Access Denied
IMPORTANT! If you’re a store owner, please make sure you have Customer accounts enabled in your Store Admin, as you have customer based locks set up with EasyLockdown app. Enable Customer Accounts
Online - Kitchen Exhaust Hood Cleaning for Workers
NFPA Code 96 Mandates Restaurant Kitchen Exhaust Hood Systems be Inspected & Cleaned by a Trained, Qualified & Certified Person. This work is ENFORCED BY FIRE INSPECTORS & INSURANCE COMPANIES NATIONWIDE!
This is a “Learn by watching videos” online course shot from an actual live class and is for Employees of an exhaust hood cleaning company looking to get trained & Certified as an Exhaust Hood Cleaner and Inspector. Unlike the Owner's Course, it doesn't include Marketing, Pricing, or Bidding on Government Contracts or any phone support.
Kitchen Exhaust Hood Cleaning otherwise also known as “Vent Hood Cleaning” is a solid business model with high profit margins and is government regulated and enforced by both fire inspectors and insurance companies nationwide for all restaurants. The MFS online self-study course is shot from a live 3-day course and is the most affordable and smartest way to get trained and certified by watching our pre-recorded videos. You can take this course any time and do it at your own pace. Most finish it in just 3 days from the comfort of your own home. It comes with an MFS Training Manual, the NFPA Code 96 Book and your certification as an MFS Certified technician and inspector in Commercial Kitchen Exhaust Hood Cleaning as per NFPA Code 96. Our certification is good nationwide in the USA including all of Canada.
PD: This does not include phone support and free consultations with Christos, the founder in topics like marketing, estimating, sales, or business set up.
What you will learn:
CHAPTER 1 - Introduction to Kitchen Exhaust Hood System Cleaning
CHAPTER 2 – Components of Air Movement in a Restaurant
CHAPTER 3 – Grease Buildup in an Exhaust Hood System
CHAPTER 4 – At the Start of the Cleaning Process
CHAPTER 5 – During the Cleaning Process
CHAPTER 6 – After the Cleaning Process
CHAPTER 7 – Documentation After a Cleaning
CHAPTER 8 – Theory of Exhaust Hood Cleaning
CHAPTER 9 – Components of an Exhaust Hood System
CHAPTER 10 – Exhaust Filters, Ducts, Fans and Access Panels
CHAPTER 11 – Important Things to Know About Kitchen Exhaust Cleaning
CHAPTER 12 – Inspection and Cleaning of Kitchen Cooking Equipment
CHAPTER 13 – Safety When Cleaning an Exhaust Hood System
CHAPTER 14 – Pre and Post Cleaning Procedures
CHAPTER 15 – Tools, Chemicals and Equipment Needed
CHAPTER 16 – Estimating Kitchen Exhaust System Cleaning
CHAPTER 17 – Required Forms for Kitchen Exhaust System Cleaning
CHAPTER 18 – Protection of Commercial Kitchen Workspace Areas
CHAPTER 2 – Components of Air Movement in a Restaurant
CHAPTER 3 – Grease Buildup in an Exhaust Hood System
CHAPTER 4 – At the Start of the Cleaning Process
CHAPTER 5 – During the Cleaning Process
CHAPTER 6 – After the Cleaning Process
CHAPTER 7 – Documentation After a Cleaning
CHAPTER 8 – Theory of Exhaust Hood Cleaning
CHAPTER 9 – Components of an Exhaust Hood System
CHAPTER 10 – Exhaust Filters, Ducts, Fans and Access Panels
CHAPTER 11 – Important Things to Know About Kitchen Exhaust Cleaning
CHAPTER 12 – Inspection and Cleaning of Kitchen Cooking Equipment
CHAPTER 13 – Safety When Cleaning an Exhaust Hood System
CHAPTER 14 – Pre and Post Cleaning Procedures
CHAPTER 15 – Tools, Chemicals and Equipment Needed
CHAPTER 16 – Estimating Kitchen Exhaust System Cleaning
CHAPTER 17 – Required Forms for Kitchen Exhaust System Cleaning
CHAPTER 18 – Protection of Commercial Kitchen Workspace Areas
You may also like
Invalid password
Enter