All vents need cleaning eventually.
That’s why Metro Vent Cleaning is one of Vancouver’s best vent cleaning companies, specializing in duct, vent, and exhaust system cleaning for commercial kitchens and restaurants in Richmond, Surrey, Burnaby, and the rest of the Lower Mainland.
It is recommended that commercial kitchen and restaurant vents should be cleaned every 6 months, however, this may vary depending on the size of your kitchen and the volume your restaurant produces.
After agreeing on a price and a time to go forward with the cleaning, the technicians prepare to clean your hood/canopy, filters, duct, and fan down to the bare metal.
First, we’ll remove and soak your filters in our custom-designed, high-potency degreaser, as your lead technician preps the hood and canopy areas before cleaning can begin.
To further protect your cooking equipment from water and our degreaser solution, our team will cover your cooking equipment with custom-cut plastic sheets. In addition, we will also make a curtain from the same plastic to protect the rest of your kitchen from overspray.
IT’S ELBOW GREASE TIME!
We use the degreaser on all metal parts of the exhaust system, after which the grease is sprayed off using our state-of-the-art pressure washer. Our pressure washer’s diesel-powered heating coils ensure that we don’t use any of your hot water, as we know how vital hot water can be in keeping your restaurant and commercial kitchen running smoothly.
The next step is the spraying and cleaning, which includes everything from your ducts, to the fan, to the hood/canopy and finally, the plenum.
After everything has been cleaned, we give everything a good polishing, leaving your restaurant and commercial kitchen clean, gleaming, and grease-free.
It is worth taking good care of your restaurant and commercial kitchen through regular vent cleaning because it reduces your risk of fire, enhances your equipment’s effectiveness, and will help prolong your equipment’s lifespan.
ALL OF OUR TECHNICIANS ARE CERTIFIED
WE ARE PROUD TO SERVE
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