[cheebacheeba]

This is for those that have worked in medium sized to large industrial kitchens at some point. I have a college assignment for the "Workplace cleaning and Maintenance" module, in which I have to describe the cleaning (in terms of both method and equipment) of a peice of commercial kitchen equipment.
I got the "range hood"...which is the vent type thing with filters 'n stuff you have over grills/stovetops...etc
So...has anyone had to clean one of these, and if so, would you be able to describe the process for me?