Through the roof!
- Thread starter Arrie
- Start date
welder
New member
You probably missed 20 - 30 questions, but I hope he gets the Idea, Most people don't realize that a open hearth brick lined pizza oven needs a class one hood, just because of question 2.
welder
New member
Liability as a pressure washer or as a KEC. There is a difference. KEC =Kitchen Exhaust Cleaner. There is a fire liability involved
Grant
Administrator
Type II is often found on pizza ovens and is not grease (or water ) tight. This means dont start spraying water in it.
If they cook any meat then there will be grease build up in the ductwork.
Does your liability insurance specifically state for "Fire Protection Sevices", if you clean the system and they have a fire sometime in the next three - five years you will find yourself looking at a lawsuit.
If they cook any meat then there will be grease build up in the ductwork.
Does your liability insurance specifically state for "Fire Protection Sevices", if you clean the system and they have a fire sometime in the next three - five years you will find yourself looking at a lawsuit.
Hot Shot Power Clean
New member
I'm sure he understands the liability involved, he only asked for technical assistance and procedure.
Isn't it funny.......?
This site is supposed to be a medium wherein people come to learn about various aspects of the pressure washing industry. Yet, every time I ask a question I never get an answer. Sometimes I get guys talking to each other on my thread, then I get people talking to me like I'm an idiot who found a pressure washer in the middle of the street. What's up with that?
Is the economy so bad that you experts are afraid of losing some business to a start up guy. You must not be doing a good job!
I am going to find my answers with or without you. I am going to clean kitchen hoods.
Thanks to you (Very few) guys who gave encouraging replys. Arrie
This site is supposed to be a medium wherein people come to learn about various aspects of the pressure washing industry. Yet, every time I ask a question I never get an answer. Sometimes I get guys talking to each other on my thread, then I get people talking to me like I'm an idiot who found a pressure washer in the middle of the street. What's up with that?
Is the economy so bad that you experts are afraid of losing some business to a start up guy. You must not be doing a good job!
I am going to find my answers with or without you. I am going to clean kitchen hoods.
Thanks to you (Very few) guys who gave encouraging replys. Arrie
Grant
Administrator
My questions to Arrie were posed to create more questions so that he could decide for himself if he is getting into something more than he originally thought.
I received a call from Arrie and we had a discussion about KEC and some of the things that he would need to think about.
I don't want to deter anyone from starting a business in the KEC industry, but I dont want them to go into it blind. I gave Arrie info on the phone including some names and phone numbers to help him get started correctly.
I received a call from Arrie and we had a discussion about KEC and some of the things that he would need to think about.
I don't want to deter anyone from starting a business in the KEC industry, but I dont want them to go into it blind. I gave Arrie info on the phone including some names and phone numbers to help him get started correctly.
Christopher
Moderator
I think that a big part of this is that there are just so many hacks out there posing as reputable companies that do shoddy work (to put it nicely) and do not take pictures to prove that they did the job or did the job correctly.
One of the best ways to get into the business is go with an established company and work with them for a week or so and learn the in's and out's of the trade and that will be better than asking a million questions on the boards.
Call companies and ask who would be willing to let you come learn with them and/or who they would recommend you talking to.
Most importantly have the right insurance, most companies from what I hear will not insure you without a certificate from a school or without learning from a company, too much risk and liability from someone trying to learn on the job on their own when you have a million dollar restaurant that could burn to the ground if someone does not do the job correctly.
One of the best ways to get into the business is go with an established company and work with them for a week or so and learn the in's and out's of the trade and that will be better than asking a million questions on the boards.
Call companies and ask who would be willing to let you come learn with them and/or who they would recommend you talking to.
Most importantly have the right insurance, most companies from what I hear will not insure you without a certificate from a school or without learning from a company, too much risk and liability from someone trying to learn on the job on their own when you have a million dollar restaurant that could burn to the ground if someone does not do the job correctly.
DOG
owner
yea Grant is one of maybe 4-5 REAL people on this site. have to admit i laughed out loud when you stated "There is some meat on the pizzas, not much." 
I would not attempt this kind of work without formal training...and i come from an industrial construction background... which brings me to my next question to Grant, what is this new cert. we have to wate for?
GL 2u let us know how the pizza joint turns out.
I would not attempt this kind of work without formal training...and i come from an industrial construction background... which brings me to my next question to Grant, what is this new cert. we have to wate for?
GL 2u let us know how the pizza joint turns out.
