On average it is done every 3 months but varies based on cooking volume and type of cuisine prepared. So it could be as much as weekly, very high volume, all the way to once a year.
I'm struggling with drape. I cut plastic too short or I don't catch a pool in time and the back falls. There's not ever enough clamps (2) so I tape and tuck.
Pricing is changing a lot with inflation but currently it would go for $1000 to $1500 but there are other variables that can drive up the cost significantly that are not covered in the video.
Thanks guys for the pro videos! Green beast on the dumpster pads and entrance 100%
Glad you like them!
Is this service done every week or month?
On average it is done every 3 months but varies based on cooking volume and type of cuisine prepared. So it could be as much as weekly, very high volume, all the way to once a year.
Hi can you tell me what you use to clean the filters. I use a hot power washer and still find it dont remove all the gease.
Thanks
Denis
Green Beast from PowerWash.com powerwash.com/shop/v502-green-beast-kitchen-grease-cleaner-degreaser-2-lbs/
Great tips, especially on shutting off the pilots, btw we are loving the #GreenBeast
Thank you! So glad to hear! It is a great chemical!
how to get access to app?
I'm struggling with drape. I cut plastic too short or I don't catch a pool in time and the back falls. There's not ever enough clamps (2) so I tape and tuck.
That works too
What does everyone charge for hood cleaning?
what do you charge average every 3 months?
500
Put plywood over the fryers and everything else then hope up and take the filters out
Hello Eric here what’s that what’s the name of the proprietary app that you’re using thank you for sharing this video have a great day
Proprietary means it's there own and for their use only like he said.
proprietary means they build it for them selfs, not public
Feel like I've seen this guy before
approx how much a job like this would cost ?
Pricing is changing a lot with inflation but currently it would go for $1000 to $1500 but there are other variables that can drive up the cost significantly that are not covered in the video.
what i would do, i would turn the main gas line off.
Not sure how professional standing on customers cooking equipment with your dirty boots is.. Not happening on my job. Wrap the equipment first.
We not gonna talk about that ? 3:30