Ventilation and Duct Cleaning - Cleaning Guidelines
Kitchen extract cleaning mqy be considered difficult and unpleasant, however it is now also very necessary in order to comply with the reams of legislation such as Fire Risk Assessment and Insurance needs, never mind EHO compliance.
The HVCA's TR/19 best practice guidance calls for regular specialist cleaning of Extract Systems based on usage. Section 7.35 shows the minimum recommended interval between specialist cleans to be as below;
||Frequency of Cleaning|
|Heavy Use||12 - 16 hours per day||Every 3 months|
|Medium Use||6 - 12 hours per day||Every 6 months|
|Light Use||2 - 6 hours per day||Every 12 months|
If unattended to, the consequences can be severe for not only the commercial operation but also for the individual responsible. Beyond that there are the environmental and mechanical issues that can arise as a result of neglect incomplete cleaning.
The AIB (Association of British Insurers) recommends that, depending on the usage load, an extract system in a commercial kitchen should be cleaned and certified anything from annually to monthly.
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