3.1. Provide kitchen exhaust hood system cleaning and repair services for the specified locations identified in 2.1 above. 3.2. Cover all kitchen equipment during cleaning. Wipe any streaks on back walls caused by steam cleaning. Remove all access panels, scrape, brush, and remove grease, carbon, and other residue, remove and clean filters using a high-pressure hot water or steam system. Clean the complete exhaust system, including all access covers, ductwork stacks, vent caps, plenum, supporting ductwork, flashing behind appliances, and exhaust hoods, using a high-pressure hot water or steam system. Clean exhaust fans of all grease and other residue. Inspect the exhaust system for any remaining deposits and remove as necessary. Check the exhaust fans and return the system to normal operating conditions upon completion. 3.3. Provide all materials, equipment, containers and services necessary for the cleaning of all kitchen exhaust hoods specified herein and have Materials Safety Data Sheets (MSDS) to cover any chemicals or detergents that are used for cleaning purposes. 3.4. Clean the complete kitchen system(s) down to the bare metal, meeting the following minimum requirements; 3.4.1. Provide an inspection checklist and service order at the completion of work on the day of service, prior to leaving the site. 3.4.1.1. The documentation will include the signature of the Contractor’s Service Technician and signature of the ASPC- Safford/ASPC-Douglas designee as assigned to include the date of service. 3.4.1.1.1. Failure to comply with this requirement may delay the payment process. 3.5. Provide services at the ASPC-Safford between the hours of 6:00 p.m. and 2:00 a.m., Monday through Friday (non kitchen hours). May be subject to change to coincide with kitchen hours and Physical Plant Manager/Business Administrator as scheduled by the institution on a semi-annual basis as follow: 3.5.1. Graham Unit: 3.5.1.1. One (1) 15’ x 7’ Galvanized grill prep with a single 6’ stack, large dome fan; 3.5.1.2. One (1) 8’ Galvanized flat top with a single 6’ stack, dome fan; and 3.5.1.3. One (1) 6’ Galvanized dish hood, with a 6’ stack, dome fan. 3.5.2. Tonto Unit: 3.5.2.1. One (1) 24’ Stainless steel prep with a single 6’ stack, large dome fan; and 3.5.2.2. One (1) 6’ Galvanized dish hood with a , 6’ stack, dome fan. 3.6. Provide services at the ASPC-Safford/Ft. Grant between the hours of 6:00 p.m. and 2:00 a.m., Monday through Friday (non kitchen hours). May be subject to change to coincide with kitchen hours and Physical Plant Manager/Business Administrator as scheduled by the institution on a semi-annual basis as follow: 3.6.1. Grant Unit: 3.6.1.1. One (1) 30’ Stainless steel grill stove. with a single 6’ stack, dome fan; 3.6.1.2. One (1) 20’ Prep hood with a single 3’ stack, dome fan; and 3.6.1.3. Two (2) 10’ Galvanized dish hood with a 6’ stack, dome fan.
