Standards & Services

WITH A-1 AIR VENTS NORTHERN STATES

A clean hood is a safe hood.

Keep your company free from dangerous grease build-up. With over half of restaurant ventilation system fires starting in the kitchen, a quality, regular and complete duct degreasing of your kitchen exhaust system is of upmost importance. A1 Air Vents is an experienced company with well-trained commercial hood cleaners. Our timely and courteous team follows NFPA ’96 Standard guidelines to ensure high quality and a safe experience for you. We provide restaurant exhaust hood system cleaning in Washington, Idaho, Montana and Oregon.

Our Standards

Ensuring high standards and a consistency in our duct and hood cleaning quality. Our process is a comprehensive approach to cleaning your exhaust system.

- Our office will contact your designated staff member to schedule your hood cleaning appointment. - Upon our arrival, a work order will be presented to your representative for signature, outlining your services. - We will test your exhaust equipment to verify it is in proper working condition and any issues will be reported prior to cleaning. - Our technicians will cover all equipment providing a safe work environment. - We encapsulate the hood system in 3mil plastic to contain all waste products for proper disposal. - All filters are removed and inspected prior to cleaning. - All hoods, flues and fans are pre-scraped and a generous amount of our degreasing solution is applied to all surfaces and allowed to soak. High pressure hot water (250’ @ 1500psi) is applied for solution and grease removal. - High quality, high pressure duct spinners are used in ducting to provide complete and thorough cleaning of your system. - Roof surfaces are washed down removing any residual grease or cleaning solution. - All hood drapes are removed to provide access for hand detailing and polishing. - Before and after pictures are taken of all jobs and available upon request. - A detailed after-service follow-up report of your system is completed along with our quality-control check-off sheet and a copy is left on site for your convenience.

Samples of our work:

A-1 Air Vents is a IKECA and NAFPA certified exhaust service provider.

What IKECA means to you.

Peace of mind, knowing that your restaurant’s hood system will always be cleaned to the highest standards. International Kitchen Exhaust Cleaning Association (IKECA) certified members have been providing quality service for years, assuring that National Fire Protection Association (NFPA) standards and OSHA regulations are followed on each job, keeping your livelihood safe and secure from kitchen exhaust fires.

Most other companies simply provide a quick and easy "hood cleaning" service which does not include the duct cleaning or ventilation system. This may keep the interior of the kitchen looking sharp, but it does little to secure fire safety and reduce health threats. Most commercial hood cleaners don’t clean the entire system and aren't committed and held to the same high standards as International Kitchen Exhaust Cleaning Association (IKECA) members.

With 54% of all restaurant fires starting in the kitchen, it is more important than ever to make sure the exhaust system is cleaned by properly trained, qualified and certified professionals that are committed to clean to the highest standards in the industry.

IKECA Members live up to the challenge. They are passionate about doing the job right the first time, and providing the restaurant and insurance industries an integral component of their fire protection and public safety programs.

Why NFPA?

National Fire Protection Association (NFPA) standards and regulations have been developed to ensure safe and secure working environments. This process has been approved by the American National Standards Institute, providing testing guidelines for the restaurant industry.

Our process involves a comprehensive approach to cleaning your kitchen exhaust system while keeping compliant with all NFPA ’96 Standards. These standards have been established for “types of cooking”, “frequency of operation” and “volume” of cooking. While “low volume” cooking establishments differ than “high volume” operations, both are still required to maintain the same cleaning standards. “Upon inspection, if the exhaust system is found to be contaminated with deposits of grease laden vapors, the contaminated portions of the exhaust systems shall be cleaned by a properly trained, qualified and certified company or persons acceptable to the authority having jurisdiction.” (NFPA ’96 Standard 11.6)

Common Questions

- How often should I clean my system? - What components of my system should be typically cleaned? - What should I consider to be clean? - What risks am I exposed to by NOT properly cleaning a kitchen exhaust system? - Why do I need access panels in my exhaust ducting? - Why do I need properly accessible exhaust fans?        Contact A-1 Air Vents so we can address your specific needs.