How does Omniserve determine your commercial kitchen cleaning schedule?
Commercial kitchen exhaust systems need regularly scheduled cleanings. Your schedule depends on several factors.
When we visit your kitchen, we must determine the following:
· Volume of cooking
· Severity of grease accumulation
· Exhaust system configuration
Omniserve refers to NFPA 96 as a basic standard for work frequency guidelines. From there, we take into account all of the above factors to gauge your service needs thus ensuring maximum operating efficiency along with a fire-safe system.
Omniserve cannot allow the customer to set the frequency of service cleanings. If we did so, we would be continually servicing a past due system. This may result in extra work (which you, the customer, may expect to receive for the cost of a normal service call), and added risk of breakdowns (a costly situation for you, the customer).
When this happens, everyone loses:
· you would be dissatisfied,
· our employees may lose out on commissions and be burdened with difficult service calls,
· you would incur costly bills for equipment repairs and above average grease build up,
· your company may face customer complaints and lost revenue from equipment failures, fires or added service down times.
You should receive a minimum schedule for a service cleaning with your quote from cleaning companies. Your schedule is very important. Remember, these are determined by NFPA 96 and are in effect to maintain fire safety for your business, you, your employees and customers.
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Filed under: Business, NFPA, OSHA, exhaust cleaning | Tagged: air duct cleaning, Business, commercial kitchens, exhaust cleaning, exhaust cleaning company, filters, grease, hoods, New England exhaust cleaners, plenums, restaurant cleaning, restaurants, RI exhaust cleaners
