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Kitchen Extraction Cleaning
No matter how efficient the extraction system, a build up of grease and other flammable substances in ductwork can become a significant fire hazard. The devastating effects of any subsequent fire on a business are enormous.
Most people will recall the Heathrow terminal 1 fire in 1997 and the closure of South Mimms Services on the M25 in 1999, both of these fires were spread through the extraction system ductwork from catering establishments.
Regardless of the size of your business, cleanliness of the extraction system is too important to ignore.
Health and Safety at Work Regulations and the Fire Regulations require that premises managers must carry out a risk assessment of the grease extraction systems and act upon the results of the risk assessment to eliminate or at the very least minimise the risk of fire.
We are increasingly dealing with companies whose insurance company requires evidence that a fire risk assessment has been carried out and evidence is provided to show that the risk assessment has included the grease extract ventilation system and that the system has been cleaned by a professional contractor on an annual basis as a minimum requirement.
The recommended frequency of cleaning based on HVCA recommendations
Light Use |
2-6 Hours A Day |
12 Monthly |
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Moderate Use |
6-12 Hours A Day |
6 Monthly |
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Heavy Use |
12-16 Hours A Day |
3 Monthly |
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FIRST SURVEY: If you have not yet completed a risk assessment of your extraction system or if your insurers have requested details of your extraction system we can provide a detailed survey with a written report.
REGULAR SURVEYS: We can carry out regular surveys of your extraction systems, these surveys can be carried out at agreed time scales based on your system usage and upon HVCA frequency recommendations.
EXTRACTION CLEANSING: Our reports will detail any action that is necessary to comply with Health and Safety legislation and we can agree with you a plan of action to meet all legislation at the earliest possible opportunity with minimum disruption to your staff, business and customers.
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