Why can't I find more educational content with this guy? I'm learning more from him then my employer. Last night at a fish fry place, while spraying the a fan from the roof, nasty water seeped out through a ceiling panel 4 feet from the hood. Was not expecting that. Happened 3 times, the mess was a pain. A 6 hour job took 3 people 11 hours.
I'd love to come home to Texas. I can't afford to fly or take time away. I started working for a hood ventilation cleaning company almost 2 months ago. I really want to become a beast at this. I could tell right away that there's a better way then what little they've shown me. We use a powdered caustic. Hazardous when reckless. I get it on me every shift and it burns.
I'm gonna have to buy my own squeegee, and dry and shine sticks. They have us by hand with reused rags. Not always washed, crawling across equipment. I see a pathway to out work everyone, if I knew more. That's what brought me to your channel.
We are on day 3 of a college job. Day 2 I had to chip solid caustic out the sink drain because it wasn't mixed in a bucket 1st. I'm sick of half my work being counter productive. I can problem solve on the go, I need more knowledge though.
This is about as relaxed as a person can get while discussing the importance of kitchen ventilation and the dangers in allowing build up or exhaust to remain in boh. Looking forward to how you find new tools and products to make more content I’m not familiar with the activity but am currently applying for a position in kitchen exhaust cleaning and your informative review of the work is inviting and so educational. I wish I could practice, but a new attitude towards cleaning and attention to areas that require detailed sanitizing will hopefully influence my skills if anything
Good job I’ve worked with lots of different companies and there’s a big difference working with a professional company to a backyard company you wouldn’t believe how many people have me hand scrubbing these hoods I’ve had to show how it’s done
Thank you so much for your support! Unfortunately, this particular video is only in English. However, creating a Spanish version is a great idea and if you want one I will try to put it together!
green beast more info here powerwash.com/shop/v502-green-beast-kitchen-grease-cleaner-degreaser-2-lbs/ AND stainless Steel polish learn more here powerwash.com/shop/ssp-880-quick-shine-oil-based-stainless-steel-cleaner-polish/
There is a grease duct behind my bedroom since I live in a mixed commercial and residential building. The duct goes from first floor all the way to the 10th, is this type of grease duct rise required by NFPA 96 to be cleaned regularly? I can’t imagine how such long vertical duct can even be inspected. And how is it regulated? I’m worried about fire hazard since I can hear the fan runs louder lately
If it is a grease duct it should be cleaned and inspected in accordance with the local regulations. NFPA 96 is a standard that has to be adopted into law. So you will need to check with the local authority.
All kitchen equipment? If yes, I would be concerned with the gas connections. It would be preferable not to disconnect and reconnect. Issues will arise.
@@Powerwash , so in the case of all cooking equipment being on wheels, you would advise having a long or coil gas line to the wall so it can be moved to wash, and back in place without disconnect, right?
I’m unsure about other companies, but we use a diesel fueled burner that heats up the water upwards to 220°f, typically we only have it set at maybe 140-170 depending how caked up it is
Can one just pour that water from the trashcan in the sewer or kitchen drain? Or since it has grease does it have to be taken somewhere? I know that the actual grease sludge has to be taken somewhere specific.
Most commercial kitchens have grease traps for all their drains so usually that would be fine. It is always best to check with the management to see if they have a preference of where to dispose it and to confirm there are grease traps for the facility.
I believe that was "mop sink" pretty much where they dump the mop water. Most restaurants have grease traps built into their drain systems so always ask the manager before dumping the water.
There are a variety of ways. One of the most popular ways I have seen is people using 45 degree street elbows and then adding the appropriate attachments. We sell a Pivoting Quick Coupler Attachment that you just quick couple to the front of your wand and add your tip. There should also be some angled attachments made already out there. Great question!
It is called V-502 also known as green beast. The guys use it with R-1400 Super Foaming Booster so it sticks to the surface better. We sell it on our website if you want to give it a look. V-502 Green Beast: powerwash.com/shop/detergents/kitchen-exhaust/v502-green-beast-kitchen-grease-cleaner-degreaser-2-lbs/ Super Foaming Booster: powerwash.com/shop/detergents/truck-car-wash/r-1400-super-foaming-booster-1-gallon/
They pay people 2,000$ to come do ours at my work .. I was thinking about asking them if I can do it cause I already clean them once a week wiping them down
After 20 years of hood cleaning, this video is like watching somebody clean hoods in the 80s. I can't believe there are companies out there that still clean like this
@@tatebrown5733 Most of the hood cleaning we see now involves setting up a plastic enclosed barrier that encloses the whole hood system. Cleaning chemicals are pumped in a long with water while the exhaust fan is running. It circulates the hood, duct, etc like a dishwasher. Run for 30 minutes, break down and spray on self drying polish. Meanwhile a second crew member is on the roof waiting for the rinse to be over to do a final "flush down" of the duct and rinse off any left over debris on the fan. Takes around an hour, takes two crew members, and gets the entire system, even systems with long duct work and access panels 100% bare metal. No power washing, needed. some duct work is occasionally not fully sealed, either at access panels or small breaks in the duct which we are able to seal by tracking leaking during the "wash cycle"
No es un problema si encuentra los clientes adecuados que pagarán por un trabajo de calidad y por hacer bien el trabajo. Por eso enseñamos limpieza de escapes de cocina CERTIFICADA.
I got a far better gear that you would like the white man let’s be friends dude you probably got some ideas that I like and I got some that you love we are both in the same trade
Start to finish? You start on the roof! You show the cleaning of the fan and the duct, verticals, and or horizontals. You film the filter racks and plenum, you just showed people how to do a half ass job.
How random do restaurants have to get their hoods cleaned? I'm sure it's a mandatory schedule for the health department. Any insight would be gladly appreciated.🍻✌🏽
Why can't I find more educational content with this guy? I'm learning more from him then my employer. Last night at a fish fry place, while spraying the a fan from the roof, nasty water seeped out through a ceiling panel 4 feet from the hood. Was not expecting that. Happened 3 times, the mess was a pain. A 6 hour job took 3 people 11 hours.
Take a look at this course powerwashacademy.com/events/
philacklandtraining.com/five-day-manager-owners-course/
I'd love to come home to Texas. I can't afford to fly or take time away.
I started working for a hood ventilation cleaning company almost 2 months ago.
I really want to become a beast at this. I could tell right away that there's a better way then what little they've shown me.
We use a powdered caustic. Hazardous when reckless. I get it on me every shift and it burns.
I'm gonna have to buy my own squeegee, and dry and shine sticks. They have us by hand with reused rags. Not always washed, crawling across equipment.
I see a pathway to out work everyone, if I knew more. That's what brought me to your channel.
We are on day 3 of a college job. Day 2 I had to chip solid caustic out the sink drain because it wasn't mixed in a bucket 1st. I'm sick of half my work being counter productive. I can problem solve on the go, I need more knowledge though.
This is about as relaxed as a person can get while discussing the importance of kitchen ventilation and the dangers in allowing build up or exhaust to remain in boh. Looking forward to how you find new tools and products to make more content
I’m not familiar with the activity but am currently applying for a position in kitchen exhaust cleaning and your informative review of the work is inviting and so educational. I wish I could practice, but a new attitude towards cleaning and attention to areas that require detailed sanitizing will hopefully influence my skills if anything
Awesome to hear about your new job! I'm sure with some practice youll be great!
Same exact reason I’m here lol
Definitely has some solid tips on cleaning. I start my job tomorrow doing this and I feel better prepared
Hows it going for you man?I just started doing this myself
@@genaroramirez3928are jobs usually at night?
@@clockleon yes most jobs is 11. Pm to 6Am
I was just thinking. I try and learn from RUclips constantly and this video is probably the best I’ve seen. Good job bro
Thank you
Good job I’ve worked with lots of different companies and there’s a big difference working with a professional company to a backyard company you wouldn’t believe how many people have me hand scrubbing these hoods I’ve had to show how it’s done
Nice video. I just break down the tarp and pack my truck, when I’m done, the hood is practically dry and spotless.
Nice work! What kind of pressure washer are you using?
I like the towel trick. Pretty slick…
I wonder how you get the visqueen masking to stay up. I don't see tape.
Espectacular como queda, gracias por mostrarnos esta técnica de limpieza
Gracias
Love the videos. Do you have this version in Spanish?
Thank you so much for your support! Unfortunately, this particular video is only in English. However, creating a Spanish version is a great idea and if you want one I will try to put it together!
Great job sir! Do you allow the water to cool, in order for the grease to separate and be removed from the water prior to wasting in the mop sink?
No need, as it will cool in the grease trap
Such an awesome business.
What happen to his 2 other videos like this why did you guys take it down it was great information on how to clean the hood start to finish
Great video. Can I ask what chemical you used at the beginning and what spray you used to shine? Thank you!
green beast more info here powerwash.com/shop/v502-green-beast-kitchen-grease-cleaner-degreaser-2-lbs/ AND stainless Steel polish learn more here powerwash.com/shop/ssp-880-quick-shine-oil-based-stainless-steel-cleaner-polish/
Can you please add links to your equipment for purchasing? 🙏🏽
We sell all equipment at PowerWash.com
How do you price these jobs?
Use a cordless leaf blower to dry quicker? Especially the hard to reach corners?
or turn the fan on, put your truck away and it will be dry soon.
Nice Job! Thanks for sharing
have the brand of chemical your using to lift the grease. and are you using a hot or cold unit. thanks
Green Beast (V-502) from Powerwash.com and we use both hot and cold water units
Great video, liked the rag technique
Thank you! It is a pretty creative solution.
How much do you charge a hood that size?
Professionally done for sure great video
There is a grease duct behind my bedroom since I live in a mixed commercial and residential building. The duct goes from first floor all the way to the 10th, is this type of grease duct rise required by NFPA 96 to be cleaned regularly? I can’t imagine how such long vertical duct can even be inspected. And how is it regulated? I’m worried about fire hazard since I can hear the fan runs louder lately
If it is a grease duct it should be cleaned and inspected in accordance with the local regulations. NFPA 96 is a standard that has to be adopted into law. So you will need to check with the local authority.
so you would advise who is installing a new kitchen to have all on wheels, right?
All kitchen equipment? If yes, I would be concerned with the gas connections. It would be preferable not to disconnect and reconnect. Issues will arise.
@@Powerwash , so in the case of all cooking equipment being on wheels, you would advise having a long or coil gas line to the wall so it can be moved to wash, and back in place without disconnect, right?
Wow nice work
What kind of power washer is being used in this video? Just looking to get some pointers on the equipment we need to clean our own kitchen.
it is a restaurant of course
That was awesome. So no hot water? I wonder if there are other methods like using steam?
We use the hot water at the location. Steam is another method but it is very slow
I’m unsure about other companies, but we use a diesel fueled burner that heats up the water upwards to 220°f, typically we only have it set at maybe 140-170 depending how caked up it is
@@matthewprunty1776 Yes, many do use a power washer with a burner
@@Powerwash hiya, how do you tackle carbon and really dried up grease?
@@MIKALI. it has to be scraped
I am amazed. Thanks for filming this. 😊
Glad you enjoyed it!
Thanks bro I’m doing a interview for a job like this needed this video
How much do you get paid usually starting ?
Can one just pour that water from the trashcan in the sewer or kitchen drain? Or since it has grease does it have to be taken somewhere? I know that the actual grease sludge has to be taken somewhere specific.
Most commercial kitchens have grease traps for all their drains so usually that would be fine. It is always best to check with the management to see if they have a preference of where to dispose it and to confirm there are grease traps for the facility.
Can I ask you how wide is the plastic sheeting you use
8' 4" contrator cute
Can someone please tell me what a "mopsy" is? I am very curious about how the waste is disposed of.
I believe that was "mop sink" pretty much where they dump the mop water. Most restaurants have grease traps built into their drain systems so always ask the manager before dumping the water.
Where can I get a wand with the 90degree bend like the one you are using?
There are a variety of ways. One of the most popular ways I have seen is people using 45 degree street elbows and then adding the appropriate attachments. We sell a Pivoting Quick Coupler Attachment that you just quick couple to the front of your wand and add your tip. There should also be some angled attachments made already out there. Great question!
What are the power wash that they us
What chemical are you running through? Ds?
V-502, Green Beast powerwash.com/shop/v502-green-beast-kitchen-grease-cleaner-degreaser-2-lbs/
How do you get the wand to not have so much pressure when having that 45° tip? My wands usually have so much force it can be unbearable at times.
You can reduce the pressure by going up a couple sizes in your tip! :)
How can I turn my pressure washer gun into one that can be use for all wands?
Are you using hot water?
Great work!
Thank you!
What’s the rags under the tarp for?
They act as a wedge to hold the plastic in place so it doesn't fall when the hood cleaning begins
Amazing.
What chemical did you use in the beginning?
It is called V-502 also known as green beast. The guys use it with R-1400 Super Foaming Booster so it sticks to the surface better. We sell it on our website if you want to give it a look.
V-502 Green Beast:
powerwash.com/shop/detergents/kitchen-exhaust/v502-green-beast-kitchen-grease-cleaner-degreaser-2-lbs/
Super Foaming Booster:
powerwash.com/shop/detergents/truck-car-wash/r-1400-super-foaming-booster-1-gallon/
Show us how you wrapped the hood
A good future video
Bravo to you sir!!
What shine do you use
THANK YOU!
What degreaser are you using to pretreat the grease layer?
powerwash.com/shop/v502-green-beast-kitchen-grease-cleaner-degreaser-2-lbs/
great video..
Good shit bro!!!!
Thank you!
How can I ge an estimate? Dallas TX
How do keep the wand from kicking back with that 45 on it?
You don't. You have to be ready for it
I had one and that sucker kick back almost knocked me off the ladder
@@candjhoodcleaningllc You can also use a larger nozzle that would not create as much pressure. This would reduce the push back
What does a job like that cost?
Is safe to use v 502 ?
How do you price them out?
check our our free pricing class with a company specific pricing tool at www.Powerwashacademy.com
What chemicals did you use?
powerwash.com/shop/v502-green-beast-kitchen-grease-cleaner-degreaser-2-lbs/
Thank you!!!
Do I have to always use hot water? I don't have a hot water unit
if you have the right pump you can use hot water at the restaurant
Blessings on to you sir for the thorough walk thru and genuine attention to the detail that you displayed while on a active jobsite! Respect
Who needs a gym membership when you can clean hoods, right? But in all seriousness, thank you for your blessings and kind words!
What mil plastic do you use? Subbed. 👍
.5 or better! Thanks for the sub! We post videos twice a week!
They pay people 2,000$ to come do ours at my work .. I was thinking about asking them if I can do it cause I already clean them once a week wiping them down
The equipment plus the truck is gonna run you like $10k-$15k alone. But once you have it you can promo to get more accounts
What Chems do you use and do you have to have a hot water machine?Thanks great information!
I want to know what PW he's using looks like a low GPM and PSi ???
@@newwavepressure6478 Definitely looks like a 12 volt system could do the job.
@@indigo_home_services yeah maybe a 5 gallon a minute was thinking about adding it for a service but my 12-volt is 7 gal think it's a little Overkill
We use a hot water machine. Our go to chemical is V-502, also known as Green Beast. Appreciate the questions!
What the chemical name??? Thanks
V-502 Green Beast from PowerWash.com
What about the back wall?
They left that part out cause it's the part that really gets the floor dirty. Most restaurants have floor drains, but they're clogged 90% of the time.
What chemicals?
Can this be a 1 man job? Or will you need help? Also whats the initial startup cost for this business?
More Informative
Te hace falta mas presión para la karcher y con agua caliente saludos compañero
También se dedica a eso paisa?
he is a great teacher. However I would like to see them clean a dirty hood. This hood was really clean. however it was a great video
Looks like you missed a ton of grease when you were squeegeeing right above your head on the inside was alot of grease buildup.
My father invented all those methods now everyone does it.
Why didn’t you show the duct and fan 😅
look at some of our other videos
You never said anything about what solution you use to remove the grease!!! Please let us know! Thank you .
Here is what we use powerwash.com/shop/v502-green-beast-kitchen-grease-cleaner-degreaser-2-lbs/
After 20 years of hood cleaning, this video is like watching somebody clean hoods in the 80s. I can't believe there are companies out there that still clean like this
I mean how do you do it?
is that a good thing or bad thing? lol
@@codacomedy This is some stone age techniques. I bet they spend hours working on these
You don't seem to have any better recommendations brother
@@tatebrown5733 Most of the hood cleaning we see now involves setting up a plastic enclosed barrier that encloses the whole hood system. Cleaning chemicals are pumped in a long with water while the exhaust fan is running. It circulates the hood, duct, etc like a dishwasher. Run for 30 minutes, break down and spray on self drying polish. Meanwhile a second crew member is on the roof waiting for the rinse to be over to do a final "flush down" of the duct and rinse off any left over debris on the fan. Takes around an hour, takes two crew members, and gets the entire system, even systems with long duct work and access panels 100% bare metal. No power washing, needed.
some duct work is occasionally not fully sealed, either at access panels or small breaks in the duct which we are able to seal by tracking leaking during the "wash cycle"
Bra you used to much water you need to scrap I been doing hood cleaning 15 years
Scaping first is very helpful
I give you props hood cleaning I can’t do it full time lol
El problema de ese trabajo que es un trabajo mal pagado. Trabaje eso por más de 7 años y ya no más.
No es un problema si encuentra los clientes adecuados que pagarán por un trabajo de calidad y por hacer bien el trabajo. Por eso enseñamos limpieza de escapes de cocina CERTIFICADA.
I got a far better gear that you would like the white man let’s be friends dude you probably got some ideas that I like and I got some that you love we are both in the same trade
Better gear like what exactly ?
Haha some of my best customers are Mexican American restaurants. Nothin but love bruv!
Start to finish? You start on the roof! You show the cleaning of the fan and the duct, verticals, and or horizontals. You film the filter racks and plenum, you just showed people how to do a half ass job.
Whst ch3micwl
Can you please come and do my hoods You look like an expert in very thorough I can’t get a good hood cleaners in my area at all.
Where are you located
I’m in Plymouth MA
How much can you charge for a hood cleaning?
At the time of this the average rate varies from $450 to $850. There are several variable that influence price.
How much are guys in the south making starting off. Up here in Michigan we’d pay good money for a tech as knowledgeable as him.
@@carlosrosas3085 what company
How random do restaurants have to get their hoods cleaned? I'm sure it's a mandatory schedule for the health department. Any insight would be gladly appreciated.🍻✌🏽
@@robeccs every 3 to 6 months