• What standards do you adhere to when cleaning and performing service on my equipment?

    We are members of The National Fire Protection Association (NFPA), The Wisconsin Restaurant Association (WRA) and The International Kitchen Exhaust Cleaning Association (IKECA) and as such adhere to there stringent standards.

  • I like to have my staff do the cleaning but cannot achieve the same results. Why is that?

    Firstly, our staff is professionally trained in this field. Secondly, we have access to some of the worlds best cleaning supplies. You too can purchase these. Please check out our Hood Cleaning Supplies page for more information. If you have any other questions, please feel free to call us at 262-798-0444 or fill out our contact form. Thank you!

  • Why would I want to sign up for your scheduled maintenance plans?

    Two part answer: Firstly, grease buildup is a major cause of restaurant fires. Being on a regularly scheduled maintenance plan means you never worry about the exhaust system being clean. Secondly, when we can schedule ahead of time, we can schedule more efficiently and pass the savings along to you.

  • Machinery always seems to break after hours. How do I get emergency exhaust fan service after hours?

    At the top of every page of our website is our 24 emergency number 262-798-0444. Give us a call if you need emergency exhaust fan service.

  • How often should I have my exhaust system cleaned?

    We suggest if you have a high-volume, 24 hour operating exhaust system, are charbroiling that you have it cleaned quarterly. Moderately-used systems should be cleaned every six months. Low-volume systems should be cleaned annually and if your system is using wood or coal it should be cleaned monthly.

  • My restaurant is open many hours, so I do not have time to shut down the kitchen for cleaning of my exhaust system. How do you help me?

    Relax, we will work with your schedule.

Have more questions?

Contact us