Most catering establishments feature a canopy extraction system in the kitchen to control the build up of heat, steam and grease emissions in the cooking area.
The filters in the canopy act as a good 'first line of defence' against grease deposition and build up, but still allow the smaller particles to pass into the extract ductwork system. These deposits will accumulate over time and can pose hygiene and fire risks.
Whist the canopies and filters are easily accessible for regular cleaning by catering staff the ductwork is normally hidden above a ceiling and can pass through numerous walls and floors before reaching the discharge point. These hidden sections require specialist attention for cleaning.
There should be a scheduled frequency of cleaning dependant on the number of hours per day the kitchen is operational.
Many hotels, restaurants, leisure clubs and fast food operations now include the kitchen extract system on their regular maintenance schedule. Apart from hygiene and continued business considerations there are potential legal implications to consider including fire risk and health & safety offences.
(12-16 hours per day)
(6-12 hours per day)
(2-6 hours per day)
All cleaning works and system tests will be carried out in accordance with HVCA TR19.