FAQ

Grease vapors travel up into the Exhaust Hood, through the Hood Filters, into the Ducts leading to the Exhaust Fan on the roof.  Grease can be ignited by a single spark while cooking, traveling through your system within seconds. Proper cleaning of your Kitchen Exhaust Hood, Filters, Ductwork and Exhaust Fan is mandated by the Fire Marshall, your insurance company, and law. 

At HOOD MASTERS we specialize in high pressure (4000 PSI) rotary steam cleaning to NFPA 96 Standards. After cleaning is complete a Service Sticker will be added to the Exhaust Hood showing the date of service, and when your next service is scheduled.

Commercial Kitchen Exhaust Systems consist of basic components: vent hood, hood filters, ductwork, upblast fan, and a make-up air supply. They have the basic purpose of removing heat, steam, odors, and grease & oil vapors out of the kitchen, while returning fresh, clean air back into it. This allows your kitchen to remain safe, clean, and in compliance with the law.

Type I Hoods are required to be installed above cooking equipment that produce grease or smoke. They are specifically designed to remove condensation, heat, smoke, and grease & oil-laden vapors produced by cooking. Commonly referred to as "grease hoods", their ducts are required to be fully welded.

Type I Hoods are used to capture and exhaust air from above cooktops, wok ranges, open-flame stoves, deep fryers, and solid fuel applications such as grills and broilers. Conveyor style pizza ovens usually require a Type I Hood as well.

The benefit to using the Type I Hood is a bank of "grease baffle hood filters" helps to contain grease and other contaminants before they enter the rest of your exhaust duct system (fire hazard). This keeps your upblast exhaust fan cleaner between servicing and reduces unnecessary maintenance. It also helps your system run smoothly and efficiently.

Aside from pressure washing your system, we also assess your rooftop grease containment system, wear on the roof mounted exhaust fan, the fan curb's integrity, and the make-up air supply unit. The roof surrounding the fan curb is also assessed for weather related degradation.

NFPA 96 Standard states, “The entire exhaust system shall be cleaned by a properly trained, qualified and certified company or persons”. Work of this nature takes special tools, equipment, and expertise to properly and thoroughly complete the cleaning. By hiring a Certified Professional, you fulfill the requirements of your insurance policy, and the Fire Marshall's Code.

Yes. We work with your kitchen's schedule, which means no downtime for you, and cool cooking equipment for us. Win/win!

That depends on the kind of cooking your establishment does and how often the system is used. Cleanings are scheduled based on the need of individual establishment, either monthly, quarterly, or semi-annually.

Our software scheduling keeps your cleaning cycles on time. An e-mail is sent to you a week in advance so you know when we are coming.

Potassium Hydroxide is the cleaning chemical we work with. When the proper precautions are taken, it is safe to use. We wear eye protection, N95 masks, gloves and protective clothing while using the cleaner.

Areas that are difficult to reach should have Access Panels. Access Panels are removable "small doors" that should be installed every 12 feet, and at each bend in the ductwork. We check the integrity of your Access Panels with each Cleaning, and replace them if needed.