Pizza Parlor Hoods - HELP??

[Straight Shot]

Hello everyone -
I have a possible goldmine estimate approaching, the maintanence company responsable for 52 parlors in our area is searching for a new PW company. I am meeting with him next week, his concerns are interior and exterior. I was honest with him and told him of our limited experience with hoods. He wasn't to put off by this and wants us to still check out the job. He say's the cleaning is a lot simpler than a standard grease hoods, since they don't use grease. (made since) Anyway, my question- what special equipment should I look into, any special information I should know about, and what exactly would I be getting into with this type of hood? I would REALLY appreciate any type of feedback on this subject. Thank you in advance!!!

Christopher
559.816.2402 www.StraightShotPressureWashing.com

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Christopher Vaughn
www.StraightShotPressure Washing.com
559.816.2402

 

[David Saulque]

As I mentioned in my Emails regarding pizza units. They are easy only if you know what you are doing. We service most of our units at least once a year. Some units two times.

David

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[AranServices]

Here in North Carolina the law requires all exhaust hoods to be cleaned at least every six months.
I would be glad to send you via e-mail any advice that you may need. I will try to answer any question that I can.

Good Luck!
From me, Randy
Aran Services

Our E-Mail Is: aran@bellsouth.net

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