Focused answers for restaurant managers preparing for commercial hood and exhaust cleaning. Each guide handles one decision and points back to the appropriate service or records page.
Hood cleaning follows the grease-laden exhaust path above the cookline. Grease-trap cleaning follows the plumbing-side waste path below sinks and connected drains. Treat them as separate scopes, records, and scheduling decisions.
Read guide →Do not inherit or guess the previous operator’s cleaning date. Reconcile the hood label, written report, invoice, and photos; record any gap; then separate cleaning, lease, system, and city questions before reopening.
Read guide →Hood and exhaust cleaning removes grease and residue from accessible exhaust-path surfaces. Fire-suppression inspection or service addresses the extinguishing system. The work and records are related, but they are not interchangeable.
Read guide →Visible grease or residue deserves a closer look. Odor, smoke or haze, and airflow changes are also worth documenting, but they can have more than one cause and do not prove that cleaning alone is the answer.
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