INITIAL SITUATION / 01
Inquiry details
We check conditions such as smoke or heat not venting well during cooking, odors drifting into seating areas, and visible grease on filters or range hoods.
- When the symptoms started and the cooking conditions
- Whether there is unusual noise, vibration, or stoppage
- Equipment model, cleaning history, and inspection port location
WHAT TO CHECK / 02
Items to organize in advance
We distinguish reduced airflow caused by dirt from problems with the fan, electrical equipment, and other systems, and confirm what can be addressed through cleaning and what requires an equipment inspection. If you notice unusual noises or a burning smell, follow your equipment manager’s safety procedures.
CONSULTATION FLOW / 03
From Inquiry to Work Completion
- 01
Do not force the fan apart or operate it.
- 02
Share photos and model details showing the overall equipment and symptoms
- 03
Confirm the work scope for the hood, filter, duct, and fan
- 04
Clarifying Where to Request an Inspection if Cleaning Does Not Improve the Situation
We will advise whether the work can be performed, the method, schedule, and cost after checking the store location, equipment condition, contract, and facility rules.