Information

NFPA-96 STANDARDS provide essential guidelines for the frequency of cleaning commercial kitchen exhaust systems to ensure fire safety. These standards recommend cleaning intervals based on the type and volume of cooking operations.

High-volume cooking areas, like 24-hour operations or those using solid fuels, require cleaning every month.
Moderate-volume kitchens typically need quarterly cleanings.
Low-volume operations or those using only electric cooking equipment may require cleaning three times or twice a year or annually.
Customers may be required to increase frequency based upon the cleaners insights after multiple cleaning and facility risk management.

FACILITY RISK MANAGEMENT plays a crucial role in determining the frequency of cleaning. Effective risk management ultimately guides cleaning frequency to protect both occupants and the facility itself.

Self contained building - Low Risk
Part of a strip mall one story - Moderate Risk
Part of a multi-story building with other tenants - High Risk
Part of a multi-story building with mixed residential tenants - Extreme Risk

At Kennedy Steam Clean, our team will provide a clear overview of the process so you know exactly what to expect. We’ll discuss the cleaning methods, estimated duration, and any special preparations you may need to make. After the cleaning, we’ll walk you through the results and offer tips for maintaining your system and equipment.

PAYMENT TERMS is accepted upon completion of service unless spoken about and in writing, either by cash or check. If the invoice is processed through a third party, payment will be made within one week of the cleaning date. Please note, Late Payment fee of $100 will be applied accordingly.