We can clean every piece of kitchen equipment in your building.
Main Reasons For Equipment Cleaning:
New Restaurant Owner – Business Closing
One Time Cleaning To Extend Equipment Life
Cleaning Before Inspection/Evaluations
Routine Maintenance Contract
We clean the internal and external surfaces of the fryer. We perform boil outs and get the fryer back to its original glory. This service can be performed on site or at a BMS warehouse facility.
How We Clean The Fan Blades
We clean the fan blades using a verity of methods involving both food grade chemicals, high powered rinse, and high temperature steam washing. We gain access to your fans on the roof or side mounted at heights of up to 30 feet using our equipment.
How We Clean The Duct System
We clean the hood system using a verity of methods involving both high strength chemicals, high powered rinse, and high temperature steam washing. If excessive buildup is present we may have to manually remove the grease using scrapers.
NFPA Cleaning Frequency
Current Fire Codes (NFPA 96) recommend the following cleaning frequency which is what most of the jurisdictions adhere to:
Wood Burning/Solid Fuel: Monthly
Daily Open Restaurants: Quarterly
Slower Volume Locations: Semiannually
Additional cleanings may be due in buildup exceeds 30 microns before the due date.
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