Question 1

I just opened a restaurant. What kitchen maintenance do I need?

Accepted Answer

At minimum, you need: regular hood and exhaust system cleaning per NFPA 96 (frequency based on cooking volume), semi-annual fire suppression system inspections, grease trap pumping on a schedule that meets local health code, and make-up air system maintenance. We offer a new restaurant assessment where we evaluate your entire kitchen, determine all your compliance requirements, and set up a maintenance plan that covers everything.

Question 2

How do I switch from my current hood cleaning company to Qwick?

Accepted Answer

It's simple — call us or fill out our contact form and we'll schedule a free assessment. We'll evaluate your system, review your current maintenance schedule, and set up a plan. There's no complicated transition process. If your system needs cleaning, we'll get it done and start fresh with proper documentation.

Question 3

What makes Qwick different from other hood cleaning companies?

Accepted Answer

Three things: thoroughness, documentation, and reliability. We clean the entire exhaust system — not just what's visible. We provide comprehensive documentation with every service that satisfies fire marshals and insurance companies. And we show up when we say we will, work around your schedule, and are available 24/7 for emergencies. We also handle the full range of kitchen maintenance — hood cleaning, fire suppression, grease traps, HVAC, and filtration — so you have one company for everything.

Question 4

Do I need to be present during the service?

Accepted Answer

Not necessarily. Many of our clients provide key access or a building code so we can service the kitchen during off-hours without anyone needing to be on-site. If you prefer to be present, that's fine too. We'll work out the access details that are most convenient for you.

Question 5

How do I get a quote?

Accepted Answer

Three ways: fill out the contact form on our website, call us directly, or email us. For accurate pricing, we prefer to do a brief on-site assessment (free and no obligation) so we can see your system and give you a precise quote. For simpler requests, we can often provide a ballpark over the phone if you can describe your setup.

Question 6

I'm opening a new restaurant. Can you help me plan my exhaust system maintenance?

Accepted Answer

Yes. We work with new restaurant owners to establish a complete kitchen maintenance plan before opening day. We'll assess your exhaust system, fire suppression, grease management, and ventilation, then set up a compliance-driven schedule. Starting with proper maintenance from day one means you'll never be caught off guard by an inspector.

Question 7

How often does a commercial kitchen hood need to be cleaned?

Accepted Answer

It depends on your cooking volume and type. NFPA 96 sets the standard: high-volume operations like 24-hour restaurants, fast food, and charbroiling kitchens need monthly cleaning. Moderate-volume restaurants typically require quarterly cleaning. Low-volume cooking (churches, seasonal businesses, day camps) can be done semi-annually or annually. We'll assess your operation and recommend the right schedule during a free on-site evaluation.

Question 8

What is NFPA 96 and why does it matter for my restaurant?

Accepted Answer

NFPA 96 is the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, published by the National Fire Protection Association. It's the code that fire marshals, health inspectors, and insurance companies reference when evaluating your kitchen's exhaust system. Non-compliance can result in fines, forced closure, voided insurance policies, and — most critically — increased fire risk. Every service we perform meets or exceeds NFPA 96 requirements.

Question 9

What does a commercial hood cleaning include?

Accepted Answer

A thorough hood cleaning covers the entire exhaust system — not just the visible hood. We clean the interior of the hood canopy, grease filters and baffles, the ductwork from the hood to the rooftop fan, the exhaust fan and fan housing, and the rooftop grease containment system. We use hot water pressure washing and chemical degreasing agents to remove built-up grease deposits. Every job includes before-and-after photos and a detailed service report.

Question 10

How long does a hood cleaning take?

Accepted Answer

Most single-hood systems take 2 to 4 hours depending on the length of ductwork and level of grease buildup. Multi-hood kitchens or systems with long duct runs may take longer. We typically schedule work during off-hours — nights, weekends, or between shifts — so there's zero disruption to your service.

Question 11

Do you provide before-and-after photos and documentation?

Accepted Answer

Yes, always. Every service includes timestamped before-and-after photos, a detailed cleaning report, and a certificate of compliance. This documentation is exactly what fire marshals and insurance companies ask for during inspections. We also keep records on file so you can access them any time.

Question 12

Can you clean hoods with fire suppression systems installed?

Accepted Answer

Absolutely. Our technicians are trained to work around fire suppression systems without triggering or damaging them. We take extra care around nozzles, fusible links, and discharge lines. If we notice any issues with your suppression system during cleaning, we'll flag them immediately.

Question 13

What happens if I fail a fire marshal inspection for grease buildup?

Accepted Answer

Contact us immediately. We offer priority scheduling for failed inspections and can often service your system within 24 to 48 hours. After cleaning, we provide full documentation you can present to the fire marshal to demonstrate compliance. We also offer ongoing maintenance plans to ensure you never fail an inspection again.

Question 14

Do you clean rooftop grease containment systems?

Accepted Answer

Yes. Rooftop grease containment is part of our standard hood cleaning service. Grease that escapes the exhaust fan collects on your roof and creates fire hazards, slip hazards, and potential roof damage. We clean and inspect containment units, replace absorbent pads if needed, and ensure proper drainage.

Question 15

What is the difference between a hood cleaning and a duct cleaning?

Accepted Answer

Hood cleaning typically refers to cleaning the visible hood canopy and filters. A full exhaust system cleaning — which is what we always perform — includes the hood, all ductwork connecting the hood to the roof, the exhaust fan, and the rooftop grease containment. Many companies only clean what's visible. We clean the entire system because grease deposits in the ductwork are where fires actually start.

Question 16

Can grease buildup in ductwork cause a fire even if the hood looks clean?

Accepted Answer

Yes, and this is one of the most dangerous misconceptions in the industry. The hood canopy might look clean while the ductwork behind it is heavily coated with grease. A flare-up at the cooking surface can send flames into the duct, igniting grease deposits you can't even see. This is exactly why NFPA 96 requires cleaning of the entire system, not just the hood.

Question 17

How do I know if my kitchen exhaust system needs cleaning right now?

Accepted Answer

Warning signs include: visible grease buildup on hood surfaces or filters, grease dripping from the hood onto cooking surfaces, poor ventilation or smoke lingering in the kitchen, a greasy or rancid smell from the exhaust system, and reduced airflow from the hood. If you notice any of these, schedule a cleaning soon — don't wait for your next regular service.

Question 18

Do you clean exhaust fans and hinges as part of the service?

Accepted Answer

Yes. We clean the exhaust fan blades, housing, and motor area, and we inspect hinge kits, access panels, and fan belts. If fan belts are worn or hinges are failing, we can replace them during the same visit. Keeping these components maintained extends the life of your exhaust system and ensures proper airflow.

Question 19

How often does a kitchen fire suppression system need to be inspected?

Accepted Answer

NFPA 96 requires semi-annual inspections of kitchen fire suppression systems — that means every six months, minimum. Some jurisdictions and insurance carriers may require more frequent inspections. We coordinate inspections through licensed partners and can set up automatic scheduling so you never miss a due date.

Question 20

What types of fire suppression systems do you service?

Accepted Answer

We service all major wet chemical fire suppression systems used in commercial kitchens, including Ansul R-102, Ansul PIRANHA, Kidde, Range Guard, Amerex KP, and Pyro-Chem. Whether your system protects a single fryer or a full cooking line, our licensed partners can inspect, test, and maintain it.

Question 21

What's the difference between a fire suppression system and a fire extinguisher?

Accepted Answer

A fire suppression system is a fixed, automatic system installed above your cooking equipment that activates when it detects high heat — it deploys wet chemical agent directly onto the fire and simultaneously shuts off gas and electric to the cooking equipment. A fire extinguisher is a portable, manual device. Both are required in commercial kitchens. The suppression system is your primary automated defense; extinguishers are backup.

Question 22

What happens during a fire suppression system inspection?

Accepted Answer

A certified technician checks every component: the detection system (fusible links or electronic sensors), the agent storage tank and pressure, all nozzles and their alignment over cooking surfaces, the manual pull station, the gas shutoff valve, and the electrical disconnect. They verify expiration dates, replace fusible links, and confirm the system will activate correctly. You receive a detailed inspection report and updated compliance tag.

Question 23

My fire suppression system discharged accidentally. What do I do?

Accepted Answer

First, don't attempt to reset it yourself. Call us immediately — we offer 24/7 emergency response. The system will need to be professionally recharged, all nozzles cleaned, fusible links replaced, and the entire system tested before your kitchen can reopen. We also handle the cleanup of the wet chemical agent from cooking surfaces and equipment.

Question 24

How much does it cost to recharge a fire suppression system?

Accepted Answer

Recharging costs vary depending on the system type, number of nozzles, and agent volume. Typically it ranges from $300 to $800 for a standard kitchen system. We provide exact quotes before any work begins. Keep in mind that recharging is mandatory after any discharge — accidental or otherwise — before you can resume cooking operations.

Question 25

What are fusible links and how often do they need to be replaced?

Accepted Answer

Fusible links are heat-sensitive metal components that melt at a specific temperature to trigger your fire suppression system. They're the detection mechanism. NFPA 17A requires fusible links to be replaced at least every six months, or more frequently if they show signs of grease contamination or physical damage. Link replacement is a standard part of our semi-annual inspections.

Question 26

Can I reset my fire suppression system myself after it goes off?

Accepted Answer

No. Fire suppression systems must be recharged, inspected, and reset by a licensed professional. Attempting to reset it yourself can result in a non-functional system, which is a serious safety and code violation. Additionally, the wet chemical agent on cooking surfaces needs proper cleanup before you resume operations.

Question 27

How often should a grease trap be pumped?

Accepted Answer

Most commercial kitchen grease traps need pumping every 1 to 3 months, depending on your cooking volume and trap size. The general rule is the 25% rule — when grease and solids occupy 25% of the trap's capacity, it's time to pump. Local health codes in Virginia, DC, and Maryland may specify exact frequencies. We'll recommend a schedule based on your specific operation.

Question 28

What happens if I don't maintain my grease trap?

Accepted Answer

Neglected grease traps lead to serious problems: sewer backups and overflows in your kitchen, foul odors, health code violations and fines, environmental penalties for grease discharge into the sewer system, and potential closure by the health department. Regular maintenance is far less expensive than emergency plumbing and regulatory fines.

Question 29

Do you handle grease trap installation?

Accepted Answer

We primarily focus on grease trap pumping, cleaning, and maintenance. For new installations or replacements, we can coordinate with licensed plumbing contractors and help you determine the right trap size for your operation based on flow rates and local code requirements.

Question 30

What's the difference between a grease trap and a grease interceptor?

Accepted Answer

A grease trap is typically a smaller unit installed under or near kitchen sinks, handling lower flow rates. A grease interceptor is a larger, in-ground unit that processes higher flow rates from the entire kitchen. Both serve the same purpose — capturing fats, oils, and grease before they enter the sewer system. We service both types.

Question 31

What are the fines for grease trap violations in Virginia and DC?

Accepted Answer

Fines vary by jurisdiction but can be significant. In many Virginia counties, grease-related sewer violations can result in fines from $1,000 to $10,000 per incident. DC Water can impose penalties for FOG (fats, oils, and grease) violations as well. Repeated violations can lead to forced closure. Keeping your grease trap on a regular pumping schedule is far cheaper than the alternative.

Question 32

How do I know when my grease trap needs to be pumped?

Accepted Answer

Signs that your trap is full or nearly full include: slow-draining sinks, foul odors coming from drains, grease visible in the trap when you open the lid, and any backup or overflow. However, the best practice is scheduled preventive pumping — don't wait for symptoms. We set up automated reminders based on your trap size and usage.

Question 33

Do you dispose of grease trap waste properly?

Accepted Answer

Yes. All grease trap waste is transported and disposed of in compliance with local environmental regulations. We use licensed waste haulers who dispose of FOG at approved facilities. You'll receive manifest documentation for your records proving proper disposal.

Question 34

What HVAC services do you provide for commercial kitchens?

Accepted Answer

We handle make-up air unit service and repair, air balancing for kitchen exhaust systems, supply air heating maintenance, rooftop unit maintenance, and general kitchen ventilation troubleshooting. Proper make-up air is critical — without it, your exhaust system can't function efficiently, causing negative pressure, backdrafting, and uncomfortable working conditions.

Question 35

What is make-up air and why does my kitchen need it?

Accepted Answer

Make-up air is the replacement air that enters your kitchen to compensate for air being exhausted through the hood system. Without adequate make-up air, your kitchen develops negative pressure — doors become hard to open, exhaust efficiency drops, and you may get backdrafting from gas appliances, which is a serious safety hazard. Building codes require that make-up air volume match exhaust volume.

Question 36

How do I know if my kitchen has an air balance problem?

Accepted Answer

Common signs include: doors that are hard to open or slam shut on their own, drafts or whistling sounds near doors and windows, visible smoke or steam not being captured by the hood, grease depositing on walls and ceilings outside the hood area, and uncomfortable temperature extremes for your kitchen staff. We offer air balancing assessments to identify and fix these issues.

Question 37

Why is my kitchen so hot even though the exhaust is running?

Accepted Answer

This is almost always a make-up air or air balance problem. If your exhaust system is removing air faster than it's being replaced, the system becomes inefficient. The hood can't capture heat and smoke properly, and conditioned air gets pulled out of the dining room. A proper air balance assessment and make-up air adjustment will resolve this.

Question 38

Can you service rooftop HVAC units for restaurants?

Accepted Answer

Yes. We service rooftop units (RTUs) that are part of your kitchen ventilation system, including make-up air units with heating coils, exhaust fan motors, belt-driven and direct-drive fans, and economizer controls. Regular maintenance extends equipment life and prevents costly mid-service breakdowns.

Question 39

How often should commercial kitchen HVAC systems be serviced?

Accepted Answer

We recommend quarterly maintenance for kitchen HVAC systems, with more frequent checks during peak seasons. Make-up air units, exhaust fans, and supply air systems work harder than standard HVAC because of the heat, grease, and humidity in commercial kitchens. Preventive maintenance catches problems before they become expensive repairs.

Question 40

What is a PCU and does my kitchen need one?

Accepted Answer

A PCU (Pollution Control Unit) is an air filtration system installed in the exhaust ductwork to remove grease particles, smoke, and odors before they're discharged outside. Whether you need one depends on your local regulations, proximity to neighboring businesses or residences, and your cooking type. Many jurisdictions in the DMV area require PCUs for restaurants in mixed-use buildings or dense urban areas.

Question 41

What filtration systems do you service?

Accepted Answer

We service all major filtration technologies: Water Wash systems, Electrostatic Precipitators (ESP), UV-C systems, carbon/media-based odor control, and combination units. We work with systems from CaptiveAire, Halton, Accurex, Gaylord, and other manufacturers. Service includes filter cleaning or replacement, system inspection, and performance testing.

Question 42

How often does a PCU need maintenance?

Accepted Answer

Most PCUs need service every 1 to 3 months depending on cooking volume and type. ESP units need cleaning when efficiency drops below acceptable levels. Water wash systems need regular water changes and filter checks. We'll set up a maintenance schedule based on your specific system and cooking operation.

Question 43

My neighbors are complaining about kitchen exhaust odors. Can you help?

Accepted Answer

Yes. Odor complaints are one of the most common reasons restaurants need PCU upgrades or maintenance. We can assess your current system, recommend filtration upgrades if needed, and ensure your existing equipment is operating at peak efficiency. In many cases, proper maintenance of your existing system resolves odor issues without requiring new equipment.

Question 44

What is an electrostatic precipitator and how does it work?

Accepted Answer

An ESP uses high-voltage electrical charges to attract and capture grease particles and smoke from the exhaust air stream. Grease-laden air passes through ionizing plates that give particles an electrical charge, then through collection plates where the charged particles stick. ESPs are highly effective but require regular cleaning to maintain efficiency — dirty collection plates can reduce performance by 50% or more.

Question 45

What is included in a Qwick preventive maintenance plan?

Accepted Answer

Our maintenance plans are customized to your kitchen, but typically include scheduled hood and exhaust cleaning at NFPA 96 intervals, grease trap pumping on a regular cycle, fire suppression system inspections (semi-annual), make-up air and exhaust fan maintenance, filter replacements, and all documentation and compliance certificates. Everything is bundled and scheduled automatically so you never miss a service.

Question 46

How much money does preventive maintenance save compared to reactive repairs?

Accepted Answer

Industry data consistently shows that preventive maintenance saves 3 to 5 times the cost of emergency repairs. A neglected exhaust fan that burns out costs $2,000 to $5,000 to replace on an emergency basis, while regular belt and bearing maintenance costs a fraction of that. Add in the revenue lost from kitchen downtime, and the math is clear. Our maintenance plans are designed to prevent these scenarios.

Question 47

Can I customize my maintenance plan?

Accepted Answer

Absolutely. Every kitchen is different. We build plans around your specific equipment, cooking volume, operating schedule, and compliance requirements. Some clients need monthly hood cleaning and quarterly grease trap pumping. Others need quarterly cleaning with semi-annual fire suppression inspections. We'll assess your operation and recommend the right combination.

Question 48

Do maintenance plan customers get priority scheduling?

Accepted Answer

Yes. Contract customers always get priority scheduling for both regular services and emergency calls. You'll also receive locked-in pricing, automated reminders before each service, and a dedicated account contact who knows your kitchen and your history.

Question 49

What if I need to change my maintenance schedule?

Accepted Answer

Plans are flexible. If your business grows, changes hours, or adds equipment, we'll adjust your service schedule accordingly. If a health inspector recommends more frequent cleaning, we can ramp up immediately. There's no penalty for modifying your plan.

Question 50

Do you provide a service history report for inspectors?

Accepted Answer

Yes. All maintenance plan customers have access to a complete service history including dates of service, before-and-after photos, compliance certificates, and technician notes. When an inspector asks for your records, you'll have everything organized and ready. This alone saves many clients significant stress during inspections.

Question 51

How much does commercial hood cleaning cost?

Accepted Answer

Pricing depends on the number of hoods, length of ductwork, level of grease buildup, and system complexity. A single-hood restaurant typically ranges from $300 to $600 per cleaning. Multi-hood or high-volume kitchens will be higher. We provide free, no-obligation quotes after an on-site assessment — no surprises, no hidden fees.

Question 52

Do you offer maintenance contracts or recurring service plans?

Accepted Answer

Yes. We offer customized maintenance plans based on your specific needs and NFPA 96 requirements. Contract customers get priority scheduling, locked-in pricing, automated reminders, and discounted rates. We'll build a plan that covers hood cleaning, grease trap service, fire suppression inspections, and any other services your kitchen needs.

Question 53

Do you work nights, weekends, and holidays?

Accepted Answer

Yes — we schedule most kitchen services during off-hours specifically so we don't disrupt your operations. Nights and weekends are our standard working hours. We also offer holiday scheduling for kitchens that need service during peak periods. We work around your schedule, not the other way around.

Question 54

How quickly can you schedule a service?

Accepted Answer

For routine services, we typically schedule within 3 to 7 business days. For urgent needs — failed inspections, pre-inspection cleanings, or system issues — we offer expedited scheduling, often within 24 to 48 hours. Emergency service is available 24/7.

Question 55

What areas do you serve?

Accepted Answer

We serve the entire DMV region — Northern Virginia (Arlington, Alexandria, Fairfax, Loudoun, Prince William, and surrounding areas), Washington DC, and Maryland (Montgomery County, Prince George's County, and surrounding areas). If you're unsure whether we cover your location, give us a call — we're always expanding.

Question 56

Do you offer free estimates?

Accepted Answer

Yes. We provide free on-site assessments and written quotes for all services. Our technician will evaluate your system, discuss your needs, and provide an honest, detailed quote with no obligation and no pressure.

Question 57

What payment methods do you accept?

Accepted Answer

We accept all major credit cards, checks, ACH transfers, and can set up recurring billing for maintenance plan customers. We also work with property management companies and corporate accounts that require PO-based invoicing. Payment terms are discussed upfront — never any hidden charges.

Question 58

Is there a cancellation fee if I need to reschedule?

Accepted Answer

We understand that restaurant schedules change. We ask for 24-hour notice for reschedules. There's no cancellation fee — we'll simply find the next available slot that works for you. For maintenance plan customers, missed services are automatically rescheduled.

Question 59

What certifications and licenses do your technicians have?

Accepted Answer

Our technicians are NFPA 96 trained and follow all national fire protection standards. We carry full liability insurance and are properly licensed for commercial kitchen maintenance across Virginia, DC, and Maryland. For fire suppression work, we coordinate with licensed fire protection contractors who hold the specific state certifications required for suppression system inspection and maintenance.

Question 60

Will hood cleaning help me pass a health department inspection?

Accepted Answer

A clean exhaust system is a key item on health department checklists. Excessive grease buildup in hoods, ducts, and fans is a common citation. Regular professional cleaning, combined with the documentation we provide, demonstrates to inspectors that you're maintaining your system properly. Many of our clients schedule a cleaning just before their scheduled inspection for extra peace of mind.

Question 61

Can grease buildup really cause a kitchen fire?

Accepted Answer

Yes — grease fires in commercial kitchen exhaust systems are one of the leading causes of restaurant fires in the United States. Grease deposits inside the hood, ductwork, and fan are highly flammable. A flare-up at the cooking surface can ignite grease in the hood, and if the duct is coated with grease, the fire can travel the full length of the system to the roof. Regular cleaning removes this fuel source and is the single most important thing you can do to prevent an exhaust system fire.

Question 62

Does my insurance company require hood cleaning?

Accepted Answer

Almost certainly yes. Most commercial property and general liability insurance policies require that kitchen exhaust systems be cleaned and maintained according to NFPA 96 standards. Failure to maintain your system can result in denied fire claims. We recommend keeping all service documentation — which we provide on every job — for your insurance records.

Question 63

What is a grease thickness gauge and do you use one?

Accepted Answer

A grease thickness gauge (also called a grease depth comb) measures the thickness of grease deposits inside ductwork. It's used to determine whether the system meets cleanliness standards after cleaning. We measure and document grease levels as part of our quality assurance process to ensure every job meets NFPA 96 standards.

Question 64

What codes apply to commercial kitchens in Virginia?

Accepted Answer

Virginia commercial kitchens fall under NFPA 96 for exhaust system cleaning and fire protection, the Virginia Statewide Fire Prevention Code (VSFPC), local health department food safety regulations, and the Virginia Uniform Statewide Building Code (USBC) for ventilation requirements. Fire marshals in Fairfax County, Arlington, Alexandria, and other jurisdictions enforce these codes during routine inspections.

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