Frequently Asked Questions

Heated pressure washing uses hot water under high pressure to break down and remove grease more effectively than cold water or chemical-only methods. The heat liquefies solidified grease while pressure flushes it from surfaces and filter mesh. This combination delivers deeper cleaning than traditional scrubbing or soaking approaches.

Grease accumulates throughout the entire exhaust pathway, not just visible hood surfaces. Ducts collect grease over time, creating fire risks and reducing airflow even when hoods look clean. Cleaning only the hood leaves the majority of grease buildup untouched inside the ductwork where fires often start.

Cleaning frequency depends on cooking volume and food type. High-volume operations using solid fuel or charbroiling typically need monthly service, while moderate-volume kitchens may require quarterly cleaning. Georgia fire codes and insurance policies often specify minimum cleaning intervals based on your kitchen's classification and usage patterns.

Reduced airflow, visible grease dripping from fan housing, increased kitchen heat and smoke, and louder fan operation all indicate grease accumulation on fan components. Grease-coated fan blades can't move air efficiently, causing the motor to work harder. Performance declines gradually until fans are cleaned and balanced airflow is restored.

Grease penetrates tile grout and floor surface texture, leaving invisible residue that becomes slippery when wet. Daily mopping removes surface debris but doesn't extract embedded grease from porous flooring materials. Professional degreasing uses heated pressure washing to pull grease from grout lines and textured surfaces where standard mopping can't reach.

Deep cleaning addresses grease buildup on walls, ceilings, behind equipment, under counters, and other areas not covered during routine service. It includes degreasing multiple surfaces, cleaning equipment exteriors, floor degreasing, and sanitizing high-touch areas. This comprehensive approach prepares kitchens for inspections or addresses neglected cleaning needs.

Franchise discounts are available for multi-location restaurant operations needing coordinated cleaning schedules across several sites. Pricing reflects the efficiency of servicing multiple locations under one contract. First-time client discounts also apply to new customers evaluating service quality before committing to ongoing maintenance programs.

Grease is highly flammable and accumulates as vapor cools inside hoods, ducts, and fans. Even small ignition sources can ignite grease deposits, with fires spreading rapidly through contaminated ductwork. Removing grease buildup eliminates the primary fuel source for exhaust system fires, significantly reducing ignition and spread potential.

Restaurants, cafeterias, hotel kitchens, healthcare facility kitchens, school food service operations, and institutional cooking facilities all require regular exhaust cleaning. Any operation using commercial cooking equipment that produces grease-laden vapor needs routine maintenance. Service scheduling depends on cooking volume, equipment type, and local code requirements for each facility classification.

Clean filters allow unrestricted airflow through the hood capture area, improving smoke and heat removal efficiency. Grease-clogged filters restrict airflow, forcing exhaust fans to work harder while reducing capture effectiveness. Restored airflow lowers kitchen temperatures, reduces odors, and prevents grease from bypassing filters into ductwork.

Filters are removed, cleaned using heated pressure washers to remove all grease, then reinstalled during the same visit. You retain possession of your filters throughout the process, avoiding mix-ups with other customers' equipment. The service minimizes disruption since filters are returned clean and ready for immediate use without waiting for off-site processing.