We are proud to be a solution for your kitchen exhaust fire risk mitigation. Fire risk mitigation you ask? Yes, the grease that we remove is a fire hazard and we at Bare Metal Standard are the BEST at what we do. HOW:
What do we mean by “get the job done right?”
At Bare Metal Standard of Washington, we hold a different standard than our competitors. With a proprietary hood cleaning process 60 years in the making, we are able to achieve great success in fire risk mitigation. This risk mitigation is the grease removal from your kitchen exhaust system (hood, all connecting ductwork, and exhaust fan). Our business is an important reflection of the dedication we feel toward serving Washington.
The BARE METAL STANDARD is more than just the name of our company; it’s the way we do business. We guarantee to clean/inspect your complete kitchen exhaust every service. As part of our standard, we don’t hang inaccessible tags anywhere in your system, because we don’t believe in inaccessible areas. We truly value the services we provide and want to extend that dedication to our customers. That’s why we settle for nothing less than the best service and the most consistent results anywhere in Washington.
We’ve been developing our methods for cleaning kitchen exhaust systems for over 60 years. With this knowledge, our owners have advanced industry techniques down that no other company can compete against. Our technicians can clean any commercial kitchen ventilation system, no matter how complex the ductwork and we can guarantee the quality of our work due to our Core Values and our I-3Training Program. We care about the work we do as well as the community we serve, that’s why we keep our standards high and your kitchen safe.
BARE METAL STANDARD of Washington uses custom scheduling software to keep your commercial kitchen on track with regular maintenance of:
With BARE METAL STANDARD of Washington, you’ll never fail another inspection: GUARANTEED. Our trained technicians take the safety and cleanliness of your commercial kitchen seriously and will do our best to ensure a complete clean that exceeds fire safety regulations. We serve ALL commercial kitchens including education facilities and cafeterias, restaurants, hospital cafeterias, and industrial/plant cleaning.
Call: 208-898-9379
111 E. 39th St., Suite A Garden City, ID 83714
Patrick Stanley
We do FREE inspections! Give us a call at 509-903-0959 or contact us online to schedule your FREE kitchen exhaust system inspection and we’ll let you know what needs to be done to get you back up to current fire code.
The required frequency of hood cleaning for Washington depends on the type and activity level of the kitchen. The NFPA requires monthly hood cleaning in kitchens that engage in solid fuel cooking operations. In systems that involve serving high-volume cooking operations, including 24-hour cooking, wok or charbroil cooking, quarterly hood cleaning is required. Customers with a kitchen in the moderate-volume cooking operations range, the hood should be cleaned every six months. Ina system with low-volume cooking, such as a day camp, church or seasonal business, annual hood cleaning is required.
The NFPA 96 document also provides guidance on who should clean the kitchen hood. If an inspector finds the hood to be contaminated with greasy deposits, the whole exhaust system has to be cleaned. This must be done by a technician with the proper certifications, training and experience. The entire hood exhaust system includes the hood, duct work, filter, exhaust fan, vertical and horizontal ducts and grease removal devices. The NFPA 96 documentation goes on to explain that the hood cleaning should be done before there is enough combustible contamination, such as oily sludge or grease, to ignite and sustain a fire.
Grease and particles from smoke are fire hazards. They also impact the hood fan’s lifespan. The particles and grease may cause corrosion and cause the equipment to operate less efficiently. If the whole system isn’t regularly cleaned, the buildup is a serious fire risk for Washington restaurants whenever a cook-top or oven is used.
While grease is the main source of buildup in kitchen hoods, it’s not the only substance that increases the risk of a fire. Mold, soot, dust and oily deposits can also stick to the hood, filter, fan and ducts.
When grease and oily substances build up on surfaces, bacteria thrive. This is especially true in a warm, humid restaurant kitchen where large quantities of food are prepared every day. This buildup may cause foul odors to develop. Skipping routine maintenance on the kitchen hood could also lead to an invalidation of business insurance. Compliance with the NFPA 96 regulations is required for restaurant owners to maintain their business insurance policy in the state of Washington. Reduced airflow efficiency of a clogged hood may cause the kitchen to get too hot. This is uncomfortable for employees, and it can make food spoil faster. It will also drive up the costs of utility bills because refrigerators and freezers will have to cycle more frequently to account for the higher kitchen temperature.
In a restaurant, it is important to be aware of the signs that a hood needs to be cleaned. These signs include visible dirt or grease inside the extraction system and a duct or canopy that’s visibly stained. If the smoke isn’t clearing when the fan is on its fastest setting, the whole system is operating inefficiently and needs a thorough cleaning. If the fan’s motor is making an unusual or loud noise, the hood needs to be cleaned as soon as possible.
If you see any of these signs contact Bare Metal Standard immediately to have your kitchen exhaust system cleaned.
A clean restaurant kitchen hood lowers the risk of a fire. Clean hoods enhance the extraction system’s ability to remove vapors, odors, steam, smoke and heat. Keeping up with hood cleaning also lowers the amount of wear and tear on the extraction equipment. The equipment will last longer and incur fewer breakdowns.
Surrounding States: Washington Exhaust Hood Cleaning – Portland Oregon Kitchen Hood Cleaning Service
This team is here to support your fire risk mitigation needs. We work hard through the night so that you can rest easy at night and then work hard during the day knowing that your facility is protected. We look forward to working with you.
Patrick Stanley- I-3 Certification
HIRING
Brandon Street – T-4 / I-2 Certification
Certification Level – T-2
Certification Level – T-2
Certification Level – T-1
Certification Level – T-2
Certification Level – T-2
Certification Level – T-4/I-1
Commercial kitchen exhaust systems can vary greatly between kitchens, but we’ve seen it all and we can clean it all. Our process is meticulous, and we always leave your facility meticulously clean.
