cmpk26 asked:


my microwave is making my house smell what can i use to clean the microwave (safely) something one would have around the house to make my kitchen smell fresh

handymantips asked:


COOKER HOODS

These are special types of fans that are fitted in the kitchen and get rid of grease,steam and smells from the kitchen

These come as two basic types or designs

a.recirculating-which is filtered through carbon filters that capture the grease and odours inside the charcoal peices

b.ductet,which take the air out directly through a hole in the wall.

THE WORKINGS

Air is drawn through a grille at the bottom of the extractor fan through grilles with a grease filter mesh on the underside

The air is then drawn into the carbon filters ,recirculated then re-juvenated back as clean air.

Ducted vents take the air out directly so therefore speeding up the process of re circulating the air.

Most extractors come with a speed switch to regulate the speed of circulation.

Another useful constant is a light which is used to illuminate the cooking area

MAINTENANCE

To avoid excessive build up of grease,the removable hood needs to be washed in warm soapy water,and if it is possible to

wash the mesh then do the same.

The carbon filters will also need to be changed from time to time depending on the amount of use and the colour change of

the filters.

TROUBLESHOOTING

hood not working

1.faulty wiring-turn off the power supply and check for loose or suspect wiring.

2.blown fuse in the fused spur-replace fuse and switch on and test.

3.faulty motor-this requires you to call out a service engineer as these are not a DIY fix.

odours not being expelled

1.carbon filter not working efficiently-replace carbon filter

2.grease filter needs cleaning or replacing-remove and checkto see if the filters are clogged with grease

no light in the cooker hood

1.light bulb blown-change bulb

2.faulty switch-have it checked

more home improvement tips at www.handymantips.co.uk

 

David Arts asked:


Starting a Food Business

This guide is for prospective operators of food enterprises (food establishments, retail food stores, food warehouses, and food processors) desiring to open a food business in either their local city, county or state jurisdiction. This is a general overview and may not be all inclusive of the codes and ordinances in your locality.  It is good to note that though this document will more than likely cover most if not all requirements for starting a food business in your jurisdiction, it would be in your best interest to familiarize yourself with the codes and regulations of your local city, county and/or state. 

Operating Permits – Food Enterprises

A Food Establishment application can be obtained at your local city or county health department.  If you plan to manufacture foods and package for retail sale you may be required to obtain a food manufacturer’s license from your state regulatory agency.  If you plan to distribute your product outside of your state lines a federal license may also have to be obtained.  It is recommended that you submit a fully completed application and fees at least one month prior to your anticipated opening date.  This gives the local authority the needed lead time to process it and schedule any needed pre-opening inspections.  Again, make sure that you provide ALL information required on the application.  Incomplete applications may delay your approval.

Food permits are generally in effect for one year from the date of issue and are renewable each year thereafter when the appropriate fee is paid and as long as the establishment remains in compliance with applicable Health codes and regulations.

Home preparation of food for public consumption is prohibited. All food that is to be consumed by the public, whether free or for purchase must be prepared at a permitted establishment that is inspected by a federal, state, or local Health Authority.

Food Establishment Fee: Food establishment fees are variable depending on jurisdiction. Contact your local health authority to inquire about permitting fees.

NOTE: Larger establishments that have multiple food service operations on site may need to obtain a health permit for each operation.  A separate application and fees may need to be submitted for each operation.

Food Enterprise Pre-Opening Processes

When starting a Food Enterprise business you may be required to go through either or both A) a change of ownership inspection or B) a plan review process. Read through options A & B below to determine which best fits your situation. Contact your local health authority if you need help in making that determination.

A) Change of Ownership Inspection Process-

Before opening for business you may be required to go through a change of ownership inspection.  This inspection verifies your establishment complies with current regulations and that clearance to occupy the site has been granted by your city or county.  This inspection may incur a fee and the fee for this inspection will more than likely be required to be paid before the inspector conducts the inspection.   If applicable, a request for a Change of Ownership application should be available at the offices of your local city or county health authority.  Again, to expedite your request, a fully completed application must be submitted.  After submitting the application; call to schedule the inspection with your inspector.  If the establishment doesn’t comply with current regulations you will be required to bring it up to code before your operating permit is approved. Prospective business owners, if available, it would be in your best interest to request a change of ownership inspection before finalizing the sale. This gives the prospective business owner a heads up on any items that may be required for the establishment to be in compliance with local city or county codes. Under no circumstances may you begin operations without approval from the local city or county health authority.  Legal charges may be filed against you if you do.

B) Food Establishment Plan Review Process¬

A plan review will more than likely be required for any newly built business or in the event of an extensive remodel of an existing business.  NOTE: This will also more than likely require a completed application and fees be paid in order to initiate this process.

A Plan Review is required whenever a building is constructed or substantially remodeled to be a food enterprise, whenever a substantial change is made to an existing food facility or may be required if a plumbing permit, building permit, or other construction permit is required by the local city or county development offices. 

The Plan Review Application, including proposed menu, Fees, and 1 or more sets of building plans all may be required to be submitted as a package. Review all forms thoroughly to ensure accuracy of information provided. Incomplete or inaccurate applications could delay your plan review.  The Plan Review Application should be available at the offices of your local city or county Health Authority. Upon approval, the plans are stamped by the Health Authority and the person submitting the plans will be called to pick them up.

Submit building plans after the type of food operation and menu has been determined and after receiving Building approval from your local city or county development offices. The building plans should be drawn to scale with most plans drawn in a scale of ¼” = 1Ft. and detail the layout of the kitchen, dining area, restrooms, storage areas, break room, wait stations and bar. The plans are to include a materials list of specifications for all floors, walls, and ceilings. 

Certificate of Occupancy

All Food Enterprises will more than likely be required to have a Certificate of Occupancy (CO). A CO is issued after the Building and Health Officials inspect the building and find no violations of the Building or Health Codes during new construction and/or a remodel. The CO will also state the use for which the building will be used. The CO Inspection is usually required prior to getting final health approval but in some cases not only may a preliminary CO inspection be required prior to receiving your final health approval but a secondary (final) CO inspection may be required by your building inspector before your Operating Permit is approved.  Inquire with your local health authority and building inspectors to see what process is required.  NOTE: Contact the building inspectors at least 7 days prior to the time you are ready to schedule your inspection.  This should insure that you get a timely response.

Permit Approval

Once you have completed the pre-opening processes and your Building and Health Inspectors have approved your operating permit, you may open for business. Under no circumstances may you begin operations without approval from both the Building and Health Inspectors. Legal charges may be filed against you if you do.

Other Approvals

Building Permits: Plans may need to be submitted for a Commercial Plan Review.  If required, contact your local Building or Development Services Office to schedule this review and to obtain a building permit.

Industrial Waste: If you are taking over a previous business and changing the type of operation, ensure the grease trap meets the requirements for your new operation.  For example, when a “sandwich shop” becomes a “fried chicken” location, the existing grease trap may need to be modified. Contact your local industrial waste inspector to ascertain if any changes need to be made to the existing system or to evaluate your engineered designs if your plans require the installation of an on-site septic system.  

Fire Inspections: Building Inspectors are concerned with grease-laden vapors and proper hood protection in food facilities. All cooking equipment must be installed under an approved hood system.  In addition, establishments in excess of 5,000 sq. ft. are required to provide a sprinkler system. Establishments with an occupancy load in excess of 50 people are required to provide fire alarms. Call your local building inspector, fire inspector or fire marshal to evaluate plans or to schedule a site inspection.

What to put in a plan Review

Include and Identify the following on your Building Plans

? Major pieces of equipment

Refrigerator/freezer units  

Vent-hood  

Ice machines/bins/dispensers

Steamers    

Microwaves  

Warming Drawers

Stoves    

Prep tables  

Ice Cream Dispenser

Ovens     

Dish Machines 

Beverage Station/dispenser

Grills     

Mixers   

Blender Station

Fryers     

Food Processors Salad/Food Buffets

? Sinks

Hand sinks (food prep areas • ware-washing area • restrooms)   Ware washing sinks Service Sink/Mop sink/curbed floor sink      Food Prep Sink

? Dumpster

? Grease Barrel

? Chemical Storage areas

? Mop drying area

? Employee area for belongings

? Dry food storage area

? Doors

? Mechanical ventilation in restrooms

? Outdoor food prep areas (bars/wait station/BBQ)

? Grease trap size and location

? Water Wells

? Underground and overhead sewer and waste lines

? On Site Sewage Facility

Health Code Plan Notes

1) Refrigeration All refrigerated units are to hold foods at or below 41°F.

2) Restrooms (two are normally required). If the establishment has only carry-out or seating for less than 20 people, and less than 10 employees, then only one employee restroom may be allowed. Two restrooms may be required if alcohol is served on the premises or more than 20 seats are provided.  Each restroom must have a hand sink with hot (at least 100°F) and cold water, mechanical air ventilation to the outside, and a solid, self-closing door. Restrooms may not open directly into a kitchen. The total number of restrooms for a Childcare facility is dependent on the “minimum standards” of the Texas. Dept. of Family and Protective Services (834-3195) as it relates to Childcare.

3) Sinks

A. Service Sink/Mop Sink/Curbed Floor sink: At least one of these must be available for mop washing and disposal of mop water in an approved waste water disposal system.  A drying rack is required for mops to air dry. This sink must be provided with a backflow preventer on any threaded hose bib to protect the water supply.  Note: the mop sink may be located in a different area of the building than the kitchen.

B. Hand washing sinks: Shall be located to allow convenient use by employees in food preparation, food dispensing, ware wash areas, and any wait station where ice is dispensed, bar area or in a walk-in where meat is cut or trimmed.  At least one hand sink will be required; additional, separate hand sinks may also be required. Small kitchens with food prep and ware washing in close proximity may be allowed to use one hand sink to serve both activities.  Other hand sinks must be associated with restrooms. Provide at least 12” tall splashguards if a hand sink is located near food prep, open food, ice, or clean food contact surfaces.  Otherwise, the hand sink must have at least 18” lateral separation from these. A sign or poster that notifies food employees to wash their hands shall be provided to all hand washing sinks and be clearly visible. A small, swinging door (as in a bar area) could separate a hand sink from a work area, otherwise no doors separating hand sink from work areas.

Each sink must be supplied with hot (100°F) and cold water, soap and disposable towels. Childcare facilities must have hot water in the diaper changing area and kitchen.  If plans do not provide sufficient hand sinks to meet the requirements of the establishment you will be asked to provide a revised plan with additional hand sinks.

C. Ware Wash Area:  A commercial dishwasher or 3 compartment sink is required in most cases. Dish machines must be able to effectively sanitize all equipment and utensils. They must dispense a chemical sanitizer or provide a final rinse of at least 180° F. (single, stationary rack machines are required to reach 165° in the sanitize cycle). Test strips are required. Above-the-counter dish machines are required to have Type II vent-hood.

Ware washing sinks shall be of sufficient size to immerse the largest piece of equipment. Cold and hot (100°F minimum) water under pressure delivered through a mixing valve shall be provided. Provide at least 2 integral drain boards or 1 integral drain board and a mobile dish cart. Drying racks or shelves will aid in adequately air drying all wares. Facilities with very limited ware washing and using disposable containers may request a variance to install a 2 compartment sink (example: convenience store). These sinks are required to have a drain board. The sinks must have an indirect connection to the sanitary sewer (at least a one inch air gap). This includes all food prep sinks and ware wash sinks.

4) Ceiling Construction: Ceilings over open food, ice, soda fountains, ware washing, restrooms and bars must meet construction criteria and be smooth, durable, nonabsorbent, and cleanable. Open rafters, trusses or grid work and exposed duct work, pipes or utility lines are usually prohibited with no open structure permitted.  If drop down acoustic tiles are used, they must be properly constructed.  These tiles are washable and have a smooth surface without pinholes. Painted dry wall or boards are generally acceptable.  

5) Walls/Floors: Must be constructed of approved materials. Cleanable water-based enamel paint is usually acceptable for most wall surfaces.  Areas that are subject to regular cleaning and splash may be covered with FRP, stainless, or galvanized metal.  Floor/wall junctures shall provide no greater than 1/32” gap.  Baseboards are required. Caulk wall/floor junctures to prevent the collection of food particles and water.  Masonry (brick/concrete) wall/floor junctures DO NOT require baseboards since a masonry juncture provides no gap. Raw brick and concrete in the kitchen area requires sealing.  The sand grout of all tiles needs to be sealed. Epoxy grout does not require sealing. VCT floor tiles require a coat of wax to seal out liquids.

6) Solid Waste: Dumpster and grease barrels shall rest on a machine laid asphalt or concrete pad. These containers must have tight fitting lids and drain plugs in place.  

7) Outdoor Cooking facilities: Barbeque pits or smokers shall be enclosed, and if screened in, at least a 1/16” mesh screen is required.  They shall rest on a concrete or asphalt pad. The meat may only be placed on the smoker; no food prep allowed in this enclosure. Any seasoning, cutting, etc. must take place inside the establishment.  Outdoor bars and wait stations will be approved on a case by case basis by your local health authority.  

Water and Sewage Systems: All private onsite sewage facilities and wells serving a new food enterprise, an extensively remodeled food enterprise, or a food enterprise coming under new ownership must meet current standards. These systems are required to be evaluated with respect to whether the system (a) meets current standards and (b) is adequate for the proposed use.

NOTE: A food service facility or Childcare facility using a well may be considered public water supply and subject to specific restrictions and regulations.  Consult your local health authority to inquire about any questions regarding the use of a private well.

9) Protecting the Water Supply: Threaded hose bibs are required to have a backflow prevention device attached. Spray hoses and fill hoses shall hang at least 1 inch above the maximum flood rim of a basin or the hoses shall be provided with an atmospheric vacuum breaker or backflow prevention device.

10) Indirect Connections: Jockey boxes, ice bins, ice machines and sinks (as identified above in # 3) must be provided with indirect connections to the sewer.  Floor sinks are required on new construction.

11) Lighting: Adequate amount of light shall be provided to all areas.  At least 20 foot candles is required where food is provided for customer self-service such as buffet and salad bars or where fresh produce or packaged foods are sold.  At least 50 food candles is required at surfaces where employees are working with food using utensils or knives, slicers, grinders, saws, or where employee safety is a factor.

12) Outer Openings: All windows, vents and exterior doors shall be tight fitting.  If needed, use weather stripping to provide a tight fit. All exterior doors shall have a self-closure. Screens on windows and doors shall be at least 1/16” mesh.  Roll up doors to be screened or the proposed food service area provided with physical doors to create a separate walled room. Exhaust fans must be screened, or if they are louvered, must automatically close when the fan is disengaged.

13) Food Contact Surfaces: Stainless steel, Formica, polished marble, Corian, machined stone, approved ceramics or plastics may be used for food contact surfaces.

14) Counters: All raw wood must be painted in areas that come in contact with food, liquid or food containers of any kind. Included is the underside of the bar above the ware wash and/or hand sink (and the splash area).

15) Toxic Materials: Specify an area where chemicals are to be stored.  A well-labeled, separate shelf or cabinet is best.

Food Manager Certification: The health codes of your State, County or City may require that one or more food managers of a permitted Food Enterprise to obtain a Food Manager Certificate.  A Food Manager Certificate is recognition that a person has received training in food sanitation.  Inquire with your local health authority to see if food manager certification is required and the necessary steps required to obtain proper certification.

Further information on our website at www foodcertified com in the blog section.

ihcuids asked:


From years of cooking and the exhaust from the oven, there is a patch of grease on the ceiling right above our stove. Is there any safe way to remove it without damaging the plaster itself? Trying to wipe it off damages the plaster and if you paint over it, you can still tell it’s there. Any ideas guys?

Ultimate Washer asked:








Duct cleaners are designed in a way so as to clean Ducts, Trash-Chutes, Vents, Restaurant Hoods, and Tanks etc. This is an accessory that is used with a power washer, so as to help duct cleaning, which are otherwise so difficult to clean properly due to the design. Most duct cleaners can be used with both hot and cold pressure washer. Duct cleaners are usually made out of high resistance aluminum, or stainless steel, and usually have bearings made out of stainless steel. Many duct cleaners have self-lubricating stainless steel bearings, for easy use.

Offices, and public places like hotels, theaters etc have various ducts that are used for air conditioning, central heating, exhaust ducts, supply and return air ducts, diffusers, drip pans, fan motor and fan housing, air handling unit housing etc. These ducts need to be properly maintained or else they get contaminated with dust, particles of pollen etc. Also, if there is too much humidity in these ducts, then it could lead to growth of mold, and fungi. These are then circulated in the establishment where they are housed, and could affect the health of the people using that particular building, or facility. Hence such ducts need to be regularly cleaned, so as to not endanger the health of its inhabitants.

Duct cleaners made out of stainless steel can be used with water mixed with cleaning additives. The stainless steel does not react to such chemicals, and doesn’t get rusted, and thus such duct cleaners have a long life. There are different types of duct cleaners that can be used for different requirements. The non-adjustable duct cleaner is perfect for cleaning vertical chutes. The adjustable duct cleaners enable different spraying angles, and are very good for 360 degree cleaning. Then there are other mobile duct cleaners that can be used for horizontal duct cleaning. These duct cleaners can take high pressures, up to 5000 PSI, and can work in a large pH range of water, ranging from 3-12, for different cleaning additives. These duct cleaners can be attached to a regular power washer, and they thus ensure thorough cleaning of the ducts of various types, for any of the facilities. The duct cleaners, if used properly, have a long life, and thus this is a kind of investment, that once made, can benefit a person for years to come, and also ensuring a clean and healthy environment.

Adrienne W asked:


anyone know how to clean this(or cleaner product) or can i just purchase a new one… also i do not know where to get one- anybody know??? any help would be appreciated

Tash asked:


How do people in your work environment react? Has it brought positive or negative experiences or both?

My fiance has a restaurant kitchen exhaust cleaning business so I work with him. It’s typically a male job I guess but I still enjoy it. I get a few raised eyebrows and occasionally people get cranky and think I’m not capable to doing my work properly because I’m a girl, but overall it’s good.

What have been your experiences?
Daniel: I’ve seen a lot of guys who were better caring for small children than women. Guys have more fun with it and tend to be more involved I think.
JCMS – I think kitchens are one of the roughest places to work, at least in the restaurants I’ve seen. The levels of stress and exertion can get pretty rough.

And here in Australia I rarely see any female chefs or kitchen hands yet theres still a funny stereotype about it being women’s work lol.

Alan Grundemeier asked:


taking murals and colorful inserts add beauty to a kitchen countertop backsplash.

Let’s talk about using murals to add pa-zazz to your backsplash.

Murals need space around them. Space around the mural accentuates the mural and makes it the focal point of the kitchen.

Above the stove is an ideal place to feature a gorgeous mural. The area between the stove top and bottom of the vent hood usually is about 30 inches wide and 36 inches high. If a microwave is mounted below the cabinets, the space will be about 12 inches less to work with.

That is okay. Murals can be one 6 inch tile or 24 six inch tiles. The artist who paint the murals creates the it by how much space is available.

Using murals requires careful planning when designing a kitchen countertop backsplash. My article “How to Design Your Kitchen Countertop Backsplash”,gives the person designing the backsplash basic information for insert placement.

I mention this because the inserts should compliment the mural.

How to place a mural above the stove. To make more wall space available to display the mural, the issue of the stove must be addressed. Three basic styles of stoves are: the drop-in stove top, the freestanding stove with the controls on the rear panel and the slide in stove with the controls on the front with no back panel sticking up.

Of the three, the freestanding stove has a panel that sticks up from the stove up to six inches. The other two stoves have no back panel. These are the stoves that will allow placing a larger mural on the wall, thus enlarging the focal point of the kitchen.

To gain the space covered by a the control panel of a freestanding stove, the stove should be replaced. The easiest stove to replace the old stove with is the slide in stove.

Time to decide on a mural. Murals are normally painted on a 4×4 inch tile or a 6×6 inch tile. Using the 30 inch wide by 36 inch high scenario, a vertical mural 24 inches wide and 20 or 24 inches high will leave 4 inches on each side of the mural and adequate space on top.

This will allow a attractive area on each side of the mural to add a 1/2 to 1 inch border around the mural if so desired.

A vertical mural can be 20 inches wide and 24 to 30 inches high. This also allows space for a border.

The size of the mural depends on what the theme mural is and how light or heavy the painting on the tiles are. the mural is to be a breathtaking focal point, not an eyesore.

Discretion is the key in designing.

Murals are painted on two types of tiles. One is a ceramic tile, made of clay and has a baked on glaze that will not change color when painted. The other material is natural stone. Most of the stone used is called tumbled stone.

This is a process done by the manufacturer that gives the stone tile a rustic or distressed appearance..Tumbled stone is available in stones such as travertine, marble, limestone and some quartz.

The most sought after by the public is Chairo Travertine, tumbled in 4 or 6 inch squares. Many murals are painted on this stone because of the color of the stone, generally light.

keep in mind natural stone is quarried from earth thus the variation of color, giving it the natural beauty of the stone.

The stone murals are more difficult to paint. The artist uses special paints and sealers to capture the colors so they will not fade over time.

Natural stone is porous requiring the stone to be sealed with a penetrating sealer. 2 coats. The stone must always be cleaned with a stone cleaner.This helps retain the beautiful of a stone mural for years.

Cleaners with ammonia will over time dull the mural as ammonia is caustic. Stone cleaners and sealers are available at home improvement stores. Always check the back of the container to be sure it for stone, not ceramic tile.

There are additional materials to use as murals. They are metal tile in copper, bronze, nickel silver and brass. These also require careful cleaning to not scratch the metal.

Glass tiles are very durable with a rainbow of beautiful colors. Glass tile and metal are cleaned by using a non caustic cleaner to prevent scratching.

Metal and glass murals do not require an artist to create a picture. Murals made from these materials are manufactured as murals and need nothing else added.

During my career, I have assisted many people design and install backsplashes with beautiful murals. Adding a colorful mural to your kitchen is similar to adding a painting a work of art to your home.

Tile murals are signed by the artist as they are truly a work of art.

Enjoy your work of art. Everyone desires beauty in their lives.

Alan Grundemeier

Rohit Chopra asked:


The only possible way to be able to find the best possible deal on recreational vehicle insurance is by thoroughly considering and evaluating all of the seemingly best options, so that you can then narrow down that search to a select few, and from there the decision will obviously be much easier. It is incredibly surprising sometimes how completely different recreational vehicle insurance rates can be when comparing one company to another, and this is why it is so important to carefully consider all as best as you can.

Experience is very important when it comes to buying recreational vehicle insurance, and after comparing all coverages and premiums, the best idea is to ask the insurance company, broker or agent the following questions: Does your insurance company specialize in RV insurance? Does your company know and understand my needs as an RVer? How long has the company been providing RV insurance? How can you look after my claim? Do you provide 24-hour claims service anywhere in North America? What happens to my premiums if I have a claim?

Another idea to save money on your recreational vehicle insurance is to make fewer claims on your insurance, in order to keep your premiums down. There are several important travel tips you can use in order to save yourself from making more claims on your insurance than you need to, and the best tip is to bring along an emergency tool box on your RV adventures. This tool box should contain at least the basics, which are: adjustable wrench, screwdrivers, pliers, jumper cables, flashlight with extra batteries, road flares, and duct tape. Also, before any trip with your RV you should be sure to get a complete travel check-up for the vehicle, including inspection of all the belts and hoses, headlights, tires, and turning signals.

Other good tips to remember are to make sure that your cooking vent hood is clean to help avoid fires, and to make sure that you leave a detailed plan of your trip along with phone numbers where you can be reached with a family member or friend.

There are several places in particular that offer recreational vehicle insurance, and making yourself knowledgeable about the rates, features, and reliability that is offered is the best way to make sure that you are not only getting the best possible deal, but that you are making the best decision for you and your own personal needs.

Ultimate Washer asked:


In today’s struggling financial environment, savvy business owners know the importance of offering their clients a multitude of services in order to maintain – and even increase – profits.

Take a good look at your pressure washing equipment. If you have been satisfied to offer standard cleaning services, than you may be missing out on a great opportunity to gain more customers and make more money.

Duct cleaning is a great way to increase business – and profits – in a sagging economy. As more and more homeowners and businesses realize the importance of keeping their heating and cooling systems clear of debris and mold for a safer (and healthier) environment, they are looking to professionals like yourself to offer the duct cleaning services they need.

Requiring little investment and the purchase of a few small accessories to affix to the pressure washing equipment you already own and use, duct cleaning can increase your business almost immediately for a fraction of the cost of adding other services.

By investing just a few hundred dollars in duct cleaners, you will be able to market your cleaning services to clients in a whole new way by adding these important cleaning services to your business repertoire:

Cleaning heating and air conditioning ducts in both residential and commercial/business sites Cleaning out trash chutes in manufacturing plants, hotels, and other businesses Vents (all types and sizes) Restaurant hoods Tanks and more … much more

In addition to providing you with a way to offer your customers and clients these important services, adding Air Duct Cleaners to your power washing equipment can also allow you to clean Pipes, Kegs, Chutes, Chimneys, Gutters, Barrels, Containers, Drains, and Hoods quickly and easily.

The perfect accessory for any hot or cold pressure washer, duct cleaners are made of a corrosion-resistant material, and feature a state-of-the-art carbide swivel made of the highest quality Swiss made craftsmanship.

With so many different duct cleaners available on the market today, you may be wondering which one(s) will best suit your needs. Here is a quick rundown of the most popular accessory models:

The Fixed Duct Cleaner

Designed especially for use with water and cleaning additive at high r.p.m., the fixed duct cleaner is perfect for vertical chutes since it does not offer an adjustable arm.

Adjustable Duct Cleaner

The adjustable arm on this model allows the user to spray at different angles for a perfect 360° cleaning.

TYR Mobile Unit

The perfect tool for cleaning horizontal ducts, this mobile cart unit features side to side and height adjustments which keep the duct cleaner from bouncing against the walls and possibly causing breakage or damage to the duct while cleaning it.

Vertical Silo Cleaner

This handy unit is a self-guiding cleaning device that can be used on virtually any surface. Adjustable guides and interchangeable spray arms, make this the perfect tool for cleaning silos ranging from 7′-12′ in Diameter.

In order to offer your customers the most comprehensive cleaning available to keep their heating and cooling systems working at peak capacity, be sure to contact Ultimate Washer about the tools and accessories you will need in order to offer this highly-sought-after cleaning service.