Frequently Asked Questions

What is the FLUE?

The FLUE is an integral part of your kitchen, its only purpose is to remove the hot exhaust gases that are created when you cook. While its purpose is simple, its proper maintenance is not.

Why is Flue Cleaning so important?

Most insurance companies require that you have a professional exhaust cleaning company clean your exhaust system at intervals set by the National Fire Protection Association (NFPA). Many insurance companies offer a discounted rate, if the restaurant owner provides them with proof of a service agreement from our company.

How does it work?

When food products are heated natural oils and fats are released onto the cooking surface and mix with any oils or lards that are used by your chef. This oily byproduct of cooking vaporizes and gets drawn into your exhaust system.

The grease filters will trap as much as 70% of this air born grease, but much of it gets drawn through the filters and attaches itself to the walls of the exhaust duct and the blades of the exhaust fan.

The greasy deposits that accumulate in the exhaust ducts attract more and more grease. When the cooking appliances are turned off for the night the grease hardens as it cools, and then will partially soften when the ducts are heated with the next days cooking. Every day more and more grease is built up. The efficiency of the exhaust system is reduced greatly by this build up and thus causes the exhaust temperatures to increase. This increase in temperature causes the grease to liquefy , if the oils get hot enough a FLASH FIRE can occur. It is very dangerous because it is often unnoticed until the damage is done.

If the flash fire occurs within the filters or the area immediately behind the filters (called the plenum) the automatic fire system will automatically discharge and put the fire out. However, if the fire is above the sensing devices of the automatic fire system then it is a job for your local fire department. The average response time in a metropolitan area for the fire department to arrive is 6 minutes.

Exactly what does your company do for a restaurant owner?

Obviously, we clean the FLUE. The actual cleaning of exhaust flues can be accomplished in two different ways.

1. Hand Scraping
2. Steam Cleaning

Hand scraping is the most common, and requires that a service person physically scrape the accumulation of grease from the walls of the exhaust system. While this method is effective, it is far from perfect.

Steam Cleaning takes a large amount of setup work and takes longer to do the actual service, but because the high pressure hot water provides more thorough cleaning job, it is the best way to clean exhaust systems.

How often should the FLUE be cleaned?

What many restaurants are requesting is that their exhaust system be hand scraped on a monthly basis with steam cleaning done quarterly or bi-annually. This plan provides excellent protection at a reasonable cost.

The Service intervals vary depending on the type and volume of cooking. The Service managers at Flue Steam are able to determine what your needs are usually right over the phone! The service managers are always available to answer your questions, or to visit you at your convenience, to evaluate your needs. Our toll free number for new customers 1.800.700.FLUE

What to look for in a professional Exhaust Duct cleaning company

The regular maintenance of a restaurant's kitchen exhaust system 's one of the most overlooked items in a commercial kitchen. By keeping these systems working at their best, you will evacuate the smoke and grease out of the building and have a cleaners cooler kitchen to work in, and reduce the chances of a serious fire.

The "Complete" job?
The most important question is are you getting a complete cleaning of your entire system? The vast majority of restaurants are not. Often Managers think they are getting their entire system cleaned only to find out what they have been receiving is merely a "hood washing" service. This is partially due to the fact that this is an "out of sight, out of mind sort of job. Additionally, checking the work is difficult, most systems were not designed for maintenance and some managers may not know where their exhaust system goes. Knowing the type and exact location of your exhaust system, including the fan and ductwork, will help you recognize how a cleaning company will clean it.

Access within the system
The general rule is, if there is not sufficient access to inspect the duct then there isn't access to clean it properly. Sending a hose down the duct will not guarantee that it is clean and this technique cannot be checked.

Access panels When access panels are required to be installed by a vent cleaning company, ensue that they are -using NFPA code 96 approved methods and materials. When access panels are removed for cleaning services they must be properly sealed back in place with a fire rated caulking compound and not normal silicone.

Accessing the Fan
A large majority of kitchen exhaust fans are the round silver aluminum type located on the roof, which sit directly over the top of the duct and discharge the air straight up. This type of fan must be installed in such a manner as to be removable from the top of the duct. Many fans are installed with insufficient electrical cable to tip them or they are tarred to the roof. Fans attached in this manner cannot be tipped without causing damage. This will mean that the bottom of the fan and the ductwork below the fan will not be accessible for cleaning. If you have this type of fan, ask if it can be tipped properly and safely. The building code and Fire code state that these type fans must be hinged for proper access.

Frequency of cleaning
The average restaurant should be cleaned every three months. If the restaurant does a large amount of fast food cooking or char-broiling, that frequency could go up to as much as once a month. Most large fast food chains are cleaned monthly. The frequency is always dependent on the volume of cooking. There may be times in the high season the frequency needs to be increased.

Certificate of Performance
Flue Steam will provide you "Certificate of performance" sticker posted on your hood to meet the new NFPA requirement. The certificate will show the date of service, the next due date and any inaccessible areas in the system.

Other Services
A reliable company should offer to check your fan belts and to grease the fan bearings. The flue cleaners are often the only people that ever check your fan and providing a few minutes of preventative maintenance to prevent a broken fan belt can save you lots of lost income if your belt breaks and you need to close your business until it can be repaired. It is always a good idea to have a spare belt (use industrial belts, not automotive) at your restaurant. Flue Steam will not charge you to change a customer supplied fan belt on a regularly scheduled exhaust cleaning visit.

Does the company provide the ancillary services for your fire protection needs, such as Automatic Fire System Service, Fire extinguisher Service, Grease Filter Cleaning Service?

Insurance
Make sure the company you choose carries complete liability insurance.

The "Right Company"
Make sure the company you choose will be there when you need them. Make sure they have 24-hour emergency service. Make sure they will do the do it properly.

Flue Steam is the one!
With over 32 year's experience in exhaust system service and maintenance industry and an unparalleled customer satisfaction record, Flue Steam is the choice.