[Pristine_Cleaning]

Hi All,

I have been asked to clean the ducting in the kitchens of a chinese restaraunt,  Has anyone any experience, should I steer clear of the job.

Regards

John

[martin19842]

hi there,

firstly you wouldnt want to do it for peanuts.

i would advise you to steer clear, as there are companies that specialise in kitchen cleaning, and its not the best of jobs.

we would always bring in another company, and just let them do it.

regards

martin

[Pristine_Cleaning]

THanks Martin,

I was thinking about it and am going to make a few calls tomorrow to find a company that I can Sub it out to.

Regards

John

[preston powerblast]

Wise move cause they are an absoloute pain and end up being bigger jobs than you first thought.

[DP]

Yup not the best jobs in the world, I did this for a long time and used to run a single team of 4 men per site. We would do an average restaurant in a day (8-10 hours) but would clean the entire system including the fan unit and even take down and rebuild the stack.

Odd thing was there was an environmental health agency who used to come to us with addresses and order us to do an inspection and quote uninvited. if the owners did not accept, they would threaten them with a closure order.

Obviously these were all at the "last warning" stage.

Needless to say they all accepted, but a very strange way of doing business (always felt somewhat illegal). The other thing was that all the restaurant owners always wanted to pay cash.

[Tim Downer]

There is an article in the "Cleaning and Hygiene today" magazine - September issue, which discusses cleaning Ducting. It talks about the pros and cons of having such a business along with what is involved, talks insurance and also the responsibility on the cleaners to clean it properly!

Should be able to read it on their web site?

www.cleanpoint.com  and look at the latest issue online.

Hope that gives you a few ideas.....

Kind Regards

Tim

[Pristine_Cleaning]

Thanks for that Tim,  Im going onto cleanpoint now to see if I can find it.

Regards

John