Grease Extraction

The greatest potential fire risk in buildings with catering facilities comes from the accumulation of grease-laden deposits in extract ventilation systems, a fire authority representative has warned at an industry seminar recently. Grease extract ductwork often stretches through the entire length of a building reaching to a roof level exhaust, so uncleaned ductwork can put not only the occupants at risk from fire but also the whole premises.  Couple this with numerous sources of ignition in a commercial kitchen, such as naked flames,  fryers and overheating equipment you have a high fire risk environment.  By carrying out a regular preventative maintenance cleaning programme this risk can be significantly reduced.

Filters in canopies help trap some grease particles it is inevitable that some grease-laden air will pass through, allowing grease deposits to cool and settle on the internal surfaces of the ductwork. Apart from the fire risk, the accumulation of grease in the kitchen extract system reduces ventilation efficiency by restricting the movement of extracted air, resulting in over-heating, excessive humidity, possible failure to remove noxious fumes from gas-burning appliances and a continuing source of unwanted odours which can permeate the rest of the building.

The Fire Safety Order requires owners and managers of buildings to ensure the Grease Extract Ventilation System is included in the Fire Risk Assessment and action taken to eliminate any potential risk to building occupants from potentially fire hazardous grease deposits in the ducting.

Kitchen Grease Extract

Frequency of Cleaning

Section 7 of TR/19 (Specific Considerations for Kitchen Extract Systems) provides specific guidance on how often systems should be cleaned. Please see table below. Section 7.35 The need for specialist cleaning of extract systems will depend on the level of usage of the cooking equipment, types and quantity of cooking and other risk factors such as vulnerability of the system to ignition and of the building and its occupants/users to system fire, hygiene, vermin and mechanical hazards. Typical cleaning intervals are shown to the right.

The canopy and canopy/extract plenum is an area of higher fire risk and consideration should be given to more frequent cleaning in accordance with insurers’ requirements, at Enviro Duct Cleaning we can carry out service contracts on filters, canopies & plenums to ensure compliance.

Heavy Use

12-16 hours per day 3 monthly.

Moderate Use

6-12 hours per day 6 monthly.

Light Use

2-6 hours per 12 monthly.

Overall

We’re confident that our services can help companies to the highest standards in regards to complying with insurance certificates. We offer a free, no obligation fire risk assessments on the ducting and extraction cleaning.
Duct cleaning offers businesses a number of beneficial features, including:
• Prolonged life of equipment
• Reduced escalation of energy costs
• Fire safety
• Reducing humidity, overheating and noxious fumes
Not surprisingly, there are strict regulations governing duct work cleaning and maintenance. Workplace Health & Safety regulations require building managers to ensure a good supply of clean air into the building, and to ensure that ventilation duct work cleaning, inspection and maintenance are carried out on a regular basis.
Cooking in commercial kitchens generates airborne grease, carbon and steam, which can condense on the inner walls of kitchen ventilation duct work. If regular cleaning of the ventilation system is not performed these deposits build up, reducing airflow, creating foul odours and creating a significant fire hazard.
Proper records must be kept, including photographic evidence. Building owners or managers who fail to ensure adequate Duct Work Cleaning face prosecution under these regulations and may result in insurance policies becoming null & void.

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