Halo Restoration Services provides professional vent hood cleaning services from the cook-top to the roof-top for commercial kitchens in Dallas, Fort Worth, Denton and surrounding cities in North Texas. We offer free estimates and flexible scheduling for our comprehensive exhaust hood services. All work is performed by our certified technicians, backed with a NFPA-96 inspection-passing guarantee and documented with before and after photos to meet insurance requirements.
The entire kitchen exhaust 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 service 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 service does not pass inspection when you follow our suggested recommendations, we will perform the service again free-of-charge until it passes.
Avoid costly service calls. Our knowledgeable staff can fix, repair or replace most exhaust system parts and accessories.
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.
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 entire exhaust 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 exhaust 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 upblast fan and directly into the air or captured by a grease tray beneath the fan. Routine system servicing keeps these areas free of dangerous grease build-up, preventing fire hazards while prolonging the life of kitchen ehxuast system components.
The entire kitchen exhaust system cleaning process takes on average three to six hours, depending on the size of the job and condition of the system. Large and complex systems may take several days to complete, especially if the ducts and upblast fans have not been cleaned properly during routine cleanings. Commercial kitchens are required by NFPA 96 to clean their systems anywhere from every month to once per year.
Prep for service. 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 exhaust ducts from the vent hood.
Wrap the hoods. To catch all the greasy water runoff, each vent hood is wrapped in plastic and a funnel is created to divert the runoff into a container.
Spray, rinse and repeat. The upblast 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 exhaust fan's belt is replaced if necessary.
Scrape the ducts. Prior to performing the spray, rinse and repeat routine in the ductwork, the exhaust ducts are manually scraped from the top to remove all hardened grease and debris.
Pressure wash the roof. The roof area surrounding the exhaust 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 vent hood interior 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 cleaning processes were followed accurately.
Mop the floors. Once the grease is disposed of responsibly, sometimes taken off-site completely, the floors surrounding 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.
These are just some of the questions we are asked regularly pertaining to our vent hood cleaning service. Do you have a specific question in mind? Please feel free to contact us today.
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.
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.
|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|