Keeping Up To Date With Kitchen Extract Cleaning Lowers Insurance And Energy Costs

There are legal, health and safety and cost reasons for ensuring the extraction system

in a large scale kitchen are regularly cleaning and maintained.

These systems are designed to remove the products from the cooking processes and discharge them to a safe external location, normally via a canopy installed over the cooking appliances.

The legislation on Fire Safety is the most obvious of these, as commercial kitchens in restaurants, cafes and other establishments are one of the most high risk environments for fire risk, and in particular the extraction systems where grease, dust and other debris can accumulate if not regularly maintained and cleaned.

EHO (Environmental Health) legislation and Health and Safety concerns also come into play to ensure the air both inside and outside is kept clean and free of potentially harmful substances.

For the owners of such establishments at a time when energy prices have been escalating dramatically anything that can keep costs under control and help the business is to be welcomed.

Having the paperwork to demonstrate that extraction cleaning and system maintenance has been carried out regularly by a commercial cleaning company that issues a certificate on completion can help lower the annual insurance premiums.

At the same time a properly functioning system will ensure that filters and fans are working properly and not using any more energy than they should in order to function efficiently.

Most large kitchens use gas for cooking as the heat supplied can be adjusted quickly, but as well as ensuring that the appliances are regularly tested by a qualified Corgi Engineer, to keep the air clean and protect people working in the kitchen from any potentially toxic fumes requires regular kitchen extract cleaning too.

The frequency of cleaning and maintenance will depend on the kind of food being produced and how frequently. The guidelines produced by the HVCA state that heavy use, from 12 - 16 hours per day, requires extraction cleaning to be carried out every three months. For medium use, 6 - 12 hours per day, it should be every six months and for light use of six hours a day or less it can be done annually.

The ABI (Association of British Insurers) also recommends that extract systems in commercial kitchens should be regularly cleaned and certified - anything from annually to monthly depending on usage.

Best practice guidance for cleaning air duct systems is provided in the HVCA TR/19 best practice guidance, which outlines methods, equipment and cleaning solutions that should be used where appropriate.

Copyright (c) 2011 Alison Withers

by: Alison Withers

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