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Hands On - Kitchen Exhaust Hood Cleaning for Owners With Coaching
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 3-day Hands-On Course in Sanford, FL for Owners and Managers of Restaurant Cleaning Businesses. This course includes training and certification, unlimited 1 year phone support and everything an owner needs to know about how to start and grow a successful kitchen exhaust hood cleaning business - from marketing to estimating, where to buy tools & equipment and pretty much everything you need to grow a great business.
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, unlimited 1-year phone support, marketing, estimating, 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 course offers Public Entity Bidding.
Next Hands-On Training:
- January 20-22
- February 17-19
- March 17-19
- April 21-23
- May 12-14
- June 23-25
- July 21-23
- August 18-20
- September 22-24
- October 20-22
- November 17-19
- December 15-17
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 19 – Registering Your Business and Setting Your Goals
CHAPTER 20– Marketing Tips for Winning Accounts
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 19 – Registering Your Business and Setting Your Goals
CHAPTER 20– Marketing Tips for Winning Accounts
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