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Kitchen Ventilation Cleaning
Ensuring Safety and Compliance in Your Commercial Kitchen
At Duct Cleaning Services, we specialise in providing TR19-compliant kitchen ventilation cleaning services across the UK and Ireland. Our expert team is dedicated to maintaining your system's safety, hygiene, and efficiency, enhancing its longevity, and significantly reducing the risk of fire.
Comprehensive Ventilation System Cleaning
Our services are designed to meet and exceed the standards set by BESA's TR19 guidelines. We meticulously remove grease and carbon deposits from your extractor fan, kitchen canopy, and ductwork, ensuring your kitchen remains in peak condition. Upon completion, we provide a post-clean verification TR19 certificate with photographs, recommendations, and automated reminders before your next certification is due.
Testing and Consultancy
We also offer thorough kitchen ventilation system testing and consultancy for clients unsure of their system's compliance or those seeking a comprehensive report. Our assessments demonstrate your current compliance status and outline any necessary actions to meet the required standards.
Why Professional Kitchen Ventilation Cleaning is Crucial
Commercial kitchens generate significant amounts of airborne grease, carbon, and steam. Over time, these substances condense and accumulate within the ventilation system, leading to reduced airflow, unpleasant odours, and increased fire risk. Ensuring your ventilation system is regularly cleaned is not just about maintaining hygiene but also about complying with fire safety regulations such as the UK Regulatory Reform (Fire Safety) Order 2005 and its equivalents in Scotland and Ireland.
The ‘responsible person’ must take steps to prevent fires, including conducting a comprehensive Fire Risk Assessment. High-quality cleaning of your kitchen's duct and ventilation system is essential, helping mitigate fire hazards and ensuring compliance with many insurance policies.
Frequently Asked Questions
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What is Extraction Cleaning?
Extraction cleaning involves removing accumulated fats, oils, and grease (FOG) from the internal surfaces of hoods, ducts, fans, and vents found in all commercial kitchen environments. This professional cleaning is essential because grease residue builds up in areas that are difficult to reach during regular kitchen cleaning.
To thoroughly decontaminate the extraction system, methods such as vacuuming, brushing, pressure washing, and using caustic chemicals are employed.
Essential yet costly components such as the extractor should be serviced to ensure longevity. Broken parts can be replaced, and damaged or contaminated materials can be treated or removed. Additionally, parts like filters can be cleaned, replaced, and upgraded during a service. -
Why should I have my kitchen extraction system deep cleaned?
- Supports compliance with insurance policy conditions and fire safety regulations.
- Improves hygiene levels and reduces the risk of cross-contamination.
- Enhances the efficiency of your kitchen extraction system by promoting unrestricted airflow.
- Reduces the risk of fire by removing grease build-up and carbon deposits.
- Provides a TR19-compliant report that demonstrates your commitment to fire safety precautions.
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How Often is Extraction Cleaning Needed?
The frequency of extraction cleaning required largely depends on the usage, as per TR19 guidelines. The recommended cleaning intervals are:
- Heavy use (12-16 hours per day): Every 3 months
- Moderate use (6-12 hours per day): Every 6 months
- Light use (2-6 hours per day): Every 12 months
Most commercial kitchens fall under the moderate or heavy use categories, meaning their extraction and ductwork should be cleaned every 3-6 months. To determine the appropriate cleaning schedule, it’s important to conduct a risk assessment based on your specific extraction and duct usage.
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Why do ventilation systems need a regular deep cleaning?
Cooking in commercial kitchens generates airborne grease, carbon and steam, which can condense on the inner walls of kitchen ventilation duct work. These deposits can build up, reducing airflow, creating foul odours and become a fire hazard.
The Regulatory Reform (Fire Safety) Order 2005 stipulates that by law, the person responsible for the business premise must carry out a fire risk assessment and implement and maintain a fire management plan. Putting in place regular kitchen duct and ventilation cleaning will help satisfy this requirement and help reduce the risk of fire.
The Building & Engineering Services Association (B&ES) TR19 guidelines provide recommendations for the maintenance and monitoring of regular cleaning of kitchen extraction systems. Many insurance companies now stipulate that kitchen ventilation must be cleaned and maintained according to TR19 standards within their policies.