Dan Chaput

Advanced Pressure Cleaning Logo  2000 PSI Hot Pressure Washer c/w diesel heater and electric pressure pump

1242 HILLSIDE AVE. UNIT 2, VAL CARON, ON, P3N 1M4, TEL.: 705-897-7014, PAGER: 705-669-3891

E-MAIL: Danchaput@personainternet.com  URL: http://www.oocities.com/danchaput2000/clean.html


Removal of grease

Squeaky-clean hoods, ducts, fans,

grills, fryers, floors, sidewalks, walls etc.

Grease from Kitchen Exhaust System

Clean Kitchen Exhaust Hood, which connects to grease duct, which connects to fan - we clean them all.

Typical Fan Assembly. This is where we start cleaning, from fan, through the grease duct, to the hood, as per NFPA96.

We clean the following:


hood to fan, down to bare metal, as per Ontario Fire Code and NFPA 96, c/w compliant stickers and certificates


fryers, grills, ranges, etc.)


Yes, we CAN remove chewing gum.





Click here to see some of our work!

Dan Chaput, Owner/Operator                                      ALSO: FIRESTOPPING, FIREPROOFING, DUCT ACCESS PANELS

Daniel Chaput                                                      YEAR-ROUND PROFESSIONAL CLEANING

1997 Ontario Fire Code Requirements for Commercial Kitchen Exhaust Systems

Commercial cooking equipment Commercial cooking equipment shall be provided with exhaust and fire protection systems in accordance with NFPA96, "Ventilation Control and Fire Protection of Commercial Cooking Operations".

(2) Despite Sentence (1), existing exhaust or fire protection systems may be approved. Commercial cooking equipment exhaust and fire protection systems shall be maintained in conformance with NFPA96 "Ventilation Control and Fire Protection of Commercial Cooking Operations".

1998 Excerpts

1-3 General Requirements

1-3.1 Cooking Equipment used in processes producing smoke or grease-laden vapours shall be equipped with an exhaust system that complies with all the equipment and performance requirements of this standard (NFPA96), and all such equipment and performance shall be maintained per this standard during all periods of operation of the cooking equipment. Specifically, the following equipment shall be kept in good working condition:

(a) Cooking Equipment

(b) Hoods

(c) Ducts (if applicable)

(d) Fans

(e) Fire Suppression Systems

(f) Special effluent or energy control equipment

All airflow shall be maintained. Maintenance and repairs shall be performed at intervals necessary to maintain these conditions.

1-3.1.1 Cooking equipment used in fixed, mobile, or temporary concessions, such as trucks, buses, trailers, pavilions, tents, or any form of roofed enclosure, shall comply with this standard unless all or part of the installation is exempted by the authority having jurisdiction (i.e. fire dept.)

1-3.3 A drawing (s) of the exhaust system installation along with a copy of operating instructions for subassemblies and components used in the exhaust system, including electrical schematics, shall be available on the premises.

8-3 Cleaning.

8-3.1 Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to bare metal at frequent intervals prior to surfaces becoming heavily contaminated with grease or oily sludge. After the exhaust system is cleaned to bare metal, it shall not be coated with powder or any other substance. The entire exhaust system shall be inspected by a properly trained, qualified and certified company or person(s) acceptable to the authority having jurisdiction in accordance with Table 8-3.1.

Table 8-3.1 Exhaust System Inspection Schedule

Type or Volume of Cooking


Systems serving solid fuel cooking operations


Systems serving high-volume cooking operations such as 24-hour cooking, charbroiling or wok cooking


Systems serving moderate-volume cooking operations


Systems serving low-volume cooking operations, such as churches, day camps, seasonal businesses, or senior centres


A-8-3.1 Cleaning to bare metal does not mean removing the paint from a painted surface of an exhaust system.

8-3.1.1 Upon inspection, if found to be contaminated with deposits from grease-laden vapours, the entire exhaust system shall be cleaned by a properly trained, qualified, and certified company or person(s) acceptable to the authority having jurisdiction in accordance with Section 8-3.

8-3.1.2 When a vent cleaning service is used, a certificate showing date of inspection or cleaning shall be maintained on the premises. After cleaning is completed, the vent cleaning contractor shall place or display within the kitchen area a label indicating the date cleaned and the name of the servicing company. It shall also indicate areas not cleaned.

8-3.2 Flammable solvents or other flammable cleaning aids shall not be used.

8-3.3 At the start of the cleaning process, electrical switches that could be activated accidentally shall be locked out.

8-3.4 Components of the fire suppression system shall not be rendered inoperable during the cleaning process.

Exception: Servicing by properly trained and qualified persons in accordance with Section 7.2

8-3.5 Care shall be taken not to apply cleaning chemicals on fusible links or other detection devices of the automatic extinguishing system.

8-3.6 When cleaning procedures are completed, all electrical switches and system components shall be returned to an operable state. All access panels (doors) and cover plates shall be replaced. Dampers and diffusers shall be positioned for the proper airflow.

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firestopping, fireproofing, code evaluations, cable coating, etc.:

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History of Firestops in North America

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Kitchen Exhaust Cleaning; Boiling-Hot Pressure Washing

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(Theory of Survival)


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