Confirm the System Components
List the exhaust systems involved and ask what happens to each component. Mark any item that is excluded or needs a separate proposal. This helps you understand whether the work describes a complete system visit or a selected component service.
Hood, Plenum and Filters
Ask which hoods are included, how the surrounding cooking area is prepared and whether filters are cleaned, exchanged or excluded. Filter dimensions and quantities matter when exchange or replacement is requested.
Ductwork and Exhaust Fans
Ask what access is available, which duct sections are included and how any inaccessible area is recorded. Identify the associated fan or fans and confirm whether their cleaning appears in the scope.
Agree Access and Preparation
Confirm who opens the facility, how the provider reaches the equipment and when cooking is shut down. Ask what the kitchen must prepare before the visit and how the work area will be handed back. Include landlord or management arrangements if someone else controls access.
Request Useful Documentation
Ask what photographs and written records are delivered, which site and systems they identify and who receives them. Confirm how additional observations or follow-up items are reported. Keep these records with the facility’s previous service information.
Check Price and Extra Charges
Ask for the total proposed charge and identify optional work, repairs, parts or access improvements. Confirm how additional work is approved if a new issue is found. Compare these details across proposals so a lower number is not mistaken for a wider scope.
Review Repeat-Service Terms
If future visits are planned, ask what is included, how appointments are arranged and what changes can affect the plan. Identify the authorised contact for rescheduling or additional work. For a restaurant group, record these details for each location.
Keep a Copy for the Appointment
Save the completed checklist with the quotation. Share the access and preparation instructions with the on-site contact. After the work, retain the supplied record alongside the agreed scope so your team can follow up on any outstanding item.
Use a Checklist to Turn an Enquiry Into an Agreed Job
A hood cleaning checklist helps a kitchen manager move from a broad request to a job that both parties understand. Start by identifying the facility, the contact approving the work and the exhaust systems involved. Then list the components you want quoted: hood and plenum, filters, grease ductwork and connected fan. Unknown details can be flagged for follow-up rather than filled with assumptions.
The next part concerns access and timing. Record who opens the kitchen, who authorises roof entry and whether a landlord or facilities contact must attend. Give the provider the available shutdown period and required reopening time. Ask what preparation is expected around equipment and work surfaces. These questions make the appointment plan specific enough to compare with the proposed cleaning scope.
Before approval, review exclusions, optional services and the process for additional work. Ask how inaccessible sections will be recorded and what photographs or written information will be supplied after the visit. At handover, keep the report with the approved quotation so future managers can see what was agreed and completed. Use the checklist when submitting your Texas quote request, then discuss each open item with the accepting contractor. The aim is a clear maintenance record that remains useful beyond the first appointment. Save a completed copy against each system so a later enquiry can reuse the confirmed details.