Sentinel
Moderator
Well, I am in the process of tackling my first asian grease at a japanese steakhouse. I used to think to myself that asian grease can't really be as bad as everyone says, I thought whats the big deal. Well, my thoughts were stupid, this is the thickest nastiest grease I have seen, not to mention its been almost six years since it has been cleaned. This will be my third night on the job, which is when I had hoped to finish it, but I think I will have to put in one more night tommorw as well. Its 21 hoods, fans and ducts that I am trying my darndest to get to bare metal. A whole lot of scraping going on. Anyway, I hope to get some pictures, but my dumb self has forgotten the camera the last couple of nights. If anybody has any quick tips to speed up the process please share. I have a four man crew working on this, but two are brand new and in training so that has slowed us a little and maybe scared them off forever we will see.