Total.Lawn.Care
New member
As you might can tell, I am fairly new to the business, at least in the sense of where I want to expand to.
I have been doing residential flatwork, and now want to move into some commercial work, and get into hood cleaning.
I have owned a restaurant in the past (for a short time) and I am familiar with the hood systems, but I was never around when the hood was cleaned (this was 10 years ago).
I have the basic understanding of the procedure of hood cleaning, and I will lay it out here. If you can look over it and point out things that I miss, ideas of techniques you use to make it easier, or even items I list that are un-neccessary to help me along, I will greatly appreciate it.
1. Test all equipment to ensure it is operational prior to begining work.
2. Remove filters and grease trap tray in Hood.
3. Use plastic (or tarps) to create a "Tent" around the hood to minimize splatter and spray from the cleaning, etc.
4. Remove exhaust fan from the duck work to open up the vent ducting.
5. Begin spraying degreaser chemical onto hood, inside ducting, exhaust fan, etc.
6. Allow dwell time to elapse and begin to rinse off, begining the rinse furthest from the hood and rinse back throught the ducting to the hood.
7. Spray down hood to remove all grease and soap deposits.
8. Filters and grease trap tray would have already been soaking when clenaing chemical, spray off and complete filter cleaning.
9. Re-install Exhaust fan.
10. Take down plastic and clean any mess in the kitchen from the cleaning.
11. Re-Install Filters and grease trap tray.
12. Clean outside of hood with stainless steel cleaner.
13. Lockup and go home...
I know it sounds easier than it is, I am fully aware of that. Please point out anything I may have missed or need to pay more attention to.
Additionally, I know that many factors will play into this question, but about how long does it take to clean an average hood? Additionally, I know that many restaurants may have several hoods installed in a row over many pieces of cooking equipment. Do you price each hood the same, or do you price it as one hood and calculate based on the hood size?
I planned on taking some of the "How long it takes" responses and applying that to my costs and estimated margins to determine my price. However, for the seasoned washers, in your head, do you usually figure based on time, of hood size for your initial estimates?
If you do not mind sharing, what is the going rate of an average hood cleaning? I just want to be able to bounce my price to see if I am in the ballpark. I do not want to lowball and end up working for free while brining down the industry. I also do not want to price myself out of work. I need to be able to land a few jobs quickly and get some growth going so that I can leave my full time job....
Thank you for taking to time to advise me. Don't me too harsh, I am learning and want to do things right the first time, with the correct advise...
I have been doing residential flatwork, and now want to move into some commercial work, and get into hood cleaning.
I have owned a restaurant in the past (for a short time) and I am familiar with the hood systems, but I was never around when the hood was cleaned (this was 10 years ago).
I have the basic understanding of the procedure of hood cleaning, and I will lay it out here. If you can look over it and point out things that I miss, ideas of techniques you use to make it easier, or even items I list that are un-neccessary to help me along, I will greatly appreciate it.
1. Test all equipment to ensure it is operational prior to begining work.
2. Remove filters and grease trap tray in Hood.
3. Use plastic (or tarps) to create a "Tent" around the hood to minimize splatter and spray from the cleaning, etc.
4. Remove exhaust fan from the duck work to open up the vent ducting.
5. Begin spraying degreaser chemical onto hood, inside ducting, exhaust fan, etc.
6. Allow dwell time to elapse and begin to rinse off, begining the rinse furthest from the hood and rinse back throught the ducting to the hood.
7. Spray down hood to remove all grease and soap deposits.
8. Filters and grease trap tray would have already been soaking when clenaing chemical, spray off and complete filter cleaning.
9. Re-install Exhaust fan.
10. Take down plastic and clean any mess in the kitchen from the cleaning.
11. Re-Install Filters and grease trap tray.
12. Clean outside of hood with stainless steel cleaner.
13. Lockup and go home...
I know it sounds easier than it is, I am fully aware of that. Please point out anything I may have missed or need to pay more attention to.
Additionally, I know that many factors will play into this question, but about how long does it take to clean an average hood? Additionally, I know that many restaurants may have several hoods installed in a row over many pieces of cooking equipment. Do you price each hood the same, or do you price it as one hood and calculate based on the hood size?
I planned on taking some of the "How long it takes" responses and applying that to my costs and estimated margins to determine my price. However, for the seasoned washers, in your head, do you usually figure based on time, of hood size for your initial estimates?
If you do not mind sharing, what is the going rate of an average hood cleaning? I just want to be able to bounce my price to see if I am in the ballpark. I do not want to lowball and end up working for free while brining down the industry. I also do not want to price myself out of work. I need to be able to land a few jobs quickly and get some growth going so that I can leave my full time job....
Thank you for taking to time to advise me. Don't me too harsh, I am learning and want to do things right the first time, with the correct advise...
