FAQ's
Q: Why can't my employees clean the hoods?
A: NFPA 96 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 clean.
Q: What should I look for when hiring a company?
A: You should look at training, certification, reputation, and years in business. Shannon Diversified has been in business for 20 years. The International Kitchen Exhaust Cleaners Association certifies us as a Certified Exhaust Cleaning Specialist (CECS) and Inspector (CESI). We are well versed in NFPA 96, the Code of Federal Regulations. We hold a State contractor’s license. We are regulated by each of these organizations to ensure we provide you with the best, and safest service available.
Q: What do you clean?
A: We take care of what you see in the kitchen, but most importantly what you do not see from the roof down. We clean the entire system starting from the exhaust housing and motor, including: fan maintenance, grease bearings, and adjusting or replacing belts to ensure the motor is operating properly. Then we go down the flue into the plenum area cleaning the system to bare metal per NFPA 96 standards. Finally we clean the linkage for the fire suppression system, clean the filters, grease gutters, and polish the hood inside and out. The entire system is cleaned using several methods: steam cleaner, power washer, spin jets, and chemical application.
Q: Why is cleaning the entire system important?
A: Hoods and fire protection systems have the most legal requirements of any equipment in the kitchen. Typically, the health department is concerned about sanitation, the fire and building departments are worried about fire hazards, and an environmental agency is often worried about the smoke emissions pouring from the ducts. Most cooking facility fires originate in the cooking area, which can quickly spread into the exhaust system, and onto the roof. Keeping a grease-free and fire safe system can protect you from this hazard.
Q: How often does my system need to be cleaned?
A: Frequency of cleaning depends on many variables: the type of cooking you do, and how often the systems are used. We schedule your cleaning based on the needs of each location; monthly, quarterly or semi-annually.
Shannon Diversified Inc.
1360 East Locust St.
Ontario, CA 91761
P: 800.794.2345
F: 909.484.4214
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