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Chapter One: Theory

A basic overview of air movement, cooking food, fire and cleaning principles which govern the construction and operation of exhaust and fire suppression systems. This chapter lays the ground work in understanding the construction, installation and maintenance requirements of these systems.

Chapter Two: Certification (Click to download this chapter) (PDF)

This chapter provides guidelines for the Authority Having Jurisdiction to establish a consistent and recordable set of Competencies for exhaust cleaners. The chapter is also designed to help exhaust cleaning companies enhance their professionalism with government agencies.

It is also meant to aid in determining what qualifications and values should be included when recognizing a person or company as NFPA 96 "Trained, Qualified, and Certified."

Chapter Three: Paperwork

One of the positive things about the kitchen exhaust cleaning business is that much of your work repeats itself on a regular basis. Records help you project your future cash flow needs and inform you of slow periods. Having a paper trail will protect you and enhance your investment. Additionally, you can notify the restaurant owner or AHJ of any problems.

Some of the forms in this chapter are the Job Service Report, Systems Information Sheet and the After Service Follow-Up Report.

Chapter Four, Five, Six, and Seven: Components

Identifies all the exhaust and fire suppression components found within typical exhaust systems. These chapters assist the reader in recognizing each of the diverse pieces of equipment and how they interact to provide effective ventilation and fire protection.

These chapters also detail simple, routine maintenance and how to recognize deficiencies or problem areas. By identifying deficiencies early, you can save your customer a great deal of money and lost efficiency. For experienced service personnel, the chapters include advanced mechanical maintenance and operation instructions on: troubleshooting water wash hood components and fan maintenance.

Chapter Eight, Nine, and Ten: Equipment, Power Washers and Chemicals

These chapters look at what tools are required to do this work, using various cleaning methods. Additionally, these chapters explain how to maintain and repair the principal equipment used in this business and maximize its efficiency. How to care for a pressure washer in cold weather and how to properly work with chemicals are covered.

Chapter Eleven: Safety

This extensive chapter provides a wealth of practical knowledge about the safety hazards of this field. It provides an employer with the information essential to satisfy the Worker's Compensation Board. It is written in a modular teaching format, so employers or company safety officers can cover one specific safety issue at a time. It includes a number of illustrations and is practical without being overly complicated.
This chapter was reviewed by the Worker's Compensation Board and found to be well constructed and an excellent training tool.

Chapter Twelve: Cleaning

This chapter goes into depth on how to clean kitchen exhaust systems. Phil Ackland has over 30 year experience in the cleaning field and has cleaned a wide variety of systems under all sorts of conditions. This chapter is designed as a training tool for employers to educate their service personnel and establish consistent quality goals. The easy-to-read, step-by-step instructions will help trainees build on their knowledge and gain experience. For those who have been in the cleaning business for many years; they will pickup different points-of-view, as well as tips that can assist in dealing with the many varied situations exhaust cleaners sometimes find themselves in.

Chapter Thirteen: Inspectors

There is an increasing awareness of the need to have kitchen exhaust systems inspected regularly, not only for cleanliness, but to ensure that construction, operation and installation are correct and up to code. This chapter provides an understanding of the National Fire Protection Association Standard #96 and other Fire Code requirements that apply to the various system components. These inspections are necessary to determine serious fire safety problems and identify areas which may require improvement.

The author has created a number of practical reproducible forms to assist kitchen exhaust cleaners in organizing their work and documenting their services performed as well as the condition of the systems serviced.

Kitchen Exhaust Inspection Sheet: This form provides concise, accurate information to all parties concerned. It is designed for professional inspectors to ensure that all components of the exhaust system are up to the Fire Code and in good working order.

Exhaust Cleaning Performance Form: This form outlines the various standards and conditions which apply to cleaning exhaust systems. Several of the requirements are those stated in the NPFA #96. Others relate to maintaining the restaurant equipment and property in safe, good-working order and provide guidelines for the handling of any wastes created by the cleaning process. This form will remove confusion regarding what is expected of the contractor and will protect the property owner from shoddy workmanship.

After Service Follow-up Report: This form reviews the condition of the system and points out various possible problem areas that may need attention. It is a brief report card on the system after a cleaning service has taken place.

Note: Use of these forms can protect both the cleaner, restaurant and property owners from possible liability relating to a fire or other serious problems within the exhaust system.

This comprehensive reference manual is "required reading" for all persons who work with NFPA #96 and are involved with commercial kitchen exhaust systems.

It is professionally printed and offered in a quality 55 mil poly three ring binder. This loose leaf format enables the reader to maintain other related documents and information in one convenient place.