It’s arguable that your ventilation systems are the most important part of your kitchen. Did you know that around 70% of commercial kitchen fires happen because of a build up of grease, fat and oils in the vents? Not only can they cause a fire, the build up of grease is also seen as an environmental health hazard. The build up can provide a breeding ground for germs and bacteria.
Why should I carry out commercial kitchen ventilation maintenance?
There are a few main reasons on why the maintenance should be carried out –
- reduce the fire of any commercial kitchen fires
- prevents the build up of grease, fat and dirt
- failing to carry out proper cleaning could then lead to breaching the health and safety regulations
- the fire insurance policy could be invalidated
- your extraction systems need to be included in your fire risk assessment and action needs to be taken to minimise any potential fire risks to the commercial kitchens, premise and occupants
How often shall I need to carry out commercial kitchen ventilation maintenance?
It goes without saying that a commercial kitchen needs a clean down every single night after service but when it comes to cleaning the internal ductwork we would suggest going off the amount of usage in your kitchen –
- heavy usage (12 to 16 hours a day) needs cleaning every three months
- moderate usage (6 to 12 hours a day) needs cleaning every six months
- light usage (2 to 6 hours a day) needs cleaning every twelve months
Of course this isn’t a strict rule. It’s worth seeing if you’re able to see the rate of the build up of grease in the actual vents itself so that you can judge how often it needs cleaning.
NWCE Food Service Equipment
We have teams of engineers who are able to deal with all your commercial kitchen ventilation maintenance, so why not get in touch with one of our team today? We cover a huge part of the UK from catering engineers Warrington to catering engineers Halesowen.
