How often should I have my ducts cleaned?
70% of Fires in Commercial Kitchens Originate in Faulty Ventilation due to Fat & Grease Build up.
Fire Hazards in grease extract systems are common and major fires can occur which can have a devastating effect on business as insurance companies “rarely” pay out without a recent Extract System cleaning certificate. There is a legal duty to prevent such fire occurring. Part of the regulations stipulates that grease extract systems must be assessed for fire hazards and Extractor fan cleaning is a legal requirement. The workplace must carry out a risk assessment of extraction cleaning, once every three / six or twelve months depending on the amount of use.
If your extract system has not been cleaned and there is evidence of grease deposits within the system, you will be failing to comply with the Food Safety (General Food Hygiene) Regulations 1995.
It is recommended that the system is professionally cleaned on a regular basis.
Section 7: Frequency of Cleaning, Article 7.35 states that:
The need for specialist cleaning of extract systems will depend on the level of usage of the cooking equipment, types and quantity of cooking and other risk factors such as vulnerability of the system to ignition and of the building and its occupant/users to system fire, hygiene, vermin and mechanical hazards.
Typical cleaning intervals are shown in Table 11:
12-16 hours per day
- Every 3 Months
6-12 hours per day
- Every 6 Months
2-6 hours per day
- Every 12 Months