DRS Hoods follow the Standards of NFPA 96 requirements to assist owner/manager make sure their equipment is up to date, functioning properly, meeting regulation/standards for compliance.

The scope of the work will include:
Disassembly, cleaning, hood, fan, duct, filter, grease troughs, and removable grease cups

Removal of the roof – wall mounted fans from ductwork to degreasing the base, shroud, and blades, inspecting exhaust fans for loose or worn out fan belts.

Cleaning/degreasing hoods, ducts, fans, filters replacing if necessary, applying food-safe polish to stainless steel.

Providing a complete, detailed written report of all work performed, and deficiencies in the kitchen exhaust system, recommendations for correcting any problems.

Attaching a certificate showing company name, a person performing work, date of cleaning/inspection to each kitchen exhaust system cleaned.

Duct access doors will allow DRS Hoods “top to bottom” cleaning of the kitchen exhaust systems.

We will walk you through their procedures, provide documented instructions to management to ensure safety and compliance.

on completion of service, our goal is to leave the work area in the same condition we found it and better.

Lastly, we will provide you with an invoice, that invoice can be mailed, emailed or faxed, based on your preference.

And finally, if we found any items that were deficient or in disrepair, we will send you via fax, mail or email, an explanation of our findings.

TYPE OR VOLUME OF COOKING FREQUENCY

Table 11.4 Exhaust System Inspection Schedule

• Monthly Systems serving Systems serving solid fuel cooking operations.

• Quarterly Systems high-volume cooking operations such as 24-hour cooking, charbroiling, or wok cooking.

• Semiannually Systems serving moderate-volume cooking operations.

• Annually Systems serving low-volume cooking operations, such as churches, day camps, seasonal businesses, or senior centers.