Duct Cleaning Including Extraction Fans & Canopies

Accumulation of grease within the extract system forms a hidden combustion load. High temperatures and flames can ignite this grease causing fire to spread rapidly throughout the ducting system. It will then spread to the rest of the kitchen as the ductwork distorts under the intense heat.
Poorly designed, badly installed or damaged ductwork can leak grease, thus extending the fire risk. Vermin, poor hygiene and odour are also side effects of having a dirty kitchen extract system.
For all restaurants and canteens the duct work must be cleaned on a regular basis to ensure that the businesses comply with the terms stipulated by their insurance company. With the average kitchen fire causing £133,000 of damage, it is imperative that the cleaning regime is compliant with the terms of the specific warranty or the policy is voided.

Testing should be carried out at least every twelve months although monitoring of grease deposits may need to be carried out more frequently to establish precise cleaning frequencies. This testing should be carried out by a specialist service provider such as Mr Gleam and is based on the mean testing of fat and grease deposits throughout the ducting to ascertain the risks.

Tests are carried out :

• Canopy/Extract behind filters
• Duct 1 metre from canopy
• Duct 3 metres from canopy
• Duct midway between canopy and fan
• Duct upstream of fan
• Discharge duct downstream of fan

 The TR/19 HVCA Guide to Good Practice has a rough guide to the frequency of cleaning based on the amount of hours the kitchen is in use.

Although major cleaning may only be required up to four times a year, this should not replace the need for staff to clean all equipment daily.  Regular cleaning will reduce the cost of specialist cleaning as deposits are not allowed to bake and harden. Mr Gleam are happy to give your staff cleaning tips on the best products to use to keep your commercial kitchen equipment in peak condition.

On completion of the work we will provide you with a report which will outline

• The level of grease deposits  in the extraction system do not exceed 50μm
• The systems that have been cleaned
• Pre-clean measurements of grease deposits
• Post-clean measurements of grease deposits
• Photographic records of pre-clean and post-clean
• Any additional work carried out
• COSHH data on any chemicals used
• Recommendations for future cleaning equipment and frequency
• Observations on the condition of the ductwork system
• A schematic of the system indicating access panels and testing locations