since then we've done over 150 with the KEC division of Spray Wash. I think there are some positives going into this job: its a closed restaurant, so there's no time frame ( unlike showing up to something and having to be done in 3 hours). You really do have the luxury of on the job training. If you don't "do" then you don't learn. MY hands on education process of doing was much more informative than the "formal training" I received.
One "over the counter product " I've found that works well on Chinese grease is Bonsai>
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Yeah. Mr. Positive Ramon


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Nope thats not the one. Check the exact company and the name. It works like this. You put your chemical line from the machine into the chemical. Remove any nozzles from the wand. Run water thru the PW Hose until chemical comes out. Then you put the foamer on. Use up whats in the line. Usually thats all we need. Remember we leave the grease pits to our competitors. We run off an electric machine and the restaurants hot water. Has been working like a charm for years.
Entretien SG said:
So you're using something like this: http://www.wayfair.com/MTM-Hydro-Pr...table-with-32-oz.-Bottle-14.0263-MHD1010.html

I'll probably give it a try, I've been checking it for a while but never tried it!
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monsterwash said:
View attachment 28045View attachment 28046View attachment 28047View attachment 28048View attachment 28049
Was hoping some one could give some help here.Above are a few pictures of a Chinese restaurant that has been closed for two years. The building belongs to one of my customers and I would like to help him out, however, I do residential and have NEVER cleaned any hoods, equipment ect. for kitchens before. I have worked in many kitchens when I was younger and know what things should look like and how to clean them the ol fashioned way (with a lot of elbow grease and a bucket). The area is apox 800 sq feet. There is a WOK station (4th pic) a hot box reach in (3rd pic) a two door cooler reach in, a 7' sink station, a 6x8 walk in cooler, 2 hood vents. The last tenants did not keep the kitchen very clean, grease build up is significant including floors walls and equipment. I have a 4k psi 4gpm cold water machine, the dual pump system from paul, surface cleaner ect ect, I do not have a hot water machine. My question is this, what kind of detergents soaps chemicals can i use with the equipment I have thats made for kitchen grease that is built up like this. Customer wants everything cleaned, walls floors equipment ect. And with the mentioned equipment, sq footage, and providing its something I can accomplish without hot water, whats a fair cost of doing the job.. Any input is helpful.
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If it was me I would want to hit it while the system was hot, a gentleman responding suggesting potassium I'd would respectfully disagree. My position being that Chinese food is cooked with a cup of oil or so in every dish caustic is what you want and a decent surfactant (there are many). What you have there really isn't that bad.
 
I am sure the gentleman meant potassium hydroxide which is probably the most aggressive caustic someone can use for grease.
Lou hoods&more said:
If it was me I would want to hit it while the system was hot, a gentleman responding suggesting potassium I'd would respectfully disagree. My position being that Chinese food is cooked with a cup of oil or so in every dish caustic is what you want and a decent surfactant (there are many). What you have there really isn't that bad.
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You can get Potassium Hydroxide in flake form in 50 lb bags if you are like me and don't like the hassle of liquids. That potash will cut grease that sodium hydroxide won't touch. Be damn careful with it!
 
Really you guts go with potash on a Chinaman? Not I, my experience is caustic Sodium Hydroxide since your dealing primarily with a vegetable oil. Potash is for the proteins, or maybe I've been doing it wrong for the last decade or so. In the end whatever works for everyone is what works for them.
 
I think we have some confusion here any time you would add dish washing detergent to any hot kitchen hood mix it will blow the surfactant right out of the detergent. The one who spoke about no butly or made a wise crack about anti freeze doesn't know anything about chemistry.I know you may add whatever it takes but please don't speak on what you don't know about.Both the mixes are caustic you just have to choose which you like better. The liquid is easy to mix down but to each is own.Just know what your speaking about before you do.
 
Scrape, Scrape, chem, wash, inspect...repeat until the ENTIRE SYSTEM is bare metal...:)
 
Oasis said:
Scrape, Scrape, chem, wash, inspect...repeat until the ENTIRE SYSTEM is bare metal...:)
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Well that folks is a wrap!
 
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