Kitchen Extract Cleaning
Restaurants and food establishments are required to have their kitchen extraction regularly cleaned, due to the fact that over a period of time grease, fats, oily deposits and fibrous particles can accumulate within the system, reducing air flow efficiency and producing a warm greasy environment for bacteria and cockroaches to breed. Not having kitchen extracts professionally maintained, can quickly become a fire risk and poses a major cause of the spread of fire in food production establishments. Under certain circumstances flames or very high temperatures can ignite grease causing fire to spread rapidly through the ducting system, therefore it is of particular importance that kitchen extract systems are regularly inspected and cleaned as required.
A controlled and clean commercial kitchen environment doesn’t come easily. Those in charge of any commercial kitchen must take measures to ensure the kitchen remains a safe working environment – and a crucial aspect of this is a well maintained ventilation system. Proper ventilation is extremely important – not only does it ensure the health and safety of staff, but also the longevity of the kitchen itself.
The industry standard for kitchen extraction systems is, they are cleaned every three months but this in some cases has proven to be required more frequent where coal and log burners are used. Failure to regularly clean a kitchen extract system can invalidate buildings insurance cover. There is evidence where insurers have refused to pay out on millions of pounds worth of claims following fires where the insured has not complied with the warranties on their buildings insurance policies regarding regular cleaning of the grease extract systems.
Health and safety regulations decree that it is a necessity for commercial kitchens to “provide effective and suitable ventilation in every enclosed workplace.” Failure to comply with these regulations can result in your commercial kitchen being closed down.
How often should a kitchen canopy be cleaned; the frequency of kitchen extraction cleaning depends on the number of hours per day the kitchen is operational. All kitchen extract systems require cleaning on a minimum of an annual clean, but the continuous use within fast food or high grease systems may require a monthly clean to remove any possible fire risk. Grease buildup levels are measured using μm.
- -- Heavy use 12 – 16 hours per day 3 monthly
- -- Moderate use 6 – 12 hours per day 6 monthly
- -- Light use 2 – 6 hours per day 12 monthly
Regulatory Reform (Fire Safety) Order 2005 introduced major changes to Fire Safety regulations.
Fire Authorities are no longer responsible for issuing fire certificates. Companies, as well as individuals, are responsible for their own compliance with the legislation. Identified failure to comply with the legal requirements to prepare Fire Risk Assessments to protect building occupants from the danger of fire will result in prosecution of the company or organization and its responsible person(s).
Insurance Companies are also increasingly aware of the high fire risk of grease laden kitchen ventilation systems. They now demand Certification and proof that the extract system is regularly cleaned by a competent ventilation cleaning company.
Common poor cleaning issues;
- -- High grease buildup within extract system, typically at low points and bends.
- -- Reduced extraction of heat, steam and grease
- -- Failure to meet Fire Safety Regulation
- -- Encourages pests and vermin
- -- Increased grease buildup
- -- Increased heat in kitchen
- -- Increased operating cost
- -- Greasy work surfaces
- -- Void insurance policy
- -- Increased fire risk
- -- Blocked filters
- -- Noise issues
- -- Bad odors
*Our kitchen extract cleaning is carried out in accordance with HVCA TR19 Ventilation Cleanliness standards.
*On completion of clean a certificate will be issued.