Halo cleans your vent hood system from the cook-top to the roof-top.
The entire hood system will be inspected, reviewed, and cleaned by our certified technicians with over 20 years experience.
We realize your kitchen operation can't be interrupted at peak times. We offer cleanings scheduled at night, during the day or anytime in-between.
After service completion, we provide an inspection report complete with before and after photos to reduce your liability.
We guarantee your kitchen will pass all NFPA Standard-96 inspections. If our cleaning does not pass inspection when you follow our suggested recommendations, we will perform the cleaning again free-of-charge until it passes.
Avoid costly service calls. Our knowledgeable staff can fix, repair or replace most vent hood system parts and accessories.
HALO technicians ensure you have a clean and efficiently operating vent hood system that is compliant with NFPA-96 and local fire standards. This means that we service the ENTIRE hood system, not cutting corners by simply cleaning the components of the system you can see from the kitchen.
Our standard hood cleaning service includes: cleaning the up blast fan(s), degreasing, scraping and pressure washing all accessible vertical and horizontal duct work and the vent hood canopy itself. We also detail the baffle filters and make sure they are suitable for continued service. We follow up by drying and polishing the hood canopy inside and out, followed by mopping the floor surrounding the vent hoods upon service completion. all materials are properly disposed.
Keeping your commercial vent hood canopy clean is the first step in maintaining the overall health of your kitchen's vent hood system. Having a dirty hood and filters in a commercial kitchen is fuel for an intense fire. Such build up of grease and oils can quickly overcome the fire protection system and lead to disaster. A clean hood canopy and overall system can drastically reduce the chance of a fire in your commercial food preparation facility.
Grease from commercial cooking operations is intended to be captured by the hood and exhausted through the baffle filters, into the plenum, up the grease duct, then through the up blast fan and directly into the air or captured by a grease tray beneath the fan. Routine system cleaning keeps these areas free of dangerous grease build-up, preventing fire hazards while prolonging the life of vent hood system components.
Here's what some of our customers have to say about HALO's work.
" I can't believe how professional and detailed Halo’s crews are. Truly a pleasure to work with. "
" Extremely quick to assist with any/all needs related to our kitchen exhaust system. "
" Responsive and respectful of our kitchen and equipment. "
" Halo, great service. I have used many vent-a-hood services in the past 30 years, and none of the them stack up to what Halo delivers. Their work is done on time, in a clean orderly fashion with pictures to verify work is completed. "
A clean system reduces fire hazards and is more efficient at removing heat and odors from a commercial kitchen. HALO technicians ensure you have a clean and efficiently operating vent hood system for your peace of mind and for the betterment of your kitchen staff.
If our cleaning does not pass inspection when you follow our suggested recommendations, we will perform the cleaning again free-of-charge until it passes. Pass inspection, guaranteed.Free Estimate
The entire process takes on average three to six hours, depending on the size of the job and condition of the vent hood system. However, large and complex systems make take several days to complete. Commercial kitchens are required by NFPA 96 to clean their systems anywhere from every month to once per year.
Prep for cleaning. All pilot lights and gas valves for each appliance are shut off and covered with tarps to protect kitchen equipment from chemicals and grease splatter.
Remove the baffle filters. The baffle filters are removed and either placed in a soaking mixture or set-aside for pressure washing. This allows unencumbered access to the ducts from the hood.
Wrap the hoods. To catch all the greasy water runoff, each hood is wrapped in plastic and a funnel is created to divert the runoff into a container.
Spray, rinse and repeat. The up blast fans are cleaned by performing a routine of spraying with chemical degreaser, rinsing with hot water pressure washing and repeating until completely clean down to bare metal. The fan's belt is replaced if necessary.
Scrape the ducts. Prior to performing the spray, rinse and repeat routine in the ductwork, the ducts are manually scraped from the top to remove all hardened grease and debris.
Pressure wash the roof. The roof area surrounding the fans is lightly pressure washed after the fans are cleaned. We make sure we keep surrounding areas as clean or cleaner than we found them.
Clean the hood. We manually scrape the hood to loosen grease and debris, and then spray with degreasing chemicals before using the hot water pressure washer to remove all remaining grease from the system. This is the same routine used on the rooftop, but this time within the kitchen.
Re-install the baffle filters. Once the baffle filters have been soaked and rinsed, they are re-installed into the system.
Dry and polish the hood. After the hood canopy has been thoroughly dried, polish is applied to the interior and exterior of the canopy.
Inspect the system. The entire system is inspected from top to bottom by our crew chief to make sure all processes were followed accurately.
Mop the floors. Once the grease is disposed of responsibly, sometimes taken off-site completely, the floors surround the vent hoods are mopped.
Apply the certification sticker. A vent hood cleaning certification sticker on the hood is required by law after a technician cleans the vent hood system. Our sticker shows the fire inspector, health department and insurance agents the date the hood was cleaned and when the next cleaning date is scheduled.
Each year, 11,200 structure fires are reported by eating and drinking establishments, resulting in an average of $164.4 million in direct property damage. Half of these fires originate in the cooking area, which can then explode into the exhaust system. Keeping a grease-free and fire-safe kitchen exhaust system can protect restaurants from fire damage.
Regularly maintaining the vent hood system will ensure a secure environment for cooking. A system that is safely working at peak performance will ultimately lead to a working environment that’s cleaner, cooler and more productive for the staff.
Halo has built a reputation for providing its customers fire safe exhaust systems. We clearly understand the importance of a properly maintained vent hood system and what it means to your business. We also help make sure you’re always in compliance with the latest industry regulations.
Any place that cooks food commercially should have their kitchen hood system cleaned on a regular basis as specified by the National Fire Protection Agency – 96 code and standards. NFPA 96 provides preventive and operative fire safety requirements intended to reduce the potential fire hazard of both public and private commercial cooking operations.
This includes, but is not limited to, restaurants, nursing homes, hospitals, churches, elementary schools, middle schools, high schools, colleges, universities, military bases, theaters, jails, prisons, race tracks, theme parks, bowling allies, convenience stores, and truck stops. Again, any facility that operates a commercial kitchen.More
|Type or Volume of Cooking||Frequency|
|Systems serving solid fuel cooking operations||Monthly|
|Systems serving high-volume cooking operations such as 24-hour cooking, charbroiling or wok cooking||Quarterly|
|Systems serving moderate-volume cooking operations||Semi-Annually|
|Systems serving low-volume cooking operations, such as churches, day camps, seasonal business or senior centers||Annually|
It depends. We prefer not to quote over the phone as each system is unique and there are multiple variables that influence price such as number of hoods, number of exhaust fans, number of stories or structures, when the last time the system was cleaned and other variables specific to your location.
That said, we do offer free estimates. We will send out a trained technician to inspect your system and provide you with a quote specific to your system good for two weeks.
It depends. On average, a single hood, single fan system on a single story structure will take three hours. However, if the system is extremely dirty or if there are multiple stories, multiple fans and multiple hoods, it can take seven hours or longer.
We are a BBB accredited, A+ insured company so you can rest easy knowing that all of our employees are background checked and drug screened and are very capable of following specific instructions to lock up your facility and set any alarms.