I usually do drain cleaing. I have been asked to clean the exterior hood vent by a restaraunt owner I do drain work for as his usual person has left the area... going to do this as a one off/ see how it goes thing to see if I want to start picking up this work. Interested in any info that will help.

Advice on chemicals to cut grease?

Application of chems? Through pw or apply to surface first?

Required to catch the waste? Disposal once you've caught it?

Pitfalls to avoid fow a newbie who happens to have a big pw (my sewer jetter with a wand on the end)?

Will water from washing outside come back through into interior? should I have something set up to contain this?

Anything an idiot with a wand (me) can damage if I just ignorantly squirt it all?

Advised minimum and maximum water temps? psi?

I would go to Phil Ackland Training Seminars .:::Inspecting Commercial Kitchen Systems :::. and buy his exhaust cleaning manual and hook up with a company out of your area and work with them for a week or so and get the easy questions out of the way. At this site you can review old posts relating to your requested issue. Give me a call sometime and I will help you-good luck. 916-663-3033

David Saulque
A-1 Air Vent

Thanks for the response;

Not sure I want to add this line of work, but it dovetails nicely as I already do drains and grease traps for many restaraunts. Planning on using this one job as a guinea pig to see if I want to continue. If I do, will probaby take the class, etc (saw old posts regarding it). Don't have time to do so before this needs done and want to see how this goes before making an investment. Customers are friends as well and mainly want some heads up type info so I don't do them more damage than good or make a huge mess, etc. Will call you if I feel a need...THANK YOU for the offer.