This is where you should answer the most common questions prospective customers might have. It’s a good idea to cover things like your return policy, product warranty info, shipping and returns, etc. Check out the examples below.
What’s your return policy?
Return any of our products--no questions asked--within 30 days of purchase. We even pay return shipping.
Do you ship oversees and to P.O. boxes?
Yes, we’ll ship your package anywhere that can accept deliveries.
Do you have customer service?
Of course! Our friendly and knowledgeable customer services reps are available to answer your questions 24/7/365.
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Q?
As a business owner, what is my responsibility in regards to cleaning the kitchen exhaust system?
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A.
According to NFPA-96 section 4.1.5: "the responsibility for inspection, testing, maintenance, and cleanliness of the ventilation control and fire protection of the commercial cooking operations shall ultimately be that of the owner of the system, provided that this responsibility has not been transferred in written form to a management company or other party."
In other words, it is the owner's responsibility to keep that system clean of grease and particulate buildup, and reduce the risk of a fire hazard. An incomplete cleaning performed by you, your employees or an inexperienced service provider will not protect the owner from the cost and litigation of a fire.
Trust the experts at SVS to protect your business. Contact us for an estimate!
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Q?
How often should my hood filters and vents be cleaned?
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A.
Your vent hood filters should be cleaned regularly so that buildup doesn’t block the air flow. If not cleaned regularly, your filters can become absolutely caked in grease, making them even more difficult to clean. How often that needs to happen depends on the volume and type of cooking your establishment does.
Cleaning and inspection of your commercial kitchen exhaust system at regular intervals by a properly trained, qualified, and certified person(s) is required by NFPA 96. We suggest if you have a high-volume, 24 hour operating exhaust system, are charbroiling that you have it cleaned quarterly. Moderately-used systems should be cleaned every six months. Low-volume systems should be cleaned annually and if your system is using wood or coal it should be cleaned monthly.
SVS can develop a customized filter exchange and vent cleaning program based around your needs, budget, hours of operation. Contact us for more information.
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Q?
What are the benefits of a scheduled filter exchange and ventilation maintenance plan?
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A.
Grease buildup is a major cause of restaurant fires. Being on a regularly scheduled filter exchange and ventilation maintenance plan means you never worry about the your vent filters or your exhaust system being clean.
Other benefits include:
• No buying of filters
• No cleaning of greasy filters
• No grease down the drain
• Lower stress on your equipmentWhich means…
• More enjoyable dining experience for your patrons
• Enhanced working atmosphere for all staff
• Optimized ventilation for smoke and odor removalContact us about developing a customized scheduled filter exchange and ventilation maintenance plan for your establishment.