Calgary hood cleaning requirements

I think this horse is dead. wait let me kick it some more. Yep its dead.
 
Nowhere near dead, this is an issue that will be ongoing for a long time. Ignoring it won't make it go away.
 
I agree 100%

Dead? Not hardly! It's a new born baby.

So.... let's get it back on track.
 
I think we have pretty much figured out what the paramiters of this thing are going to be.
Some towns and citys will get it rite, some wont, and alot wont implement any kind of "collectively recognized code"


So with that being said. To make shure things are done correctly we need to get involved with our local people and make shure that any codes and or fire inspections be done correctly without bias. If the jobs done correctly its done correctly.
 
Dead horse of not, I sure know how to stir the *&^$ don' I? probably The most valuble skill I learned at the Fire House

Douglas Hicks
General Fire Equipment Co of Eastern Oregon, Inc
 
AHJ requires your help !!!

Gentelmen
I have a question for you. When you have very greasy ducts for example a Chinese restaurant and the System has not been cleaned for a number of years (if Ever) can this been cleaned to "Bare Metal"... ever? Or can it be cleaned after two or more cleanings? I believe that it would require major scraping and chemical use but never having cleaned one I'm not sure of the proccess.

If he were to spray his chemical onto a roof fan should I not see some evidence of clean spots and drip marks? I think so !

I have a cleaner here who insists that the only way he can satisfy the requirements is to set fire to the place or paint it silver.

Have a great Day
Stan
 
:confused: Time is money and it can be cleaned to removal of contaminated deposits, NFPA 11.4.1, note it does not say “bare metal”. A crew could spend hours working on the job, but the account would be unwilling to pay the invoice. So you are left with how much the first time and then the second.

My question to you why has this cooking operation not been inspected by at least one AHJ-Fire/Health/Insurance? Now the hood cleaner is now the goat at the party. Everyone is looking at the cleaner and asking why can’t this be taken care of yesterday. We get and see this all the time.
 
AHJ Requires help

David
I don't know why this system has not been inspected before now. That is not my concern. I am trying to work with both parties in this, Please don't misunderstand, I am not trying to hoop the cleaner this is not the case. I know it is the owners responsibality to ensure he has met the code. What I am trying to achieve is how long might this take or even can it be accomplished so that I can determine a time line. I have been in conversation with the cleaner and we are to meet with the restaurant owner tomorrow to determine just that.

P.S.
NFPA 96 2004 version A.11.4.2. ......combustable material "should " be cleaned to 50 microns (0.002in) What the hell is 50 microns !!!
Older NFPA 96 codes say "bare Metal" I am tring to come to a compormise here not condem the cleaner !
 
It is hard to say, but given a 12 foot filter hood one level-I would say 12 plus hours for a 2 man crew. Or you might be able to get it down in 3 or four cleaning at 6 hours each.:)
 
Asian/ Wok style cleaning theorectically should have been cleaned at a minimum of every 1-3 months x 5 years= 20-60 cleanings that have been skipped. You can figure at least $400 per cleaning, which means that the owner has saved $8000 to $24,000 by improperly having his grease exhaust system cleaned.

It's now time to pay if you want it done right.

Asian/Wok style cleaning is the MOST difficult of any grease to remove and requires a lot of hand scraping.

I would make(require) the system be cleaned monthly till you are satisfied that it is to "bare metal" or till the point that you deem it clean (50 microns- not much), and then switch to every 3 months.

The filters should be replaced, and then cleaned weekly (through the dishwasher or overnight soak tank).

I've heard of at least one Asian restaurant that was so bad, and inaccessible, that the AHJ forced the restaurant to either shut down or replace the grease exhaust system that was NFPA 96 compliant.

They ultimately replaced the grease exhaust system (cheaper than making the old one compliant).

Hope that this helps.
 
I think the blame for this falls on all three people.

AHJ for not making sure system was being cleaned properly on the necessary schedule.

Cleaner for not getting rid of this account when he knew he couldn't get this system cleaned and couldn't get customer to be cleaned as needed.

Restaurant owner for not having system cleaned when he should

Stan without seeing the system I would say your probably not going to get that system cleaned prorperly in one cleaning. If that system is as bad as you are saying it is whoever goes into clean is going to have to scrape till their arms fall off.
 
First off, Ya know Chinese restaurants have a tendency not to perform preventative maintinance at proper intervals.
You will find this to be true across the Continental United States,from New York to California. Ask any hood cleaner on this board who neglects preventative maintinance the most.

Your problem is with the owner operator of the restaurant. Not the hood cleaner.Im shure the hood cleaner has contacted the restaurant in question for a regular scheduled cleaning and was shot down. Hood cleaner is NOT responsible for owners neglect. Try getting someone to sign of on a "pass of service",Not going to happen.

Stan, I know it was not your point to hang the hood cleaner simply making my point clear for future referance.

MR. Penny, The restaurant may never have been turned in to the Fire marshall or the Code inspector. So that takes them (Hood Cleaner & Fire/Code) out of the loop,Ya cant fix what you dont know is wrong. If the proper people didnt see it they cant be held responsible and or liable unless it was neglect of inforcement. Not every Fire inspector is up to Stans caliber.:eek: I commend Stan for his commintment to professionalism. Go Stan!

Health Dept concerns- What usually happens is the Health Dept. goes in and does there required inspections and they point out everything BELOW the hood line. The way of thinking is that its not there issue it is a code or fire issue.I have found this to be true just about in every major city. How could this not be a health concern as the hood is directly over the main food preperation area.

Not only should the Fire and Code people be notified the Health Dept should be notified it seems they have been left out.

Stan, I suggest you set up a meeting with your Healt Dept counter parts and attack this problem from all angles.

As far as time frame goes sounds like David answered this one. It will take the 2 or 3 evenings to get it to a reasonable level. I would mandate that the establishment be given 2 weeks to comply. And as previously stated theres a good chance that it will not be up to reasonable standards the first time out. There after I would require the system to be cleaned atleast 4 times a year to prevent health and fire issues. Notice I stated HEALTH and FIRE issues. Its time to get the Healt Dept involved also. This isnt just a fire issue.
Alot of the emphasis is put on fire. Wich is true but there are many Health concerns at neglected locations that really need to be addressed. If you think the hood sytem is ugly take a look under and around all the cooking apparatus.
This is a topic that should be brought to your local Health Inspectors.

As far as the cleanable or not cleanable question we would have to see it. We would love to see some pictures of the place in question. Fire up the digital camera and start clikin.
Goat.
 
Tim I agree with you that the restaurant probably has never been turned in to the AHJ. I also agree with you that alot of the responsibility falls on the owner. Any account that consistently does not stay on schedule or needs to be cleaned more often but refuses I dump as a customer. I send a certified letter to the local fire chief in that town notifying him of the situation. I put in a copy of the NFPA codes regarding cleaning frequency. Some towns are very pro active some aren't. As far as chinese restaurants go, out of roughly 450 accounts I only have 2 chinese restaurants. I was hired by their insurance company. I have never met the owners and I schedule the cleanings with the insurance company.
 
Stick it to the owner!

How many times have you heard
OWNER: "Too High! You clean hood for less! Me no pay 300 dolla for hood clean! You clean for 100 dolla! Last guy charge 70 dolla! You too high!"

You (the cleaner) says: "Me no clean for 100 dolla! You smoke much Sushi!" and walk away.....

As Rusty said:
You can figure at least $400 per cleaning, which means that the owner has saved $8000 to $24,000 by improperly having his grease exhaust system cleaned.

...Now it's time to dip into that $24,000 "savings".
 
AHJ Thanks you

Thank you for the response's You are correct in saying it is the restaurant owners responsibility. I am meeting with the cleaner and the owner this A.M. to discuss a strategy, and time line. I now have a clear understanding of what it will take. I will keep you informed on the outcome

Stan
 
I Thank You

I wish to thank you who responed to my question. I did in fact meet with the restaurant owner and the cleaner this A.M. Restauraunt owner will comply with my requirements and the claener is to give another quote to complete the job. Both Parties were pleased with the outcome. See I can make both parties happy !!!

As long as they do it my way !! LOL
 
Hey Matt- Thats a nifty looking scraper ya got laying on the counter.
I have one similar mine is on a 5 foot heavy duty aluminum pole.
If that wont take it off there is always dynamite.:D

Small pieces of that coal in the eyes is awful. Worse than chemicals.
 
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